HERDEZ® Roasted Corn Tamales with Chipotle Shrimp

Name: HERDEZ® Roasted Corn Tamales with Chipotle Shrimp
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 20
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 2 Tbsps butter; 237 milliliters chicken stock; 340 grams HERDEZ® Traditional Chipotle Mexican Cooking Sauce; 20 dried corn husks; 2 ears corn; 473 milliliters masa flour; 907 grams shrimp, shelled and deveined; 170 grams lard or shortening

HERDEZ® Roasted Corn Tamales with Chipotle Shrimp is a gluten free and pescatarian recipe with 20 servings. One serving contains 114 calories, 11g of protein, and 3g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 3 hours and 45 minutes. If you have lard, herdez® chipotle mexican cooking sauce, ears corn, and a few other ingredients on hand, you can make it.

Instructions

Soak corn husks in warm water until pliable (About 2 hours).

Ingredients you will need

Corn Husks

Water

Roast corn on grill or under broiler until lightly browned.

Ingredients you will need

Corn

Equipment you will use

Broiler

Grill

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).

Ingredients you will need

Lard

Butter

Equipment you will use

Stand Mixer

Mix masa and baking powder together.

Ingredients you will need

Baking Powder

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.

Ingredients you will need

Chicken Stock

Masa Harina

Corn

Lard

Equipment you will use

Hand Mixer

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.

Ingredients you will need

Corn

Wrap