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Hot Chorizo Tamales (Emeril Lagasse) Recipe

Hot Chorizo Tamales (Emeril Lagasse) Recipe

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Ingredients:

Serving

10 tbsp vegetable shortening, at room temperature
1 1/2 cup masa harina
1 cup cornmeal
1 tsp baking powder
1/4 tsp cayenne powder
1/4 tsp ground cumin
1/4 tsp black pepper
2 tsp salt
1 cup chicken stock
14 corn husks , soaked in water for 30 minutes
chorizo filling , recipe follows
salsa , recipe follows
fresh cilantro sprigs
essence , recipe follows
1 tbsp olive oil
1/2 cup chopped onions
2 tbsp minced shallots
1 tsp minced garlic
6 oz uncooked chorizo
1/2 cup cooked black beans
1 roasted red pepper, seeded and small dice
1/2 tsp minced jalapeno pepper
2 tsp chopped fresh cilantro
1 lemon, juiced
salt and pepper
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

In a standing mixer, whisk the shortening until light and fluffy. In a mixing bowl, combine all the dry ingredients together. Gradually stir in the stock and form a soft dough. With the mixer on medium, slowly add the dough mixture into the shortening, the mixture will be sticky.
Drain the corn husks and pat dry. Tear 12 strips 1/6 inch wide from 2 of the husks for typing the tamales. Place 2 husks together with the large ends overlapping by 2 inches. Repeat for the remaining husks.
Divide the tamale dough evenly between the husks and spread in the center, leaving 1 inch at each end uncovered. Place the chorizo mixture on top of the dough and roll the corn husks so that the filling is completely enclosed. Twist and tie each end with the 1/6-inch strips already torn off. Steam the tamales in a vegetable basket set in a saucepan and covered with a tight-fitting lid. Steam for 30 to 35 minutes. The tamales are done when the dough comes away from the sides.
Place tamales on an over-sized platter, open 2 of the tamales leaving part of the husk on. Spoon the Salsa over the top. Garnish with fresh cilantro and Essence.
Chorizo Filling:
In a saute pan, heat the olive oil. When the pan is smoking hot, saute the onions, shallots, and garlic. Saute for 1 minute. Add the chorizo and continue cooking for 5 minutes. Drain the oil and reserve the chorizo mixture.
Salsa:
In a mixing bowl, combine all the ingredients together, and season with salt and pepper.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	733.57 Kcal (3071 kJ)
Calories from fat	352.58 Kcal
		% Daily Value*
Total Fat	39.18g	60%
Cholesterol	38.09mg	13%
Sodium	3720.42mg	155%
Potassium	1181.82mg	25%
Total Carbs	83.47g	28%
Sugars	9.32g	37%
Dietary Fiber	14.01g	56%
Protein	20.76g	42%
Vitamin C	34.1mg	57%
Vitamin A	0.1mg	3%
Iron	8.5mg	47%
Calcium	120.3mg	12%

Amount Per 100 g
Calories	161.66 Kcal (677 kJ)
Calories from fat	77.7 Kcal
		% Daily Value*
Total Fat	8.63g	60%
Cholesterol	8.4mg	13%
Sodium	819.88mg	155%
Potassium	260.44mg	25%
Total Carbs	18.39g	28%
Sugars	2.05g	37%
Dietary Fiber	3.09g	56%
Protein	4.57g	42%
Vitamin C	7.5mg	57%
Iron	1.9mg	47%
Calcium	26.5mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

17.1

Points
20

PointsPlus

Good Points

saturated fat free,
low cholesterol,
good source of fiber

Bad Points

High in Sodium

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