Ingredients
- 24 each 4.5" White Corn Tortilla (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
- 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.
