If you’ve never made tamales because you are fearful of the little packets of love, then wipe that thought from your mind right now! Aside from the process of packaging 20 or more of them, it’s really not that bad. You will need a little forethought in that the corn husks will need to steep for an hour before they can be used, but after that you can have them all wrapped and steaming away in about an hour. So are you ready to give them a shot? I promise you won’t be disappointed!
|Add your spicy chorizo mixture and give it all a good stir to incorporate.|
|Add 1/4 cup of tamale filling to your corn husk. Fold your short side over the filling and then fold the fat long end and then the narrow end over the top of that. Flip it over as shown in the next photo.|
|Using kitchen twine, you’re going to wrap and tie as if you were wrapping a present.|
|Serve with your favorite tamale toppings. We had guacamole, sour cream and homemade salsa.
Spicy Chorizo & Sweet Corn Tamales
1 package of dried corn husks
1 lb chorizo
1/2 medium onion, diced
1 red pepper, diced
1 c fresh or frozen sweet corn
3 garlic cloves, minced
3 tsp chili powder
1 tsp ground cumin
1 tsp salt
2/3 c vegetable shortening PLUS 1/3 c melted shortening
1) Bring a large pot of water to a boil. Separate the dried corn husks and remove any silks. Add the husks to the boiling water and wait down with a heavy baking dish. Turn off the heat and steep the husks for 30 to 60 minutes.