Spicy Shrimp Tamales With Roasted Tomatillo Sauce And Goat Cheese Food

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SHRIMP AND POBLANO CHILE TAMALES



Shrimp and Poblano Chile Tamales image

From BHG.com. Our shrimp and poblano-chile tamales are wonderful party fare because they freeze so well. Plus, we added Mexican Chihuahua cheese, a buttery semisoft cheese that melts beautifully, to the filling. Dried corn husks are the traditional wrapping, but you can also wrap the tamales in foil. Prep time: 1 hour. Cooking time: 40 to 45 minutes. Degree of difficulty: moderate. Low-calorie.

Provided by mariposa13

Categories     Mexican

Time 1h

Yield 28 tamales

Number Of Ingredients 18

28 dried corn husks or 14 9 inch pieces aluminum foil
1 cup chicken broth
2/3 cup canned cream-style corn
1/3 cup milk
2 cups masa harina
3 medium poblano chiles
1 large red bell pepper
1 tablespoon olive oil
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1/2 lb peeled and deveined uncooked shrimp, chopped
1/2 cup butter or 1/2 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
1 cup muenster cheese or 1 cup monterey jack cheese (see note)
1/2 cup coarsely grated queso fresco or 1/2 cup crumbled mild feta cheese (see note)
guacamole, optional

Steps:

  • Note: Chihuahua cheese available in most Hispanic markets, Queso Fresco available from Mozzarella Company 800-798-2954.
  • Cover corn husks with hot tap water in a shallow baking dish.
  • Bring chicken broth, creamed corn and milk just to a boil in a small saucepan over medium heat.
  • Gradually add broth mixture to masa harina in a medium bowl, stirring with a wooden spoon, until well blended; cool.
  • Heat broiler.
  • Line a broiler pan with foil.
  • Arrange poblanos and bell pepper on prepared pan and broil 4 inches from heat 10 to 15 minutes, turning until skins are evenly charred.
  • Wrap in foil and let stand 15 minutes.
  • Peel, seed and dice chile and bell pepper; transfer to a medium bowl.
  • Heat oil in a large skillet over medium-high heat.
  • Add onions and cook 2 to 3 minutes.
  • Add garlic, reduce heat to medium and cook 1 minute more.
  • Cool, then combine with chile, bell pepper and uncooked shrimp.
  • Beat lard, baking powder, salt and sugar together in a large mixer bowl, until smooth.
  • Gradually beat in masa harina mixture by spoonfuls, beating well after each addition.
  • Continue to beat 5 to 8 minutes more, until mixture is light and fluffy.
  • Stir in shrimp mixture and cheese (mixture will be stiff).
  • Drain and rinse corn husks; keep covered with a damp towel (or follow foil directions below).
  • Flatten one husk on work surface (overlapping two husks if small).
  • Spoon 1/4 cup filling in center of husk.
  • Spread into a 3-inch long log.
  • Roll up lengthwise.
  • Secure each end with string.
  • Repeat with remaining husks and filling.
  • To prepare tamales with foil: Cut each foil piece in half to make two 6x9-inch rectangles.
  • Spread 1/4 cup filling in center of each rectangle.
  • Fold all sides in to form 2x3-1/2-inch packets.
  • (Can be made ahead. Place tamales in resealable plastic storage bags and freeze up to 1 month.) Place steamer rack in Dutch oven over 1 inch of water.
  • Arrange tamales (unthawed if frozen) in rack.
  • Cover; bring to a boil.
  • Reduce heat to low and steam 30 minutes.
  • Serve with Guacamole, if desired.
  • Makes 28 tamales.
  • (Nutrition facts are based on 1 tamale per serving.) yMasa Harina: A variety of flour made from specially processed corn.
  • Used in tamales or to thicken sauces.
  • Can be found in the baking section of most supermarkets.
  • yyChile Poblano: Mild to medium-hot fresh chile.
  • Popular for stuffing; usually roasted.

Nutrition Facts : Calories 107, Fat 6.2, SaturatedFat 2.5, Cholesterol 24.6, Sodium 155.3, Carbohydrate 9.4, Fiber 0.3, Sugar 1.3, Protein 4.1

BAKED SHRIMP WITH TOMATILLOS



Baked Shrimp With Tomatillos image

Make and share this Baked Shrimp With Tomatillos recipe from Food.com.

Provided by CJAY8248

Categories     Mexican

Time 50m

Yield 1 lb. shrimp, 4 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
1 medium onion, chopped, about 1 cup
1 -2 jalapeno chile, seeded and minced
3 garlic cloves, thinly sliced
1 lb tomatillo, chopped
salt
1/2 cup clam juice (or 1/2 cup tequila) or 1/4 cup water (or 1/2 cup tequila)
1 lb shrimp, cleaned, deveined
1 cup cotija queso seco cheese
1/4 cup chopped cilantro
lime juice
black pepper

Steps:

  • heat the oil in the pan you will use for baking. Add the onions and jalapenos, cook for 5 minutes on medium-high heat until the onions begin to brown. Add the garlic and cook a minute more.Add the tomatillos, reduce heat to medium and cook for 10 minutes, until the tomatillos are cooked through, but still hold their shape. Sprinkle salt over the tomatillos as they are cooking.
  • If using clam juice, add to the pan, turn up the heat and reduce by half. If using water, just add the 1/4 cup water without reducing.
  • Add the cheese and shrimp. Cook in a 425 degree preheated oven for 10 minutes.
  • Remove pan from the oven. Right before serving, mix in the cilantro and sprinkle with lime juice and freshly ground black pepper.

Nutrition Facts : Calories 300.6, Fat 16.1, SaturatedFat 5.5, Cholesterol 161, Sodium 1027.2, Carbohydrate 16.9, Fiber 2.9, Sugar 6.8, Protein 22.8

POBLANO AND CHEESE TAMALES (TAMALES DE RAJAS CON QUESO)



Poblano and Cheese Tamales (Tamales de Rajas con Queso) image

This authentic Mexican recipe for homemade tamales is straight from Mexico. Tamales are stuffed with a spicy tomatillo sauce with poblano chiles and cheese - delicious! In Mexico, Chihuahua or Oaxaca cheese is used, but those cheeses are hard to find here, so you can substitute with Monterey Jack. [Originally submitted to Allrecipes.com.mx]

Provided by cocinaidentidad

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h58m

Yield 24

Number Of Ingredients 11

corn husks
10 ounces poblano peppers
1 ¼ pounds fresh tomatillos, husks removed
11 ounces lard, divided
1 onion, chopped
salt and ground black pepper to taste
3 tablespoons chopped fresh cilantro
4 ½ cups masa harina
2 teaspoons baking powder
1 ¾ cups chicken broth, or as needed
2 ½ cups sliced Monterey Jack cheese

Steps:

  • Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
  • Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange poblano peppers in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer into a resealable plastic bag and let them steam, 10 to 15 minutes. Peel off skin, seed, and cut them into strips.
  • Place tomatillos in a pot and cover them with water. Bring to a boil and cook until they change color, about 5 minutes. Drain and place in a blender. Blend until smooth.
  • Heat 1 tablespoon lard in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add blended tomatillos and season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors are well combined, about 5 minutes. Add poblano peppers and cilantro and boil for an additional 5 minutes. Remove from heat and allow to cool, about 10 minutes.
  • Beat remaining lard in a large bowl with an electric mixer until creamy. Add salt and continue beating for a few minutes. Add masa harina and baking powder and beat well until combined. Add chicken broth, 1/4 cup at a time, until the dough has a smooth and workable consistency that is not too wet, similar to cookie dough. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep working the dough a little longer.
  • Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the tomatillo sauce and a piece of Monterey Jack cheese in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour 15 minutes. Let tamales rest for 15 minutes before serving.

Nutrition Facts : Calories 251.8 calories, Carbohydrate 19 g, Cholesterol 23.1 mg, Fat 17.5 g, Fiber 3.8 g, Protein 5.4 g, SaturatedFat 7.4 g, Sodium 198.2 mg, Sugar 1.5 g

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

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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