Recipe from Cookie magazine.
- 36 dried corn husks
- 2 cups frozen corn
- 2 tablespoons olive oil
- 3 teaspoons salt
- 2 chipotle chilies
- 2 tablespoons adobo sauce
- 1/2 pound ground chorizo sausage
- 2 pounds finely ground cornmeal
- 1 tablespoon baking powder
- 3/4 cup vegetable shortening, melted and cooled
- 1 to 3 cups chicken stock
Soak 24 of the husks in warm water for 1 hour. Tear 2 husks lengthwise into 24 (1/2-inch-wide) strings.
Toss the frozen corn with the oil and 1 teaspoon of the salt, then spread it over a cookie sheet.
Roast in a 400-degree oven until golden brown, about 20 minutes.
Puree chilies with the adobo sauce. In a small bowl, combine chorizo and chili puree. In a large bowl, combine the cornmeal, baking powder, and the remaining salt. Add shortening, chorizo mixture and corn. Stir in stock gradually until mixture has consistency of mashed potatoes.
Spoon 1/4 cup of the filling into the center of each husk. Roll to form a cylinder, fold the ends over and tie with the husk strings.
Line a steamer with some of the remaining husks, add the tamales and cover with more husks and the lid. Steam until tender, 1 to 11/2 hours. Yield: Makes 24
Per serving (per 1 tamale): 186 calories; 4 g fat (1 g saturated fat; 19 percent calories from fat); 33 g carbohydrates; 5 mg cholesterol; 418 mg sodium; 5 g protein; 3 g fiber.