{"id":2548,"date":"2019-03-21T06:37:56","date_gmt":"2019-03-21T06:37:56","guid":{"rendered":"https:\/\/simpletasty.recipes\/?p=2548"},"modified":"2019-12-07T10:32:26","modified_gmt":"2019-12-07T10:32:26","slug":"12-time-honored-recipes-for-mexican-tamale","status":"publish","type":"post","link":"https:\/\/simpletasty.recipes\/12-time-honored-recipes-for-mexican-tamale\/","title":{"rendered":"12 Time-Honored Recipes for Mexican Tamale"},"content":{"rendered":"\n
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Delicious and nutritious, tamales are a Mexican-inspired meal that\u2019s a favorite across the United States. Tamales consist of three elements; Masa, the filling, and the wrapper. Masa is a crucial ingredient in Mexican food. Chefs add lime and water to corn flour to produce a tangy dough found in many western-pacific dishes. Tamale fillings include black and refried beans, pork or chicken, and cheese.<\/p>\n\n\n\n

The most authentic part of this meal is its presentation. Chefs wrap tamales in soaked corn husks before cooking. This husk locks the moisture into the masa and filling, producing a delicious tamale that stays together when unwrapping.<\/p>\n\n\n\n

Tamales take time and care to make, and eating them is a step-by-step process. First, unwrap the tamale and discard the husks. Top with salsa and eat it with your hands. If you can\u2019t wait to get started on your first batch of tamales, here are 12 time-honored recipes to try.
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1. Classic Mexican Tamales<\/h3>\n\n\n\n

Let\u2019s start our recipe guide with the classic tamale method. A few simple ingredients are all you need to make tasty, tantalizing tamales.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

1-\u00bd-cups masa harina.<\/p>\n\n\n\n

1-cup chicken stock.<\/p>\n\n\n\n

1-teaspoon crushed Himalayan pink salt.<\/p>\n\n\n\n

1-teaspoon baking powder.<\/p>\n\n\n\n

6-tablespoons lard.<\/p>\n\n\n\n

3-tablespoons grass-fed butter.<\/p>\n\n\n\n

20-dried corn husks.<\/p>\n\n\n\n

INGREDIENTS – Tamale Filling<\/p>\n\n\n\n

2-cups bean dip.<\/p>\n\n\n\n

1-cup shredded Colby-Monterrey Jack cheese.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Soak the husks in hot water for 2-hours. Take a medium-size mixing bowl and add the flour ingredients \u2013 whisk to combine. <\/p>\n\n\n\n

In a separate mixing bowl, add the lard and butter at room temperature \u2013 whisk for 2-minutes to combine. <\/p>\n\n\n\n

Add half of the dough to the fat and combine using a handheld mixer. Add the other half and mix into the dough. <\/p>\n\n\n\n

Drain the husks and pat dry. Select the biggest husks and add spread 3-tablespoons of masa dough onto it in an even layer. Add 2-tablespoons of the filling and seal the tamale using more dough.<\/p>\n\n\n\n

Roll the husk tightly over the tamale and steam for 60 to 90-minutes. Serve in the husk with your choice of salsa, sour cream and guacamole on the side.
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2. Pork and Tamales<\/h3>\n\n\n\n

If you\u2019re looking for a protein boost, you can\u2019t beat pulled pork tamales; they\u2019re a taste sensation that drives the taste buds wild with flavor.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

44-dry corn husks.<\/p>\n\n\n\n

3-cups masa harina<\/p>\n\n\n\n

1-\u00be-cups purified water.<\/p>\n\n\n\n

1-teaspoon kosher salt.<\/p>\n\n\n\n

1-cup lard.<\/p>\n\n\n\n

INGREDIENTS \u2013 Filling<\/p>\n\n\n\n

1-lb. Ground free-range pork or grass-fed beef.<\/p>\n\n\n\n

\u00bd-cup chopped onion.<\/p>\n\n\n\n

1-can tomato puree.<\/p>\n\n\n\n

1-Fuji apple –  peeled and chopped.<\/p>\n\n\n\n

\u00bd-cup chopped almonds – toasted.<\/p>\n\n\n\n

\u00bc-cup minced parsley.<\/p>\n\n\n\n

1-tablespoon apple cider vinegar.<\/p>\n\n\n\n

1-teaspoon brown sugar.<\/p>\n\n\n\n

1-clove minced garlic.<\/p>\n\n\n\n

\u00bd-teaspoon coarsely ground pepper.<\/p>\n\n\n\n

\u00bd-teaspoon ground coriander.<\/p>\n\n\n\n

\u00bd-teaspoon chili powder.<\/p>\n\n\n\n

\u00bc-teaspoon ground cumin.<\/p>\n\n\n\n

1-cup chicken broth or water.<\/p>\n\n\n\n

1-cup hot water.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Soak husks for 2-hours in hot water. To make the dough, combine the masa harina and water and let it stand uncovered for 45-minutes. <\/p>\n\n\n\n

In a medium-size mixing bowl, add the lard and salt \u2013 whisk to combine. Add the masa harina 2-tablespoons at a time, while beating.<\/p>\n\n\n\n

Place a skillet over medium-high heat, add the oil and wait for the pan to get hot. Add the onion and cook for 2-minutes until translucent. <\/p>\n\n\n\n

Add the pork and cook for 6 to 8-minutes until no longer pink. Drain the pan and add the rest of the filling ingredients to the skillet. <\/p>\n\n\n\n

Bring the skillet to the boil and then reduce heat to simmer for 20 to 25-minutes. <\/p>\n\n\n\n

Drain husks and pat them dry. Layer the dough on the husk and top with the filling. Fold the ends of the tamale over to stop the mixture leaking out during cooking and then wrap tightly in the husk.<\/p>\n\n\n\n

Steam for 60 to 90-minutes and serve.
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3. Chicken Tamales<\/h3>\n\n\n\n

If you\u2019re not a fan of pork, try this tamale recipe that includes chicken instead \u2014 full of flavor and the perfect evening meal for the family.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

1-\u00bd-lbs. Whole chicken.<\/p>\n\n\n\n

24-dry corn husks.<\/p>\n\n\n\n

1-onion \u2013 quartered.<\/p>\n\n\n\n

1-clove minced garlic.<\/p>\n\n\n\n

3-quarts purified water.<\/p>\n\n\n\n

2-teaspoons kosher salt.<\/p>\n\n\n\n

INGREDIENTS – Dough<\/p>\n\n\n\n

1-cup shortening.<\/p>\n\n\n\n

3-cups masa harina.<\/p>\n\n\n\n

INGREDIENTS \u2013 Filling<\/p>\n\n\n\n

6-tablespoons all-purpose flour.<\/p>\n\n\n\n

6-tablespoons canola oil.<\/p>\n\n\n\n

\u00be-cup chili powder.<\/p>\n\n\n\n

\u00bd-teaspoon salt.<\/p>\n\n\n\n

\u00bc-teaspoon pepper.<\/p>\n\n\n\n

\u00bc-teaspoon garlic powder.<\/p>\n\n\n\n

2-cans sliced ripe olives \u2013 drained.<\/p>\n\n\n\n

1-cup hot water.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Soak husks in hot water for 2-hours.<\/p>\n\n\n\n

Place a crockpot over medium heat and add the oil. When hot, add the onions, garlic, and salt \u2013 cook till fragrant. Add the seasoned chicken and pour in 3-quarts of hot water. Bring the pot to the boil and then reduce heat to simmer for 1-hour.<\/p>\n\n\n\n

Remove the chicken from the pot and shred using two forks. Return to the crockpot to keep warm.<\/p>\n\n\n\n

To make the dough, mix shortening till fluffy and add one tablespoon of masa at a time, along with a tablespoon of stock – continue beating.<\/p>\n\n\n\n

Drain husks and pat dry. Add 2 to 3-tablespoons of the dough to the husk, and top with 2 to 3-tablespoons of filling. Fold the ends of the dough over the filling and wrap tightly. Steam for 60 to 90-minutes and serve with salsa and sour cream on the side.
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4. Time-saver Tamales<\/h3>\n\n\n\n

Are you headed home from the office, with limited time left to prepare a meal for the family? Try out this recipe for time-saver tamales that uses a rotisserie chicken to cut the preparation and cooking time.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

30-dried corn husks.<\/p>\n\n\n\n

1-cup lard.<\/p>\n\n\n\n

3-cups tamal flour.<\/p>\n\n\n\n

2-cups hot water.<\/p>\n\n\n\n

1-teaspoon fine salt, or 2 teaspoons kosher salt<\/p>\n\n\n\n

2\/3-cup vegetable oil.<\/p>\n\n\n\n

1-cup shredded cheese.<\/p>\n\n\n\n

\u00bd-cup sliced jalapenos.<\/p>\n\n\n\n

5-cups shredded rotisserie chicken<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Place the husks in cold water to soak while you\u2019re away at work. Pick up a rotisserie chicken on the way home.<\/p>\n\n\n\n

When you arrive home, get busy in the kitchen preparing your tamales. Remove the husks from the water and pat dry. Shred the rotisserie chicken and set aside. Make the masa dough by adding shortening to a medium mixing bowl and beat till fluffy. Add the flour one tablespoon at a time and keep whisking. <\/p>\n\n\n\n

When the dough forms, spread 3-tablespoons onto a husk and cover with chicken, cheese and jalapenos. Fold the ends of the mixture over the edges of the filling and wrap tightly in the husk. Steam for 60 to 90-minutes – serve with salsa and sour cream.
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5. Cheese and Green Chili Tamales<\/h3>\n\n\n\n

Our favorite tamale recipe. The spicy taste of the peppers combined with the smooth cheesy texture is absolutely heavenly.<\/p>\n\n\n\n

INGREDIENTS – Dough<\/p>\n\n\n\n

3-\u00bc-cups instant corn masa flour.<\/p>\n\n\n\n

2-\u00bd-teaspoons kosher salt.<\/p>\n\n\n\n

1-\u00bd-teaspoons baking powder.<\/p>\n\n\n\n

1-cup vegetable oil.<\/p>\n\n\n\n

2-\u00bc-cups chicken broth.<\/p>\n\n\n\n

INGREDIENTS – Filling<\/p>\n\n\n\n

12-oz. Pepper Jack cheese.<\/p>\n\n\n\n

5-large poblano peppers.<\/p>\n\n\n\n

24-corn husks.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Soak husk in hot water for 2-hours. Remove from the water and pat dry.<\/p>\n\n\n\n

In a medium-size mixing bowl, add the corn masa flour, along with the salt and baking powder \u2013 whisk to combine.<\/p>\n\n\n\n

Add the oil and broth to the dough and mix with your hands until combined \u2013 set aside.<\/p>\n\n\n\n

Cut the cheese into 24-strips, and broil the peppers in the oven for a few minutes until chargrilled. Peel the skin from the peppers and julienne. <\/p>\n\n\n\n

Spoon 3-tablespoons of the dough into the husk and top with a slice of cheese and the filling. Fold the dough over the ends of the filling and wrap tightly in a husk. Send to the steamer to cook for 60 to 90-minutes. Serve with salsa, guacamole, and sour cream on the side.
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6. Vegetarian Tamales<\/h3>\n\n\n\n

Vegetarians will love tamale recipes. Beans, chilies, and rice all work wonders in a tamale. <\/p>\n\n\n\n

Try this recipe for a delicious vegetarian treat this week.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

2-cups masa corn flour.<\/p>\n\n\n\n

\u00bd-cup butter \u2013 cubed.<\/p>\n\n\n\n

1-teaspoon kosher salt.<\/p>\n\n\n\n

1-pinch brown sugar.<\/p>\n\n\n\n

\u00bd-cup chicken broth.<\/p>\n\n\n\n

1-teaspoon baking powder.<\/p>\n\n\n\n

\u00bc-teaspoon black pepper.<\/p>\n\n\n\n

2-\u00bd-cups corn.<\/p>\n\n\n\n

1-\u00bd-cups cheddar cheese.<\/p>\n\n\n\n

4-oz. Roasted chilies.<\/p>\n\n\n\n

2-tomatoes \u2013 peeled and sliced.<\/p>\n\n\n\n

24-dry corn husks.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Soak the husks in hot water for 2-hours, drain and pat dry.<\/p>\n\n\n\n

Add the cheese and corn to the food processor and blend till combined. Add the butter, masa flour, baking powder, sugar, salt, and pepper \u2013 pulse to combine. <\/p>\n\n\n\n

Add the broth and pulse till mixed well \u2013 you should have a dough with a sticky consistency.<\/p>\n\n\n\n

Spoon 3-tablespoons of the dough into the husk. Add a slice of cheese and a few roasted chilies into the husk – wrap tightly. Cook in the steamer for 1-hour to 90-minutes until the dough cooks through. Serve warm with sour cream on the side.
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7. Black Bean Tamales Recipe<\/h3>\n\n\n\n

Black beans and pork crackling \u2013 we bet you\u2019re salivating already. Try this traditional tamale recipe from the Mexican State of Tabasco.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

2-cups black beans.<\/p>\n\n\n\n

2-cups masa harina.<\/p>\n\n\n\n

1-clove minced garlic.<\/p>\n\n\n\n

1-cup of lard.<\/p>\n\n\n\n

1-onion \u2013 sliced.<\/p>\n\n\n\n

2-cups of pork crackling.<\/p>\n\n\n\n

\u00be-cup chicken broth.<\/p>\n\n\n\n

Kosher salt to season.<\/p>\n\n\n\n

16-banana leaves.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Add the lard to a large mixing bowl and beat until light and fluffy. Add the cornstarch and mix well. Slightly smash the pork cracklings using the back of a knife or kitchen mallet. Add the crackling and the beans to the mixture, and combine. Slowly add the chicken broth \u2013 stir to combine. By this stage, you should have a tacky dough similar in appearance to cookie batter.<\/p>\n\n\n\n

Place 4-tablespoons of dough inside a banana leaf and fold by drawing the one side of the leaf into the center, and the other on top. Fold in the sides and secure with kitchen twine to hold everything together during steaming.<\/p>\n\n\n\n

Steam the tamales for 60 to 90-minutes and serve with salsa. Make your salsa by adding one cooked plum tomato and habanero pepper to the food processor, and blend till smooth, serve with the tamales.
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8. Tamales with Spicy Refried Beans<\/h3>\n\n\n\n

This recipe offers another traditional method of making tamales. Spicy refried beans are a staple in the Mexican diet, and they taste fantastic in a tamale.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

4-tablespoons olive oil.<\/p>\n\n\n\n

1-onion \u2013 diced.<\/p>\n\n\n\n

6-cloves minced garlic.<\/p>\n\n\n\n

1-\u00bd-jalapenos \u2013 seeded and sliced.<\/p>\n\n\n\n

1-teaspoon chili powder.<\/p>\n\n\n\n

1-teaspoon chipotle pepper powder.<\/p>\n\n\n\n

2-teaspoons cumin.<\/p>\n\n\n\n

5-cups cooked black beans.<\/p>\n\n\n\n

1-\u00bd-cup hot water<\/p>\n\n\n\n

3-tablespoons beef stock.<\/p>\n\n\n\n

\u00bc-cup roasted chopped green chilies.<\/p>\n\n\n\n

Kosher salt to taste.<\/p>\n\n\n\n

Juice of 1 lime.<\/p>\n\n\n\n

INGREDIENTS – Masa<\/p>\n\n\n\n

6-cups corn flour.<\/p>\n\n\n\n

2-tablespoons baking powder.<\/p>\n\n\n\n

1-tablespoon kosher salt.<\/p>\n\n\n\n

1-cup vegetable shortening.<\/p>\n\n\n\n

6-cups vegetable broth.<\/p>\n\n\n\n

36-dry corn husks.<\/p>\n\n\n\n

1-cup Cotija cheese \u2013 crumbled.<\/p>\n\n\n\n

1-cup Queso cheese \u2013 crumbled.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Soak the husks in hot water for 2-hours. Place a skillet over medium-high heat and add the oil. When the oil starts to shimmer, add the garlic, onions, and jalapenos. Cook for 5-minutes until onion softens. Add the cumin and chili powder \u2013 stir to combine.<\/p>\n\n\n\n

Add the beans and stock to the skillet, along with some salt and the chilies. Mash the beans and cook until the liquid evaporates by half. Stir in lime juice and season with salt and pepper.<\/p>\n\n\n\n

In a medium mixing bowl, add the flour, salt, and baking powder \u2013 whisk to combine. Add the shortening and mix it into the dough with your hands. Add the broth and keep mixing until a dough forms.<\/p>\n\n\n\n

Fill the husks with 3-tablespoons of dough and top with 3-tablespoons of refried beans. Fold the ends of the dough over the filling and tightly wrap the tamale \u2014 steam for 60 to 90-minutes and serve with salsa and guacamole on the side.
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9. Black Bean and Sweet Potato Tamales<\/h3>\n\n\n\n

The blend of black beans and sweet potatoes in this recipe creates a savory flavor that\u2019s both filling and satisfying. Ideal for an evening meal or late afternoon meal when you\u2019re feeling ravenous.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

24-dry cornhusks.<\/p>\n\n\n\n

1-lb. Sweet potato.<\/p>\n\n\n\n

2-teaspoons extra-virgin olive oil.<\/p>\n\n\n\n

1-cup chopped onion.<\/p>\n\n\n\n

1-teaspoon ground cumin.<\/p>\n\n\n\n

\u00bd-teaspoon ground cinnamon.<\/p>\n\n\n\n

1-can black beans – rinsed and drained.<\/p>\n\n\n\n

1-can chopped green chilies \u2013 drained.<\/p>\n\n\n\n

1-\u00bc-cups shredded Colby-Monterrey Jack cheese. <\/p>\n\n\n\n

\u00bc-cup chopped cilantro <\/p>\n\n\n\n

INGREDIENTS – Masa Dough<\/p>\n\n\n\n

2-cups organic vegetable broth.<\/p>\n\n\n\n

1-\u00bd-cups frozen corn kernels \u2013 thawed.<\/p>\n\n\n\n

3-\u00be-cups masa harina.<\/p>\n\n\n\n

1-\u00bd-teaspoons baking powder.<\/p>\n\n\n\n

\u00bc-teaspoon kosher salt.<\/p>\n\n\n\n

\u00bc-cup grass-fed butter.<\/p>\n\n\n\n

INGREDIENTS – Tomatillo Sauce<\/p>\n\n\n\n

2-teaspoons extra-virgin olive oil.<\/p>\n\n\n\n

1-cup chopped onion.<\/p>\n\n\n\n

1-jalape\u00f1o pepper – seeded and chopped.<\/p>\n\n\n\n

3-cloves minced garlic.<\/p>\n\n\n\n

1-lb. Tomatillos – husked and rinsed. <\/p>\n\n\n\n

\u00bd-cup organic vegetable broth.<\/p>\n\n\n\n

2-tablespoons chopped fresh oregano.<\/p>\n\n\n\n

1-teaspoon ground cumin.<\/p>\n\n\n\n

1-teaspoon chipotle chili powder.<\/p>\n\n\n\n

\u00bc-teaspoon kosher salt. <\/p>\n\n\n\n

\u00bd-cup chopped cilantro.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Soak husks in hot water for 2-hours. Drain and pat dry with kitchen towels.<\/p>\n\n\n\n

Cook the sweet potatoes in the oven, split them and scoop out the filling. <\/p>\n\n\n\n

Place a skillet over medium heat and add some oil. When hot, add the onions and saut\u00e9 for 4-minutes until translucent. Add the cumin and cinnamon – stir to combine. <\/p>\n\n\n\n

Add the green chilies and the beans, saut\u00e9 for two minutes, remove from the heat and combine with the potato mixture \u2013 mix well. Add cheese and chopped cilantro \u2013 mix well.<\/p>\n\n\n\n

Make the masa by adding 2-cups broth and corn in the food processor \u2013 pulse till smooth. In a separate bowl, pour out the contents of the food processor and add it to the flour. Stir until the dough begins to form and set aside.<\/p>\n\n\n\n

Place a skillet over medium-high heat and add oil. When hot, toss in the garlic, onion, and jalapeno. Saut\u00e9 for 2-minutes then add the tomatillos, along with the broth, chili powder, salt, and cumin. Bring to the boil, then reduce heat to simmer for 10-minutes.<\/p>\n\n\n\n

Spoon 3-tablespoons of the dough into the husks, and top with 2-tablespoons of the filling. Pull the edges of the mixture over the filling and wrap the husk tightly around the tamale \u2014 steam for 60 to 90-minutes and serve with salsa.
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10. Oaxacan Black-Bean Tamales<\/h3>\n\n\n\n

Try something different with this recipe for Oaxacan black-bean tamales, and don\u2019t forget the salsa!<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

4-oz. Dry corn husks.<\/p>\n\n\n\n

1-cup black beans.<\/p>\n\n\n\n

2-dry avocado leaves.<\/p>\n\n\n\n

2-tablespoons lard.<\/p>\n\n\n\n

1-onion – peeled and diced.<\/p>\n\n\n\n

Kosher salt for seasoning.<\/p>\n\n\n\n

1-cup salsa.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Soak husks in hot water for 2-hours.<\/p>\n\n\n\n

Combine the avocado leaves, lard, onion, and black beans in a saucepan, along with 3-cups of purified water. Bring to the boil and reduce heat to simmer for 90-minutes to cook the beans.<\/p>\n\n\n\n

Remove and discard the avocado leaves, and season the filling with salt and pepper. Remove the skillet from the heat and set aside to cool for a few minutes. Mash the mixture using a potato masher, or add it to the food processor and pulse to combine.<\/p>\n\n\n\n

Spoon the filling into the husks and tightly roll up the tamales. Steam for 60 to 90-minutes, and serve with salsa on the side.
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11. Tamales with Chili Pasilla<\/h3>\n\n\n\n

Spice things up with the addition of chili pasilla to your tamales. If you aren\u2019t afraid of the heat from spices, then this recipe will be your firm favorite on this list.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

2-\u00bd-cups masa harina.<\/p>\n\n\n\n

1-cup lard.<\/p>\n\n\n\n

1-teaspoon baking powder.<\/p>\n\n\n\n

\u00bd-teaspoon kosher salt.<\/p>\n\n\n\n

2-cups chicken broth.<\/p>\n\n\n\n

\u00be-cup chile pasilla.<\/p>\n\n\n\n

METHOD
<\/p>\n\n\n\n

Soak husks in hot water for 2-hours. <\/p>\n\n\n\n

In a medium-size mixing bowl, add the masa harina, salt, and baking powder. Gradually mix in warm chicken broth, stirring to combine. Work the mixture with your hands to form a dough. <\/p>\n\n\n\n

In a small saucepan, add the lard, heat and then pour into the dough \u2013 mix well.<\/p>\n\n\n\n

Fold in the beans and combine. Fold in the chile pasilla.  <\/p>\n\n\n\n

Scoop 3-tablespoons of the dough into the husks and wrap tightly to form a tamale. <\/p>\n\n\n\n

Steam in the steamer, or over a stove-top saucepan steamer, for 60 to 90-minutes until cooked through., Serve with salsa.
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12. Chorizo Tamales<\/h3>\n\n\n\n

Create a cross-over meal with the addition of Portuguese chorizo sausage to your tamales. This recipe has plenty of rich flavors and a touch of spice.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

36-dry corn husks.<\/p>\n\n\n\n

2-cups frozen corn.<\/p>\n\n\n\n

2-tablespoons light olive oil.<\/p>\n\n\n\n

3-teaspoons kosher salt.<\/p>\n\n\n\n

2-chipotle chilies.<\/p>\n\n\n\n

2-tablespoons adobo sauce.<\/p>\n\n\n\n

\u00bd-lb. Ground chorizo sausage.<\/p>\n\n\n\n

2-lbs. Ground cornmeal.<\/p>\n\n\n\n

1-tablespoon baking powder.<\/p>\n\n\n\n

\u00be-cup vegetable shortening.<\/p>\n\n\n\n

3-cups chicken stock.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Soak husks in hot water for 2-hours. Preheat oven to 375F.<\/p>\n\n\n\n

Add the frozen corn to a medium-size mixing bowl, along with the oil and a teaspoon of salt \u2013 toss to combine. <\/p>\n\n\n\n

Spread the corn on a lined baking tray and bake in the oven for 20-minutes until it starts to brown. <\/p>\n\n\n\n

Puree the chilies with the adobo sauce in the food processor. Add the puree to a bowl with the chorizo \u2013 stir to combine. <\/p>\n\n\n\n

In a medium-size mixing bowl, add the baking powder and cornmeal with the remaining salt \u2013 whisk to combine. Add the shortening and chorizo mixtures \u2013 stir to combine.<\/p>\n\n\n\n

Add 3-tablespoons of the mixture to the husk and wrap tightly into a tamale \u2013 steam for 60 to 90-minutes and serve with salsa.<\/p>\n\n\n\n

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