Ingredients for Shrimp And Poblano Chile Tamales
- 1 package (16 ounce) corn husks
- 1 cup chicken broth
- 1 (15 ounce) can creamed corn
- ½ cup milk
- 4 cups masa harina
- 2 large poblano peppers
- 1 red bell pepper
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound cooked shrimp, peeled and deveined
- ½ cup lard
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup shredded Mexican Chihuahua cheese
- queso fresco, for serving
- guacamole, for serving
- aluminum foil
- kitchen twine
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How to Make Shrimp And Poblano Chile Tamales
- Submerge corn husks in a shallow baking dish filled with hot tap water; let soak for at least 30 minutes.
- In a small saucepan, bring 1 cup chicken broth, 1 (15-ounce) can creamed corn, and ½ cup milk to a gentle boil over medium heat.
- Gradually whisk the warm broth mixture into 4 cups masa harina in a medium bowl until a smooth dough forms.
- Set aside to cool completely.
- Preheat your broiler.
- Line a broiler pan with aluminum foil.
- Arrange 2 large poblano peppers and 1 bell pepper (any color) on the prepared pan. Broil 4 inches from the heat for 10-15 minutes, turning occasionally, until the skins are evenly charred.
- Wrap the roasted peppers in foil and let stand for 15 minutes to steam.
- Peel, seed, and dice the poblano and bell peppers; approximately 2 cups total.
- Transfer the diced peppers to a medium bowl.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
- Add 1 medium onion, chopped, and cook for 2-3 minutes until softened.
- Add 2 cloves garlic, minced, reduce heat to medium, and cook for 1 minute more.
- Let the onion and garlic mixture cool, then combine it with the diced peppers and 1 pound of cooked shrimp (peeled and deveined).
- In a large mixer bowl, beat together ½ cup lard, 2 teaspoons baking powder, 1 teaspoon salt, and 1 tablespoon sugar until smooth.
- Gradually beat in the cooled masa harina mixture, a spoonful at a time, mixing well after each addition.
- Continue beating for 5-8 minutes until the mixture is light and fluffy.
- Stir in the shrimp mixture and 1 cup shredded Mexican Chihuahua cheese.
- Drain and rinse the softened corn husks.
- Keep the husks covered with a damp towel to prevent drying.
- Lay a softened husk flat on your work surface.
- Spoon ¼ cup of the filling onto the center of the husk.
- Spread the filling into a 3-inch-long log.
- Roll up the husk lengthwise, tucking in the sides.
- Secure each end with kitchen twine.
- Repeat steps 21-25 with the remaining husks and filling.
- **Alternative Foil Method:** Cut each 12x12-inch foil sheet in half to create two 6x9-inch rectangles.
- Spread ¼ cup of filling in the center of each foil rectangle.
- Fold all sides of the foil to form a 2x3 ½-inch packet.
- Place a steamer rack in a Dutch oven with 1 inch of water.
- Arrange the tamales (husk or foil-wrapped) in the steamer rack.
- Cover the Dutch oven tightly.
- Bring the water to a boil.
- Reduce heat to low and steam for 40-45 minutes.
- Serve immediately with your favorite guacamole. Enjoy!
- Makes approximately 28 tamales.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
5g
Fat
12g
Carbs
3g
