- 1 tablespoon olive oil
- 6 ounces finely chopped chorizo sausage
- 3/4 cup minced onions
- 1 tablespoon chopped garlic
- 1/2 cup plus 2 tablespoons lard, at room temperature
- 1 1/2 cups masa harina
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1/4 teaspoon cayenne powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 2 teaspoons salt
- 1 cup chicken stock
- 14 to 18 corn husks, soaked in hot water for 30 minutes
- Mole Sauce
- In a saute pan, heat the olive oil. When hot, add the chorizo and saute for 2 minutes. Add the onions and continue to saute for 1 minute. Remove from the heat and add the garlic. Season with salt and pepper. Set aside to cool.
- In a standing electric mixer fitted with the paddle attachment, mix the lard until light and fluffy.
- In a mixing bowl, combine all the dry ingredients together. Gradually add the stock, stirring to 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 strips 1/6-inch wide from 2 of the husks for tying the tamales. 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 strips already torn off.
- Have a saucepan with water ready for steaming. Steam the tamales, covered, in a vegetable basket for 30 to 35 minutes. After 30 minutes, open an edge of a tamale, if the dough pulls away from the sides, the tamales are done. Serve with Mole Sauce.
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