Recipe adapted from Sunset's "Cooking Mexican"
8 or more Dried Corn Husks
Select full-size (4" x 8") corn husks and place into a very large bowl; completely cover with cold water and soak 3-6 hours (it's good to place a heavy kitchen utensil on top to hold husks under water).
In a small skillet, cook chorizo over medium-low heat until no longer pink; spoon into a medium bowl with a slotted spoon to drain off fat. Add onion and bread crumbs; mix well. Add egg; mix well. Stir in cumin and salt until well-blended.
Remove 1 cornhusk; dry with a kitchen towel; tear small strips with the grain, about 1/4" wide and set aside. Working with one husk at a time, remove from water and dry with towel; place about 2 heaping tablespoonfuls along one side, about 3" long. From the long side, roll tightly to form a log; tie each end with a strip and set aside. Repeat until all corn husks or filling are used. (Up to this point, these can be made 1 day ahead and refrigerated.)
Put 1" water into a steamer kettle and bring to a boil; place sausages into basket, but do not crowd. Cover; steam about 20-25 miutes or until heated through and firm to touch. Serve immediately with some smoky Chipotle or other salsa.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved