1. Soak Corn Husks

   Soak corn husks in warm to hot water for 15 minutes or until soft.

   • 12 Corn Husks
2. Prepare Dough

   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
3. Prepare Filling

   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 Sausage
4. Assemble Tamales

   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).
5. Add Filling

   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.
6. Steam

   Steam tamales over boiling water for 30 minutes.
7. Serve

   Remove from heat and allow to cool for 15 minutes before serving. Enjoy!

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	Amount per serving	Daily value percentage
Calories	1160 kcal
Total Fat	31 g	40%
Total Saturated Fat	11 g	54%
Unsaturated Fat	20 g
Low Cholesterol	60 mg	21%
Sodium	2540 mg	110%
Total Carbohydrate	171 g	62%
Fiber Total Dietary	5 g	16%
Sugars Total	11 g
Excellent Source: Protein	38 g	77%
Vitamin C	7 mg	8%
Calcium Ca	35 mg	2%

Load More

	Amount per serving	Daily value percentage
Good Source: Iron	8 mg	45%
Vitamin D	1 µg	4%
Potassium K	1280 mg	25%
Vitamin E	0.3 mg	2%
B-Vitamins
Thiamin	1.2 mg	100%
Riboflavin	0.8 mg	60%
Niacin	15 mg	90%
Pantothenic Acid	1.5 mg	30%
Vitamin B-6	1.1 mg	70%
Folate (B9)	127 µg	30%
Good Source: Vitamin B12	1.3 µg	50%

By Innit Culinary Team