Tamales with Chorizo, Queso Fresco and Crema
WHAT YOU NEED
- 2-9oz packages Cacique® Pork Chorizo
- 10 oz package of Cacique® Ranchero® Queso Fresco, plus more for garnish
- 1 bag corn husks
- 4 cups masa flour
- 2 tsp sea salt
- 1.5 tsp baking powder
- 1 cup canola oil or vegetable oil
- 1 1/2 cups broth chicken, beef, or vegetable
- 1 cup Cacique® Crema Mexicana
- 1 cups Water
- Cacique® Medium Homestyle Salsa (for garnish)
- Cacique® Crema Mexicana
HOW TO MAKE IT
- Cook the chorizo until the little bits are crisping up, about 8-10 minutes. Spoon onto a paper-towel lined plate and set aside.
- Place corn husks in a large stock pot or bowl filled with hot water to soften. Once softened, drain them and set aside.
- In a large bowl combine the masa harina, salt, baking powder, oil, broth, Crema Mexicana and water. Mix well until it is fully incorporated.
- Pour in the warm chicken broth and mix well until you form a soft dough. Keep mixing for about 5-6 minutes. The dough should be soft and fluffy. Season with salt.
- Place a steamer in a large stock pot or line with aluminum foil at the bottom. Cover the rack with corn husks. Fill with hot water just below the steamer rack.
- Slice the Queso Fresco into ½-inch thick slices.
- Once the corn husks are soft, drain them and begin assembling your tamales. Lay one corn husk on a cutting board, making sure to have the smoother side facing you. Add a 1/3 cup of the corn masa to the middle of the corn husk. Using a silicone spatula, spread the masa to cover the top half of the husk. Make sure you only have a thin layer. You can also use your fingers to spread out the masa using wet fingers to help the masa not stick to you.
- Next, add 1-2 spoonfuls of the cooked chorizo into the middle of the masa. Place a slice of Queso Fresco on top of the chorizo. Fold the right side of the corn husk to the center then the left side. Fold up the narrow end of the husk towards the center and tie the tamale using a thin strip of corn husk. The open area of the tamale is the part that will stand up facing the top of the pot.
- Repeat with remaining tamales, being careful to make sure the seam of each tamale is sealed while you finish making the rest.
- Place the tamales inside the prepared steamer and cook on low for 60 minutes. Check steamer occasionally and add hot water as needed.
- To check if the tamales are ready, remove one using tongs and place on a plate. Let it rest for 5 minutes. If the husk doesn’t stick to the tamal when removed, then your tamales are ready.
- Serve with Salsa, a drizzle of Crema Mexicana and crumbled Queso Fresco.
