Tamales are one of the main guilty tastes of Mexicans, because despite being delicious they contain a high number of calories. But, how about trying a light tamales recipe, where fresh corn is the main ingredient? Keep reading the step by step and discover how to cook this Mexican recipe for low-calorie homemade tamales.
Ingredients to make light corn tamale:
- 6 pieces of sweet corn
- 2 teaspoons of baking powder
- 90 grams of Butter
- 2 teaspoons of sugar substitute
- ½ teaspoon of salt
- 6 pieces of corn husks
How to make Light Corn Tamale:
1.Shell the corn with a knife on a cutting board, cutting only two rows at a time. Once you shell all the corn, go over it with the knife to remove all the pulp. Grind the corn kernels without water in the blender.
2.Beat the butter at room temperature, with the help of a fork until it fluffs. Add the ground corn, the sugar substitute and the salt, incorporating well with a spatula or wooden spoon. Prepare a vegan version of this recipe by substituting coconut butter for the butter.
3.Place this mixture in a plastic bag and refrigerate for at least an hour, until you get a compact dough. This can be done the night before. On the other hand, soak the corn husks in very hot water for 20 minutes to soften them.
4.Add the baking powder to the previously refrigerated dough. Incorporate gently with the help of a wooden spatula or scoop and fill the soaked leaves with a tablespoon of the dough and wrap like tamales.
5.Put a layer of corn husks for tamale in the lower part of the steamer.
6.Place the tamales upright, stacked one on top of the other inside the steamer. Steam for about an hour to an hour and a half, until the dough comes off the sheet.
7.Serve the warm light corn tamales as a side dish for your meals or to accompany coffee time, with a guava atole or champurrado
