Asian Fusion Tamales with Shrimp, Jalapenos, and Beef
Indulge in the perfect fusion of Asian and Latin American flavors with these delicious corn tamales! Tender shrimp, spicy jalapenos, and savory beef are wrapped inside a steamed corn masa, creating a delightful explosion of tastes and textures. These tamales are a unique culinary experience that will transport you to the vibrant streets of Asia and Latin America.
ingredients
- 1 cup corn masa harina
- 1 cup hot water
- 1/2 cup butter, softened
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound ground beef
- 1 jalapeno pepper, finely diced
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon sriracha sauce
- Salt and pepper, to taste
- 6 corn husks, soaked in warm water
steps
- 1.
In a mixing bowl, combine corn masa harina, hot water, butter, soy sauce, and sesame oil. Mix well until a smooth dough forms. Set aside to rest for 10 minutes.
- 2.
In a skillet, heat some oil and cook the shrimp until pink and cooked through. Remove from heat, chop into small pieces and set aside.
- 3.
In the same skillet, cook ground beef until browned. Drain excess fat and return to heat. Add jalapenos, green onions, garlic, ginger, sriracha sauce, and cooked shrimp. Stir well and cook for another 2 minutes. Season with salt and pepper to taste. Remove from heat and let it cool slightly.
- 4.
Take a soaked corn husk and spread a thin layer of the corn masa dough onto it, leaving the edges clear. Spoon a portion of the shrimp and beef filling onto the center of the dough.
- 5.
Roll the corn husk tightly to enclose the filling, then fold each end of the tamale. Repeat with the remaining husks and filling.
- 6.
Place the tamales in a steamer basket, arranging them vertically to prevent unrolling. Steam for about 1 hour, or until the dough is firm and fully cooked.
- 7.
Remove the tamales from the steamer and let them cool for a few minutes. Unwrap and serve warm.
