Shrimp And Poblano Chile Tamales Recipes

SHRIMP AND POBLANO CHILE TAMALES

Steps:

• 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.

CRAB 'N' SHRIMP STUFFED TAMALES

Steps:

• For the seafood stuffing: Roughly chop the shrimp up into chunky pieces. Set a large saute pan over high heat. Add the olive oil and garlic. Once the garlic begins to sizzle, add the shrimp. Saute until just pink, about 2 minutes, and then add the crabmeat. Season with the cumin, paprika and some salt and pepper. Gently fold the mixture together, and then shut off the heat and add the lime juice. Allow to cool. Divide the mixture; you will use one half to stuff the tamales, and one half for the seafood sauce.
• For the tamales: Mix the masa, 1 1/4 cups water, butter and salt into a thick paste. To prepare the tamales, set a corn husk out on a flat surface (double up or shingle 2 husks if they are small or have tears). Add 5 tablespoons of the masa mix into the center of the corn husk. Push the mixture to 1 inch from the side of the husk. Add 2 tablespoons of seafood stuffing to the center. Fold one edge of the husk to the center, and then fold the other side to cover the entire tamale. Fold the ends over by 2 inches and tuck under to hold in place.
• Place a colander in large pot of boiling water, but do not let the colander touch the water. Place the tamales in the colander, cover and steam the tamales for 30 to 40 minutes.
• For the red seafood sauce: First, rehydrate the chile pepper. Place the dried chile in a cup of hot water and let sit for 10 minutes.
• Set a medium saucepan over medium-high heat. Add a drizzle of olive oil and saute the fennel, onion and garlic until translucent and fragrant, 5 to 7 minutes. Deglaze with the white wine, and then simmer to evaporate some of the wine, 2 to 3 minutes. Add the cumin, chile pepper, the water from the chile pepper and the can of tomatoes. Season with salt and pepper and bring to a simmer. Cook until the liquid reduces and the flavors come together, about 20 minutes. Blend until smooth with a stick blender, and then fold in the remaining half of the seafood stuffing. Taste and season once more if needed. Serve the red seafood sauce over the crab and shrimp tamales.

POBLANO AND CHEESE TAMALES (TAMALES DE RAJAS CON QUESO)

Steps:

• Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
• Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange poblano peppers in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer into a resealable plastic bag and let them steam, 10 to 15 minutes. Peel off skin, seed, and cut them into strips.
• Place tomatillos in a pot and cover them with water. Bring to a boil and cook until they change color, about 5 minutes. Drain and place in a blender. Blend until smooth.
• Heat 1 tablespoon lard in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add blended tomatillos and season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors are well combined, about 5 minutes. Add poblano peppers and cilantro and boil for an additional 5 minutes. Remove from heat and allow to cool, about 10 minutes.
• Beat remaining lard in a large bowl with an electric mixer until creamy. Add salt and continue beating for a few minutes. Add masa harina and baking powder and beat well until combined. Add chicken broth, 1/4 cup at a time, until the dough has a smooth and workable consistency that is not too wet, similar to cookie dough. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep working the dough a little longer.
• Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the tomatillo sauce and a piece of Monterey Jack cheese in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour 15 minutes. Let tamales rest for 15 minutes before serving.

TAMALES CON ELOTE Y CHILE POBLANO (TAMALES WITH CORN AND POBLANO CHILES)

Steps:

• Place the corn husks in a large bowl, cover with boiling water, and let soak while you prepare the filling.
• Heat the oil in a large skillet over high heat until rippling. Add the white onion and garlic and cook, stirring often, until golden, 2-3 minutes. Reduce the heat to medium; add the poblanos, stirring well to combine, and cook 2 minutes longer. Stir in the corn kernels and season with cilantro and cook until the moisture has evaporated, about another 3 minutes. Season with salt. Cool thoroughly.
• Fold or beat the corn mixture into the prepared tamal dough, being sure it is evenly distributed. Fill, fold, and steam the tamales, using about ¼ cup of the masa-corn mixture for each husk.
• Serve with a picante sauce such as Pico de Gallo Norteño or Salsa de Tomatillo con Chipotle.

ROASTED POBLANO TAMALES

Steps:

• Soak corn husks in hot water for 30 minutes or let stand overnight in room-temperature water. Prepare Tamale Dough recipe, adding the chopped epazote leaves with the flour.
• Assemble tamales by spreading 2 Tbsp. of the masa mixture (tamale dough) into a 3x2-inch rectangle down the center of each corn husk, leaving about 2 inches bare at the top of the husk. Spoon 1 Tbsp. of the peppers and 1 tsp. of the cheese down the center of the masa mixture on each husk; fold over the sides of the husk and both ends to completely enclose the filling.
• Stand tamales in a steamer basket in large pot filled 1/4 full with water. (Make sure tamales are not touching the water.) Bring water to boil; cover. Steam 1 hour or until tamales pull away from the corn husks, adding more water to the pot when necessary. Remove tamales from steamer basket; cool slightly. Top with TACO BELL® Thick & Chunky Salsa just before serving, if desired.

POBLANO-SHRIMP ENCHILADAS

Steps:

• PEEL shrimp, and devein, if desired.
• Coarsely chop shrimp, and set aside.
• BRUSH an 11- x- 7-inch baking dish with 2 tablespoons oil.
• Set aside.
• SAUTÉ pepper in remaining oil in a large skillet over medium-high heat until skin looks blistered.
• Remove from skillet, and chop.
• RETURN chopped pepper to skillet.
• Add onion and next 5 ingredients; sauté 4 minutes.
• Add chopped shrimp, and sauté 1 minute; remove from heat, and cool 5 minutes.
• Stir in sour cream.
• HEAT tortillas according to package directions.
• Spoon shrimp mixture evenly down center of each tortilla, and roll up.
• Arrange, seam side down, in prepared pan.
• Top with sauce, and sprinkle with cheese.
• Cover and chill up to 1 day ahead.
• BAKE at 350° for 25 minutes or until thoroughly heated.