Cheesy Chorizo Tamales

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: ground pork

Turkey chorizo is lower in fat, while ground pork is often less expensive.

cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories, while processed cheese can be more affordable.

Soak corn husks in warm water for 30 minutes to soften.

In a skillet, cook chorizo over medium heat until browned, about 5-7 minutes.

Remove chorizo from skillet and drain excess fat, leaving a little for flavor.

In a bowl, combine masa harina, baking powder, salt, and cumin.

In a separate bowl, mix chicken broth, olive oil, and lime juice.

Gradually add the wet mixture to the dry ingredients, mixing until smooth.

Fold in cooked chorizo, cheese, and chopped cilantro into the masa mixture.

Take a soaked corn husk and spread a spoonful of masa mixture in the center.

Add a small amount of sour cream on top of the masa mixture.

Fold the sides of the husk over the masa, then fold up the bottom to secure.

Repeat with remaining husks and masa mixture.

Place tamales upright in a steamer pot and cover with a wet cloth.

Steam tamales for about 1-1.5 hours, checking water levels occasionally.

Tamales are done when the masa pulls away from the husk easily.

Let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens