Shrimp and Poblano Chile Tamales Recipe

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Ingredients:

Serving

28 dried corn husks or 14 9 inch pieces aluminum foil
1 cup chicken broth
2/3 cup canned cream-style corn
1/3 cup milk
2 cups masa harina
3 medium poblano chiles
1 large red bell pepper
1 tbsp olive oil
1 cup finely chopped onion
1 tbsp finely chopped garlic
1/2 lb peeled and deveined uncooked shrimp, chopped
1/2 cup lard or 1/2 cup butter or 1/2 cup shortening
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp sugar
1 cup coarsely grated chihuahua cheese
1/2 cup coarsely grated queso fresco or 1/2 cup crumbled mild feta cheese (see note)
guacamole , optional

Directions:

Note: Chihuahua cheese available in most Hispanic markets, Queso Fresco available from Mozzarella Company 800-798-2954.
Cover corn husks with hot tap water in a shallow baking dish.
Bring chicken broth, creamed corn and milk just to a boil in a small saucepan over medium heat.
Gradually add broth mixture to masa harina in a medium bowl, stirring with a wooden spoon, until well blended; cool.
Heat broiler.
Line a broiler pan with foil.
Arrange poblanos and bell pepper on prepared pan and broil 4 inches from heat 10 to 15 minutes, turning until skins are evenly charred.
Wrap in foil and let stand 15 minutes.
Peel, seed and dice chile and bell pepper; transfer to a medium bowl.
Heat oil in a large skillet over medium-high heat.
Add onions and cook 2 to 3 minutes.
Add garlic, reduce heat to medium and cook 1 minute more.
Cool, then combine with chile, bell pepper and uncooked shrimp.
Beat lard, baking powder, salt and sugar together in a large mixer bowl, until smooth.
Gradually beat in masa harina mixture by spoonfuls, beating well after each addition.
Continue to beat 5 to 8 minutes more, until mixture is light and fluffy.
Stir in shrimp mixture and cheese (mixture will be stiff).
Drain and rinse corn husks; keep covered with a damp towel (or follow foil directions below).
Flatten one husk on work surface (overlapping two husks if small).
Spoon 1/4 cup filling in center of husk.
Spread into a 3-inch long log.
Roll up lengthwise.
Secure each end with string.
Repeat with remaining husks and filling.
To prepare tamales with foil: Cut each foil piece in half to make two 6x9-inch rectangles.
Spread 1/4 cup filling in center of each rectangle.
Fold all sides in to form 2x3-1/2-inch packets.
(Can be made ahead. Place tamales in resealable plastic storage bags and freeze up to 1 month.) Place steamer rack in Dutch oven over 1 inch of water.
Arrange tamales (unthawed if frozen) in rack.
Cover; bring to a boil.
Reduce heat to low and steam 30 minutes.
Serve with Guacamole, if desired.
Makes 28 tamales.
(Nutrition facts are based on 1 tamale per serving.) yMasa Harina: A variety of flour made from specially processed corn.
Used in tamales or to thicken sauces.
Can be found in the baking section of most supermarkets.
YyChile Poblano: Mild to medium-hot fresh chile.
Popular for stuffing; usually roasted.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	105.53 Kcal (442 kJ)
Calories from fat	65.59 Kcal
		% Daily Value*
Total Fat	7.29g	11%
Cholesterol	13.71mg	5%
Sodium	258.31mg	11%
Potassium	80.37mg	2%
Total Carbs	7.69g	3%
Sugars	0.96g	4%
Dietary Fiber	0.77g	3%
Protein	2.68g	5%
Vitamin C	5.2mg	9%
Vitamin A	0.1mg	3%
Iron	1.8mg	10%
Calcium	65.4mg	7%

Amount Per 100 g
Calories	173.48 Kcal (726 kJ)
Calories from fat	107.82 Kcal
		% Daily Value*
Total Fat	11.98g	11%
Cholesterol	22.53mg	5%
Sodium	424.62mg	11%
Potassium	132.12mg	2%
Total Carbs	12.64g	3%
Sugars	1.58g	4%
Dietary Fiber	1.27g	3%
Protein	4.4g	5%
Vitamin C	8.6mg	9%
Vitamin A	0.2mg	3%
Iron	2.9mg	10%
Calcium	107.5mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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