Shrimp and Poblano Chile Tamales

Recipe by mariposa13
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READY IN: 1hr
YIELD: 28 tamales
UNITS: US

INGREDIENTS

Nutrition
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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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