Chorizo & Oaxaca Tamales
WHAT YOU NEED
- 3 packages (10 oz.) Cacique® Oaxaca, cut into ½ inch strips
- 2 package (10 oz.) Cacique® Cotija, grated
- 3 packages Cacique® Pork, Beef or Soy Chorizo
- 40 dried corn husks
- 8 lbs. basic tamale dough, at room temperature (can be purchased ready-made in a Hispanic specialty store, ask for it in the bakery section)
- 1 medium onion, minced (about 1 cup)
- 2 Tbsp. oil
- Salt to taste
- Large capacity double boiler or tamale steamer
HOW TO MAKE IT
- CORN HUSK PREPARATION: Place corn husks in a large bowl, cover with boiling water, and soak for at least 1 hour, remove excess water and pat each husk dry.
- FILLING PREPARATION: In a large skillet cook chorizo, breaking down into crumbles with a wooden spoon, add onions and sauté over medium heat until the onion is translucent (5 min.) Cool thoroughly. Prepare one husk at a time by placing the husk on your open palm with the pointy side facing away from you, smear 3 tablespoons of masa on the husk, from side to side and all the way to the edges, leaving about 3 inches of the bottom of the husk untouched for folding. Place 1 tablespoon of chorizo mixture in the center, one strip of the Queso Oaxaca and a sprinkle of the grated Cotija. Fold 1/3 of the husk to the left, fold 1/3 to the right, overlapping, gently fold the pointy edge over the top to create a small rectangle. Repeat until you have 40 tamales.
- TAMALE STEAMING: If using a double boiler begin to boil the water and remove the upper chamber. Place the formed tamale, vertically and upside down (folded side down) in upper chamber. As you make the tamales tightly pack them in the upper chamber. Once you complete the first layer of tightly packed tamales you may begin a second layer of tamales placed horizontally. If using a tamale steamer, add adequate room temperature water, set the steamer grate. Place the formed tamales, vertically and upside down, tightly packed. Once you complete the first layer of tightly packed tamales you may begin a second layer of tamales placed horizontally. Cover and steam over medium high heat for 45 minutes to 1 hour, check water level at 45 minutes (note: in a tamale steamer you will hear water boiling, if water is low gently add additional hot water on the side of the pot, trying to not add water over the tamales). Remove one of the tamale to check for doneness. Tamale is cooked when dough separates from the husk when unwrapping. Serve while hot with your favorite Cacique® Crema and salsa. Tamales can be frozen in freezer bags and re-heated in the microwave. They will keep in the refrigerator up to 5 days.
