How to make TAMALES ROJOS DE CHORIZO y Papa | Views on the road tamales

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: ground pork

Turkey chorizo is lower in fat, while ground pork is often more affordable.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is generally cheaper.

red chili sauce

🥗Healthier: homemade salsa

💰Cheaper: tomato sauce with spices

Homemade salsa is fresher, while tomato sauce is a budget-friendly alternative.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is a dairy-free option, while processed cheese is often less expensive.

Soak corn husks in hot water for a minimum of 45 minutes until soft and pliable.

Soak guajillo chilies in hot water for about 10-15 minutes until soft, then remove stems and seeds.

Blend the soaked guajillo chilies with enough chicken broth to blend until smooth.

In a mixing bowl, add 6 cups of maseka and incorporate 3/4 cup of lard into it.

Make a well in the masa and add the blended chili mixture, then hydrate the masa by squeezing and mixing.

Heat a skillet over medium heat and drizzle with oil, then cook the chorizo for 4 minutes.

Add cubed potatoes to the skillet and cook for another 5 minutes until translucent, then add half a cup of water and turn off the heat.

Set aside some filling for those who prefer tamales without eggs.

Return the burner to low heat and scramble 7 eggs in the skillet with the chorizo and potato mixture.

Take a scoop of masa, spread it on a corn husk, add filling, and fold to seal.

In a baking dish, add 1 cup of water and place cut corn husks at the bottom, then arrange the tamales upright.

Cover the tamales with foil and bake at 350°F for 35-40 minutes, or steam on the stovetop for 20-25 minutes after boiling.

For a crispy finish, deep-fry the tamales for about 2 minutes on each side.

Cooking Techniques

Equipment Needed

Spice Level: