Friday, July 20, 2012
Finally, an RSWS article on tamales!
Last time I made them I was using Global Grub's "Red Chili Tamale" starter kit , which served its purpose and I loved to pieces, but I really wanted to come up with a spin on the popular tamale that was quick, easy and fresh from the market- one that I wouldn't have to read word for word to be successful making on my own. And, I wasn't able to photograph them for proof that a pot full of tamales was ever produced, so this time I'm doing just that.
I came across a great recipe for homemade tamales that sounded ideal for the most part (with a few plus/minus steps) and I altered it a little to my liking. The resulting tamale is the perfect combo of hearty, wonderful flavor and a simple mix of easy to find ingredients that most will find delicious...
*Roasted Corn Chorizo Tamales with Chili Sauce"
25 dried corn husks
2 cups canned organic (no salt added) yellow corn
2 tbsp olive oil
3 tsp salt
4 dried chipotle chilies, seeded
4 dried ancho chilies, seeded
4 dried New Mexico chilies, seeded
1 white onion, quartered
4 garlic cloves, chopped
1 lb ground chorizo sausage
2 lbs ground corn meal
1 tbsp baking powder
3/4 cup vegetable shortening, whipped
1-3 cups organic free range chicken stock
In a large bowl, soak 23 husks in warm water (held down by a heavy plate) for 30 minutes min. Tear remaining 2 husks into 23 half inch wide strings for tying.
Toss frozen corn with olive oil and 1 tsp of salt, then spread over cookie sheet. Roast in broiler set at medium high for 10 minutes or until corn is golden brown.
In medium saucepan, bring 3 cups of water to a rolling boil. Once boiling, drop all dried chilies into hot water, turn off heat and place lid on top. Let soak for 5 minutes and drain.
Puree the chilies along with 1/2 cup of hot water, onion and garlic until smooth and salt to taste. Comb ground chorizo and about a cup of chili puree in small bowl. Set aside other 2 cups of chili puree to use as topping once tamales are cooked.
In a large bowl, combine the cornmeal, baking powder and the remaining salt. Add the shortening, chorizo/chili mixture and corn. Stir in chicken stock gradually until mixture has the consistency of mashed potatoes. (It's fun to use your hands to *really* get things blended.)
Spoon 1/4 cup of the filling into the center of each corn husk. Fold pointed edge of husk up, then roll each side of husk over to completely envelop filling and tie with corn husk string to keep pouch closed. Repeat until mixture is gone, in this case (counting a few torn husks) I got 20 tamales.
Line a steamer (or large dutch oven pot with steamer basket) with a portion of remaining husks, add tamales and cover with any leftover husks and the lid. Steam until tender, approximately 1 hour. Top with warm chili sauce and serve. Can be frozen as well.
I honestly always used to think that homemade tamales were WAY too hard for me to make, but after trying it out a couple times I've come to the conclusion that really, you just need to allow yourself the time to make them. The whole process last at least an hour or so- and that's really moving fast. If you give about 2 hours, you can have more fun playing with the ingredients and taking your time.
We adore these spicy treats with their own sauce, a dollop of sour cream and some freshly minced jalapenos. The hubbs is crazy for tamale night and I can eat about 6 of the little bad boys, which sounds like a ton but they are a bit smaller than you are probably thinking. Leave the guilt behind and dig in because you are going to be wishing that you made about 25 more than you actually did. Plan for next time!