Tamales With Chorizo, Queso Fresco and Crema
Cacique
Cacique
Recipe - 511 - LINCOLN HEIGHTS
Tamales With Chorizo, Queso Fresco and Crema
Prep Time30 Minutes
Servings10
Cook Time60 Minutes
Ingredients
2-9oz. packages Cacique pork chorizo
10 oz package of Cacique Ranchero Queso Fresco, cut into 1” pieces
1 bag Corn Husks
4 Cups masa flour
2 tsp sea salt
1.5 tsp baking powder
1 cup canola oil or vegetable oil
1 1/2 cups broth chicken, beef, or vegetable
1 cup Cacique Crema Mexicana
1 cups water
Cacique Homestyle Salsa, for garnish
Directions
- Cook the chorizo until the little bits are crisping up. About 8-10 minutes.
- Place corn husks in a large stock pot or bowl filled with hot water to soften. Once softened, drain them and set aside.
- In a large bowl combine the masa harina, salt, baking powder, oil, broth, Crema Mexicana and water. Mix well until it is fully incorporated.
- Pour the warm chicken broth and mix well until you form a soft dough. Keep mixing for about 5-6 minutes. The dough should be soft and fluffy. Season with salt.
- Place a steamer in a large stock pot or line with aluminum foil at the bottom. Cover the rack with corn husks. Fill with hot water just below the steamer rack.
- Slice the Queso Fresco into ½ -inch thick pieces.
- Once the corn husks are soft, drain them and begin assembling your tamales. Lay one cork husk on a cutting board, making sure to have the smoother side facing you. Add a 1/3 cup of the corn masa to the middle of the corn husk. Using a silicone spatula, spread the masa to cover the top half of the husk. Make sure you only have a thin layer. You can also use your fingers to spread out the masa using wet fingers to help the masa not stick to you.
- Next, add 1-2 spoonful’s of meat filling into the middle of the masa. Place a slice of Queso Fresco on top of the meat filling. Fold the right side of the corn husk to the center then the left side. Fold up the narrow end of the husk towards the center and tie the tamale using a thin strip of corn husk. The open area of the tamale is the part that will stand up facing the top of the pot.
- Repeat with remaining tamales, being careful to make sure the seam of each tamale is sealed while you finish making the rest.
- Place the tamales inside the prepared steamer and cook on low for 60 minutes. Check steamer occasionally and add hot water as needed.
- To check if the tamales are ready, remove one using tongs and place on a plate. Let it rest for 5 minutes. If the husk doesn’t stick to the tamal when removed, then your tamales are ready.
- Serve with Salsa, a drizzle of Crema Mexicana and crumbled Queso Fresco.
30 minutes
Prep Time
60 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
Cacique Pork Chorizo, Gluten Free - 9 Ounce
$1.69$0.19/oz
Cacique Cheese, Queso Fresco, Part Skim Milk - 10 Ounce
Weekly Special
$2.50 was $3.99$0.25/oz
El Guapo Whole Corn Husks (Hoja Enconchada Para Tamales) - 8 Ounce
$6.69 was $7.69$0.84/oz
Maseca Corn Masa Flour, Gluten Free, Instant - 4.4 Pound
Weekly Special
$3.99 was $4.29$0.91/lb
First Street Sea Salt, Fine - 28 Ounce
$6.29$0.22/oz
Clabber Girl Baking Powder, Double Acting - 8.1 Ounce
$3.79 was $3.99$0.47/oz
First Street Canola Oil - 48 Fluid ounce
$3.99 was $4.59$0.08/fl oz
First Street Chicken Broth - 32 Ounce
$1.99$0.06/oz
Cacique Table Cream, Crema Mexicana - 15 Fluid ounce
Weekly Special
$2.50 was $3.89$0.17/fl oz
First Street Drinking Water, Purified - 1 Gallon
Every Day Low Prices
$0.99 was $1.35$0.99/gal
Cacique Salsa, Homestyle, Medium - 16 Ounce
$4.19$0.26/oz
Directions
- Cook the chorizo until the little bits are crisping up. About 8-10 minutes.
- Place corn husks in a large stock pot or bowl filled with hot water to soften. Once softened, drain them and set aside.
- In a large bowl combine the masa harina, salt, baking powder, oil, broth, Crema Mexicana and water. Mix well until it is fully incorporated.
- Pour the warm chicken broth and mix well until you form a soft dough. Keep mixing for about 5-6 minutes. The dough should be soft and fluffy. Season with salt.
- Place a steamer in a large stock pot or line with aluminum foil at the bottom. Cover the rack with corn husks. Fill with hot water just below the steamer rack.
- Slice the Queso Fresco into ½ -inch thick pieces.
- Once the corn husks are soft, drain them and begin assembling your tamales. Lay one cork husk on a cutting board, making sure to have the smoother side facing you. Add a 1/3 cup of the corn masa to the middle of the corn husk. Using a silicone spatula, spread the masa to cover the top half of the husk. Make sure you only have a thin layer. You can also use your fingers to spread out the masa using wet fingers to help the masa not stick to you.
- Next, add 1-2 spoonful’s of meat filling into the middle of the masa. Place a slice of Queso Fresco on top of the meat filling. Fold the right side of the corn husk to the center then the left side. Fold up the narrow end of the husk towards the center and tie the tamale using a thin strip of corn husk. The open area of the tamale is the part that will stand up facing the top of the pot.
- Repeat with remaining tamales, being careful to make sure the seam of each tamale is sealed while you finish making the rest.
- Place the tamales inside the prepared steamer and cook on low for 60 minutes. Check steamer occasionally and add hot water as needed.
- To check if the tamales are ready, remove one using tongs and place on a plate. Let it rest for 5 minutes. If the husk doesn’t stick to the tamal when removed, then your tamales are ready.
- Serve with Salsa, a drizzle of Crema Mexicana and crumbled Queso Fresco.