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
- Remove stems and seeds from the chili pods.
- 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.
- 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.
- Transfer the chilis, onions, garlic, cilantro and soaking water to a blender and blend until smooth.
- Strain the mixture, stir in 1 tablespoon of the salt.
- At this point you can chop the shrimp or leave whole depending on the size.
- Reduce the sauce for about 30 minutes on simmer until thickened.
- Combine the shrimp and cool in the refrigerator.
- Soak the corn husks in a bowl of warm water.
- In a large mixing bowl, beat the lard with a tablespoon of the water or broth until fluffy, about 3 minutes.
- Combine the masa, Griopro® Cricket Powder, harina and salt, mix until incorporated.
- Add the remaining water or broth and mix another 2 minutes on low.
- Spread about ½ cup of the masa out over the corn husks to 1/4 to 1/2 inch thickness.
- Place one tablespoon of the shrimp filing into the center.
- 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.
- Steam for 1 hour.
- Allow to rest for 5 minutes before unwrapping.
- Spoon a little extra sauce over the tamales and garnish with fresh cilantro leaves.