Chorizo Tamales

Ingredients for Chorizo Tamales

• 36 dried corn husks

• 475ml frozen corn

• 2 tablespoons olive oil

• 3 teaspoons salt

• 2 chipotle chilies

• 2 tablespoons adobo sauce

• 230g ground chorizo sausage

• 900g finely ground cornmeal

• 1 tablespoon baking powder

• 180ml vegetable shortening, melted and cooled

• 240 to 725ml chicken stock

How to make Chorizo Tamales

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 biscuit sheet.

3. Roast in a 204°C oven until golden brown, about 20 minutes.

4. Puree the chilies with the adobo sauce. In a small bowl, combine the chorizo and chilli puree.

5. In a large bowl, combine the cornmeal, baking powder, and the remaining salt. Add the shortening, chorizo mixture, and corn. Stir in the stock gradually until the mixture has the consistency of mashed potatoes.

6. Spoon 60ml the filling into the centre of each husk. Roll to form a cylinder, fold the ends over, and tie with the husk strings.

7. Line a steamer with some of the remaining husks, add the tamales, and cover with more husks and the lid. Steam until tender, 1 to 1 1/2 hours.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.