Shrimp tamales - American Style
Ingredients
Tamale dough:
- 6 cups of MASECA® Tamale corn masa flour
- 1 ¼ teaspons of salt
- 1 tablespoons of baking powder
- 1 ¼ cups of vegetable shortening
- 8 ½ cups of shrimp broth
Filling:
- 3 cups of small shrimp, raw
- 1 cup of chipotle peppers, chopped
- 1 cup of pineapple in syrup, cubed
- 12 ounces of cream cheese in stick form and cut into cubes
Tamales:
- Aluminum foil sheets
- Banana leaves
- Kitchen twine
Preparation
Dough for tamales
- In a bowl combine MASECA® Tamale corn masa flour, salt, baking powder, shortening, and shrimp broth.
- Beat all ingredients until batter is smooth and fluffy.
Tamale assembly
- Take a piece of aluminum foil and place a banana leaf on it. Spread batter on the leaf, place a few shrimps in the center, plus a cube of cream cheese, a teaspoon of chipotle and a few cubes of pineapple.
- Fold the leaf to form a sack and tie the top with string. Place the tamales loosely in a steam cooker.
- Cover the steam cooker and cook for 1 hour.
