Ingredients Jump to Instructions ↓

  1. 8-ounce package corn husks (about 40 husks) FILLING:

  2. 2 tablespoons vegetable shortening

  3. 1 pound smoked chorizo sausage, finely chopped

  4. 1 cup chopped yellow onions

  5. 1 cup fresh or thawed frozen corn kernels

  6. 1/2 cup chopped green bell peppers

  7. 1/4 cup chopped green onions (green and white parts)

  8. 2 tablespoons chopped fresh flat-leaf parsley

  9. 1 tablespoon chopped garlic

  10. 1 tablespoon minced jalapeÒos

  11. 2 teaspoons chili powder

  12. 1 teaspoon ground cumin

  13. 1/2 teaspoon cayenne DOUGH:

  14. 2/3 cup vegetable shortening, plus

  15. 1/3 cup melted shortening

  16. 4 cups masa harina (available at Latino markets and many supermarkets)

  17. 1 teaspoon salt

  18. 3 cups Chicken Stock or canned low-sodium chicken broth Black Bean and Roasted Pepper Salsa

Instructions Jump to Ingredients ↑

  1. Separate the corn husks and remove any corn silks. Bring a large pot of water to a boil, then remove from the heat. Place the husks in the water, and weight them down with a large heavy baking dish to submerge them. Soak until the husks are pliable, 30 minutes to 1 hour. † Meanwhile, to make the filling, melt the shortening in a large heavy skillet over medium heat. Add the chorizo and cook, stirring often, until browned, about 4 minutes. Add the onions, corn, bell peppers, green onions, parsley, garlic, jalapeÒos, chili powder, cumin, salt, and cayenne. Cook, stirring, for 4 minutes longer. Remove from the heat and let cool for 20 to 30 minutes. † To make the dough, put the 2/3 cup shortening in the bowl of a heavy-duty electric mixer fitted with the whisk attachment and cream on high speed until light and fluffy, about 3 minutes. Mix the masa harina and salt in a bowl. With the mixer on medium speed, alternately add the masa harina mixture and the chicken stock to the whipped shortening, mixing thoroughly after each addition. Gradually add the 1/3 cup melted shortening and whip until light. † Place 1 large soaked corn husk on a work surface. Spoon about 1/4 cup of the filling into the middle of the husk. Fold the sides of the husk over the filling, then bring the bottom and the top over, overlapping them as much as possible to tightly enclose the filling. (You should now have a small package measuring about 3 x 2 inches.) Wrap a piece of kitchen twine horizontally, and then vertically, around the tamale, like wrapping a gift box, and knot the twine at the top. Put the tamale on a large platter. Repeat with the remaining husks and filling, stacking the tamales as you go. † Place a steamer rack in a large pot about 2 inches above gently boiling water. Lay the tamales on the rack, being careful not to pack them too tightly. Cover the tamales with a layer of the torn and smaller corn husks, and cover tightly with a lid. Steam the tamales for 2 hours, replenishing the boiling water as needed so the pot does not go dry. † With tongs, remove the tamales from the steamer and let cool for 10 minutes before serving. † Serve hot with the salsa. † Yield : 32 to 36 tamales


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