Here are my pros and cons of the recipe.
The taste is so good you will want to make a double batch
The presentation is good. Pretty impressive to those who have never made tamales
Low Calories. Only 110 calories each
Easy to freeze
Labor intensive. Takes time to prepare ingredients. Lots of chopping and measuring. Also assembly.
You may need to go to a specialty store for some things (A Hispanic grocery store should have everything).
I found my tamales were a bit sticky. I wonder if it was just me.
Overall this recipe is easy but well worth the trouble. The next time I make it I will definitely make a double batch. Totally delicious!
SHRIMP AND POBLANO-CHILE TAMALES
28 dried corn husks (3 to 4oz) or fourteen 9-inch pieces of foil
1 cup chicken broth
2/3/ cup canned cream-style corn
1/3 cup milk
2 cups masa harina
3 medium poblano chils
1 large red bell pepper
1 tablespoon olive oil
1 cup finely chopped onions
1 tablespoon finely chopped garlic
1/2 pound peeled and deveined uncooked shrimp, chopped
1/2 cup lard, butter or shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
1 cup coarsely grated chihuahua, muenster or monterey jack cheese
1/2 cup coarsely grated Queso Fresco or crumbled mild feta cheese
1. Cover corn husks with hot tap water in a shallow baking dish.
2. Bring chicken broth, creamed corn and milk just 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.
3. Heat broiler. Line a broiler pan with foil. Arrange poblanos and bell pepper on a prepared pan and broil 4 inches form heat 10 to 15 minutes, turning until skins are evenly charred. Wrap in foil and let stand 15 minutes. Peel, sed and dice chile and bell pepper; transfer to a medium bowl.
4. 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.
5. Beat lard, baking powder, salt and sugar together in a large mixer bowl, until smooth. Gradually beat in masa harina mixture by spoonsfuls, beating well after each addtion. Continue to beat 5 to 8 minute smore, until mixture is light and fluffy. Stir in shrimp mixture and cheese (mixture will be stiff).
6. Drain and rinse corn husks; keep covere 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 6 x 9 inch rectangles. Spread 1/4 cup filling in center of each rectangle. Fold all sides in to form 2 X 3 - 1/2 inch packets. (Can be made ahead. Place tamales in resealable plastic storage bags and freeze up to 1 month.)
7. 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
Nutritional facts per serving
total fat: 6.5g
saturated fat: 3g
Here is a link to the recipe on Ladies Home Journal website too. http://www.lhj.com/recipe/recipedetail.jhtml?recipeId=37980&searchResults=true&showSearchNav=true&recipeNumber=3&resultCategory=kitchen&searchType=null&adCategory=&_requestid=58839
I just found it and I am feeling pretty foolish now that I have typed this thing out! It was reprinted in Better Homes and Garden! Geez!