Hot Chorizo Tamales

Total Time:
1 hr 20 min
Prep:
45 min
Cook:
35 min

Yield:
6 servings

Ingredients
  • 10 tablespoons vegetable shortening, at room temperature
  • 1 1/2 cup 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 corn husks, soaked in water for 30 minutes
  • Chorizo Filling, recipe follows
  • Salsa, recipe follows
  • Fresh cilantro sprigs
  • Essence, recipe follows
  • Chorizo Filling:
  • 1 tablespoon olive oil
  • 1/2 cup chopped onions
  • 2 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • 6 ounces uncooked chorizo
  • Salsa:
  • 1/2 cup cooked black beans
  • 1 roasted red pepper, seeded and small dice
  • 1/2 teaspoon minced jalapeno pepper
  • 2 teaspoons chopped fresh cilantro
  • 1 lemon, juiced
  • Salt and pepper
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions

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.

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.

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.

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.

Chorizo Filling:

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.

Salsa:

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

Essence (Emeril's Creole Seasoning):

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

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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