Chorizo Tamales by @spinachandbacon

50 min
Hard

1 serving

🌭

450 g

Chorizo

🌽

Corn Flour

🍲

830 ml

Broth

🧂

5 g

Salt

🥄

12 g

Baking Powder

🥓

170 g

Lard

🌽

Corn Husks

Preparation Steps

  1. Step 1/14

    Soak the dried corn husks in hot water for 30 minutes, keeping them submerged until soft and flexible.

    dried corn husks
    water
    🥣large mixing bowl
    🥢tongs

  2. Step 2/14

    Cook the chorizo sausage in a skillet over medium heat for about 20 minutes, breaking it into small crumbles.

    chorizo sausage
    🍳skillet
    🥄wooden spoon

  3. Step 3/14

    Drain the cooked chorizo sausage and let it cool slightly while preparing the masa dough.

    chorizo sausage
    🍳skillet
    🥄wooden spoon

  4. Step 4/14

    Combine 4 cups masa harina corn flour, 1 teaspoon salt, and 1 tablespoon baking powder in a large mixing bowl.

    masa harina corn flour
    salt
    baking powder
    🥣large mixing bowl
    🥛measuring cups
    🥄measuring spoons
    🥄wooden spoon

  5. Step 5/14

    Mix 3/4 cup lard into the dry masa mixture until it resembles coarse crumbs.

    lard
    masa harina corn flour
    🥣large mixing bowl
    🥛measuring cups
    🥄wooden spoon

  6. Step 6/14

    Gradually stir 3 1/2 cups broth into the masa mixture until a soft, spreadable dough forms.

    broth
    masa harina corn flour
    🥣large mixing bowl
    🥛measuring cups
    🥄wooden spoon

  7. Step 7/14

    Pat one softened corn husk dry and spread about 3 tablespoons of masa dough across its wide end.

    dried corn husks
    masa harina corn flour
    🥢tongs
    🥄wooden spoon

  8. Step 8/14

    Spoon about 2 tablespoons of cooked chorizo sausage down the center of the masa dough.

    chorizo sausage
    masa harina corn flour
    🥄wooden spoon

  9. Step 9/14

    Fold the long sides of the corn husk over the filling, then fold up the narrow bottom end to seal the tamale.

    dried corn husks
    masa harina corn flour
    chorizo sausage

  10. Step 10/14

    Repeat the filling and folding process with the remaining masa dough, chorizo sausage, and corn husks.

    dried corn husks
    masa harina corn flour
    chorizo sausage
    🥄wooden spoon

  11. Step 11/14

    Pour the remaining water into a large pot and place a steamer basket above the water level.

    water
    🍲large pot with lid
    🧺steamer basket
    🥛measuring cups

  12. Step 12/14

    Stand the tamales upright in the steamer basket and cover the pot tightly with its lid.

    dried corn husks
    🍲large pot with lid
    🧺steamer basket
    🥢tongs

  13. Step 13/14

    Steam the tamales over medium-low heat for about 60 minutes, adding more hot water if the pot becomes dry.

    water
    🍲large pot with lid
    🧺steamer basket
    🥢tongs

  14. Step 14/14

    Rest the steamed tamales for 10 minutes, then unwrap and serve warm.

    dried corn husks
    chorizo sausage
    masa harina corn flour
    🥢tongs

Composition

Ingredients

Types

Liquid, Stock, Seasoning, Leavening agent, Fat

Ingredients

Chorizo, Corn flour, Broth, Salt, Baking powder, Lard, Corn husks

Allergens

to inform

Dietetics

Dietary regimen

Gluten-free, Dairy-free

Calories

330 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 31g, Fat: 18g, Fiber: 3g, Sugar: 1g

Nutritional Information

Minerals

Sodium: 690mg, Iron: 2.1mg, Calcium: 105mg, Potassium: 190mg

Vitamins

Vitamin B12: 0.5mcg, Thiamin: 0.2mg, Niacin: 2.5mg

Preparation

Time Information

Preparation

30 minutes

Cooking

20 minutes

Overall

50 minutes

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

large mixing bowl, skillet, wooden spoon, measuring cups, measuring spoons, tongs, steamer basket, large pot with lid

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Snack

Occasions

Christmas, Holiday gathering, Family meal, Dinner, Meal prep

Origin

Source

Platform

instagram

Original Creator

@spinachandbacon

Origin

Cuisine

Mexican, Latin American

Geographic

Mexico, North America

Various

Aspect

Texture

Soft, Tender, Moist, Fluffy, Hearty

Flavors

Savory, Spicy, Smoky, Rich, Corny

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 4 days (Cool completely before storing,Store wrapped in corn husks in an airtight container,Reheat until hot throughout), freezer : 3 months (Wrap individually,Place in a freezer-safe airtight bag or container,Steam from thawed or frozen until hot throughout)