Tamales de Chorizo y Elote con Salsa Taquera (Chorizo and Sweetcorn Tamales)
Red, spicy chorizo and sweet corn kernels inside tender masa, with a fiery salsa on the side for dipping.
Made with Salsa taquera (roasted chile de arbol salsa) and Homemade Mexican chorizo and Tamale masa. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 30
- LevelHard
- Costabout £2.69 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the corn husks in a large bowl of hot water, weighed down, for 45 minutes until soft and pliable. Drain and pat dry.
45 min - 2
Fry your ready made chorizo mexicano (see the base recipe) in the oil in a frying pan over a medium heat for 8 minutes, breaking it up, until the fat runs and it is cooked through. Add the onion and sweetcorn and fry for 4 minutes. Cool completely.
12 min - 3
Lay a husk with the wide end towards you. Spread about 3 tbsp (50 g) of your ready made tamale masa (see the base recipe) over the wider two thirds. Spoon a heaped tablespoon of the chorizo and potato mixture down the middle.
- 4
Fold the sides in over the filling, then fold up the narrow end. Make 8 tamales.
- 5
Stand them folded end down in a steamer lined with spare husks. Steam over simmering water for 1 hour, topping up the water, until firm and pulling from the husk. Rest for 10 minutes.
60 min - 6
Unwrap and serve with your ready made salsa taquera (see the base recipe) for dipping.
Tips
- Drain off excess chorizo fat before filling or the masa will be greasy.
- Pat the defrosted sweetcorn dry so it does not wet the filling.
- Salsa taquera is very hot. Serve it in a small bowl and let people add their own.
Storing and freezing
Cool within 2 hours and keep in the fridge in their husks for up to 3 days, or freeze for up to 3 months. Reheat by steaming for 15 to 20 minutes until steaming hot all the way through.
Questions
Can I use shop bought chorizo?
Use raw Mexican style chorizo if you can find it. Spanish cured chorizo is firmer and drier, so dice it small and add a splash of salsa to moisten the filling.
Are these very hot?
The tamales are medium. The salsa taquera on the side is hot, so add as much as you like.
Are they gluten free?
Yes, provided the chorizo base was made as written. They are also dairy free, egg free and nut free.
More made with salsa taquera (roasted chile de arbol salsa)
Mulitas de Carne Asada (Steak and Cheese Corn Tortilla Sandwiches)
NFEFQuesadillas de Pollo Deshebrado (Shredded Chicken Quesadillas)
GFEFNFTlacoyos de Frijol (Bean Stuffed Masa Cakes)
GFEFNFPepinos y Jícama con Limón y Chile (Mexican Cucumber and Jicama Snack)
GFDFEFSee every dish made with salsa taquera (roasted chile de arbol salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.