Chorizo Tamales with Pasilla-Corn Salsa

* Exported from MasterCook *

Chorizo Tamales with Pasilla-Corn Salsa

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Tex-Mex Meats
Sauces Restaurant

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----NW-----
1 tablespoon Vegetable oil
1 small Onion -- chopped
6 ounces Uncooked Chorizo sausage
Dough:
10 tablespoons Vegetable shortening -- at room temperature
2 cups Masa harina
1/2 cup Cornmeal
1 teaspoon Baking powder
1/4 teaspoon Cayenne powder
1/4 teaspoon Ground cumin
1 teaspoon Salt
1 cup Chicken stock
14 Corn husks -- soaked in water
30 minutes
3/4 cup Pasilla-Corn Salsa

Saute thee onion over medium-high heat for 2 minutes, until translucent. Add th
e
chorizo and continue cooking for 5 minutes or until it is cooked through.
Drain the oil and reserve the chorizo and onions.

Dough: Beat the shortening with an electric mixer until light and fluffy. Scr
ape
down the sides of the bowl as necessary. In another bowl, combine the dry
ingredients. Gradually add the stock and mix to form a soft dough. Add the do
ugh
to the shortening while whisking; the mixture will be quite sticky.

Drain the corn husks and pay 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 do
ugh
evenly among the 6 double-husks, and spread in the center, leaving 1 inch at ea
ch
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 conventional steamer or in strainer or vegetable basket
set in a saucepan and covered with a tight-fitting lid. It is important that
little or no steam escapes while cooking. Steam for 30 to 35 minutes; the wate
r
should always be lightly boiling. The tamales are done when the dough comes aw
ay
easily from the husk.

Source: The New Texas Cuisine by Stephen Pyles ISBN 0-385-42336-5

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