Prawn Tamales

Name: Prawn Tamales
Ingredients: 1 (8-ounce) package corn husks (about 30); 5 cups instant corn masa mix; 2 (10 1/2-ounce) cans condensed chicken broth, undiluted; 3/4 teaspoon baking powder; 1 cup corn oil; 30 prawns or large shrimp, peeled and deveined; 4 roasted pasilla or poblano chiles, cleaned, peeled, and cut into strips; 1 1/4 cups (6 ounces) shredded cheddar cheese; 1 1/4 cups (6 ounces) shredded Jack cheese; 2 (10-ounce) packages frozen chopped spinach, cooked and drained; Garnishes: sliced avocado, lime halves

11 ingredients

6 steps

Ingredients

1 (8-ounce) package corn husks (about 30)
5 cups instant corn masa mix
2 (10 1/2-ounce) cans condensed chicken broth, undiluted
3/4 teaspoon baking powder
1 cup corn oil
30 prawns or large shrimp, peeled and deveined
4 roasted pasilla or poblano chiles, cleaned, peeled, and cut into strips
1 1/4 cups (6 ounces) shredded cheddar cheese
1 1/4 cups (6 ounces) shredded Jack cheese
2 (10-ounce) packages frozen chopped spinach, cooked and drained
Garnishes: sliced avocado, lime halves

Directions

1

Soak corn husks in hot water about 30 minutes or until softened. Drain and pat dry.
2

Place masa in a large bowl, and gradually add chicken broth; knead until smooth. Stir in baking powder and corn oil.
3

Place 1 large or 2 small, overlapping corn husks open on a work surface. Spread 2 tablespoons masa mixture in center, leaving about 2 inches bare at top and bottom.
4

Layer 1 prawn, 1 pepper strip, 1/2 tablespoon each cheddar and Jack cheese, and 1 tablespoon spinach in center. Fold over sides, and then fold up the top and bottom. Tie with string or strip of corn husk to secure. Repeat with remaining husks.
5

Fill a steamer basket with tamales, upright in layers. Cook over simmering water 60 to 90 minutes, replenishing water as needed, until the husk just pulls away from the masa without sticking.
6

Open corn husk, and top tamale with Cilantro-Lime Cream Sauce. Garnish, if desired.