Spicy Chorizo & Sweet Corn Tamales

Add half of a yellow onion that’s been diced and a whole diced red pepper.  Saute until the onions and peppers are soft and the chorizo is cooked through.  Add 1 cup of corn kernals (fresh or frozen), 3 minced garlic cloves, 3 teaspoons of chili powder, 1 teaspoon of ground cumin and 1 teaspoon of salt.  Give it all a good stir and turn off the heat.  Set aside to cool while you make the masa.

Spicy Chorizo & Sweet Corn Tamales
{Printable Recipe}

2/3 c vegetable shortening PLUS 1/3 c melted shortening
4 c masa harina
1 tsp salt
3 c chicken stock

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.
2) Meanwhile, heat a large skillet over medium high heat and spray with cooking spray.  Add the chorizo and break it up with a wooden spoon.  Add the onion and red pepper and continue to cook until the vegetables are translucent and soft.  Add the corn, garlic and spices and stir to incorporate.  Remove from the heat and let cool.
3) In a mixing bowl, using the whisk attachment to your mixer, whisk the 2/3 c shortening until light and fluffy.  Add the masa harina and continue to whisk until it looks like lumpy meal.  Add the chicken stock and 1/3 cup melted shortening and continue to mix until the dough comes together and is light and fluffy.
4) Add the chorizo mixture to the masa dough and stir with a wooden spoon to incorporate.
5) Place one corn husk on a cutting board and place 1/4 c filling in the center.  Fold over the short sides, then the fat long end followed by the narrow long end and flip over.  Make sure your folding is tight but not too tight as the filling with squeeze out during steaming.  Using kitchen twine tie the tamale like a present.  Place in a steaming basket set over 2 inches of just simmering water.  Continue with remaining filling until all used.  Put a lid on the steamer and steam the tamales for 2 hours.  Remove to a plate, cut the string and serve with your favorite garnishes.