TO MAKE THE TAMALES: In the bowl of an electric mixer fitted with the paddle attachment, or by hand with a wooden spoon, beat the butter until light and fluffy. Add the masa harina, baking powder, salt and chipotle. Mix until well-blended. With the motor running, slowly add the canola oil and the hot stock. Continue mixing until you hear a slapping sound, approximately 2 minutes. The dough will be soft. Set aside. You can do this all by hand with a wooden spatula,but it will take some energy! TO MAKE THE FILLING: In a large saute pan over medium heat, saute the bacon until translucent. Add the peppers, onion and garlic and saute slowly until tender, approximately 3 minutes. Add the stock, shrimp and adobo sauce. Cook, stirring, until the shrimp are barely cooked through, approximately 1 minute. Remove from the heat, strain, set the solids aside, and return the liquid to pan. Over high heat, reduce the liquid until syrupy and add to the shrimp mixture. Add the cilantro and stir to combine. TO ASSEMBLE THE DISH: Remove the husks from the water, drain, and pat dry. Spread out the corn husks on a dry work surface. Pinch off an egg-size piece of the masa mixture. Pat it into the corn husk, flattening the dough to approximately 4 inches square and 1/4-inch thick, leaving a border of husk at least 1/2-inch wide around the perimeter of the dough. Spread a tablespoon of the filling lengthwise in the center of the dough. Fold the husk together until the edges overlap and the masa and its filling are completely enclosed by the husk. Gently flatten the top and bottom of the husk and fold the ends up to enclose. Repeat with the other 7 husks. Place folded side down in a steamer over boiling water and steam, covered, for 45 minutes. TO SERVE: Open the husks to reveal the tamales and place on a warm plate. Spoon the Four-Pepper Cream over the tamales and garnish with cilantro sprigs and diced peppers. Serve immediately. Yield: 4 servings FOUR-PEPPER CREAM: In a medium saute pan, heat the olive oil and saute the shallots and serranos until soft but not brown. Add the wine and stock and bring to a boil. Continue to boil until the mixture is reduced by half. Add the cream and continue to boil until the mixture is reduced to a light sauce consistency. Stir in the diced bell peppers and season to taste with salt, pepper and drops of lemon juice. Serve warm. (Four-Pepper Cream can be made up to a day ahead, stored in the refrigerator, and reheated gently in a water bath.) Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9709 Posted to MC-Recipe Digest V1 #315 Date: Tue, 26 Nov 1996 05:00:54 -0500 (EST) From: Bill Spalding
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|Serving Size: 1 Serving (306g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 247 (36%)|
|Amt Per Serving||% DV|
|Total Fat 27.5g||37 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 12.4g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 30.6mg||9 %|
|Sodium 155.6mg||5 %|
|Potassium 619.6mg||16 %|
|Total Carbohydrate 98.2g||29 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 97.6g|
|Protein 12.8g||18 %|
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Calories per serving: 679
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