Shrimp and Poblano Chile Tamales Recipe
From BHG.com. 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 1/2 cup butter or 1/2 cup shortening
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 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
Instructions
- 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.
Add Your Own Notes
Nutrition
Serving: 1706gCalories: 107kcalCarbohydrates: 9.4gProtein: 4.1gFat: 6.2gSaturated Fat: 2.5gCholesterol: 24.6mgSodium: 155.3mgFiber: 0.3gSugar: 1.3g
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