Delicious corn tamales with oats. They are delicious with something salty like rajas or with something sweet like cajeta or lechera (condensed milk).
Corn and Oats Tamales
- 3 cups shelled corn (5 corn)
- 3/4 cup almond milk or your favorite
- 1 cup oatmeal
- 1 cup cornflour
- 50 g unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- ¼ cup condensed milk
- 1 tbsp baking powder
- ¼ teaspoon salt
Carefully cut the lower part of the corn to be able to separate the leaves since we are going to use them to wrap the tamales. Place them under a kitchen towel so they don't dry out.
Blend the shelled corn with the milk, melted butter, cinnamon, vanilla, condensed milk and baking powder until smooth.
Empty into a bowl and add the oatmeal and cornmeal until well mixed. Check the video to see what texture your dough should have.
The tamales are slightly sweet so that you can serve them with poblano pepper slices with cream in a salty version, with chicken or beans, or with more condensed milk or cajeta with nuts for a sweet version.
Fill a steamer pot with water. Cover the bottom of the pot with the smallest and ugliest leaves and leave it next to you.
Place about 2 tablespoons of dough per sheet, it depends on how big they are. If they are very large you can cut a little, if they are very small save them to cover the tamales.
Close the tamal. Fold the right side first for the center, and then the left side for the center to close the tamal. The dough is a bit runny so you have to be careful.
Now take the top to close completely and place it upright in a steamer pot. Watch the video to see how they settle in if it is the first time you make tamales.
Do the same with the other tamales until you finish the dough. When you're done, cover the tamales with the leftover leaves and close the pot tightly.
Put on high heat and once it boils (pay attention to what you hear), lower the heat to medium low heat and cook 45 to 50 minutes, taking care that the steamer never runs out of water.
The tamales are done when they pull easily off the sheet. Once ready, let it rest for 15 to 30 minutes before eating. If you don't wait, they can stick to the sheet.
Serve with your favorite garnishes. We liked them a lot with beans on the side and slices with cream on top.
Watch the Video
Corn: White corn (Mexican) is used, which is much more floury and dry compared to yellow corn. The yellow corn when blended releases much more liquid so the recipe does not work with that corn, you would have to add more flour until you have a consistency as seen in the video.