| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 6 |
oz |
Finely chopped chorizo sausage |
| 3/4 |
c |
Minced onions |
| 1 |
tb |
Chopped garlic |
| 10 |
tb |
Vegetable shortening; at room temperature |
| 1 1/2 |
c |
Masa harina |
| 1 |
c |
Cornmeal |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Cayenne powder |
| 1/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Black pepper |
| 2 |
ts |
Salt |
| 1 |
c |
Chicken stock |
| 14 |
|
Corn husks; soaked in water for 30 minutes |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA29
In a saute pan, heat the olive oil. When the oil is 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 garlic. Season with salt and pepper. In an
electric mixer, mix 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
tying 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 with water and covered with a tightfitting lid.
Steam for 30 to 35 minutes. The tamales are done when the dough comes away
from the sides. Remove the tamales and serve with the mole sauce.
Yield: 14 tamales
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 18, 1998
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