Goat Cheese Tamales Recipes

SPICY SHRIMP TAMALES WITH ROASTED TOMATILLO SAUCE AND GOAT CHEESE

Spicy Shrimp Tamales with Roasted Tomatillo Sauce and Goat Cheese image

Provided by Tyler Florence

Time 2h45m

Yield 2 dozen

Number Of Ingredients 17

Ingredients

1 pound tomatillos, husked
1 white onion, peeled
4 garlic cloves
2 Anaheim green chiles, stems removed
2 teaspoons cumin
1 teaspoon salt
1/2 cup cilantro
2 cups prepared masa
6 ounces goat cheese, room temperature
1 bag dried cornhusks, cleaned and soaked
2 pounds jumbo shrimp, cleaned
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon coriander
Salt and pepper, to taste
2 tablespoons olive oil

Steps:

Place tomatillos, onion, garlic, and green chiles in a roasting pan and bake in a preheated 400 degree F oven for 12 to 15 minutes. Transfer the roasted vegetables to a food processor along with any juices that are at the bottom of the pan. Add the cumin, salt, and cilantro. Pulse the mixture until combined but still chunky. You may add a bit of water or broth if the mixture is too thick. Reserve half the sauce to serve with the tamales.
In a deep bowl, combine the masa and remaining half of the tomatillo sauce. Beat until fully incorporated and the dough is green. Fold in the softened goat cheese.
Set the cornhusks on a sheet pan covered by a damp towel. Lay the husk flat on a plate with the smooth side up and the narrow end facing you. Spread a thin, even layer of the masa mixture over the surface of the husk with a tablespoon that is dipped in water. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Pinch the wide top closed.
Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Steam the tamales for 2 hours.
Coat the shrimp with cumin, chili powder, cayenne, coriander, salt, and pepper. Heat oil in a saute pan, cook the shrimp for 5 minutes until pink. To serve, unfold the tamales, top with the spicy shrimp and spoon the reserved tomatillo sauce over the top.

GOAT CHEESE TAMALES

Goat Cheese Tamales image

This recipe was found at FabulousFoods.com where it was credited to Chef Dan Gilmore of the Wuksachi Lodge in the Sequoia National Forest. Serve with Mole Sauce and Salsa Fresca.

Provided by tamarinda

Categories Mexican

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups masa harina
1 1/2 teaspoons baking powder
1 teaspoon salt
2 2/3 tablespoons butter, room temperature
5 tablespoons vegetable shortening
1/4 cup goat cheese
1 cup warm water
1 1/4 cups roasted corn

Steps:

Combine masa, baking powder, and salt in mixing bowl.
Using the paddle attachment of an electric mixer, add butter, cheese, and shortening.
Mix at high speed for 3 minutes-- add water and beat at low speed for 2 minutes.
Scrape bowl and add corn -- beat for 1 minute more.
Wrap dough and allow to rest for 30 minutes.
On an open dried corn husk, spread 4oz. masa in a large circle in the middle of husk.
Roll from the sides.
Using strips of re-hydrated husk, tie off both ends tightly.
Steam for 30 minutes.
Serve and top with ancho mole sauce and a side of salsa fresca.

Nutrition Facts : Calories 473.6, Fat 26.5, SaturatedFat 9.9, Cholesterol 20.4, Sodium 784.8, Carbohydrate 56.8, Fiber 1.4, Sugar 1.6, Protein 7.1

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