Tamal de Elote en Cazuela con Ajo Recipe

Introduction

Tamal de Elote en Cazuela con Ajo is a flavorful Mexican corn tamale baked in a skillet with garlic and hints of jalapeño. This dish combines creamy corn masa with aromatic roasted garlic for a comforting and unique twist on a classic favorite.

Ingredients

• 1 large head (38g) garlic, intact*
• 1 generous tablespoon (15g) olive oil
• 3 tablespoons (43g) water
• 6 1/3 cups (962g) corn, preferably white corn kernels, fresh or thawed from frozen; divided
• 1/3 cup (75g) chicken broth or chicken stock, divided
• 4 tablespoons (36g) pickled jalapeños, sliced, optional
• 1 1/4 cups (117g) masa harina
• 1 1/2 teaspoons table salt
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon red pepper flakes, optional
• 3/4 cup duck fat (170g), clarified butter (142g), or unsalted butter (170g), melted; divided
• 1 1/2 tablespoons (20g) dark brown sugar, packed

Instructions

1. Step 1: Cut off the root end of the garlic head and separate the cloves slightly. Remove and peel the smallest clove; set aside. Place the remaining garlic cloves cut-side down in a small microwave-safe bowl with olive oil and water.
2. Step 2: Microwave on 50% power, covered, for 3 to 5 minutes until soft. Let cool and reserve the cooking liquid.
3. Step 3: Squeeze the cooked garlic cloves from their skins into a food processor bowl. Add the peeled raw clove and reserved cooking liquid.
4. Step 4: Add half the corn kernels (about 3 cups) and half the chicken broth (about 3 tablespoons) to the processor. Puree until no whole kernels remain, about 1 minute. Transfer to a medium bowl.
5. Step 5: Add the remaining corn, chicken broth, and jalapeños to the processor. Pulse 4-5 times to keep the mixture coarse. Transfer to the bowl with the pureed corn.
6. Step 6: In a small bowl, whisk together masa harina, salt, baking powder, baking soda, and red pepper flakes.
7. Step 7: In a stand mixer bowl, whisk brown sugar with half of the melted fat until mixed, even if slightly lumpy. Attach the flat beater and add the dry masa mixture. Beat until the texture resembles wet sand, about 1 minute, scraping the bowl as needed.
8. Step 8: Add half the corn mixture and beat on medium until smooth, about 1 minute. Add the remaining corn mixture and beat until fully combined with no lumps.
9. Step 9: Preheat oven to 375˚F with rack in the middle.
10. Step 10: Heat a 10″ cast iron skillet over medium. Add remaining melted fat. When hot, pour in the corn mixture and spread evenly. Cook without stirring for 4 to 5 minutes until edges brown slightly.
11. Step 11: Cover skillet with foil and bake 30 minutes. Remove foil and bake 5 to 8 more minutes until the top is lightly golden.
12. Step 12: Remove from oven and serve warm.

Tips & Variations

• To prepare garlic on stovetop, simmer cloves in olive oil and water gently until soft instead of microwaving.
• Use fresh corn for the best natural sweetness, or thaw frozen corn well before using.
• Adjust the amount of jalapeños or red pepper flakes to control heat intensity.
• Clarified butter or duck fat adds richness, but unsalted butter works fine for a milder flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat or in a microwave until warmed through. Avoid overcooking to maintain moisture and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

Yes, substitute the duck fat or butter with a plant-based oil and use vegetable broth instead of chicken broth. Keep in mind the flavor will be slightly different but still delicious.

Is it necessary to use masa harina?

Yes, masa harina is a key ingredient that gives tamales their characteristic texture and flavor. It is a finely ground corn flour treated with lime, available at most Latin markets.

Tamal de Elote en Cazuela con Ajo Recipe

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★★★★★

4.6 from 110 reviews

Tamal de Elote en Cazuela con Ajo is a delightful Mexican-style sweet corn casserole infused with rich garlic flavor and a hint of spicy jalapeños. This unique dish combines pureed and coarse corn with masa harina and brown sugar, cooked in duck fat or butter for a moist, tender tamal that’s baked and lightly browned to perfection in a cast iron skillet.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 to 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Garlic Preparation

• 1 large head (38g) garlic, intact
• 1 generous tablespoon (15g) olive oil
• 3 tablespoons (43g) water

Corn Mixture

• 6 1/3 cups (962g) corn kernels, preferably white, fresh or thawed from frozen; divided
• 1/3 cup (75g) chicken broth or chicken stock, divided
• 4 tablespoons (36g) pickled jalapeños, sliced, optional

Masa and Seasonings

• 1 1/4 cups (117g) masa harina
• 1 1/2 teaspoons table salt
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon red pepper flakes, optional

Fats and Sweetener

• 3/4 cup duck fat (170g), clarified butter (142g), or unsalted butter (170g), melted; divided
• 1 1/2 tablespoons (20g) dark brown sugar, packed

Instructions

1. Prepare the garlic: Cut off the root end of the garlic head to partially separate cloves. Peel the smallest clove and set aside. Place remaining cloves cut-side down in a microwave-safe bowl with olive oil and water, allowing some cloves to immerse in the liquid.
2. Cook the garlic: Microwave the covered garlic at 50% power for 3 to 5 minutes until soft. Let cool, reserving the cooking liquid. For stovetop preparation, simmer garlic cloves gently in olive oil and water until tender instead.
3. Extract garlic pulp: Squeeze the cooked garlic cloves from their skins into a food processor bowl using a fork as needed.
4. Add raw garlic and liquid: Add the peeled uncooked garlic clove and the reserved garlic liquid to the processor bowl.
5. Make smooth corn purée: Add half of the corn kernels and half of the chicken broth to the processor and blend for about 1 minute until no whole kernels remain; scrape sides as needed. Transfer this to a medium mixing bowl.
6. Make coarse corn mixture: Pulse the remaining corn, chicken broth, and sliced jalapeños in the food processor 4-5 times until coarse with some whole kernels. Combine with the puréed corn in the bowl.
7. Mix dry ingredients: In a small bowl, whisk masa harina, salt, baking powder, baking soda, and red pepper flakes.
8. Combine fats and sugar: In a stand mixer bowl, whisk brown sugar with half of the melted fat until partially dissolved. Attach the flat beater and add the dry masa mixture and beat until it resembles wet sand, scraping bowl sides as needed. Add half the corn mixture, beat on medium until smooth; then add the remaining corn mixture and beat until fully combined with no lumps.
9. Preheat oven: Set oven to 375°F (190°C), placing rack in the middle.
10. Cook tamal on stovetop: Heat a 10-inch cast iron skillet over medium heat. Add the remaining fat and heat until hot but not smoking. Pour the corn mixture evenly; cook without stirring for 4-5 minutes until edges brown and fat bubbles at skillet edges.
11. Bake the tamal: Cover skillet with foil and bake for 30 minutes. Remove foil and bake an additional 5-8 minutes until the top is lightly golden brown in spots. Remove and allow to cool slightly.
12. Serve and store: Serve tamal warm. Store leftovers in an airtight container refrigerated up to 4 days.

Notes

• If microwave is not available, cook garlic cloves gently on stovetop in olive oil and water until soft as an alternative method.
• The combination of pureed and coarse corn provides a distinctive texture, balancing creamy and slightly chunky elements in the tamal.
• Use duck fat, clarified butter, or unsalted butter for rich flavor; clarified butter has less water so adjust melting amounts accordingly.
• Pickled jalapeños are optional but add a subtle spicy tang that contrasts nicely with the sweetness.
• This tamal is made in a cast iron skillet, which helps develop a browned crust and even cooking.
• Ensure not to overcook the garlic in microwave to prevent bitterness.
• The dish is best eaten warm but can be reheated gently on stovetop or microwave.

Keywords: Tamal de Elote, Corn Tamal Casserole, Mexican Corn Dish, Skillet Tamal, Garlic Corn Tamal, Masa Harina Recipes