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!
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Add your spicy chorizo mixture and give it all a good stir to incorporate. |
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Using kitchen twine, you’re going to wrap and tie as if you were wrapping a present. |
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Like this. |
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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 Cooking spray 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 Kitchen twine 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. |
4 comments
For a slightly creative touch… strip a few husks into long narrow strips and use those to tie the finished tamale instead of kitchen twine. (My grandma did that when I was a kid.)
For Christmas, color the strips red or green with food coloring and replace the twine after you have steamed the tamales. (food coloring will run in steamer.) Makes them kinda festive! 🙂
Thank you for the recipe!
Great Pictures. I love food recipes where I can see steps of what it is supposed to look like.
Great blog. I am now going to take a stab at tamales.
Thanks again.
Looks amazing – never tried tamales before. Will let you know how it goes 🙂
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