Ingredients Jump to Instructions ↓

  1. 10 tablespoons vegetable shortening , at room temperature

  2. 1 1/2 cup masa harina

  3. 1 cup cornmeal

  4. 1 teaspoon baking powder

  5. 1/4 teaspoon cayenne powder

  6. 1/4 teaspoon ground cumin

  7. 1/4 teaspoon black pepper

  8. 2 teaspoons salt

  9. 1 cup chicken stock

  10. 14 corn husks, soaked in water for 30 minutes

  11. Chorizo Filling, recipe follows

  12. Salsa, recipe follows

  13. Fresh cilantro sprigs

  14. Essence, recipe follows

  15. 1 tablespoon olive oil

  16. 1/2 cup chopped onions

  17. 2 tablespoons minced shallots

  18. 1 teaspoon minced garlic

  19. 6 ounces uncooked chorizo

  20. 1/2 cup cooked black beans

  21. 1 roasted red pepper , seeded and small dice

  22. 1/2 teaspoon minced jalapeno pepper

  23. 2 teaspoons chopped fresh cilantro

  24. 1 lemon , juiced

  25. Salt and pepper

  26. 2 1/2 tablespoons paprika

  27. 2 tablespoons salt

  28. 2 tablespoons garlic powder

  29. 1 tablespoon black pepper

  30. 1 tablespoon onion powder

  31. 1 tablespoon cayenne pepper

  32. 1 tablespoon dried leaf oregano

  33. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. In a standing mixer , 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.

  2. 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 husks.

  3. 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.

  4. Place tamales on an over-sized platter, open 2 of the tamales leaving part of the husk on. Spoon the Salsa over the top. Garnish with fresh cilantro and Essence.

  5. 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.

  6. In a mixing bowl, combine all the ingredients together, and season with salt and pepper.

  7. Combine all ingredients thoroughly and store in an airtight jar or container.

  8. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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