Chef: Ricardo Heredia



  • 1 Cup Griopro® Cricket Powder
  • 12 – 15 Corn husks (extra husks in case of tearing)
  • 1.5 Cup masa for tamales
  • 1 Cup vegetable shortening
  • 2 Cups water or stock for masa
  • 1.5-2 Ounces dried ancho chile
  • 3 Cloves garlic peeled
  • ½ Medium yellow onion
  • ½ Bunch cilantro
  • 2 Tbs salt
  • 1 Pound fresh shrimp peeled and deveined


  1. Remove stems and seeds from the chili pods.
  2. Place chilis in a dry frying pan and toast until they begin to turn a tobacco color and are aromatic, transfer to a saucepan with 2 cups of water.
  3. Simmer, uncovered, for 20 minutes, then remove from heat to cool, meanwhile with a tablespoon of oil fry the onion and garlic on medium high heat.
  4. Transfer the chilis, onions, garlic, cilantro and soaking water to a blender and blend until smooth.
  5. Strain the mixture, stir in 1 tablespoon of the salt.
  6. At this point you can chop the shrimp or leave whole depending on the size.
  7. Reduce the sauce for about 30 minutes on simmer until thickened.
  8. Combine the shrimp and cool in the refrigerator.
  9. Soak the corn husks in a bowl of warm water.
  10. In a large mixing bowl, beat the lard with a tablespoon of the water or broth until fluffy, about 3 minutes.
  11. Combine the masa, Griopro® Cricket Powder, harina and salt, mix until incorporated.
  12. Add the remaining water or broth and mix another 2 minutes on low.
  13. Spread about ½ cup of the masa out over the corn husks to 1/4 to 1/2 inch thickness.
  14. Place one tablespoon of the shrimp filing into the center.
  15. Fold the sides of the husks in toward the center or tie each end off with strips of extra husk and place in a steamer lined with a towel.
  16. Steam for 1 hour.
  17. Allow to rest for 5 minutes before unwrapping.
  18. Spoon a little extra sauce over the tamales and garnish with fresh cilantro leaves.