Meat & Seafood
Chorizo 9 oz
Vegetable Stock 3 1/3 cups
Baby Yukon Gold Potatoes 4
Kosher Salt 2 1/2 tsp
Corn Husks 12
Harina P.A.N. Pre-Cooked White Cornmeal 2 1/2 cups
Soak Corn Husks
Soak corn husks in warm to hot water for 15 minutes or until soft.
- 12 Corn Husks
Mix broth and salt in a bowl. Slowly add P.A.N. White Corn Meal, stirring constantly with a whisk or with your hands until the mixture is homogeneous. Set aside and rest for 5 mins.
- 2 1/2 cups Harina P.A.N. Pre-Cooked White Cornmeal
- 3 1/3 cups, or chicken Vegetable Stock
- 2 1/2 tsp Kosher Salt
Dice each potato into 1/4 inch pieces. In a medium skillet, cook chorizo on medium-high heat, breaking it up into smaller pieces, for 4 minutes or until browned. Remove cooked chorizo from pan, and place into a bowl. Add potatoes to the pan, and cook on medium-low heat, stirring occasionally, for 15 minutes or until tender. Cover the pan to speed up cooking. Combine chorizo and potatoes in a bowl, mix well.
- 4, diced Baby Yukon Gold Potatoes
- 9 oz Chorizo
Pat dry the soaked corn husks with a kitchen or paper towel. Place corn husks on a flat surface, working one husk at a time. Add 1/3 cup of corn dough into each husk. Spread the dough evenly, leaving about 2" space at the bottom (the wider end of the husk).
Spread 2 tablespoons of filling in the center of the dough. Fold one side of the husk over the filling and repeat with the other side. Lastly, with the seam side up, fold the husk to close.
Steam tamales over boiling water for 30 minutes.
Remove from heat and allow to cool for 15 minutes before serving. Enjoy!
|Daily value percentage|
|Total Fat||27.0 g||34%|
|Total Saturated Fat||10.0 g||50%|
|Unsaturated Fat||17 g|
|Low Cholesterol||60 mg||21%|
|Total Carbohydrate||92 g||34%|
|Fiber Total Dietary||5 g||16%|
|Sugars Total||5 g|
|Excellent Source: Protein||28 g||56%|
|Vitamin C||7 mg||8%|
|Calcium Ca||22 mg||2%|
By Innit Culinary Team