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Beef Mince and Corn Tamalitos Verdes

Beef Mince and Corn Tamalitos Verdes

Eleanor Craig
Beef Mince and Corn Tamalitos Verdes are a vibrant celebration of Latin American culinary tradition. Infused with rich, savory flavors and a hint of sweetness from fresh corn, these tamalitos offer a comforting and satisfying dish perfect for any occasion.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Latin American / Caribbean
Servings 4 servings
Calories 739 kcal

Ingredients
 
 

Beef Mixture

  • Raw meat mince500 g ground beef (minced beef) - preferably grass-fed
  • Glass bowl of olive oil isolated on white background1 tbsp olive oil - extra virgin for best flavor
  • Ripe yellow onion on a white background1 large onion - finely chopped
  • garlic2 cloves garlic - minced
  • ground cumin1 tsp cumin - ground

Tamalito Mixture

  • Sweet corn kernels in wooden bowl over white2 cups corn kernels - fresh, approximately 3 ears of corn
  •  
    1 cup masa harina
  • bowl of broth½ cup vegetable stock (vegetable broth or vegetable bouillon)
  • Baking powder, chemical leavening agent in a wooden bowl1 tsp baking powder
  • wooden bowl of salt1 tsp salt
  • fresh butter pieces½ cup butter - melted and cooled
  •  
    4 pieces corn, husk leaves - soaked in warm water for wrapping

Instructions
 

For the Beef Mixture:

  • Heat the olive oil in a skillet over medium heat (approx. 160°C/320°F). Add the chopped onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and cook until fragrant, 1 minute. Add the beef mince and cook, breaking it apart with a wooden spoon, until browned and cooked through, approximately 8-10 minutes.
  • Season with cumin, salt, and pepper. Remove from heat and set aside.

For the Tamalito Mixture:

  • Blend corn kernels in a food processor until smooth. Transfer to a large mixing bowl.
  • Combine masa harina, vegetable stock, baking powder, salt, and melted butter with the pureed corn, mixing until the dough is soft and pliable.
  • Take a soaked corn husk and spread a generous tablespoon of masa mixture down the center. Add a spoonful of beef mixture, then fold over the sides and tie with kitchen string.
  • Arrange in a steamer basket, ensuring the open ends face upwards, and steam over simmering water for 45 minutes to 1 hour.

Notes

For an extra flavor boost, incorporate roasted poblano peppers into the beef mixture. For a vegetarian option, replace beef with black beans seasoned with paprika and coriander.

Nutrition

Calories: 739kcalCarbohydrates: 40gProtein: 27gFat: 54gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 2gCholesterol: 150mgSodium: 1086mgPotassium: 685mgFiber: 4gSugar: 6gVitamin A: 975IUVitamin C: 8mgCalcium: 145mgIron: 6mg
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