I have a real fascination with wrapped foods of all kinds and tamales, in particular. At one point I even wanted to write a global tamale book with different types of doughs and fillings. My better judgement prevailed, and this zesty contribution is one of the results.
Serves 4 – 5
10 large corn husks
Soak corn husks in warm water for 30 – 40 minutes to soften.
Masa Dough
1/4 cup unsalted butter
2 cups masa harina
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon minced, canned chipotle peppers in adobo
1/4 cup canola oil
1 cup hot chicken or shellfish stock
Whip the butter in an electric mixer using the paddle until light and fluffy. Add the dry ingredients and chipotles, mixing until well blended. Slowly add the canola oil and the hot stock. Continue mixing until you hear a slapping sound, approximately
2 minutes. Dough will be soft.
Filling
2 slices (2 oz.) smoked bacon, finely diced
2 tablespoons each finely chopped red, yellow and green bell pepper
2 tablespoons finely chopped red onions
1 teaspoon minced garlic
1/2 cup chicken or shellfish stock
10 oz. rock shrimp (or bay shrimp), chopped coarsely
1/2 teaspoon adobo sauce from canned chipotles
1 tablespoon chopped cilantro
4 Pepper Cream (recipe follows)
Garnish: Cilantro sprigs and finely diced bell peppers
Sauté and render the bacon until translucent. Add the peppers, onions and garlic to the pan with the bacon and bacon fat and saute slowly until tender, approximately 3 minutes. Add the stock, shrimp and adobo and continue cooking until the shrimp are barely cooked through, approximately 1 minute. Remove from heat. Strain (reserving the liquid) and cool. Over high heat, reduce the liquid by half, cool and mix back into filling with the cilantro.
To assemble, remove husks from the water and pat dry. Spread a 4 inch square of the masa on each husk, leaving at least 1/2 inch from sides. Place heaping tablespoon of filling in the center of the dough lengthwise. Fold both sides of husk together until they overlap and then gently roll them up as you would sushi. Lightly flatten the bottom of the husk and fold the end up about 1 inch. Steam for 45 minutes with folded side down.
To serve, open husk of one tamale and place on warm plate. Remove a second tamale completely from husk, slice in 3/4 inch rounds and arrange attractively next to tamale in husk. Drizzle 4 Pepper Cream over and garnish with cilantro sprigs and diced peppers. Serve immediately.
4 Pepper Cream
Yields approximately 1 cup
1/4 cup minced shallots
2 teaspoons seeded, chopped serrano chiles
1 tablespoon olive oil
1 cup dry white wine
2-1/2 cups rich shrimp or chicken stock
3/4 cup heavy cream
2 tablespoons each finely diced red, yellow and green bell peppers
salt and freshly ground white pepper drop of fresh lemon or lime juice
Saute shallots and chiles in olive oil until soft but not brown. Add wine and stock and bring to a boil. Continue to boil until mixture is reduced by half. Add cream and continue to boil until mixture forms a light sauce consistency. Stir in diced bell pepper, season to taste with salt, pepper and drops of lemon juice.
Recommended Wine: With dishes that have a lot of flavor and spice, I like softer, fruity wines like Gewurztraminer or Johannisberg Riesling.
Revised 7/26/94
