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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Psycho gaming
[email protected]These tamales were a bit too spicy for my taste, but my husband loved them. He said they were the best tamales he's ever had.
Greg Laurance
[email protected]I've been making these tamales for years and they're always a hit. They're easy to make and always turn out delicious.
Wolfybby
[email protected]These tamales were amazing! The flavor was perfect and the texture was spot-on. I will definitely be making these again.
Rohan Yekaten
[email protected]I tried making these tamales but they didn't turn out well. The masa was too thick and the chorizo filling was bland. I'm not sure what I did wrong.
Delbert Butler
[email protected]These tamales were delicious! The masa was fluffy and the chorizo filling was flavorful. I will definitely be making these again.
Sharjeel siddiqui
[email protected]I've made these tamales several times and they're always a hit. They're perfect for a party or potluck.
Shinaaz Magerman
[email protected]These tamales were a bit dry for my taste. I think I should have added more liquid to the masa dough.
Jeneva Jordan
[email protected]I'm not a fan of spicy food, but these tamales were surprisingly mild. The chorizo flavor was still there, but it wasn't overpowering.
Evans J-Motion
[email protected]These tamales are a great way to use up leftover chorizo. I usually have some left over after making tacos or enchiladas, and this is a great way to use it up.
jahangir jani
[email protected]I love the combination of chorizo and potatoes in these tamales. It's a hearty and flavorful filling that's perfect for a cold winter day.
Dahunsi Tolulope
[email protected]These tamales are a bit time-consuming to make, but they're worth the effort. The flavor is incredible and they're perfect for a special occasion.
Thandeka Sbo
[email protected]I've been making these chorizo tamales for years and they're always a crowd-pleaser. The recipe is easy to follow and the tamales always turn out perfect.
Abdurahman Omar
[email protected]These tamales were delicious! I made them for a potluck and they were a huge hit. Everyone raved about the flavor and texture.
Rofik Miha
[email protected]I tried making these tamales but they didn't turn out well. The masa was too dry and the chorizo filling was bland. I'm not sure what I did wrong.
Qhahqnaj Hhhskaja
[email protected]The chorizo tamales were a bit too spicy for my taste, but my husband loved them. He said they were the best tamales he's ever had.
Ava Kainz
[email protected]These tamales were easy to make and turned out great! I used a store-bought masa mix and the chorizo filling was simple to prepare. I'll definitely be making these again.
Nwachukwu Daniel ebuka
[email protected]I'm not usually a fan of tamales, but these chorizo tamales were amazing! The flavors were perfectly balanced and the texture was spot-on.
Hafiz Hashim
[email protected]These tamales were a hit at my Cinco de Mayo party! The chorizo filling was flavorful and moist, and the masa was perfectly cooked. I'll definitely be making these again.