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.
TAMALES OAXAQUEñOS (OAXACAN-STYLE TAMALES)
This authentic homemade tamales recipe comes from the Mexican region Oaxaca. The tamales are stuffed with a homemade masa and chicken filling made with tomatillos and 2 different types of chile peppers - ancho chile and mulato chile. [Recipe originally submitted to Allrecipes.com.mx]
Provided by mega
Categories World Cuisine Recipes Latin American Mexican
Time 3h
Yield 36
Number Of Ingredients 12
Steps:
- Beat 9 ounces lard in a large bowl with an electric mixer until creamy. Add salt and continue beating for a few minutes. Add masa harina and beat well until combined. Add chicken broth, 1/4 cup at a time, beating until masa has a smooth and workable consistency similar to cookie dough, about 3/4 cup total. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, beat the dough a little longer.
- Combine tomatillos, ancho chile pepper, mulato chile pepper, garlic, salt, pepper, and oregano in a blender; blend until smooth.
- Heat remaining 2 ounces lard in a skillet and cook tomatillo sauce until lightly thickened, 3 to 5 minutes. Add shredded chicken and a little of the remaining chicken broth. Cook over low heat until chicken filling has thickened, about 10 minutes.
- Spread 2 to 3 tablespoons masa mixture onto 1 banana leaf, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the chicken filling in the center of the masa mixture. Fold sides of banana leaf together, one over the other. Fold the bottom of the banana leaf over the seam of the 2 folded sides and tie together with kitchen string. Repeat with remaining banana leaves.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the leaf, 1 hour 30 minutes to 2 hours. Let tamales rest for 15 minutes before serving.
Nutrition Facts : Calories 209.9 calories, Carbohydrate 21.9 g, Cholesterol 18.1 mg, Fat 11.2 g, Fiber 3.9 g, Protein 5.8 g, SaturatedFat 3.9 g, Sodium 46.7 mg, Sugar 0.1 g
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- In a large skillet, toast the cornmeal over moderate heat, stirring occasionally, until fragrant, about 3 minutes. Transfer to a plate to cool.
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