- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 6 ounces uncooked chorizo sausage
- 10 tablespoons vegetable shortening
- 2 cups masa harina
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1/4 teaspoon cayenne powder
- 1/4 teaspoon ground cumin
- 1 teaspoon salt
- 1 cup chicken stock
- 14 corn husks -- soaked in water 30 minutes
- Saute thee onion over medium-high heat for 2 minutes, until translucent.
- Add the chorizo and continue cooking for 5 minutes or until it is cooked through.
- Drain the oil and reserve the chorizo and onions.
- Masa (Dough) Beat the shortening with an electric mixer until light and fluffy. Scrape down the sides of the bowl as necessary.
- In another bowl, combine the dry ingredients.
- Gradually add the stock and mix to form a soft dough.
- Add the dough to the shortening while whisking; the mixture will be quite sticky.
- Drain the corn husks and pay dry.
- Tear 12 strips 1/6-inch wide from 2 of the husks for tying the tamales.
- Place 2 husks together with the large ends overlapping by 2 inches.
- Repeat for the remaining husks.
- Divide the tamale dough evenly among the 6 double-husks, and spread in the center, leaving 1 inch at each end uncovered.
- Place the chorizo mixture on top of the dough and roll the corn husks so that the filling is completely enclosed.
- Twist and tie each end with the 1/6-inch strips already torn off.
- Steam the tamales in a conventional steamer or in strainer or vegetable basket set in a saucepan and covered with a tight-fitting lid. It is important that little or no steam escapes while cooking.
- Steam for 30 to 35 minutes; the water should always be lightly boiling.
- The tamales are done when the dough comes away easily from the husk.