tamales de camarón.

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.


tamales de camarón con mole verde.


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



Jeorne said...

With 'Turkish poblano emulators' you mean the large green chili-shaped peppers that are not spicy?

MEM said...

hi jeorne
those would probably be fine too, but i'm talking about "peper sivri", there's now a pic of them in the post...