Holiday "Chorizo" Tamales
Recipe:
Holiday "Chorizo" Tamales
Serves: 4 people
Prep Time: 1 hour, 30 min
Cooking: 1 hour
Recipe By: Tanya Flink
Ingredients
12 dried corn husks
4 cups masa harina
½ teaspoon cracked black pepper
2 teaspoons salt
2 teaspoons cumin
2 teaspoons baking powder
3 ½ cups vegetable broth
½ cup olive oil (or more vegetable broth)
2 packages Abbot’s “Chorizo”
Optional toppings: salsa, dairy-free crema, fresh cilantro, sliced avocado
Description
Lightly-spiced, tender masa dough meets bold, flavor-forward “Chorizo” filling in these simple and versatile plant-based tamales. Bring the family together and make them for your holiday table.
Method
Soak corn husks in warm water for 30 minutes, or until pliable. Drain and pat dry, then set aside.
While the husks are soaking, make your tamale dough. Mix the masa, spices, and baking powder until combined. Create a well in the center and pour in the vegetable broth and olive oil (if using oil). Mix the liquids well, then start to incorporate the dry ingredients until a dough is formed.
The dough should be firm enough to shape into a ball between your hands without much sticking. If the dough is too dry, add more vegetable broth one tablespoon at a time.
Turn the dough out onto a lightly floured surface and knead for ten minutes.
Form the dough into a ball and place in an oiled bowl. Cover with a damp towel and allow to rest for 30 minutes.
Prepare the “Chorizo” according to package instructions. Set aside.
Lay out the corn husks. Cut one 1/4 inch strip off each husk, lengthwise. These strips will be your ribbon to tie the tamales. Set strips aside for now.
Spread the masa dough about ¼” thick on one side of the husk, leaving ½” space on the sides, an inch space from the wide top, and two-inch space from the narrow bottom. Place 1-2 tablespoons of “Chorizo” in the center of the masa.
To fold your tamale, fold the long sides together so that the masa meets. Pat gently to seal. Then fold the bottom portion up over this crease. Using the strips you cut earlier, tie the tamale in place at the narrow end, about one inch above the bottom edge. Repeat until the dough is finished.
Prepare a steamer basket. Place tamales in the basket and steam, covered, for one hour. When done, the dough will look firm but not wet.
Remove wrapped tamales from basket and enjoy hot with your favorite toppings.