Tamale

Name: Tamale
Prep time: 30 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: American, Latin America, Mexican, Central America
Ingredients: 14 dried corn husks (specialty store, alternatively aluminum foil); 8 tbsp shredded cheddar (alternatively gouda); 500 g Swiss chard; 8 tomatoes (diced); 8 cooked and peeled potatoes (diced); 2 cloves garlic (finely chopped); Cayenne pepper; 12 shrimp; Salt; pepper (from the mill); sunflower oil

Prep: 30min

| Servings: 4 | Cook: 15min

Tamale is a recipe with fresh ingredients from the grain category. Try this and other recipes from Spoonsparrow!

Ingredients

14 dried corn husks (specialty store, alternatively aluminum foil)
8 tbsp shredded cheddar (alternatively gouda)
500 g Swiss chard
8 tomatoes (diced)
8 cooked and peeled potatoes (diced)
2 cloves garlic (finely chopped)
Cayenne pepper
12 shrimp
Salt
pepper (from the mill)
sunflower oil

Instructions

1.
Wash the Swiss chard, cut into 1 cm wide strips and blanch in boiling salted water for about 5 minutes. Drain well.
2.
Place the corn husks in warm water and soak for about 3 hours.
3.
Peel the shrimp, leave the tail end on, remove the vein and season with salt and pepper.
4.
Pat the husks dry. Cut two husks into long strips (for binding), spread the rest out, layer three overlapping husks each time, place three shrimp, potato cubes, a bit of garlic, tomato cubes and Swiss chard in each. Season with salt, pepper and cayenne pepper. Drizzle 2 tsp oil over and sprinkle with 1-2 tbsp cheddar. Tie the husk ends together with a strip from the husk.
5.
Fill a large pot with water to finger height and bring to a boil, then reduce heat. Place the husks in a steamer basket and cover; steam on medium for about 15 minutes.
6.
Remove and serve the tamale packet slightly open.