tamales de camarón.

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Who else do you know in Amsterdam that can just "decide" to make shrimp tamales because they already have all of the ingredients just sitting around: masa harina, corn husks, prepared green mole paste, Turkish poblano emulators (EDIT: called "peper sivri" at the Dirk), etc.

This was a new recipe for us, from a 30-year-old Mark Miller cookbook, and it was a darn sight easier than what we normally do tamale-wise. Tja we did take a couple of shortcuts, but happily took the time to make the shrimp butter that the tamale dough required (in lieu of lard)...this is a useful condiment.

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tamales de camarón con mole verde.

tamales
forthcoming

mole verde. 
3 tbsp tomatillo sauce
1/2 cup chicken stock
1 cup romaine or bibb lettuce
1/4 tsp anise seed
3 Turkish green peppers
1/4 tsp cumin seed
1/2 tsp ground coriander
2 tbsp canned green mole paste
1 tbsp butter



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