Chorizo Tamales Recipes
CHORIZO TAMALES
Categories Blender Food Processor Pepper Pork Roast Steam Kid-Friendly Cookie Small Plates
Yield Makes 2 to 4 servings
Number Of Ingredients 11
Steps:
- 1. Soak 24 of the husks in warm water for 1 hour. Tear 2 husks lengthwise into 24 (1/2-inch-wide) strings.
- 2. Toss the frozen corn with the oil and 1 teaspoon of the salt, then spread it over a cookie sheet.
- 3. Roast in a 400°F oven until golden brown, about 20 minutes.
- 4. Puree the chilies with the adobo sauce. In a small bowl, combine the chorizo and chili puree.
- 5. In a large bowl, combine the cornmeal, baking powder, and the remaining salt. Add the shortening, chorizo mixture, and corn. Stir in the stock gradually until the mixture has the consistency of mashed potatoes.
- 6. Spoon 1/4 cup of the filling into the center of each husk. Roll to form a cylinder, fold the ends over, and tie with the husk strings.
- 7. Line a steamer with some of the remaining husks, add the tamales, and cover with more husks and the lid. Steam until tender, 1 to 1 1/2 hours.
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4.5/5 (12)Total Time 4 hrs 5 minsCategory Main CourseCalories 136 per serving
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- Being careful not to rip the corn husks, wash with cool water and a brush to remove all debris and corn silks.
- Separate and pat dry a few husks at a time. Inspect to ensure that you have the smooth side facing upwards. Turn it vertically and hold the skinnier end with your non-dominant hand. Spread about two tablespoons masa dough as shown in the photos above.
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