Shrimp and Poblano Chile Tamales

Jun 03, 2023June 3, 20230 4
Savory Shrimp and Poblano Chile Tamales for a hearty meal
in Entree

Prep

90 min

Cook

70 min

Ready In

160 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

28 dried corn husks or 14 9 inch pieces aluminum foil
1 cup chicken broth
2/3 cup canned cream-style corn
1/3 cup milk
2 cups masa harina
3 medium poblano chiles
1 large red bell pepper
1 tablespoon olive oil
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1/2 lb peeled and deveined uncooked shrimp , chopped
1/2 1/2 cup butter or 1/2 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
1 1 cup muenster cheese or 1 cup monterey jack cheese ( see note )
1/2 cup coarsely grated queso fresco or 1/2 cup crumbled mild feta cheese ( see note )
guacamole , optional

Nutrision Information

Servings Per Recipe
14
Calories
324
Sugar
2g
Fat
19g
Shrimp and Poblano Chile Tamales are a traditional Mexican dish typically enjoyed during special occasions or festivals. They consist of a savory masa dough filled with a spicy mixture of shrimp, poblano chiles, and cheese, wrapped in a corn husk or foil and then steamed or baked. The tamales are usually served with guacamole, salsa, or other Mexican-style toppings. Tamale making can be a festive activity, as family and friends gather together to fill and wrap the dough. It can also be a time-consuming process, but the end result is well worth the effort for a delicious and satisfying meal.

Instructions

1.Soak corn husks in hot water for 1 hour.
2.In a medium bowl, mix the chicken broth, cream-style corn, and milk.
3.In a large bowl, mix the masa harina with 3 cups of the broth mixture, using an electric mixer on low speed until well combined.
4.Preheat your oven to 350°F/175°C.
5.Roast the poblano chiles and red bell pepper over a gas flame or under the broiler until blackened on all sides. Transfer to a bowl, cover with plastic wrap, and set aside to steam for 10 minutes.
6.Peel the blackened skin off of the poblano chiles and seed and coarsely chop them. Seed and coarsely chop the red bell pepper.
7.In a large skillet, heat the olive oil over medium heat. Add the onion and cook for 5 minutes or until soft. Add the garlic and cook for 1 minute. Add the chopped shrimp and cook for 2 minutes or until just cooked through.
8.Add the chopped chiles, bell pepper, and butter to the masa dough. Mix well.
9.In a small bowl, stir the baking powder, salt, and sugar together. Add to the masa dough and mix well.
10.Stir the grated cheese into the masa dough.
11.Drain the corn husks and pat dry with paper towel.
12.Take a large spoonful of masa dough and spread it into a rectangle on the smooth side of a corn husk or piece of foil. Repeat with the remaining husks and dough.
13.Spoon the guacamole on top of the masa dough. Fold the sides of the husk or foil in and then fold up the bottom of the husk or foil.
14.Stand the tamales up on their folded ends in a baking dish. Cover with foil. Bake for 1 hour.
15.Remove the foil and bake for an additional 5-10 minutes or until the tamales are lightly browned on top.
16.Serve immediately with extra guacamole and salsa on top, if desired.

PROS

The combination of shrimp, poblano chiles, and cheese in these tamales is both savory and delicious.
Tamale making can be a fun and interactive cooking activity for families or friends.

CONS

Tamales can be time-consuming to make, as each needs to be individually filled and wrapped.
They also require a special steamer or baking method to cook properly.

HEALTH & BENEFITS

While tamales are not necessarily a health food due to their high calorie and fat content, the shrimp and poblano chiles provide valuable nutrients. Shrimp is high in protein, vitamin B12, and vitamin D, while poblano chiles are rich in vitamin C and antioxidants. The masa used in tamales is also a good source of fiber.

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