Ingredients: |
Ingredients: 28 dried corn husks or 14 - 9 inch pieces aluminum foil
1 cup chicken broth
1 cup canned cream-style corn
2 cups masa harina
3 medium poblano chilies
1 large red bell pepper
1 TBS olive oil
1 cup finely chopped onions
1 TBS finely chopped garlic
1/2 lb peeled uncooked shrimp, chopped
1/2 cup butter or shortening
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp sugar
1 cup coarsely grated chihuahua, muenster or monterey jack cheese
1/2 cup coarsely grated queso fresco or feta cheese
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Directions: |
Directions:Cover corn husks with hot tap water in a shallow baking dish. Bring chicken broth, creamed corn 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. Let stand 15 minutes. Peel, seed and dice peppers; transfer to a medium bowl. Heat oil in a large skillet over medium-high heat. Add onions and cook 2-3 minutes & add garlic, lower heat to medium, cook 1 minute more. Cool, then combine with chile, bell pepper and uncooked shrimp. Beat butter, 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. 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 & 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 in sides to form 2x3-1/2 packets.
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 30-45 minutes. Serve with Guacamole, if desired. |
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