1 whole large onion...3 Serrano chiles...1 teaspoon red wine vinegar
Rinse pasilla chiles removing any dust. Dry chiles with a paper towel. On a hot griddle over medium heat roast the chiles. When roasted on all sides remove from griddle and let cool. Remove stems ,slice down sides,, and remove seeds and veins. Let pasilla chiles rest in the warm water for 20 minutes.
On the same hot griddle roast the tomatoes, serrano chiles onion and garlic. In a blender grind the pasilla with the 1/4 cup warm water, tomatoes, serrano chiles, onion, garlic and vinegar. Adjust salt to taste. In a heavy saucepan heat oil and simmer pasilla sauce for about 5 minutes. Keep at room temperature until ready to use.
Shell the shrimp, leaving tail intact. With a sharp knife cut along the curve in the body and remove the back vein. Rinse shrimp under cool water. Transfer shrimp to a mixing bowl filled with ice water then add the red wine vinegar. Place in the refrigerator for 10 minutes.
Drain liquid from shrimp and pat dry with paper towels. Place 1 large shrimp and 1 teaspoon of the sauce on top of the tamale dough. Steam as per instructions. Fills 25 tamales.
Pork Filling...1 (1 1/2 pound) pork roast...5 cups fresh or frozen corn (not canned)...1 cup Muenster cheese, finely diced...1 cup milk (use 1/4 less if using prepared masa)...
Tamales
1 whole large onion...3 Serrano chiles...1 teaspoon red wine vinegar
Rinse pasilla chiles removing any dust. Dry chiles with a paper towel. On a hot griddle over medium heat roast the chiles. When roasted on all sides remove from griddle and let cool. Remove stems ,slice down sides,, and remove seeds and veins. Let pasilla chiles rest in the warm water for 20 minutes.
On the same hot griddle roast the tomatoes, serrano chiles onion and garlic. In a blender grind the pasilla with the 1/4 cup warm water, tomatoes, serrano chiles, onion, garlic and vinegar. Adjust salt to taste. In a heavy saucepan heat oil and simmer pasilla sauce for about 5 minutes. Keep at room temperature until ready to use.
Shell the shrimp, leaving tail intact. With a sharp knife cut along the curve in the body and remove the back vein. Rinse shrimp under cool water. Transfer shrimp to a mixing bowl filled with ice water then add the red wine vinegar. Place in the refrigerator for 10 minutes.
Drain liquid from shrimp and pat dry with paper towels. Place 1 large shrimp and 1 teaspoon of the sauce on top of the tamale dough. Steam as per instructions. Fills 25 tamales.
Pork Filling...1 (1 1/2 pound) pork roast...5 cups fresh or frozen corn (not canned)...1 cup Muenster cheese, finely diced...1 cup milk (use 1/4 less if using prepared masa)...
tamales recipes, mexican recipes, southwestern recipes