The tamale is omnipresent in the food of Mexicans, being typical on the coasts of Nayarit and Sinaloa, prepared with fresh or dried shrimp.

Ingredients

• 1 kg of corn dough
• 350 grams of butter
• 1/2 kg of fresh shrimp or 1/4 kg of dried shrimp
• 6 ground ancho chilies
• 3 chopped serrano peppers
• 2 poblano peppers chopped
• 1 large onion finely chopped
• 1/4 kg of chopped tomato
• 4 cloves of garlic
• A pinch of oregano
• Clean corn husks
• Salt to taste

Preparation

1. Beat the butter until it fluffs and add it little by little with your hands to the corn dough. Blend until creamy, adding a little ground ancho chili for color.
2. Cook the shrimp with a little water and salt (if the shrimp are dry, be careful with the salt because they are already pre-salted). Drain and crumble them, reserving the broth.
3. Fry the onion, tomato, garlic, serrano pepper and poblano pepper in butter and add the shrimp.
4. Add the ground ancho chili along with the reserved broth, a pinch of oregano and salt to taste, cooking a few more minutes. Put a tablespoon of shrimp filling in the middle of a corn husk, assemble the tamale and tie it at both ends. Steam the tamales for 1 hour.