Herdez Roasted Corn Tamales With Chipotle Shrimp Food

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.