Ingredients with Measurements:
- 2 cups masa harina
- 1 1/2 cups chicken broth
- 1/2 cup vegetable shortening
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 pound cooked shrimp, chopped
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 20 corn husks, soaked in warm water for 30 minutes
Special equipment needed:
- Steamer basket or pot with steamer insert
Step-by-step instructions:
1. In a large mixing bowl, combine masa harina, chicken broth, vegetable shortening, baking powder, salt, cumin, chili powder, garlic powder, and onion powder. Mix well until a smooth dough forms.
2. In a separate bowl, combine chopped shrimp, shredded cheddar cheese, chopped cilantro, and chopped green onions. Mix well.
3. To assemble the tamales, take a soaked corn husk and spread a thin layer of masa dough on the center of the husk, leaving a 1-inch border around the edges.
4. Spoon a tablespoon of the shrimp and cheese mixture onto the center of the masa dough.
5. Fold the sides of the corn husk towards the center, enclosing the filling. Fold the bottom of the husk up towards the center, then tie the top with a strip of corn husk.
6. Repeat with the remaining corn husks and filling.
7. Place the tamales in a steamer basket or pot with steamer insert. Steam for 45-60 minutes, or until the masa dough is cooked through and no longer sticky.
8. Remove the tamales from the steamer and let them cool for a few minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 45-60 minutes
Temperature:
Steam at medium-high heat.
Serving size:
This recipe makes 20 tamales.
Nutritional information:
Each tamale contains approximately 210 calories, 11g fat, 20g carbohydrates, 8g protein, and 2g fiber.
Substitutions for ingredients:
- Shrimp can be substituted with cooked chicken or pork.
- Cheddar cheese can be substituted with any other type of cheese.
- Cilantro and green onions can be substituted with other fresh herbs or vegetables.
Variations:
- Add diced jalapenos or other hot peppers for a spicier version.
- Add black beans or corn to the filling for a heartier version.
- Use red or green enchilada sauce instead of chicken broth for a different flavor.
Tips and tricks:
- Soak the corn husks in warm water for at least 30 minutes before using to make them pliable.
- Spread the masa dough thinly and evenly to ensure even cooking.
- Tie the tamales tightly to prevent the filling from spilling out during steaming.
Storage instructions:
- Tamales can be stored in the refrigerator for up to 5 days.
- Tamales can be frozen for up to 3 months.
Reheating instructions:
- To reheat refrigerated tamales, wrap them in damp paper towels and microwave for 1-2 minutes.
- To reheat frozen tamales, thaw them in the refrigerator overnight, then reheat as above.
Presentation ideas:
- Arrange the tamales on a platter and garnish with fresh cilantro and lime wedges.
- Serve with a side of salsa or guacamole.
Garnishes:
- Fresh cilantro
- Lime wedges
- Salsa
- Guacamole
Pairings:
- Mexican rice
- Refried beans
- Grilled vegetables
Suggested side dishes:
- Mexican street corn
- Cucumber salad
- Black bean salad
Troubleshooting advice:
- If the masa dough is too dry, add a little more chicken broth.
- If the tamales are falling apart during steaming, tie them tighter or use a smaller amount of filling.
Food safety advice:
- Make sure the shrimp is fully cooked before using in the filling.
- Store tamales in the refrigerator or freezer to prevent bacterial growth.
Food history:
- Tamales are a traditional Mexican dish made from masa dough and various fillings, wrapped in corn husks and steamed.
Flavor profiles:
- The masa dough is slightly sweet and savory, with hints of cumin and chili powder.
- The shrimp and cheese filling is rich and creamy, with a slightly briny flavor from the shrimp.
Serving suggestions:
- Serve tamales as a main dish for lunch or dinner.
- Tamales can also be served as an appetizer or snack.
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Region: Mexican