INGREDIENTS

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 

DIRECTIONS

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.

Recipe Using Same Product(s)

• 

  Stuffed Jalapeno Tostadas

• 

  Chilaquiles Endiablados

• 

  Tequilero’s Tortilla Breakfast Hash

• 

  Charred Octopus Tostada

• 

  Maine Lobster Rolls