| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 10 |
T |
Vegetable shortening, at |
|
|
room temperature |
| 1 1/2 |
c |
Masa harina |
| 1 |
c |
Cornmeal |
| 1 |
t |
Baking powder |
| 1/4 |
t |
Cayenne powder |
| 1/4 |
t |
Ground cumin |
| 1/4 |
t |
Black pepper |
| 2 |
t |
Salt |
| 1 |
c |
Chicken stock |
| 14 |
|
Corn husks, soaked in water |
|
|
for 30 minutes |
| 1 |
T |
Olive oil |
| 1/2 |
c |
Chopped onions |
| 2 |
T |
Minced shallots |
| 1 |
t |
Minced garlic |
| 6 |
oz |
Uncooked chorizo sausage |
| 1/2 |
c |
Cooked black beans |
| 1 |
|
Roasted red pepper, seeded |
|
|
and small dice |
| 1/2 |
t |
Minced jalapeno pepper |
| 2 |
t |
Chopped fresh cilantro |
|
|
One lemon, Juice of |
|
|
Salt and pepper |
|
|
Fresh cilantro sprigs |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW #EE2305 For the dough: In a kitchen Aid, 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 husk. 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 30-35 minutes. The tamales
are done when the dough comes away from the sides. For the 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. For the salsa: In a mixing bowl, combine all the
ingredients together and season with salt and pepper. Place tamales on
an over-sized platter, open two of the tamales leaving part of the
husk on. Spoon the salsa over the top. Garnish with fresh cilantro and
essence. Yield: 6 servings Posted to recipelu-digest by molony
<molony@scsn.net> on Feb 25, 1998
A Message from our Provider:
“Do you have PEACE in your life? Trust in God.”