Tamales made with a savory masa dough filled with shrimp cooked in a tomato-based sauce seasoned with spices, herbs, and chili peppers. They are wrapped in corn husks and steamed to perfection.
Ingredients:
Dried corn husks - 20
Shrimp, peeled and deveined - 1.1 lbs (500 g)
Corn masa flour - 4 cups (500 g)
Chicken broth - 2 cups (500 ml)
Baking powder - 2 tsp
Salt - 1 tsp
Lard or vegetable shortening - 1 cup (250 g)
Garlic, minced - 4 cloves
Onion, chopped - 1
Tomato paste - 2 tbsp
Dried Oregano - 1 tsp
Ground cumin - 1 tsp
Chili powder - 1 tsp
Paprika - 1 tsp
Instructions
Soak the dried corn husks in warm water for at least 30 minutes until they become pliable.
To make the filling, heat a tablespoon of oil in a skillet over medium-high heat. Add the shrimp and cook for a few minutes until pink and opaque. Add garlic and onion and cook until onions are translucent. Stir in tomato paste, oregano, cumin, chili pow
To make the masa, mix the masa flour, baking powder, and salt in a bowl. Add the lard or vegetable shortening and mix with your hands until the mixture is crumbly. Gradually stir in the chicken broth until the masa is smooth and pliable.
To assemble the tamales, take a corn husk and spread a layer of masa dough over the surface of the husk. Leave a border of about 1 inch around the edges. Spoon a tablespoon of the shrimp filling into the center of the dough. Roll the corn husk around the
To cook the tamales, place them in a steamer with the open end of the husk facing up. Steam for about 1 hour until the dough is firm and the filling is heated through. Let tamales rest for a few minutes before serving.
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