How To Make Chorizo-Chile Tamale Stuffing By Richard Blais
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This yummy Tex-Mex-inspired stuffing is made with leftover tamales, Mexican chorizo, poblano pepper & shredded cheese.
"Holidays are the one occasion where it's worth it to spend a little more for convenience," Blais says, about splurging on store-bought shortcuts like chopped mirepoix (a combination of onion, carrot and celery) and minced garlic, which can usually be found in the produce section of your grocery store.
He also uses chicken or pork tamales here, which you can find in the freezer section at Trader Joe's and cornbread croutons, which you can find near the baked goods.
Check out more of Richard's speedy Thanksgiving recipes:
Microwave Sweet Potatoes With Cinnamon Butter
Garlic Green Beans With Sun-Dried Tomatoes
Creamed Pearl Onions
Chestnuts With Pancetta
Beets With Goat Cheese & Pomegranate Seeds
Miso Mustard Gravy
Avocado Chocolate Mousse Pie
Quick Tiny Baby Potatoes with Pancetta and Chives
- ¼ cup loose-packed Mexican chorizo
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ cup finely chopped mirepoix, a combination of onion, carrot and celery
- 1 tablespoon minced garlic
- 3 to 4 prepared chicken or pork tamales (you can find these in the freezer section at Trader Joe's)
- ½ to ¾ cup chicken stock
- 3 tablespoons chopped fresh cilantro
- 2 cups cornbread croutons
- 1 poblano pepper, blackened on a burner, then peeled, seeded and cut into small dice
- Salt and pepper
- ¼ cup shredded Mexican cheese blend
Preheat oven to 375˚F.
In a casserole or cast-iron skillet, add the chorizo, spices, mirepoix, garlic and cook for a few minutes. Add the tamales and break them up a bit in the pan. Add half the stock and cook for another few minutes. Add the herbs, cornbread croutons, poblano, the remaining stock, some salt and pepper and top with the cheese. Pop into the oven and bake for 15 minutes until cheese is melted.