I enjoy my dad’s stories that he shares with me about his life in Mexico. It’s because of these stories that I fell in love with Mexico and all that it encompasses.
One day my dad took my mom to his favorite tamale vendor in Mazatlán. The aromas of the tamales were so intoxicating, that they couldn’t help but buy some to enjoy on the drive back to the hotel.
Once they got there, they realized they had eaten the entire dozen by themselves and had none left to share with the rest of the family. They immediately turned around and went back for more. These tamales were that good!
My Favorite Shrimp Tamales Recipe
Today, I’m sharing a recipe that reminds me of the tamales that he grew up eating in Mazatlán. There are many ways of making shrimp tamales, but these are by far my favorite.
From my family to yours…Provecho!
Yield 30 tamales
- 5 pounds of masa preparada
- 4 tsp of pork lard
- 1 pound of shrimp
- 2 roasted, peeled & deveined
- 4 dried ancho chiles
- 4 garlic cloves
- 2 bay leaves
- Pinch of oregano
- 1/2 white onion
- 4 tomato
- 2 each of fresh jalapeños
- A pinch of ground cumin
- 1 packet tamale husks (for 30 tamales)
- Salt and pepper to taste
- 1 tbsp. baking powder
- 2 tsp. of Knorrs tomato bouillon
- Arugula with a squeeze of lemon
- Olive oil and salt as garnish (optional )
ANCHO CHILE SAUCE:
- Soak the dried Ancho chiles in two cups of water to rehydrate.
- Blend and add more water if needed.
- Pass the sauce in a colander to remove skin and seeds.
- Set aside.
THE ROASTED SALSA:
- Roast the pasilla chilies on the stove top, peel the skin and de-vain, set aside.
- Roast onion garlic, tomatoes and jalapeños.
- Blend all ingredients in a blender. Set aside.
- Season with salt to taste
- Sauté the shrimp with tomato bouillon powder and partially cook for five minutes.
- Add 16oz of roasted salsa.
- Add 8oz of Ancho Chile.
FOR THE MASA:
- Buy masa preparada at your local Mexican market or Tortilla Vendor.
- Add baking powder. This will make your tamales nice and light.
- Add lard and ancho chile a little at a time until you have a homogenous, smooth mixture.
- Taste your masa. Season with salt if necessary.
- Soak the husks until pliable.
- Add about 1oz of masa to the husk and spread with a spoon.
- Remember to leave an inch on top and bottom of your husk for the folds.
- Add a heaping table spoon of shrimp mixture.
- Close as you would an envelope, forming a small package.
Chef Rosie is the award-winning Chef-Owner of Provecho Grill and a two-time winner of the SoCal Chef Open. As a chef and TV personality, she has appeared on Food Network’s Supermarket Stakeout (2019) and The Cooking Channel’s Farmer’s Market Flip (2017).
Chef Rosie is also a contributing columnist for Menifee Buzz and Valley News, recounting her culinary adventures to thousands of readers each week. Through her blog, culinary tours of Mexico, and food & wine events, Chef Rosie leads her readers and guests on an exploration of Mexican cuisine and culture.