Chorizo Tamales

Chorizo Tamales
Photo by Keith King

Ingredients

  • 2 cups frozen corn
  • 36 dried corn husks
  • 3 cups chicken stock
  • ¾ cup vegetable shortening
  • ½ pound ground chorizo sausage
  • 1 tablespoon baking powder
  • 2 pounds cornmeal
  • + 4 more ingredients
    • 2 chipotle chilies
    • 2 tablespoons adobo sauce
    • 3 teaspoons salt
    • 2 tablespoons olive oil

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 ...

View full recipe at Epicurious

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