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1
In a saute pan, heat the olive oil.
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2
When 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 the garlic.
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5
Season with salt and pepper.
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6
Set aside to cool.
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7
In a standing electric mixer fitted with the paddle attachment, mix the lard until light and fluffy.
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8
In a mixing bowl, combine all the dry ingredients together.
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9
Gradually add the stock, stirring to form a soft dough.
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10
With the mixer on medium, slowly add the dough mixture into the shortening, the mixture will be sticky.
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11
Drain the corn husks and pat dry.
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12
Tear strips 1/6-inch wide from 2 of the husks for tying the tamales.
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13
Divide the tamale dough evenly between the husks and spread in the center, leaving 1-inch at each end uncovered.
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14
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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15
Twist and tie each end with the strips already torn off.
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16
Have a saucepan with water ready for steaming.
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17
Steam the tamales, covered, in a vegetable basket for 30 to 35 minutes.
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18
After 30 minutes, open an edge of a tamale, if the dough pulls away from the sides, the tamales are done.
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19
Serve with Mole Sauce.
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20
1/2 cup shelled pumpkin seeds
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21
1/4 cup shelled pistachio nuts
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22
1/4 cup pine nuts
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23
2 poblano peppers
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24
1 medium onion, quartered
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25
1 cup plus 1 tablespoon olive oil
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26
1 tablespoon tamarind paste
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27
1 teaspoon chili powder
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28
1 teaspoon ground cumin
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29
1/2 teaspoon salt
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30
1 tablespoon dark cane or corn syrup
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31
1 teaspoon distilled white vinegar
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32
1/2 cup chicken stock
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33
1/2 cup heavy cream
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34
Preheat the oven to 400 degrees F.
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35
Place the pumpkin seeds, nuts, peppers, and onions on a baking sheet.
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36
Drizzle with 1 tablespoon olive oil.
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37
Roast for 10 to 15 minutes.
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38
Remove from the oven and peel, seed and chop the peppers.
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39
In a food processor, combine the nuts, peppers, onions, tamarind paste, chili powder, cumin, salt, dark cane syrup, vinegar and olive oil.
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40
Puree until creamy, stopping once to scrape the sides of the bowl.
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41
Transfer to a saucepan and whisk in the chicken stock and cream.
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42
Bring the sauce up to a boil and reduce to a simmer.
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43
Cook for 2 minutes, or until sauce is thickened and flavorful.
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44
Serve the mole sauce with the tamales.
