*  Exported from  MasterCook  *
 
                  Chorizo Tamales with Pasilla-Corn Salsa
 
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Tex-Mex                          Meats
                 Sauces                           Restaurant
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----NW-----
    1      tablespoon    Vegetable oil
    1      small         Onion -- chopped
    6      ounces        Uncooked Chorizo sausage
                         Dough:
   10      tablespoons   Vegetable shortening -- at room temperature
    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
      3/4  cup           Pasilla-Corn Salsa
 
 Saute thee onion over medium-high heat for 2 minutes, until translucent. Add th
 e
 chorizo and continue cooking for 5 minutes or until it is cooked through.
 Drain the oil and reserve the chorizo and onions.
 
  Dough:  Beat the shortening with an electric mixer until light and fluffy. Scr
 ape
 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 do
 ugh
 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 do
 ugh
 evenly among the 6 double-husks, and spread in the center, leaving 1 inch at ea
 ch
 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 wate
 r
 should always be lightly boiling.  The tamales are done when the dough comes aw
 ay
 easily from the husk.
 
  Source:  The New Texas Cuisine by Stephen Pyles ISBN 0-385-42336-5
 
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