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1
In a saute pan, heat the olive oil.
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2
When the oil is hot, add the chorizo and saute for 2 minutes.
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3
Add the onions and continue to saute for 1 minute.
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4
Remove from the heat and add garlic.
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5
Season with salt and pepper.
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6
In an electric mixer, mix the shortening until light and fluffy.
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7
In a mixing bowl, combine all the dry ingredients together.
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8
Gradually stir in the stock and form a soft dough.
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9
With the mixer on medium, slowly add the dough mixture into the shortening, the mixture will be sticky.
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10
Drain the corn husks and pat dry.
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11
Tear 12 strips 1/6-inch wide from 2 of the husks for tying the tamales.
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12
Place 2 husks together with the large ends overlapping by 2 inches.
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13
Repeat for the remaining husks.
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14
Divide the tamale dough evenly between the husks and spread in the center, leaving 1-inch at each end uncovered.
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15
Place the chorizo mixture on top of the dough and roll the corn husks so that the filling is completely enclosed.
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16
Twist and tie each end with the 1/6 inch strips already torn off.
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17
Steam the tamales in a vegetable basket set in a saucepan with water and covered with a tightfitting lid.
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18
Steam for 30 to 35 minutes.
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19
The tamales are done when the dough comes away from the sides.
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20
Remove the tamales and serve with the mole sauce
