Chorizo Tamales
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 … Continue Reading →