Shrimp and Poblano Chile Tamales |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 30 |
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From . Our shrimp and poblano-chile tamales are wonderful party fare because they freeze so well. Plus, we added Mexican Chihuahua cheese, a buttery semisoft cheese that melts beautifully, to the filling. Dried corn husks are the traditional wrapping, but you can also wrap the tamales in foil. Prep time: 1 hour. Cooking time: 40 to 45 minutes. Degree of difficulty: moderate. Low-calorie. Ingredients:
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 tablespoon olive oil |
1 cup finely chopped onion |
1 tablespoon 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 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon sugar |
1 cup coarsely grated chihuahua cheese or 1 cup muenster cheese or 1 cup monterey jack cheese (see note) |
1/2 cup coarsely grated queso fresco or 1/2 cup crumbled mild feta cheese (see note) |
guacamole, optional |
Directions:
1. Note: Chihuahua cheese available in most Hispanic markets, Queso Fresco available from Mozzarella Company 800-798-2954.
2. Cover corn husks with hot tap water in a shallow baking dish.
3. Bring chicken broth, creamed corn and milk just to a boil in a small saucepan over medium heat.
4. Gradually add broth mixture to masa harina in a medium bowl, stirring with a wooden spoon, until well blended; cool.
5. Heat broiler.
6. Line a broiler pan with foil.
7. Arrange poblanos and bell pepper on prepared pan and broil 4 inches from heat 10 to 15 minutes, turning until skins are evenly charred.
8. Wrap in foil and let stand 15 minutes.
9. Peel, seed and dice chile and bell pepper; transfer to a medium bowl.
10. Heat oil in a large skillet over medium-high heat.
11. Add onions and cook 2 to 3 minutes.
12. Add garlic, reduce heat to medium and cook 1 minute more.
13. Cool, then combine with chile, bell pepper and uncooked shrimp.
14. Beat lard, baking powder, salt and sugar together in a large mixer bowl, until smooth.
15. Gradually beat in masa harina mixture by spoonfuls, beating well after each addition.
16. Continue to beat 5 to 8 minutes more, until mixture is light and fluffy.
17. Stir in shrimp mixture and cheese (mixture will be stiff).
18. Drain and rinse corn husks; keep covered with a damp towel (or follow foil directions below).
19. Flatten one husk on work surface (overlapping two husks if small).
20. Spoon 1/4 cup filling in center of husk.
21. Spread into a 3-inch long log.
22. Roll up lengthwise.
23. Secure each end with string.
24. Repeat with remaining husks and filling.
25. To prepare tamales with foil: Cut each foil piece in half to make two 6x9-inch rectangles.
26. Spread 1/4 cup filling in center of each rectangle.
27. Fold all sides in to form 2x3-1/2-inch packets.
28. (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.
29. Arrange tamales (unthawed if frozen) in rack.
30. Cover; bring to a boil.
31. Reduce heat to low and steam 30 minutes.
32. Serve with Guacamole, if desired.
33. Makes 28 tamales.
34. (Nutrition facts are based on 1 tamale per serving.) yMasa Harina: A variety of flour made from specially processed corn.
35. Used in tamales or to thicken sauces.
36. Can be found in the baking section of most supermarkets.
37. yyChile Poblano: Mild to medium-hot fresh chile.
38. Popular for stuffing; usually roasted.
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