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 cup Roasted Poblano Sauce see related recipe
- 1 1/2 cup Pico de Gallo, prepared
Directions
- Combine roasted pepper, cheese, shrimp, crab, thyme, and black pepper together in a bowl. Reserve refrigerated.
- 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.
- Place the tamales in a deep steamer and steam for 50-60 minutes or until mixture has cooked through and tortilla has firmed up.
- 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.
Ingredients- 3 Tbsp. Butter
- 1/3 cup Onion, diced
- 3 cloves Garlic, minced
- 3 Tbsp. Flour
- 3 cup Heavy Cream
- 6 Oz. Poblano Pepper, roasted, peeled, seeded
- To Taste Sea Salt
Directions
- Over medium heat, melt butter in a saucepan. Sauté onion and garlic until soft and fragrant, about 4-5 minutes. Whisk in flour to form a roux. Add heavy cream 1 cup at a time, whisking constantly, until a thick sauce forms and begins to simmer.
- Transfer mixture to a food processor with roasted pepper. Puree until smooth and season to taste with salt. Reserve warm for service.
