Filling for Tamales: Mix all ingredients well and set aside to stuff tamales.
The filling can be made 2 to 3 days ahead and kept in the refrigerator.
Tamale Dough: Soak one package of cornhusks over night. They must be soft
to work with the next day.
Beat shortening in mixer until light and fluffy. Alternately add the masa
with the salt and chicken stock. Slowly add the melted butter. Continue to beat
for at least five minutes until it is the consistency of play dough. The dough
should not stick to your hands.
To assemble the tamales, drain the water from the cornhusk. One at a time,
flatten each husk with the narrow end facing you. Make a dough ball about the
size of a ping-pong ball and spread it onto the top 2/3 of the cornhusk. Do
not spread the dough all the way to the edge of the husk. Spread about 1 1/2
tablespoons of meat mixture down the middle of the masa. Roll up the cornhusk
starting at the narrow end of the tamale. Bring the narrow end of the tamale
forward and then fold in each side alternately. Tie off with twine or a strip
Place the wrapped tamales in a steamer standing with the open side up and
steam covered for about 45 minutes to one hour. The masa will be firm. Make
sure the steamer does not run out of water. Check it often. Remove and serve
with Chipotle Cream Sauce.
Chipotle Cream Sauce: Combine all ingredients and simmer until melted.
Serve with hot tamales.
Yield: 6 servings
To freeze the tamales for later use, refrigerate uncovered until cool and then
freeze in heavy foil.
They can be frozen for up to three months.
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