Heat the olive oil in a large skillet over medium heat. Add the chorizo and cook, stirring, for 2 minutes. Add the onions and cook, stirring, for 1 minute. Remove from the heat and add the garlic. Set aside. Beat the vegetable shorting with an electric mixer until light and fluffy. Combine the masa harina, cornmeal, baking powder, cayenne, cumin, black pepper, and salt in a mixing bowl and blend well. Gradually stir in the chicken stock and mix to make a soft dough. With the electric mixer set on medium, slowly add the dough mixture to the shortening. The mixture will be sticky. Set aside. Drain the corn husks and pat dry. Tear 12 strips about 1/8-inch wide from two of the husks to use for tying the tamales. Place two husks together with the large ends overlapping by 2 inches. Repeat with the remaining husks. Divide the tamale dough evenly between the husks and spread evenly in the center, leaving a 1-inch border 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 each end and tie with the strips. Steam the tamales in a vegetable basket set in a saucepan with water and covered with a tight-fitting lid. Steam for 30 to 35 minutes. The tamales are done with the dough comes easily away from the husks. Serve warm with the mole sauce.
Yield: 14 tamales