These dellcious little thangs are just some Mexican fresh (not Spanish Cooked) sausage wrapped up in corn husks. They make a nice little entree served with refried beans, rice and a Mexican salad.
Recipe adapted from Sunset's "Cooking Mexican"
Yields 8

8 or more Dried Corn Husks
1/2 pound Homemade or commercial Chorizo
1/2 cup chopped Onion
1/2 cup Dry Bread crumbs
1 Egg
1/4 teaspoon Cumin
1/8 teaspoon Salt

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.

Back to the Archives

Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved