Posts Tagged With: Chorizo

Saffron Chicken & Sausage Tamales with Cilantro Cream

After my tamale experience a few months ago, I was pretty eager to try out some more recipes for tamales.  I had learned a couple lessons from the last time (like kitchen twine instead of corn husk ties and spreading the masa thin) and was rip-rearing to go!  Don’t get me wrong, the last recipe was really good – I just wanted to try MORE!

These were really yummy and used a different cooking technique from my first batch…jury is still out on which method I thought was most effective.  Both methods were easy for sure, I’m just not sure which one yielded the best results.  I do know that I definitely scorched a dish towel with this cooking method.  Whoops!

I really like this recipe for the masa better than the first one (MUCH more flavor) and think that I’m going to make this one my standard and just experiment with fillings and toppings going forward (Branden really thinks I need to come up with a sauce to pour over them – the way they’re served in many Mexican restaurants).



  • 2 c. fat-free, less-sodium chicken broth
  • 2 ancho chiles
  • 1 1/2 c. fresh corn kernels (about 3 ears)
  • 3 3/4 c. masa harina
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. baking powder
  • 1/4 c. chilled lard

Combine chicken broth and ancho chiles in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until chiles are tender; cool slightly, Combine broth mixture and corn in a blender; process until smooth.

Lightly spoon masa harina into dry measuring cups; level with a knife. Combine masa harina, salt, and baking powder, stirring well with a whisk. Cut in lard with a pastry blender or two knives until mixture resembles coarse meal. Add broth mixture to masa mixture; stir until a soft dough forms. Cover and chill until ready to use.

Tamale Filling

  • 1/2 lb. ground chorizo
  • 2 c. chopped onion
  • 4 garlic cloves, minced
  • 1/2 c. fat-free, less-sodium chicken broth
  • 1/4 tsp. saffron threads
  • 2 1/4 c. shredded roasted chicken breast

Additional Ingredients

  • 2 c. hot water
  • 24 dried corn husks


  • 3/4 c. fat-free sour cream
  • 1/2 c. finely chopped fresh cilantro
  • 1 TBS fresh lemon juice
  • 3/4 tsp. hot sauce

Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.

To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; sauté 2 minutes or until browned. Add onion; sauté 2 minutes. Add garlic; sauté 1 minute, stirring frequently. Stir in broth and saffron; bring to a boil. Reduce heat, and simmer 2 minutes. Stir in chicken; remove from heat.

Preheat oven to 450°.

Working with one husk at a time, place about 3 tablespoons Basic Masa Dough in the center of husk about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 2 heaping tablespoona chicken mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.

Steam tamales at 450° for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let tamales stand 10 minutes.

To prepare cream, combine sour cream and remaining ingredients, stirring well. Serve with tamales.

Adapted slightly from Cooking Light


Categories: Appetizers, Mexican, Recipes, Snacks | Tags: , , , | 1 Comment

Queso Fundido Grilled Pizza…and a Celebration!

Business first: This is my 100th post!  Thanks so much for continuing to support my blog – I really hope you’ve been enjoying it has much as I have creating it.  I’m  so excited for the future of it and can’t wait to see what it evolves to over time!  Thank you mucho, again!!

And now for the really exciting part of the post…THE FOOD!

Something about Friday evening just makes me want to veg out on the couch and stare into the oblivion…that is of course after I’ve ordered and pizza and cracked open some chips and salsa to tide me over until a high school kid delivers my cheesy carb-saucer at my door.  Okay, so its not that bad…the places we normally order from don’t deliver.  Regardless, Friday nights just make me want to be lazy and indulge in all things unheathly…almost a reverse detox if you will.  Which brings me to another round of grilled pizzas – I’ve got two more new ones for you (you can jump up and down if you’d like)!

A big thanks to Branden for these pizzas as he’s STILL in charge of the cooking at our house.  Its been over three weeks now and I’m just about half-way to being a biped again.  Finally.

Branden said the biggest thing with the pizza (and we’ve said it before when we’ve made BBQ Chicken Pizza and Hawaiian Pizza on the grill), that its so important to have all the toppings prepped before throwing the crust on the grill because once you’re cooking, you’re cooking and it goes FAST!  Also, just keep in mind the “low and slow” mantra.  Other than that, this is a breeze and delicious to boot!

On a side note, we used extra chorizo because we love it.  A lot.  Also, chill out on the adobo sauce if your tongue can’t handle lots of spice…or add more if that’s your thing.  Still not spicy enough?  Chop up some of those chipotle peppers and throw ’em on there, too!  (Whatever you do, don’t throw them away, make sure to do something awesome with them…like throwing them in this chili recipe.)


  • 1 lb. raw Mexican chorizo, casings removed
  • 1 prepared pizza crust dough, homemade or refrigerated (we often cheat because we’re lazy.  Pillsbury refrigerated crusts work GREAT on the grill)
  • 1/4 c. adobo sauce (from a can of chiles in adobo sauce)
  • 1 1/2 c. grated Chihuahua or Monterey Jack cheese
  • 1/4 c. crumbled queso fresco
  • 2 large poblano peppers, roasted, seeded, and sliced into strips
  • 2 plum tomatoes
  • 1 ripe Haas avocado, peeled, pitted, and cut into thin wedges
  • Kosher salt and ground pepper to taste
  1. Preheat a small saucepan over medium-high heat for 1 to 2 minutes.  Add the sausage and cook, stirring occasionally and breaking up any clumps, until no longer pink.  Drain on paper towels and reserve for topping.
  2. Preheat the grill, roll out and shape the dough, and grill the first side of the crust until golden.  Flip the crust.
  3. Spread the entire surface with the adobo sauce.  Top with the cheeses.  Sprinkle with the crumbled chorizo, poblano strips, and tomatoes.  Grill until crust is golden and cheeses are melted.
  4. Remove from the grill and garnish with the avocado and season with salt and pepper.  Slice and serve imediately.

Adapted from Pizza on the Grill by Elizabeth Karmel & Bob Blumer

Categories: American, Entrees, Mexican, Recipes | Tags: , , , , , | 3 Comments

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