Shrimp Tamale Casserole with Three Sisters Black Mole
This version of tamales, made into a casserole rather than little cornhusk-wrapped bundles, can be whipped up in minutes and has the same great taste and texture of traditional tamales. It's filled with shrimp here, but this is a forgiving recipe that works well stuffed with whatever you like. Quick-cooking seafood, such as scallops, cheese or even some of the mole also make great fillings. Serve the casserole topped with Three Sisters Black Mole or your favorite salsa. Adapted from Chef Jesus Gonzalez, Chef of La Cocina Que Canta at Rancho La Puerta.
Ingredients
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2 cups masa, (see Note)
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3 tablespoons chopped fresh oregano, preferably Mexican
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2 teaspoons baking powder
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1/2 teaspoon dried thyme
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1/2 teaspoon sea salt
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1/2 teaspoon freshly ground pepper
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2-2 1/2 cups water, divided
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1/4 cup extra-virgin olive oil
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2 tablespoons butter, softened
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1 pound raw shrimp, (see Note), peeled, deveined and chopped
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1 1/8 cups Three Sisters Black Mole, (recipe follows)
Three Sisters Black Mole
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1/2 cup peanuts
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1/4 cup whole almonds
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1/4 cup sesame seeds
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1 cinnamon stick
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1 corn tortilla, cut in 8 wedges
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4 large guajillo, New Mexico or California chiles, (about 1 ounce; see Note)
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3 large dried mulato or ancho chiles, (about 1 1/2 ounces; see Note)
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3 tablespoons extra-virgin olive oil
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2 small or 1 large white onion, diced
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3 cloves garlic, minced
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3 ounces Mexican chocolate, (see Note), roughly chopped (1/2 cup)
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1/2 cup tomato sauce, or 2 plum tomatoes, chopped
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2 teaspoons sea salt
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1/4 teaspoon freshly ground pepper
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6 cups vegetable broth
Directions
1.
Preheat oven to 375 degrees F. Put a kettle of water on to heat for the water bath. Coat an 8-inch-square baking dish with cooking spray.
2.
Whisk masa, oregano, baking powder, thyme, salt and pepper in a large bowl. Add 2 cups water and beat with an electric mixer until combined. With the mixer on low speed, add more water, 1 tablespoon at a time, until the mixture is the consistency of thick pancake batter. Add oil and butter. Increase mixer speed to medium-high and continue beating, scraping down the sides, for 4 minutes more.
3.
Spread half the batter in the prepared baking dish. Evenly scatter shrimp on top, then cover with the remaining batter, smoothing it evenly to the sides. Place the baking dish in a larger pan, transfer to the oven and pour boiling water into the larger pan to about halfway up the sides of the baking dish. Cover both pans with a piece of foil. Bake until set, 45 minutes to 1 hour. Let stand, covered, for 10 minutes. Serve each portion with 2 tablespoons Three Sisters Black Mole, or to taste.
Tips:
Notes: Masa is ground dried corn treated with lime, sometimes called masa harina or instant masa mix; it is used for making tamales and tortillas. Look for it near flour or in the international section of supermarkets or at Mexican grocers.
Shrimp is usually sold by the number needed to make one pound. For example, "21-25 count" means there will be 21 to 25 shrimp in a pound. Size names, such as "large" or "extra large," are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you're getting the size you want.
To peel shrimp, grasp the legs and hold onto the tail while you twist off the shell. Save the shells to make a tasty stock: Simmer, in enough water to cover, for 10 minutes, then strain. The "vein" running along a shrimp's back (technically the dorsal surface, opposite the legs) under a thin layer of flesh is really its digestive tract.
To devein shrimp, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.
Three Sisters Black Mole
1. Preheat oven to 350 degrees F.
2. Place peanuts, almonds, sesame seeds, cinnamon stick and tortilla wedges on a baking sheet. Toast in the oven until golden brown, being careful to not burn the sesame seeds, 10 to 20 minutes.
3. Wearing gloves, remove the stems, seeds and inner ribs from the chiles and tear the chiles into large pieces.
4. Heat oil in a large skillet over medium heat. Add the chile pieces, onion and garlic. Cook, stirring, until the chiles are fragrant and the onion is soft, about 5 minutes. Add the toasted ingredients and cook, stirring constantly, until the onion begins to brown, being careful not to burn the chiles or nuts, 3 to 5 minutes. Add chocolate, tomato sauce (or tomatoes), salt and pepper and cook, stirring, for 3 minutes. Add broth and bring to a simmer. Reduce heat and cook, uncovered, for 20 minutes.
5. Remove the cinnamon stick and discard. Puree the sauce in a blender (in 3 batches) until smooth, 3 to 4 minutes per batch. (Use caution when pureeing hot liquids.)
Tips:
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 6 months.
Notes: Mildly spicy dried chiles, such as ancho, guajillo, New Mexico, mulato and California chiles, are used to add moderate heat and a rich flavor to sauces, soups and stews. Find them in the produce section of large supermarkets or online at melissas.com.
Mexican chocolate is a mixture of dried toasted cacao, sugar and Mexican cinnamon. Ibarra and Abuelita are popular brands. Or substitute 1 ounce semisweet chocolate plus 1/2 teaspoon cinnamon per ounce of Mexican chocolate.
Nutrition information
Calories 273, Total Fat 13 g, Saturated Fat 3 g, Monounsaturated Fat 6 g, Cholesterol 83 mg, Sodium 474 mg, Carbohydrate 26 g, Fiber 3 g, Protein 14 g, Potassium 237 mg. Daily Values: Vitamin A 15%, Iron 15%. Exchanges: Starch 1.5,Lean Meat 1,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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