Hot chorizo tamales

Yield: 6 servings

Measure Ingredient
1 === dough ===
10.00 tablespoon vegetable shortening; room temperature
1½ cup masa harina
1.00 cup cornmeal
1.00 teaspoon baking powder
¼ teaspoon cayenne powder
¼ teaspoon ground cumin
¼ teaspoon freshly-ground black pepper
2.00 teaspoon salt
1.00 cup chicken stock
14.00 corn husks; soaked in water
1 ; for 30 minutes
1 === filling ===
1.00 tablespoon olive oil
½ cup chopped onions
2.00 tablespoon minced shallots
1.00 teaspoon minced garlic
6.00 ounce uncooked chorizo sausage
1 === salsa ===
½ cup cooked black beans
1.00 roasted red pepper; seeded, diced small
½ teaspoon minced jalapeno pepper
2.00 teaspoon chopped fresh cilantro
1 juice of one lemon
1 salt; to taste
1 freshly-ground black pepper; to taste
1 === garnish ===
1 emeril’s essence; see * note
1 fresh cilantro sprigs

* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.

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. 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. Drain the corn husks and pat dry. Tear 12 strips ⅙-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 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 ⅙-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 to 35 minutes. The tamales are done when the dough comes away from the sides. 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 Emeril’s Essence and fresh cilantro. This recipe yields 6 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2305 broadcast 03-04-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-12-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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