TOSTITOS® Crab N’ Shrimp Tamales
Seafood Tamale Filling
1 pound 21/25 Count shrimp, cleaned and deveined
1 Tablespoon Olive Oil
2 Whole Garlic Cloves
½ Teaspoon Ground Cumin
½ Teaspoon Ground Paprika
½ Teaspoon Salt
1/8 Teaspoon Black Pepper
½ Juice of Lime
1 Cup Jumbo Lump Crabmeat
3 Cups Grated pepper jack cheese
3 Cup Masa Harina
1 ½ Cup Finely ground TOSTITOS® Original Restaurant Style Tortilla Chips
2 Cup Chicken Stock, hot
1 ¼ cup Melted Butter
1 teaspoon Salt
1 ½ teaspoon Baking soda
12 ea. Tamale Husks soaked in warm water
2 whole Dried New Mexico Chile Pepper, stem and seeds removed
2 Tablespoons Extra Virgin Olive Oil
½ cup Fennel, diced
½ cup White Onion
3 Cloves Garlic, sliced thin
½ Cup White Wine
½ teaspoon Ground Cumin
28 Ounce can Fire Roasted Tomatoes
½ teaspoon Salt
½ teaspoon Black Pepper
For the seafood tamale filling:
• Roughly chop the shrimp up into chunky pieces
• Set a large sauté pan over high heat
• Mix the shrimp with the olive oil, garlic and dry spices and sauté on high heat for one minute, not enough to cook the shrimp through. Remove from heat and allow to cool.
• Once the shrimp are cool, mix with the jack cheese and crab meat and set aside.
For the tamale masa:
• In a food processor, combine the masa harina, the ground tortilla chips, salt and baking powder and run on high speed.
• Add the butter and continue to run.
• Add the hot chicken stock and run 30 seconds more.
Assemble the Tamales:
• Spoon about a half a cup of the masa into the center of a corn husk and spread it out to an even layer about 4 inches square and ¼ inch thick.
• Spoon about ½ cup of the filling into the center and fold one side over and roll all the way to the other side to close.
• Tear off a small strip of corn hust to tie off the small end of the tamale about 2 inches from the end.
• Steam on low heat for about 20 minutes, then turn the heat off and let rest for 10 more minutes. Either serve immediately or refrigerate to serve later. They reheat very well in the microwave.
For the red seafood sauce:
• Very lightly grill the New Mexico chile. Bring the Chicken stock to a boil with the chile and puree in a blender.
• In a small sauce pot, warm the olive oil over medium heat and sauté the onion, fennel and garlic until golden brown.
• Add the cumin and cook one minute more, then add the white wine and reduce by half.
• Add the chicken stock/chile mixture, the fire roasted tomatoes, salt and pepper and bring to a boil.
• Remove half of the sauce, puree in a blender and return to the pot and simmer for 20 minutes.