Has anyone made fresh corn tamales (no filling...just corn) like they do in Guadalajara?

cheezz

Well-known member
Our waiter was telling us he grew up on a farm and every year when the corn would just start to get hard (about 2 weeks past ripe and plump), they would remove the kernels, hand grind them, add a little salt and baking soda, wrap in corn husk and steam them for corn tamales. He seemed adamant that there was no other ingredient, although I can't figure what held it together. THEN, a couple weeks later when the corn was a little harder, they would grind some more, add salt, baking soda and piloncillo for sweetening to make bread.

Any of this sound familiar? They both sound delicious.

 
I don't know about Guadalajara but I have made them in this manner but

I think he forgot to mention - lard. That being Stone ground corn flower, water and lard. Optional lime juice. Steamed in the corn husks.

 
I swear, I have read/heard about these somewhere: they are held together by. . .

the starch in the corn, since they are about 2 weeks past "fresh green" corn stage. By this stage they're more able to stick together; you get a kind of fresh corn bread when you make the corn into tamales like this, and no fat, nor any other thickener-holder-together is added.

I will be danged if I can remember where I saw it. In a Diana Kennedy book? In a Hopi Indian cook book?

 
Also--I planted some "cancha" corn, corn for parching/cornuts and that stull . . .

should work really fine in this recipe, as it is for drying and grinding, not for eating fresh particularly.

 
I'm so past that and am happy when any brain cells are still functioning smileys/smile.gif thanks!

 
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