Chorizo Pumpkin Tamales

I have always wanted to make tamales and this challenge gives me the perfect excuse to give them a try. Of all Mexican dishes, tamales seem to strike the most fear when being created in the kitchen. Notorious for being complicated and tim-consuming, I admit it even made me nervous to make. I am sure there will be people saying I am making it wrong, with all the different recipes and advice I was a little dumbfounded as to what actually went in the dough or how it was suppose to look, and making sure it went on the right side (seriously, they both felt the same to me), the only thing I was confident in doing was making the chorizo chipotle filling. This recipe is going to be a two step process for me because it really is time-consuming. Not only do you have to wait for the husks to soften, but you need to carefully make the dough, and arrange each tamale by hand, then they get steamed for 2 hours! I’ve done all but the steaming and once that is done we will really see if I made them correctly, because at first glance they look great. Nice shape, nothing seeping from the edges, filling all tucked away in the center. But the steaming will bring to light if my dough is any good. I’ll take suggestions from anyone more skilled than me in the art of tamales!

Prep Time: 1 hr | Cook Time: 2+ hours
What You Need:

2c masa harina
1.5c warmed chicken or veggie stock
1/2# lard or shortening
1/2T salt
1c pumpkin puree
12 corn husks
1# chorizo
3 chipotle peppers, chopped
1/4c adobo sauce
1/2 red onion, diced

What You Do:
1. Soak corn husks submerged in warm water until soft
3. Whip shortening/lard with a hand or stand mixer on medium speed until airy and fluffy, 3 min
4. Mix together masa with stock until a well-formed dough
5. Adding in a bit of the masa dough and pumpkin, whip it into the shortening until all is mixed in
6. Continue whipping for at least 3 min, the dough will be thick but soft, you can run a spoon through it easily but it will keep the track
7. Now, the dough part was tricky. Some it needs to be a very soft formed dough like peanut butter, others say it needs to be softer.
8. Dry out the husks by standing them up in a bowl and before using them blot them off with a paper towel
9. Meanwhile cook chorizo with chipotles, sauce and onions until cooked completely then set aside
10. Take a heaping tablespoon of dough and spread it thin onto the husk except for 1/3 toward the bottom
11. Spread a line of chorizo down the middle fold over one side to cover the chorizo then roll it and tuck the other side over, then folding up the bottom
12. Repeat until all chorizo is gone, if you have more dough, then try different fillings
13. Baking to be continued…

This recipe didn’t turn out well and is definitely on my recipe redo!

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