Chorizo Tamales with Green Mole Sauce - olive oil

Method

• In a saute pan, heat the olive oil.
• When hot, add the chorizo and saute for 2 minutes.
• Add the onions and continue to saute for 1 minute.
• Remove from the heat and add the garlic.
• Season with salt and pepper.
• Set aside to cool.
• In a standing electric mixer fitted with the paddle attachment, mix the lard until light and fluffy.
• In a mixing bowl, combine all the dry ingredients together.
• Gradually add the stock, stirring to form a soft dough.
• With the mixer on medium, slowly add the dough mixture into the shortening, the mixture will be sticky.
• Drain the corn husks and pat dry.
• Tear strips 1/6-inch wide from 2 of the husks for tying the tamales.
• Divide the tamale dough evenly between the husks and spread in the center, leaving 1-inch at each end uncovered.
• Place the chorizo mixture on top of the dough and roll the corn husks so that the filling is completely enclosed.
• Twist and tie each end with the strips already torn off.
• Have a saucepan with water ready for steaming.
• Steam the tamales, covered, in a vegetable basket for 30 to 35 minutes.
• After 30 minutes, open an edge of a tamale, if the dough pulls away from the sides, the tamales are done.
• Serve with Mole Sauce.
• 1/2 cup shelled pumpkin seeds
• 1/4 cup shelled pistachio nuts
• 1/4 cup pine nuts
• 2 poblano peppers
• 1 medium onion, quartered
• 1 cup plus 1 tablespoon olive oil
• 1 tablespoon tamarind paste
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 tablespoon dark cane or corn syrup
• 1 teaspoon distilled white vinegar
• 1/2 cup chicken stock
• 1/2 cup heavy cream
• Preheat the oven to 400 degrees F.
• Place the pumpkin seeds, nuts, peppers, and onions on a baking sheet.
• Drizzle with 1 tablespoon olive oil.
• Roast for 10 to 15 minutes.
• Remove from the oven and peel, seed and chop the peppers.
• In a food processor, combine the nuts, peppers, onions, tamarind paste, chili powder, cumin, salt, dark cane syrup, vinegar and olive oil.
• Puree until creamy, stopping once to scrape the sides of the bowl.
• Transfer to a saucepan and whisk in the chicken stock and cream.
• Bring the sauce up to a boil and reduce to a simmer.
• Cook for 2 minutes, or until sauce is thickened and flavorful.
• Serve the mole sauce with the tamales.
• Yield: about 2 to 2 1/2 cups