A Pati Jinich Recipe
Skillet Corn Tamal with Duck Fat and Roasted Garlic
6 servings
Tamal de Elote en Cazuela con Manteca de Pato y Ajo Rostizado
Ingredients
- 8 cups corn kernels, fresh or thawed from frozen, preferably white corn, divided
- ½ cup chicken broth, divided
- 1 whole head of garlic, roasted until completely soft and peeled (can use the roasted garlic from the duck recipe linked below)
- 1 ½ cups masa harina
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher or coarse sea salt
- 1 cup duck fat rendered from Spicy Honey Garlic and Orange Roasted Duck, divided, or can use unsalted butter or lard
- 2 tablespoons grated piloncillo, or brown sugar
To Prepare
- In the jar of a blender, coarsely puree 4 cups of the corn kernels with ¼ cup of the chicken broth and the peeled roasted garlic and puree until completely smooth, scrape onto a bowl. Add the remaining 4 cups of corn kernels and ¼ cup chicken broth and pulse to blend into a very coarse mixture. Scrape onto the same bowl. Set aside.
- In a bowl, mix the masa harina, baking powder, baking soda, and salt.
- To the bowl of a stand mixer set with the paddle attachment, add 3/4 cups of the duck fat and the piloncillo or dark brown sugar. Start beating over low speed until well mixed. Incorporate the masa harina mixture and beat for a minute. Incorporate the corn mixture, increase speed to medium, and continue beating for 5 to 6 minutes. Until completely mixed.
- Preheat the oven to 375℉ with the rack in the middle position. Set a cast iron skillet over medium heat. Once hot, add the remaining ¼ cup duck fat. Once hot but not smoking, pour in the corn mixture. Let it cook over medium heat for 4 to 5 minutes.
- Then carefully cover with aluminum foil, transfer to the oven, and bake for 30 minutes. Remove the aluminum foil and cook for another 5 to 8 minutes, until the top gains a bit of a golden brown color. Remove from the oven and serve hot.
