Chorizo and Potato TamalesChorizo and Potato Tamales

Prepare dough: In mixing bowl, combine lard, baking powder and salt. With electric mixer, beat a medium-high speed until whipped, about 1 minute. Add masa, one quarter at a time, beating after each addition until thoroughly incorporated.

Add chicken stock; continue beating until dough is light. Beat in potato flakes until incorporated. Dough should be soft and spreadable. Cover with plastic wrap and refrigerate 1 hour.

Prepare filling: In medium saucepan, combine potato cubes and enough salted water to cover; bring to a boil. Cook potatoes until tender, 5 to 7 minutes; drain.

Meanwhile, remove tamale dough from refrigerator and rewhip to return to soft texture. In heavy skillet over medium heat, cook chorizo with onions about 5 minutes, stirring to break up chorizo. Stir in cubed potatoes, oregano and salt and pepper to taste.

For tamales, spoon roughly ¼ cup of masa dough on each soaked corn husk. Spread dough in thin later; spoon 3 tablespoons chorizo-potato mixture on top. To seal, take both ends of corn husk and roll together so masa dough covers chorizo filling. Arrange on sheet pan, folded-side down. Repeat with remaining tamales.

Place tamales in steamer and steam for 45 minutes until dough is tender and tamales are heated through. To serve, top with salsa, relish or other condiments. Serve immediately.