Tamales de Camar贸n

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Menu: Different Food Styles or browse Other Mexican Recipes

Tamales de Camar贸n (Mexican - Main Course) Recipe

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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