Tamales con Salsa del Norte con Maize y Chorizo

I was back in the kitchen again.  We had tamales with salsa del norte, that I added corn, chorizo and peppers to as well.  I bought a new kind of chorizo, that I will NOT be buying again, but needed to use.  It is not the normal kind of chorizo that I buy, but it still needed to be used, and it definitely needed to be doctored up as well.  So I turned it into a sauce to top my tamales with.  No, I did not make these tamales, but I certainly can, and do quite often.  For me to make tamales though, since they are labor intensive, I need to be making them for more than just Larry and I.  If it is just the two of us eating them, it is far easier to buy them, and there are so many people who make fabulous tamales all around.

The Spanish call any kind of sauce “salsa”.  However, salsa to the Americans is known as the condiment made from fresh ingredients and is served cold, where as a “chile sauce” is usually cooked and is integral to the dish itself.  To the Spanish, this cold salsa is known as “salsa cruda” or “salsa fresca”.  This salsa del norte is a cooked sauce and is  a traditional sauce that gets its roots from the American Southwest, which is a blending of the traditional Mexican or south of the border, and from the wild west, which is north of the border, or del norte.  Often times, Southwestern foods are roasted or broiled, which gives them a rich, smoky taste.


Salsa del Norte con Maize y Chorizo

2 large tomatoes, roasted with skins on

1/4 cup cilantro

2-3 chipotle peppers with sauce

1 1/2 tsp salt

3 TBSP apple cider vinegar

1 tsp sugar

1 cup corn

1/2 green pepper, diced fine

1/2 red onion, diced fine

1 1/2 TBSP garlic

1 lb ground chorizo

olive oil for cooking


Preheat the oven to 375* F or about 190* C and line a baking sheet with parchment paper.  Roast the tomatoes, with their skins on, for about 18 minutes.  You can use any kind of tomatoes you like.  I used a couple of large heirlooms for this.  I just love heirlooms.  Their flavor is just the best.


After the tomatoes are roasted, cut them into smaller pieces and add to a food processor along with the garlic, cilantro, vinegar, sugar and salt and blend everything together until it forms a liquid.


While the tomatoes are roasting, combine the peppers, corn and onions and saute in olive oil for about 5 minutes, or until the peppers and onions are soft and tender.


Then add the chorizo and combine well.  Continue cooking until the chorizo is completely cooked.


Add the tomato mixture.  Bring to a boil, then reduce to a simmer and continue to cook for about 20 minutes, stirring frequently.


The salsa del norte is now ready to use.  You can use it to top just about anything.  I topped my tamales with it and served them over arroz verde.  Esta muy delicioso!


Stay safe and stay well Everyone.  ‘Til next time.





Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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