Shrimp tamales with street corn, salsa roja, aguacate, and cotija.
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This recipe is part of the Chef’s Roll Test Kitchen, in partnership with the E-Fishery.
Shrimp Filling
INGREDIENTS
- 8 ea. Shrimp, seared and reserved
- 8-10 cloves Garlic, sliced
- 1/4 cup Chopped cilantro
- 1 tbsp. Oregano, cumin, sesame OR za’atar spice
- 3 ea. Roma tomatoes, quartered
- 1/4 cup Tequila (for deglazing)
METHOD
- Sauté garlic, chopped, cilantro and spices.
- Add in roma tomatoes, deglaze with tequila and let tomatoes cook down on low heat.
- When the water in the tomatoes evaporate to au sec (almost dry) add in the shrimp and toss to combine.
- Remove from heat. Let cool so you don’t burn your fingers when filling the masa dough.
Tamales
METHOD
- Soak the husks overnight in water to make more pliable.
- I purchased the masa ready to fill from a local mercado. You can follow the instructions on any packaged masa.
- Fill tamales by spreading masa on the husk. Add shrimp mixture in the center and roll masa over. Wrap and seal.
- Steam for 45 minutes.
- Top with Mexican street corn, salsa roja, avocado, and crispy tortilla
