Shrimp And Poblano Chile Tamales - cooking recipe

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

Preparation

Note: Chihuahua cheese available in most Hispanic markets, Queso Fresco available from Mozzarella Company 800-798-2954.
Cover corn husks with hot tap water in a shallow baking dish.
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.
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.
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.
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).
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.) yMasa 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.
yyChile Poblano: Mild to medium-hot fresh chile.
Popular for stuffing; usually roasted.