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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cup | Poblano pepper chopped | 1/4 | cup, chopped | Onion, chopped | 1 | cup, chopped or sliced | Tomatoes chopped | 5 | link (4\" long) | chorizo | 3/4 | cup | all-purpose flour | 1 | cup | chicken stock, low salted | 2 | ear, large (7-3/4\" to 9\" long) yields | corn on cob | 1 1/2 | teaspoon | baking powder | 1 | tablespoon | sugar | 1/4 | cup | shortening | 8 | ounces | mexican cheese |
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Steps
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Sequence
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Step
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| | 1 | Heat 1 tbsp oil in a frying pan. Add 21 ½ cup of chopped pablano pepper, ¼ cup chopped onion and fry for 10 minutes. Add 1 cup chopped tomatoes and 1 packet full of chorizo. Keep stirring till the chorizo is cooked. Add ¾ cup masa harena made specially for tamales, 1 cup chicken stock and make to dough. Let it set. Scrap off kernels from 2 corn on cob and process in a food processor for 30 sec. Add the masa, 1 ½ tsp baking powder, 1 tbsp sugar and ¼ cup shortening. Blend for 1 ½ minutes to a soft dough. Take dried corn husk packet sold for tamales and soak in warm water for 10 minutes. Separate the husks. Dry on a towel. Spread ¼ cup of masa on the concave side of a masa leaf. Add 2 tbsp chorizo paste. Place 1 tbsp cubed cheese. Fold the bottom )thin end of husk) up, roll the sides over tight, and tie with a husk string. Steam the tamales for 1 ½ hour. |
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