Chorizo Tamales

Name: Chorizo Tamales
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 Tbsps adobo sauce; 1 Tbsp baking powder; 237 milliliters chicken stock; 2 chipotle chilies; 36 dried corn husks; 473 milliliters frozen corn; 907 grams finely ground cornmeal; 227 grams ground chorizo sausage; 2 Tbsps olive oil; 3 teaspoons salt; 177 milliliters vegetable shortening, melted and cooled

Chorizo Tamales is From preparation to the plate, this recipe takes around 45 minutes. A mixture of corn husks, baking powder, vegetable shortening, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the ground cornmeal you could follow this main course with the Cornmeal Pie as a dessert.

Instructions

Soak 24 of the husks in warm water for 1 hour. Tear 2 husks lengthwise into 24 (1/2-inch-wide) strings.

Ingredients you will need

Water

Toss the frozen corn with the oil and 1 teaspoon of the salt, then spread it over a cookie sheet.

Ingredients you will need

Frozen Corn

Spread

Salt

Cooking Oil

Equipment you will use

Baking Sheet

Roast in a 400°F oven until golden brown, about 20 minutes.

Equipment you will use

Oven

Puree the chilies with the adobo sauce. In a small bowl, combine the chorizo and chili puree.

Ingredients you will need

Adobo Sauce

Chili Pepper

Chorizo

Equipment you will use

Bowl

In a large bowl, combine the cornmeal, baking powder, and the remaining salt.

Ingredients you will need

Baking Powder

Cornmeal

Salt

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Bowl

Add the shortening, chorizo mixture, and corn. Stir in the stock gradually until the mixture has the consistency of mashed potatoes.

Ingredients you will need

Shortening

Potato

Chorizo

Stock

Corn

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.

Ingredients you will need

Roll

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.

Ingredients you will need

Tamales

Equipment

Baking Sheet

Oven

Bowl

Ingredients

Servings:

2Tbsps

adobo sauce 1Tbsp

baking powder 237milliliters

chicken stock 2

chipotle chilies 36

dried corn husks 473milliliters

frozen corn 907grams

finely ground cornmeal 227grams

ground chorizo sausage 2Tbsps

olive oil 3teaspoons

salt 177milliliters

vegetable shortening, melted and cooled

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.