24 each 4.5" White Corn Tortillas (20123)
8 oz. Poblano Pepper, roasted, peeled, seeded, diced
12 oz. Monterey Jack Cheese, shredded
24 oz. Shrimp , raw, chopped
24 oz. Crab Meat , shredded, cooked or raw
2 tsp. Thyme , dried
1 tsp. Black Pepper
24 each Corn Husks , dried, reconstituted
3 cups Roasted Poblano Sauce, see related recipe
1 1/2 cups Pico de Gallo , prepared
1.) Combine roasted pepper, cheese, shrimp, crab, thyme, and black pepper together in a bowl. Reserve refrigerated.
2.) To assemble, fill each tortilla with about 2 ¾ oz. of the seafood filling, and wrap tightly, folding in one end like a burrito. Wrap the tortillas in corn husks, folding under the excess corn husk, and securing with kitchen string.
3.) Place the tamales in a deep steamer and steam for 50-60 minutes or until mixture has cooked through and tortilla has firmed up.
4.) To serve: Unwrap two of the tamales and top with 2 oz. roasted poblano sauce and 2 tbsp. pico de gallo. Optionally, place steamed corn husks under a broiler until lightly charred and serve tamales over top.