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Recipes

Shrimp Tamales Recipe

Homemade Mexican tamales filled with shrimp, roasted salsa, and ancho chile sauce, inspired by Rosie’s family stories from Mazatlán.

Prep Time (minutes)​

45

Cook Time (minutes)

75

Total Time (minutes)​

120

Servings​

30 Tamales

About This Recipe

I love listening to my dad’s stories about growing up in Mexico. Those stories helped me fall in love with the country, its food, and its traditions.


One day, my dad took my mom to his favorite tamale vendor in Mazatlán. The aroma was so irresistible that they bought a dozen for the drive back to their hotel, and ate every one before they arrived. They immediately turned around to buy more for the family.


These shrimp tamales remind me of the ones my dad grew up eating in Mazatlán. There are many ways to make shrimp tamales, but these are my favorite. From my family to yours, provecho!

Ingredients

For the tamales

  • 5 pounds prepared masa

  • 4 teaspoons pork lard

  • 1 tablespoon baking powder

  • 1 packet corn husks, enough for approximately 30 tamales

  • Salt, to taste


For the shrimp filling

  • 1 pound shrimp, peeled and deveined

  • 2 teaspoons Knorr Tomato Bouillon

  • 16 ounces roasted salsa

  • 8 ounces ancho chile sauce


For the ancho chile sauce

  • 4 dried ancho chiles

  • 2 cups water, plus more as needed


For the roasted salsa

  • 2 pasilla chiles

  • 4 garlic cloves

  • ½ white onion

  • 4 tomatoes

  • 2 fresh jalapeños

  • 2 bay leaves

  • Pinch of dried oregano

  • Pinch of ground cumin

  • Salt and black pepper, to taste


Optional garnish

  • Arugula

  • Fresh lemon juice

  • Olive oil

  • Salt

Instructions

Prepare the corn husks

  1. Place the corn husks in warm water and soak them until soft and pliable.

  2. Drain and pat them dry before assembling the tamales.


Make the ancho chile sauce

  1. Soak the dried ancho chiles in 2 cups of warm water until rehydrated.

  2. Transfer the chiles to a blender. Blend until smooth, adding more soaking water as needed.

  3. Pass the sauce through a fine-mesh strainer to remove the skins and seeds. Set aside.


Make the roasted salsa

  1. Roast the pasilla chiles on the stovetop. Peel them, remove the seeds and veins, and set them aside.

  2. Roast the onion, garlic, tomatoes, and jalapeños.

  3. Blend the roasted ingredients with the bay leaves, oregano, cumin, salt, and pepper until smooth. Set aside.


Prepare the shrimp

  1. Sauté the shrimp with the tomato bouillon for approximately 5 minutes, leaving the shrimp partially cooked.

  2. Add 16 ounces of the roasted salsa and 8 ounces of the ancho chile sauce. Stir to combine, then remove the filling from the heat.


Prepare the masa

  1. Place the prepared masa in a large mixing bowl.

  2. Add the baking powder.

  3. Mix in the lard and ancho chile sauce a little at a time until the masa is smooth and evenly combined.

  4. Taste the masa and add salt if necessary.


Assemble and steam the tamales

  1. Spread approximately 1 ounce of masa onto the center of each softened corn husk, leaving about 1 inch of space at the top and bottom.

  2. Add a heaping tablespoon of the shrimp mixture.

  3. Fold the sides of the husk inward like an envelope, then fold the bottom upward to form a secure package.

  4. Arrange the tamales upright in a steamer with the open ends facing up.

  5. Cover and steam for approximately 60–75 minutes, checking the water level periodically and adding hot water when needed.

  6. The tamales are ready when the masa is firm and releases cleanly from the husk.

  7. Allow them to rest for 10 minutes before serving.

  8. If desired, garnish with arugula dressed with lemon juice, olive oil, and salt.

Rosie's Notes

Prepared masa can be purchased from a local Mexican market or tortilla vendor.

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