Real Mexican Tamales de Elote
Traditional corn tamales stuffed with sweet corn, cheese, and epazote, steamed to perfection in banana leaves. This mexican-inspired mexican (vegetarian) ready in about 80 minutes pairs cooked hominy, grated cheddar cheese, chopped epazote for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups cooked hominy
- 1 cup grated cheddar cheese
- 1 tsp chopped epazote
- 2 tbsp olive oil
- 1 tsp salt
- 8 large banana leaves
- 16 corn husks
- 4 cups water
Instructions
- Step 1: In a large skillet, heat the olive oil over medium heat. Add the hominy, cheese, epazote, and salt. Cook for 5-7 minutes until the cheese melts and the mixture is well combined.
- Step 2: Soak the corn husks in warm water for 10 minutes until pliable. Line a steamer basket with banana leaves.
- Step 3: Place 1/4 cup of the hominy mixture in the center of each corn husk. Fold the husk to enclose the filling, securing with kitchen twine if needed.
- Step 4: Arrange the tamales in the steamer basket, ensuring they are not touching. Steam for 45 minutes until the masa is firm and the husks are softened.
- Step 5: Let the tamales rest for 10 minutes before serving, ideally with a side of salsa verde.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Real Mexican Tamales de Elote take to make?
Total time is about 80 minutes (30 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Real Mexican Tamales de Elote?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked hominy from drying out.
Can I substitute ingredients in Real Mexican Tamales de Elote?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Real Mexican Tamales de Elote for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Real Mexican Tamales de Elote vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
