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Chorizo and Potato Tamales

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Potato Type: YellowRusset
Cuisine: AmericanHispanic
Prep Method: BoiledInstantMashed


AppetizerMain Dish

Prep Time

90 Mins

Cook Time

45 Mins


Serves 30


  • 3 cups Masa Harina (Corn Tortilla Flour)
  • 1-1/2 cups Potato Flakes or Instant Mashed Potatoes
  • 3 cups Chicken Stock
  • 8 ounces Lard
  • 2 teaspoons Baking Powder
  • 2 teaspoons Kosher Salt
  • 3 cups Yellow Potatoes, peeled and cut into ½-inch cubes
  • 3 cups Mexican Pork Chorizo
  • 1-1/2 cup Yellow Onion, chopped fine
  • 1 teaspoon Dried Oregano (preferably Mexican)
  • As Needed Kosher Salt
  • As Needed Black Pepper, freshly ground
  • 30 each Corn Husks for Tamales, soaked for 1 hour in water


  1. Combine lard, salt, and baking powder and, using an electric mixer, beat at medium-high speed until well whipped, about 1 minute. Add one-fourth of the masa at a time to the lard, alternatively adding adding one-fourth of the Potato Flakes or Instant Mashed Potatoes, beating between additions until thoroughly incorporated. Add chicken stock and continue beating until dough is light and has a soft and spreadable hummus-like texture. Cover masa with plastic and refrigerate for 1 hour. Remove masa from refrigerator and re-whip, adding additional chicken stock 1 tablespoon at a time, if necessary, to return it to original hummus-like texture. Use tamale dough in any tamale recipe.
  2. Put the yellow potatoes in lightly salted water in a small saucepan, bring to a boil, and cook until tender, 5 to 7 minutes. Drain.
  3. Meanwhile, in a heavy skillet over medium heat, cook the chorizo, stirring and breaking it up, for about 5 minutes. Add the onion and cook for another 5 minutes, until the onion is tender and translucent. Stir in the yellow potatoes and oregano. Cook, stirring occasionally, until the mixture is heated through, 3 to 4 minutes. Season to taste with salt and pepper. Remove from the heat and cool to room temperature.
  4. Place roughly ¼ cup of the masa dough on the soaked corn husk. Spread the dough in a thin layer and then spoon 3 tablespoons of the potato-chorizo down the center of the masa dough. To seal take both ends of the corn husk and roll them together so the masa dough comes together around the chorizo filling, similar to a burrito.  Arrange on sheet pan with the folded side of the tamales facing down.  Repeat until all the tamales are done.
  5. Place into a steamer for 45 minutes or until the dough is tender and the tamales are hot throughout.
  6. Top with your favorite salsa, relish or condiments. Serve immediately. The cooked tamales can also be cooled and frozen up to 6 weeks in advance.


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