- 20 ears of corn, kernels removed from the cob
- 2 cups of sugar
- 2 cups Ahuacatlan Natural
- Salt to taste
- Corn Husks (around 24 or as needed)
- Cooking twine
- Tamales Steamer (Can be done with a regular steamer too)
In a blender, mix together corn, sugar and a pinch of salt.
Add the Ahuacatlan Natural on a steady stream until it fully incorporated. Blend to forma an even paste.
Grab one corn husk and spoon about 1 tbs of the corn mixture in the middle of the husk.
To wrap it, fold all the ends inwards evenly. Grab a string of twine and tie it around each tamale, like a belt.
Repeat spooning a bit of mixture in each husk and wrapping them with the twine until you finish all the corn mixture.
Place them in the tamale steamer standing vertically and cook them for 40 minutes or until the tamale comes off easily from the husk.