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    Hot Chorizo Tamales


    Source of Recipe


    Emeril Lagasse

    List of Ingredients




    DOUGH:
    10 tablespoons shortening, room temp
    1 1/2 cups masa harina
    1 cup cornmeal
    1 teaspoon baking powder
    1/4 teaspoon cayenne, cumin and black pepper
    2 teaspoons salt
    1 cup chicken stock
    14 corn husks, soak in water 30 minutes

    FILLING:
    1 tablespoon olive oil
    1/2 cup chopped onions
    2 tablespoons minced shallots
    1 teaspoon minced garlic
    6 ounces uncooked chorizo sausage

    SALSA:
    1/2 cup cooked black beans
    1 roasted red pepper, seed and dice small
    1/2 teaspoon minced jalapeno pepper
    2 teaspoons chopped fresh cilantro
    juice of 1 lemon

    Recipe



    For the dough: In a Kitchen Aid, whisk the shortening until light and fluffy. In a mixing bowl, combine all the dry ingredients together. Gradually stir in the stock and form a soft dough. With the mixer on medium, slowly add the dough mixture into the shortening, the mixture will be sticky. Drain the corn husks and pat dry. Tear 12 strips 1/6 inch wide from 2 of the husks for typing the tamales. Place 2 husks together with the large ends overlapping by 2 inches.

    Repeat for the remaining husk. Divide the tamale dough evenly between the husks and spread in the center, leaving 1 inch at each end uncovered. Place the chorizo mixture on top of the dough and roll the corn husks so that the filling is completely enclosed. Twist and tie each end with the 1/6-inch strips already torn off. Steam the tamales in a vegetable basket set in a saucepan and covered with a tight-fitting lid. Steam for 30 to 35 minutes. The tamales are done when the dough comes away from the sides.

    For the filling: In a saute pan, heat the olive oil. When the pan is smoking hot, saute the onions, shallots, and garlic. Saute for 1 minute. Add the chorizo and continue cooking for 5 minutes. Drain the oil and reserve the chorizo mixture.

    For the salsa: In a mixing bowl, combine all the ingredients together and season with salt and pepper. Place tamales on an over-sized platter, open two of the tamales leaving part of the husk on. Spoon the salsa over the top. Garnish with fresh cilantro and essence. Yield: 6 servings

 

 

 

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