ELOTE IN A CUP RECIPE RECIPES

Steps:

• Cut off the two ends of the corn cob.
• With a sharp knife, remove the kernels. Cut from the base downward with a gentle sawing motion. If it is easier for you, do this operation into a large bowl so that the kernels won’t spill all over the counter.
• Working in batches place the corn in a food processor or blender and grind them lightly. The tamales texture depends how finely you grind the corn.
• Place the corn into a large bowl. If you notice that the mixture is too runny, place it in a colander and let it drain for a couple of minutes.
• Beat the butter with the sugar until fluffy and almost white.
• Add the butter to the bowl with corn, and mix in the flours until everything is combined.
• Put about three tablespoons of the corn mixture in the middle of a husk. Fold in carefully so the dough won’t come out.
• Arrange the tamales in a steaming pot. Steam from 80 to 90 minutes (read notes).

Steps:

• Rice and beans, for serving, if desired
• Heat grill to medium.
• Grill and char the chiles on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the seeds. Stuff the peppers with the queso fresco and use toothpicks to hold them together.
• Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated.
• Add the oil to a frying pan over medium heat. Dip the stuffed peppers into the batter and fry until golden brown on both sides. Remove from the oil to a serving platter.
• Add the tomatoes and water to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic and chicken broth powder.
• Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture. Cook the flour until browned, then add the tomato sauce. Simmer for 5 minutes and then add the oregano.
• Pour the tomato sauce over the cooked chile rellenos on the serving platter and serve.
• If desired, serve with rice and beans.