Recipes from Mexico :: Mexican Tortillas and Breads
6 c. corn flour for tamales 6 c. water 2 cubes shrimp bouillon 2 tsp. salt 1 tsp. baking powder 2 oz. ground shrimp 1 c. corn oil 60 large shrimp, plus 30 shrimp for garnish (optional), cooked Preheat oven to 350 degrees fahrenheit. Grease three 12-c. (4-in.) muffin pans and set aside. Dissolve shrimp bouillon in water. With an electric mixer beat corn flour, salt, baking powder and ground shrimp with dissolved bouillon mixture and oil. Mix until thoroughly combined. Spoon mixture into muffin c. until half full. Place two shrimp into each c. and fill with the remaining mixture. Bake for 20 to 1/2 an hour or until set. Makes about 30 tamale muffins.
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