Blue Corn Tamales with Sweet Spicy Syrup | Sweet Heat with Rick Martinez | Food52

In this episode of "Sweet Heat," Food52's Resident Sugar Man, Rick Martinez, makes his version of Tamales de Elote, using blue corn masa. Piloncillo (Mexican unprocessed brown sugar) brings the sweetness, and lots of dried chile de arbol peppers bring the heat. GET THE RECIPE ►► https://f52.co/39YyChm

CHAPTERS:
0:00 Intro
3:57 Make the Masa
6:11 Prepare the Corn Husks
8:23 On to the Syrup
8:51 Rick's Apron!
10:02 Put It All Together
11:37 Steam the Tamales
15:48 Time to Plate
17:58 Let's Eat!

PREP TIME: 1 hour 30 minutes
COOK TIME: 1 hour
MAKES: 12 tamales

INGREDIENTS:
4 large ears of corn or 4 cups corn kernels, ends trimmed, leave husk on
4 cups (400g) masa harina (such as Bob’s Red Mill), preferably blue
¾ cup (170g) browned butter, still liquid
¾ cup granulated sugar
2 ½ teaspoons Diamond Crystal or 1 ½ teaspoons Morton (8g) kosher salt, plus more to taste
1 teaspoon cinnamon
½ teaspoon crushed chile de árbol, plus more to taste
1 cup piloncillo or dark brown sugar
1 teaspoon whole allspice
1 3” stick canela or cinnamon
4 wide strips of orange zest
1 cup crema or crème fraiche
¾ cup queso fresco, crumbled

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