| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 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 |
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Chopped onions |
| 2 |
tb |
Minced shallots |
| 1 |
ts |
Minced garlic |
| 6 |
oz |
Uncooked chorizo sausage |
| 1/2 |
c |
Cooked black beans |
| 1 |
|
Roasted red pepper; seeded and small dice |
| 1/2 |
ts |
Minced jalapeno pepper |
| 2 |
ts |
Chopped fresh cilantro |
|
|
One lemon ; Juice of |
|
|
Salt and pepper |
|
|
Fresh cilantro sprigs |
INSTRUCTIONS
DOUGH
FILLING
SALSA
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:
“You can spurn God’s love for only so long”