Tamales
Recipe from
Ladies' Home Journal
These corn and shrimp tamales wrapped in corn husks are the real deal. Serve them when entertaining for a dinner that guests will be sure to remember.
Servings:
Makes 28 tamales. (Nutrition facts are based on 1 tamale per serving.)
Ingredients
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28dried corn husks (3 to 4 oz.) or fourteen 9-inch pieces of foilsee savings
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1 cupchicken brothsee savings
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2/3 cupcanned cream-style cornsee savings
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1/3 cupmilksee savings
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2 cupsmasa harinasee savings
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3 mediumpoblano chilessee savings
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1 largered bell peppersee savings
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1 tablespoonolive oilsee savings
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1 cupfinely chopped onionssee savings
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1 tablespoonfinely chopped garlicsee savings
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1/2 poundpeeled and deveined uncooked shrimp, choppedsee savings
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1/2 cuplard, butter or shorteningsee savings
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1-1/2 teaspoonsbaking powdersee savings
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1/2 teaspoonsaltsee savings
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1/2 teaspoonsugarsee savings
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1 cupcoarsely grated Chihuahua*, Muenster or Monterey Jack cheesesee savings
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1/2 cupcoarsely grated Queso Fresco** or crumbled mild feta cheesesee savings
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Guacamole (see main menu page), optionalsee savings
Directions
1.
Cover corn husks with hot tap water in a shallow baking dish.
2.
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.
3.
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.
4.
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.
5.
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).
6.
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.)
Masa 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. Chile Poblano: Mild to medium-hot fresh chile. Popular for stuffing; usually roasted. *Available in most Hispanic markets. **Available from Mozzarella Company, 800-798-2954.
Nutrition information
Per serving: Calories 110, Total Fat 6.5 g, Saturated Fat 3 g, Cholesterol 22 mg, Sodium 173 mg, Carbohydrate 10 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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