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Ingredients

• 28   dried corn husks (3 to 4 oz.) or fourteen 9-inch pieces of foil
• 1 cup  chicken broth
• 2/3 cup  canned cream-style corn
• 1/3 cup  milk
• 2 cups  masa harina
• 3 medium  poblano chiles
• 1 large  red bell pepper
• 1 tablespoon  olive oil
• 1 cup  finely chopped onions
• 1 tablespoon  finely chopped garlic
• 1/2 pound  peeled and deveined uncooked shrimp, chopped
• 1/2 cup  lard, butter or shortening
• 1-1/2 teaspoons  baking powder
• 1/2 teaspoon  salt
• 1/2 teaspoon  sugar
• 1 cup  coarsely grated Chihuahua*, Muenster or Monterey Jack cheese
• 1/2 cup  coarsely grated Queso Fresco** or crumbled mild feta cheese
•   Guacamole (see main menu page), optional

Description

These Corn And Shrimp Tamales Wrapped In Corn Husks Are The Real Deal. Serve Them When Entertaining For A Dinner That Guests Will Be Sure To Remember.

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