Herdez Roasted Corn Tamales With Chipotle Shrimp Recipes

HERDEZ® ROASTED CORN TAMALES WITH CHIPOTLE SHRIMP

Steps:

• Soak corn husks in warm water until pliable (About 2 hours).
• Roast corn on grill or under broiler until lightly browned. Cut kernels from the cobs.
• With a stand mixer, beat lard/shortening together with 1/4 cup butter until very light (5 to 6 minutes).
• Mix masa and baking powder together.
• Alternate beating masa flour mix and chicken stock to lard mixture with an electric mixer until all are fully incorporated and the mixture is spreadable. Fold in the roasted corn.
• Take approximately 3 tablespoons of the masa and place in the middle of 1 corn husk. Fold the husk into the middle and wrap around the masa. Fold the ends in to make a parcel. Use strips of husk to make a tie and tie up the parcel.
• Place tamales in a steamer and steam for 40 to 45 minutes. While tamales are steaming, heat a skillet to medium-high and add 2 tablespoons butter. Add shrimp and then sauce and cook until sauce is heated through and shrimp are pink. Serve 2 or 3 tamales (removed from husks) per serving with shrimp and sauce drizzled over.

HERDEZ® ROASTED CORN TAMALES WITH CHIPOTLE SHRIMP

Steps:

• Soak corn husks in warm water until pliable (About 2 hours).
• Roast corn on grill or under broiler until lightly browned. Cut kernels from the cobs.
• With a stand mixer, beat lard/shortening together with 1/4 cup butter until very light (5 to 6 minutes).
• Mix masa and baking powder together.
• Alternate beating masa flour mix and chicken stock to lard mixture with an electric mixer until all are fully incorporated and the mixture is spreadable. Fold in the roasted corn.
• Take approximately 3 tablespoons of the masa and place in the middle of 1 corn husk. Fold the husk into the middle and wrap around the masa. Fold the ends in to make a parcel. Use strips of husk to make a tie and tie up the parcel.
• Place tamales in a steamer and steam for 40 to 45 minutes. While tamales are steaming, heat a skillet to medium-high and add 2 tablespoons butter. Add shrimp and then sauce and cook until sauce is heated through and shrimp are pink. Serve 2 or 3 tamales (removed from husks) per serving with shrimp and sauce drizzled over.

HERDEZ® ROASTED CORN TAMALES WITH CHIPOTLE SHRIMP

Steps:

• Soak corn husks in warm water until pliable (About 2 hours).
• Roast corn on grill or under broiler until lightly browned. Cut kernels from the cobs.
• With a stand mixer, beat lard/shortening together with 1/4 cup butter until very light (5 to 6 minutes).
• Mix masa and baking powder together.
• Alternate beating masa flour mix and chicken stock to lard mixture with an electric mixer until all are fully incorporated and the mixture is spreadable. Fold in the roasted corn.
• Take approximately 3 tablespoons of the masa and place in the middle of 1 corn husk. Fold the husk into the middle and wrap around the masa. Fold the ends in to make a parcel. Use strips of husk to make a tie and tie up the parcel.
• Place tamales in a steamer and steam for 40 to 45 minutes. While tamales are steaming, heat a skillet to medium-high and add 2 tablespoons butter. Add shrimp and then sauce and cook until sauce is heated through and shrimp are pink. Serve 2 or 3 tamales (removed from husks) per serving with shrimp and sauce drizzled over.

TAMALES CON ELOTE Y CHILE POBLANO (TAMALES WITH CORN AND POBLANO CHILES)

Steps:

• Place the corn husks in a large bowl, cover with boiling water, and let soak while you prepare the filling.
• Heat the oil in a large skillet over high heat until rippling. Add the white onion and garlic and cook, stirring often, until golden, 2-3 minutes. Reduce the heat to medium; add the poblanos, stirring well to combine, and cook 2 minutes longer. Stir in the corn kernels and season with cilantro and cook until the moisture has evaporated, about another 3 minutes. Season with salt. Cool thoroughly.
• Fold or beat the corn mixture into the prepared tamal dough, being sure it is evenly distributed. Fill, fold, and steam the tamales, using about ¼ cup of the masa-corn mixture for each husk.
• Serve with a picante sauce such as Pico de Gallo Norteño or Salsa de Tomatillo con Chipotle.