Text 13806, 113 rader
Skriven 2014-06-01 07:05:26 av Dave Drum (1:261/38)
Ärende: Chile 6443
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Shrimp Tamale Casserole w/Black Mole -1
 Categories: Latino, Casseroles, Seafood, Chilies, Sauces
      Yield: 9 Servings

      2 c  Masa
      3 tb Chopped fresh oregano,
           - preferably Mexican
      2 ts Baking powder
    1/2 ts Dried thyme
    1/2 ts Sea salt
    1/2 ts Fresh ground pepper
  2 1/2 c  Water; divided
    1/4 c  Extra-virgin olive oil
      2 tb Butter; softened
      1 lb Raw shrimp; peeled, deveined
           - chopped
  1 1/8 c  Three Sisters Black Mole

MMMMM------------------THREE SISTERS BLACK MOLE-----------------------
    1/2 c  Peanuts
    1/4 c  Whole almonds
    1/4 c  Sesame seeds
      1    Cinnamon stick
      1    Corn tortilla; in 8 wedges
      4 lg Guajillo or Anaheim chilies
      3 lg Dried mulato or ancho
           - chilies
      3 tb Extra-virgin olive oil
      1 lg White onion; diced
      3 cl Garlic; minced
      3 oz Mexican chocolate; rough
           - chopped
    1/2 c  Tomato sauce
           +=OR=+
      2    Plum tomatoes, chopped
      2 ts Sea salt
    1/4 ts Fresh ground pepper
      6 c  Vegetable broth

  This version of tamales, made into a casserole rather than
  little cornhusk-wrapped bundles, can be whipped up in
  minutes and has the same great taste and texture of
  traditional tamales.

  It's filled with shrimp here, but this is a forgiving recipe
  that works well stuffed with whatever you like. Quick
  cooking seafood, such as scallops, cheese or even some of
  the mole also make great fillings.

  Serve the casserole topped with Three Sisters Black Mole or
  your favorite salsa.

  Adapted from Chef Jesus Gonzalez, Chef of La Cocina Que
  Canta at Rancho La Puerta.

  Preheat oven to 375øF/190øC. Put a kettle of water on to
  heat for the water bath. Coat an 8-inch-square baking dish
  with cooking spray.

  Whisk masa, oregano, baking powder, thyme, salt and pepper
  in a large bowl. Add 2 cups water and beat with an electric
  mixer until combined. With the mixer on low speed, add more
  water, 1 tablespoon at a time, until the mixture is the
  consistency of thick pancake batter. Add oil and butter.
  Increase mixer speed to medium-high and continue beating,
  scraping down the sides, for 4 minutes more.

  Spread half the batter in the prepared baking dish. Evenly
  scatter shrimp on top, then cover with the remaining batter,
  smoothing it evenly to the sides. Place the baking dish in a
  larger pan, transfer to the oven and pour boiling water into
  the larger pan to about halfway up the sides of the baking
  dish. Cover both pans with a piece of foil. Bake until set,
  45 minutes to 1 hour. Let stand, covered, for 10 minutes.
  Serve each portion with 2 tablespoons Three Sisters Black
  Mole, or to taste.

  Notes: Masa is ground dried corn treated with lime,
  sometimes called masa harina or instant masa mix; it is used
  for making tamales and tortillas. Look for it near flour or
  in theinternational section of supermarkets or at Mexican
  grocers. Shrimp is usually sold by the number needed to make
  one pound. For example, "21-25 count" means there will be 21
  to 25 shrimp in a pound. Size names, such as "large" or
  "extra large," are not standardized. In recipes calling for
  a specific count, order by the count (or number) per pound
  to be sure you're getting the size you want. To peel shrimp,
  grasp the legs and hold onto the tail while you twist off
  the shell. Save the shells to make a tasty stock: Simmer, in
  enough water to cover, for 10 minutes, then strain. The
  "vein" running along a shrimp's back (technically the dorsal
  surface, opposite the legs) under a thin layer of flesh is
  really its digestive tract. To devein shrimp, use a paring
  knife to make a slit along the length of the shrimp. Under
  running water, remove the tract with the knife tip. Three
  Sisters Black Mole

  CONTINUED IN PART TWO

  From:  EatingWell | October 2010

  MM Format by Dave Drum - 25 October 2010

  Uncle Dirty Dave's Archives

MMMMM

... Nothing anyone says in a bar is true. - Mark Ruffalo

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