- 1 tablespoon olive oil
- 6 ounces finely chopped chorizo sausage
- 3/4 cup minced onions
- 1 tablespoon chopped garlic
- 1/2 cup plus 2 tablespoons lard, at room temperature
- 1 1/2 cups masa harina
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1/4 teaspoon cayenne powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 2 teaspoons salt
- 1 cup chicken stock
- 14 to 18 corn husks, soaked in hot water for 30 minutes
- Mole Sauce, recipe follows
In a saute pan, heat the olive oil. When hot, add the chorizo and saute for 2 minutes. Add the onions and continue to saute for 1 minute. Remove from the heat and add the garlic. Season with salt and pepper. Set aside to cool.
In a standing electric mixer fitted with the paddle attachment, mix the lard until light and fluffy.
In a mixing bowl, combine all the dry ingredients together. Gradually add the stock, stirring to 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 strips 1/6-inch wide from 2 of the husks for tying the tamales. 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 strips already torn off.
Have a saucepan with water ready for steaming. Steam the tamales, covered, in a vegetable basket for 30 to 35 minutes. After 30 minutes, open an edge of a tamale, if the dough pulls away from the sides, the tamales are done. Serve with Mole Sauce.
Emeril's Mole Sauce:
1/2 cup shelled pumpkin seeds
1/4 cup shelled pistachio nuts
1/4 cup pine nuts
2 poblano peppers
1 medium onion, quartered
1 cup plus 1 tablespoon olive oil
1 tablespoon tamarind paste
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon dark cane or corn syrup
1 teaspoon distilled white vinegar
1/2 cup chicken stock
1/2 cup heavy cream
Preheat the oven to 400 degrees F.
Place the pumpkin seeds, nuts, peppers, and onions on a baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 10 to 15 minutes. Remove from the oven and peel, seed and chop the peppers. In a food processor, combine the nuts, peppers, onions, tamarind paste, chili powder, cumin, salt, dark cane syrup, vinegar and olive oil. Puree until creamy, stopping once to scrape the sides of the bowl. Transfer to a saucepan and whisk in the chicken stock and cream. Bring the sauce up to a boil and reduce to a simmer. Cook for 2 minutes, or until sauce is thickened and flavorful. Serve the mole sauce with the tamales.
Yield: about 2 to 2 1/2 cups