Tamale De Elote Trufado Recipe

Soak the dried corn husks in warm water for at least 30 minutes to make them pliable. Cover and set aside.

If using fresh corn: remove kernels from ears. Reserve one small ear after cutting for pan-roasting (optional). If using frozen, thaw and pat dry.

Char the poblanos directly over a gas flame, under a hot broiler, or on a cast-iron skillet, turning occasionally, until the skin is blistered and blackened on all sides (about 8–10 minutes).

Transfer poblanos to a bowl and cover tightly with plastic wrap or a lid; let steam for 10 minutes. Peel, seed, and roughly chop the flesh.

In a blender or food processor, combine the peeled poblano flesh, crema (or sour cream), lime juice, minced garlic, 1/2 tsp salt, and 1 tbsp water. Blend until smooth. Taste and adjust salt or lime. Transfer to a small bowl, cover, and refrigerate until assembly.

In a blender or food processor, purée the 3 cups fresh corn kernels with 1/2 cup milk and 2 tablespoons sugar until very smooth. If the mixture is very wet, drain off up to 2 tablespoons of liquid but keep some moisture — the masa should be cohesive and slightly wet.

In a large bowl, combine masa harina, all-purpose flour, baking powder, and 1 tsp salt; whisk to combine.

Beat the softened butter with the vegetable oil until light and fluffy (about 1–2 minutes by hand or with a mixer). Fold the corn purée into the butter mixture until combined.

Add the corn-butter mixture to the dry ingredients and mix until a soft, spreadable dough forms. Add up to 2–3 tbsp additional milk if necessary to reach a tacky but spreadable consistency. The dough should hold together and not crumble.

In a small bowl, combine crumbled queso fresco, 1/2 cup corn kernels, 1/4 tsp salt, and 1/8 tsp black pepper. Mix gently and set aside.

Lay a soaked corn husk flat on a work surface with the narrow end pointing toward you and the smoother side down. Pat excess water off the husks with a towel.

Spread about 3 tablespoons of the masa de elote in the center of the husk, forming a rectangle about 3 x 4 inches and leaving a 1-inch border on each side. The amount will vary slightly depending on husk size—adjust so you can fold the husk.

Place 1 tablespoon of the queso-corn filling in a line down the center of the masa.

Fold the long sides of the husk over the filling, then fold up the bottom narrow end. If desired, tie with a thin strip of husk. Repeat with remaining husks, masa, and filling. You should get about 10–12 tamales.

Set up a steamer with about 1–2 inches of simmering water. Stand tamales upright (open end up) in the steamer basket. Cover the top with a damp towel or extra husks and place the lid on.

Steam over medium-low heat for 45–60 minutes, checking water level occasionally and adding more hot water if needed. Rotate tamales halfway through steaming for even cooking.

Tamales are done when the masa detaches cleanly from the husk and is firm to the touch. Remove from steamer and let rest 5–10 minutes before unwrapping.

Unwrap each tamale and place on a serving plate. Drizzle approximately 1/4 teaspoon truffle oil across each tamale (or to taste) to impart truffle aroma—do not overheat truffle oil.

Spoon 1–2 tablespoons roasted poblano crema alongside or over each tamale. Sprinkle with extra crumbled queso fresco and a pinch of chopped cilantro if using.

Serve warm. Leftover tamales keep sealed in the refrigerator for up to 4 days; reheat steamed or microwaved covered until warm. Add a fresh drizzle of truffle oil just before serving.