Ingredients
Makes 2 to 4 servings
Step 1
1. Soak 24 of the husks in warm water for 1 hour. Tear 2 husks lengthwise into 24 (1/2-inch-wide) strings.
Step 2
2. Toss the frozen corn with the oil and 1 teaspoon of the salt, then spread it over a cookie sheet.
Step 3
3. Roast in a 400°F oven until golden brown, about 20 minutes.
Step 4
4. Puree the chilies with the adobo sauce. In a small bowl, combine the chorizo and chili puree.
Step 5
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.
Step 6
6. Spoon 1/4 cup of the filling into the center of each husk. Roll to form a cylinder, fold the ends over, and tie with the husk strings.
Step 7
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.
Leave a Review
Reviews (5)
Back to Top好吧,我做了肉/玉米混合然后使用the recipe for tamales on the bag of masa tamale mix. This worked great except I felt that there wasn't enough meat. Maybe the proportion of tamale to meat was off by this method. However, they were very tasty even so. I froze them a few days then thawed out before steaming. Super to know this works great! If I use this method again I will use a pound of chorizo.
nastysuprise
Mpls, MN
12/21/2010
Very flavorful, although they could be perfected by adding a couple chopped roasted poblano peppers. If you're not trying to be Martha Stewart, I suggest forgoing the tied-up package method of wrapping these and just place 1/2 cup filling lengthwise on the husk, fold the pointed end up like a burrito, then roll tightly. You'll get done MUCH faster!
kgrote
Longview, WA
11/21/2010
I was wondering how much cornmeal is equivalent to 2lbs(as I didn't have a scale handy). The conversion is 3-1/4 cups=1lb cornmeal.
Sarah18550
San Diego, CA
10/12/2010
These tamales are delicious. And easier than most traditiional tamale recipes so this is a good place to start if tamales are a chore that you care to take on. The flavor and texture are great. Changed nothing really and used probably 2 cups chicken stock. Really loved them.
brooksb53
Texas
2/15/2010
I made this for my husband and me. He said he never understood why people thought tamales were so great until he tasted this recipe. I have to agree, these tamales were great. The chipotle peppers gave them a smoky, flavorful taste rather than being overwhelmingly spicy. Will definitely make again.
Sarah18550
San Diego, CA
11/22/2009
