Shrimp and Poblano Chile Tamales

Elevate your tamale game with these Shrimp and Poblano Chile Tamales, a mouthwatering twist on the traditional recipe. Featuring plump, seasoned shrimp, smoky roasted poblano peppers, and melted cheddar cheese encased in soft, flavorful masa, these tamales boast a perfect balance of heat, creaminess, and savory satisfaction. Steamed to perfection in pliable corn husks, they deliver that authentic tamale experience while introducing a unique seafood flair. Ideal for festive gatherings or a weekend culinary adventure, these tamales pair beautifully with fresh salsa or your favorite dipping sauce. Ready in just over two hours, this recipe yields 16 tamales, making it perfect for sharing. Indulge in the vibrant fusion of coastal and Mexican flavors with this hearty, comforting dish!

Nutriscore Rating: 55/100

Prep Time:50 mins

Cook Time:90 mins

Total Time:140 mins

Servings: 16

Ingredients

• 16 pieces Dried corn husks
• 2 large Poblano peppers
• 1 pound Raw shrimp, peeled and deveined
• 2 tablespoons Olive oil
• 1 medium White onion, finely chopped
• 2 cloves Garlic, minced
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 1 teaspoon Salt
• 3 cups Masa harina
• 2.5 cups Chicken broth, warm
• 2/3 cup Unsalted butter or lard, melted
• 1.5 teaspoons Baking powder
• 1 cup Cheddar cheese, shredded

Directions

Step 1

Soak the corn husks in warm water for at least 30 minutes to make them pliable.

Step 2

Roast the poblano peppers over a direct flame or under a broiler until the skin is charred. Place them in a coverable bowl or plastic bag for 10 minutes to steam. Peel off the skin, discard the seeds, and finely chop the flesh.

Step 3

Heat olive oil in a skillet over medium heat. Add chopped onion and garlic, and sauté until fragrant and translucent, about 3-4 minutes.

Step 4

Add the shrimp to the skillet and season with ground cumin, chili powder, and salt. Cook until the shrimp turns pink and opaque, about 4-5 minutes. Remove from heat and roughly chop the cooked shrimp.

Step 5

In a large bowl, combine masa harina, baking powder, and 1 teaspoon of salt. Gradually add warm chicken broth and melted butter or lard. Mix until the dough is soft but holds its shape—add more broth if needed. Cover and let rest for 10 minutes.

Step 6

Spread about 3 tablespoons of masa dough onto the center of a soaked corn husk, leaving about 1-2 inches at the top and bottom. Flatten the dough into a thin, even layer.

Step 7

Place a spoonful of shrimp-poblano mixture and a sprinkle of shredded cheddar cheese in the center of the masa. Fold the sides of the corn husk over the filling and then fold up the bottom, leaving the top open. Tie with a strip of corn husk if necessary.

Step 8

Repeat the process with the remaining ingredients.

Step 9

Arrange the tamales standing upright in a steamer basket. Make sure they are packed snugly but not too tight. Cover with additional corn husks or a clean kitchen towel.

Step 10

Steam the tamales over simmering water for 60-75 minutes, or until the masa dough easily pulls away from the corn husks. Check the pot occasionally to ensure there is enough water to generate steam.

Step 11

Remove the tamales from the steamer and let them rest for 5 minutes before serving. Serve hot with salsa or your favorite condiment.

Nutrition Facts

Serving size	(1245.4g)

Amount per serving	% Daily Value*
Calories	2419.9

Total Fat 196.3g	0%
Saturated Fat 111.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1326.4mg	0%
Sodium 4348.7mg	0%
Total Carbohydrate 35.8g	0%
Dietary Fiber 7.0g	0%
Total Sugars 13.2g
Protein 142.0g	0%

Vitamin D 24IU	0%
Calcium 1229.0mg	0%
Iron 5.6mg	0%
Potassium 2117.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.3%

Protein: 22.9%

Carbs: 5.8%