Chorizo Tamales

Saute thee onion over medium-high heat for 2 minutes, until translucent. Add the chorizo and continue cooking for 5 minutes or until it is cooked through. Drain the oil and reserve the chorizo and onions.

Masa (Dough)
Beat the shortening with an electric mixer until light and fluffy. Scrape down the sides of the bowl as necessary. In another bowl, combine the dry ingredients. Gradually add the stock and mix to form a soft dough. Add the dough
to the shortening while whisking; the mixture will be quite sticky.

Drain the corn husks and pay dry. Tear 12 strips 1/6-inch wide from 2 of the husks for tying the tamales. Place 2 husks together with the large ends overlapping by 2 inches. Repeat for the remaining husks. Divide the tamale dough evenly among the 6 double-husks, and spread in the center, leaving 1 inch at each end uncovered. Place the chorizo mixture on top of the dough and roll the corn husks so that the filling is completely enclosed. Twist and tie each end with the 1/6-inch strips already torn off.

Steam the tamales in a conventional steamer or in strainer or vegetable basket set in a saucepan and covered with a tight-fitting lid. It is important that little or no steam escapes while cooking. Steam for 30 to 35 minutes; the water should always be lightly boiling. The tamales are done when the dough comes away easily from the husk.