Friday, June 4, 2010

Tamales; Chorizo and Poblano with Cheese

(makes about 26-30 tamales)

Tamales are wonderful. There's lots of varieties you can make by adding seasonings to the dough and swapping in various fillings. They freeze well, so it never hurts to double the recipe and make a bunch of them in one go.

I made these with 2 fillings; chorizo, and poblano with cheese. If you'd rather stick with one, then just double the filling you prefer.

about 30 dried corn husks

Soak the corn husks in water overnight.

1 cup lard, shortening or unsalted butter
1 1/2 tsp baking powder
2 tsp salt
4 cups masa harina
2 - 2 1/2 cups chicken broth, vegetable broth or water (aprox.) room temperature

Beat the the lard, shortening or butter until light and fluffy.

Beat in the baking powder and salt, then beat in the masa harina a 1/4 cup at a time until it's used up.

Beat in the chicken broth slowly until the mixture forms a very soft, but not sticky dough.
The dough can be stored up to 2-3 days wrapped and refrigerated at this point.

chorizo filling (for 1/2 the dough)
1  1/2 tsp olive oil
1/2 large  sweet onion, diced
1/2 lb chorizo

Heat the oil in a skillet. Add the onion and saute until it softens. Add the chorizo and fry until it's cooked through. Remove from heat and allow to cool.

poblano and cheese filling (for 1/2 the dough)
1 1/2 tbsp olive oil
1/2 large sweet onion, diced
1 clove garlic, minced
2 poblano peppers, seeded and chopped
1/2 red bell pepper, seeded and chopped
1 ear corn, shucked
1 cup Queso Oaxaca or Monterey Jack (about 5 oz), small cubes
salt and freshly ground pepper

Heat the oil in a skillet. Add the onion and garlic and saute until they soften. Add the peppers and corn and continue to cook until they soften as well. Remove from heat and alow to cool.

Stir in the cheese. Season with salt and pepper.

to assemble

Spread a thin layer of dough over a corn husk leaving about 1/2" free space along the long sides and about 2 inches at both ends. Add about a heaping tablespoon of filling over the centre of the dough and fold the long sides (and dough) around the filling. Fold the edges underneath.

They can be frozen at this point.

Place the tamales into a steamer and steam for about 50-60 minutes.

sour cream to accompany

Serve with sour cream.

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