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  • VOL 08, ISSUE 01 • WINTER 2020
Chorizo & Sweet Corn Breakfast Tamales

Chorizo & Sweet Corn Breakfast Tamales

Chef Christopher Holden. Milwaukee Division


  • 1 pack corn husks, dried
  • 1 lb chorizo
  • ½ yellow onion
  • 1 ea red bell pepper
  • 3 garlic, minced
  • 3 tsp chili powder
  • 1 tsp cumin
  • 1 tsp sea salt
  • 1 cup vegetable shortening
  • 4 cups masa harina
  • 1 tsp salt
  • 3 cups chicken broth
  • 1 egg large grade A
  • 2 oz pico de gallo


  1. For tamales: Soak corn husks in hot water for about 30 minutes to 40 minutes until soft. In a large skillet, spray with cooking spray and cook onions, red pepper, garlic, corn and chorizo. Add cumin, chili powder and cook until done. In a mixing bowl, add vegetable oil, masa, broth and spices. Combine until dough is light and fluffy. Add chorizo mixture to the masa dough and fold in to incorporate. Place ¼ cup of mixture on a corn husk and fold bottom over and roll closed. Tie with twine if necessary. Set up a steaming basket and steam for two hours. When finished, remove husk and plate tamale. Fry an egg over easy and season with salt and pepper. Place it on top of tamale. Top egg with pico de gallo and serve.

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