- 2 teaspoons sea salt
- 1/2 teaspoon New Mexico red chile powder, such as Rancho de Chimayo or your favorite brand
- 1/4 teaspoon New Mexico green chile powder, such as Rancho de Chimayo or your favorite brand
- 1 tablespoon freshly ground black pepper
- 3 pounds ground chicken, turkey, pork, or beef
- 1/3 cup cream-style corn
- 2 tablespoons chopped sweet onion
- 2 large cloves garlic, minced
- 1/4 cup fire-roasted Hatch chile peppers, mild or hot
- 2 tablespoons New Mexico honey
- 16 dry cornhusks, soaked in warm water for 20 minutes
- 16 (5-inch-long) pieces of twine
- Pico de gallo or salsa, for serving
- 8-inch soft corn or flour tortillas, for serving
- Mix the sea salt, chile powders, and black pepper together in a large bowl. Add the ground chicken, corn, onion, garlic, Hatch peppers, and honey and combine with your hands until the meat is evenly seasoned.
- Remove the cornhusks from the water and place them on a cotton towel to absorb excess water.
- Heat your grill or smoker to 250°F.
- Form a sausage cylinder with your hands, using about 6 ounces of the sausage mixture. Set the sausage aside on a plate and repeat until you have 8 sausages. Place each sausage on a wet cornhusk, top with a second cornhusk, wrap the cornhusks around the sausage, and tie each end with twine.
- Smoke for 1 1/2 to 2 hours, or until done.
- Serve with homemade pico de gallo or your favorite salsa and a soft corn or flour tortilla. You can eat them as a wrap or tostada style with a fork.