1 8″ pan of cornbread, day old or toast it!
1 pound of chorizo
2 medium onions chopped
4 T butter
1 package of 6 tamales (I use pork with red chile)
1/2 c of raisins soaked in warm water for 30 minutes. Drain before mixing in.
4 T melted butter
1 t ground cumin
1 c chicken broth
Cook onions in 4 T of butter until soft over medium heat. This will take about 20 minutes. Scrape into large greased baking pan, a 13 x 9 or a 14 x 10.
Without washing skillet, put in the chorizo and cook until no pink remains. Pour that over the onions.
Crumble your cornbread and tamales and put that into the baking dish with the onions and chorizo. Stir in your drained raisins.
Take the 4 T of melted butter and stir in the cumin. Now stir that into the stuffing/dressing mixture. Mix it up well.
Pour over the chicken broth and mix well. Do a taste test. Cover with foil. Bake at 350 about an hour. Remove foil for last 15 minutes if you like this more crispy and crumbly. We are the crispy/crumbly type but you may be the more moist/soft type.
Make sure you have enough saved for breakfast!
Keywords: tamale cornbread dressing, tamale stuffing, tamale dressing recipe