Spicy Shrimp Tamales With Roasted Tomatillo Sauce And Goat Cheese Recipes

SPICY SHRIMP AND GREEN CHILE GOAT CHEESE SALAD

Steps:

• Preheat oven to 400 degrees. In a bowl, combine the ancho chile powder, light brown sugar, chile de arbol, cinamon, and cumin, and set aside. In a medium size bowl, place the shrimp. Salt and pepper the shrimp aggressively. Then, sprinkle the shrimp with the spice mixture on both sides. Place the shrimp on a baking sheet and drizzle with oil. Roast for 4 to 5 minutes, or until just cooked through. Place the arugula in a bowl, drizzle with some of the Smoked Chile Vinaigrette and season with salt and pepper, to taste. Divide the seasoned arugula among 4 plates. Place 6 shrimp around the plate. Spread the gaufrettes with the Green Chile Goat Cheese and place along side each shrimp. Drizzle with more of the vinaigrette and chopped cilantro.
• Combine vinegar, chipotle and cilantro in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Season with honey, salt, and pepper, to taste.
• Heat oil in a medium high-sided pan to 360 degrees F. Slice potatoes on a mandoline into gaufrettes. Fry the potatoes in batches until golden brown on both sides. Drain on a plate lined with paper towels and salt immediately.
• Place chile and goat cheese in a food processor and process until combined. Season with salt and pepper.

MEXICAN SPICY TOMATILLO SAUCE

Steps:

• Place tomatillos and serrano peppers into a medium pot and cover with water. Bring to a boil; reduce heat to medium-low and let simmer until tender, 15 to 20 minutes. Remove from heat, drain, and let cool, 15 to 20 minutes.
• Place cooled tomatillos and serrano peppers, onion, sour cream, cilantro, avocado, garlic, salt, and pepper into an electric blender and puree until almost liquid.

PORK TAMALES WITH ROASTED TOMATILLO-CHILE SALSA

Steps:

• For the pork: Bring pork, water, onion, garlic, cilantro, and salt to a boil in a large saucepan. Reduce heat, and simmer for 35 minutes. Let cool. Strain, reserving broth and pork separately and discarding onion, garlic, and cilantro.
• For the sauce: Preheat broiler. Place tomatoes, cut sides down, on a rimmed baking sheet. Broil, flipping occasionally, until soft and charred, about 10 minutes.
• Heat a large skillet over medium-high heat. Add dried chiles; press gently with a spatula and toss occasionally until soft and fragrant, about 2 minutes. Remove from heat, and add enough hot water to cover chiles. Let soak for 10 minutes. Drain, and puree chiles in a blender or a food processor until smooth. Add tomatoes, 1/2 cup of the reserved pork broth, the chipotles, onion, garlic, and cilantro, and puree until smooth.
• Heat lard or shortening in a large skillet over medium-high heat. Add tomato-chile mixture, and cook until slightly thick, 5 to 7 minutes. Season with salt and pepper. Add pork and 1/2 cup of the remaining pork broth, and simmer, stirring occasionally, until sauce is thick and pork is tender, about 15 minutes.
• For the batter: Combine masa harina and hot water, and stir until mixture forms a paste. Let cool.
• Heat 1 cup of the remaining pork broth until warm. Beat lard, baking powder, and salt with a mixer on high speed until fluffy, about 2 minutes. Reduce speed to low, add 1 cup masa harina mixture and 1/3 cup warm pork broth, and beat until combined. Beat in remaining masa harina and 2/3 cup of the remaining pork broth. Raise speed to medium, and beat until smooth and fluffy, about 3 minutes. (Batter should be soft but still hold its shape in a spoon.) Refrigerate for at least 1 hour (or up to 2 days).
• Meanwhile, place cornhusks in a large bowl, and cover with water by about 2 inches. Place an inverted plate on top to keep the husks submerged. Let soak, turning and separating them occasionally, for at least 1 hour or until you are ready to assemble the tamales.
• To assemble: Remove 3 husks from water, and dry with paper towels. Tear husks to make a total of 90 thin strips.
• Remove another husk from water, place on a work surface, and dry. Scoop 2 tablespoons tamale batter over center of husk. Spread into a 4-inch square, leaving a 2-inch border on straight end and a 1/2-inch border on sides. Spoon 1 1/2 teaspoons pork filling along center of batter. Fold 2 long sides of the husk in to meet in center. Tuck 1 inch of the pointed end up, and tie loosely with a strip of husk. Do not tuck opposite end, but tie it shut with another strip. Repeat, keeping finished tamales covered with damp paper towels as you work. (Tamales can be prepared up to this point 1 day in advance. Cover with damp paper towels, and refrigerate.)
• Add enough water to a large pot to come about 3 inches up sides. Bring to a simmer. Set a large metal colander in pot (it should rest above water). Place tamales vertically in colander, leaning them against one another. Cover pot, and cook until batter pulls away from sides (you will need to remove a tamale carefully and open it to check), about 1 1/2 hours, adding more water to pot as needed. Serve tamales with salsa and crema. Leftover tamales can be wrapped in plastic or sealed in a container and frozen for up to a month; you do not need to let them thaw before steaming.

SHRIMP TACOS WITH AVOCADO TOMATILLO SALSA

Steps:

• Place avocado, onion, tomatillos, jalapeno pepper, cilantro, garlic, and salt in the bowl of a food processor. Pulse until small chunks remain.
• Fill resealable plastic bag with shrimp, chili powder, and salt; shake to coat.
• Heat olive oil in a skillet over medium heat. Add shrimp and cook until pink and opaque, 2 to 3 minutes.
• Divide salsa, shrimp, and cabbage evenly to fill tortillas. Squeeze lime juice onto each taco.

SHRIMP IN TOMATILLO AND HERB SAUCE

Steps:

• Place the garlic in a mortar and pestle with a generous pinch of salt and grind to a paste. Add 1 tablespoon of the olive oil and blend together.
• Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that may have accumulated on the baking sheet. Add the chilies, basil, mint and tarragon and blend until smooth. Season to taste.
• Season the shrimp with salt and pepper. Heat the remaining tablespoon of olive oil over medium-high heat in a heavy saucepan and add the shrimp. Cook on one side for one minute, then, using tongs, turn the shrimp over and cook on the other side for one minute. Remove from the pan and set aside on a plate.
• Add the garlic paste to the hot pan and cook, stirring, for another 30 seconds to a minute, until fragrant. Add the tomatillo mixture, stir together, turn the heat to medium low and simmer, stirring often, for five minutes, until the sauce thickens slightly. Return the shrimp to the pan, bring to a simmer and cook, stirring often, for about three minutes, until the sauce coats the shrimp and the shrimp is tender but still moist. Taste, adjust salt and serve.