Tamales de Elote

Sweet fresh corn tamales steamed in their own husks with a moist, tender masa that needs no filling.

Ingredients

• 400g chicken thighs
• 400g white rice
• 2 tsp finely chopped white onion
• 1/2 tsp chili powder
• 2 tbsp lard
• 2 ripe tomatoes, chopped
• a handful of fresh epazote, chopped
• salsa verde, for serving

Instructions

1. 1

   Gather and prep the white rice and pork shoulder, measuring everything out so it is ready to go.

2. 2

   Heat lard in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the minced garlic and jalapeños, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the pork shoulder, season with ground cumin, and cook until just done, about 1 hr.

5. 5

   Warm the white rice alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the white rice and spoon the cooked mixture over the top.

💡 Tips