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Shrimp Tamale Casserole with Three Sisters Black Mole

January/February 2009

Your rating: None Average: 4.2 (17 votes)

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 Jesùs González, of La Cocina Que Canta at Rancho La Puerta.



READER'S COMMENT:
"This was very yummy! I did not make the salsa but made the recipe exactly as is, except I used fresh thyme and added two jalapenos with the seeds chopped up. I then topped with fresh chipotle salsa from my farmers market. Soooo yummy! I...
Shrimp Tamale Casserole with Three Sisters Black Mole

6 Reviews for Shrimp Tamale Casserole with Three Sisters Black Mole

05/21/2014
much better the second time around

I made this recipe again and made some modifications. It makes a big difference to include fresh herbs in with the masa, instead of only dried (although I also added some dried). I completely changed the filling, so be brave and do what you want because almost anything would work as long as you like it. The biggest difference, though, was that I forgot to put the aluminum foil on top, and it baked the entire time without being covered, the texture came out so much better. It was dry on the top, so probably it might be good to go half and half with cover/uncover, but it was far more palatable. And it is a very filling meal. I would definitely make this again now, but just really adjust the seasoning to my own preferences, and stick with fresh herbs.

Comments
04/11/2012
Shrimp was good, tamale part not so much

I didn't have fresh oregano, but otherwise, I made the recipe exactly. Also, I didn't make the sauce.

I don't quite know what it was--the shrimp on the inside were very good, and I picked those out and ate those. But the tamale part came out poorly. At first I thought I could eat it, but the more I ate, the less able I was to keep eating it. I would give the recipe another try, perhaps cut it in half so it wouldn't be so wasteful. But, the tamale part didn't really quite turn out like tamales I've had in the past.

Versatile filling, Masa is inexpensive, makes a lot
Comments (1)

3 comments

one_oclock_fox wrote 2 years 26 weeks ago

I couldn't find a way to

I couldn't find a way to modify my original review, so I'm adding this comment.

I brought the leftovers to work and shared it with two of my coworkers and they really liked it and even asked for the recipe! I think this may be one of those recipes that just depends on tastebuds.

I might try this recipe again, but just really change out some of the particulars to make it more to my liking.

12/13/2010
A little bland

This was okay, but nothing exciting. Needs way more salt, and maybe some cheese. Might have been because I didn't use shrimp - I used roasted home-grown red peppers instead - but I don't think that would have saved it. It still seemed gummy after 55 minutes in the water bath, so I removed the foil, took it out, and baked it another 10 minutes, which seemed to do the trick.

Comments (1)

3 comments

Anonymous wrote 2 years 33 weeks ago

The baking directions just

The baking directions just don't work. I followed the directions exactly and after 1 hour it was barely set on top, the rest was still liquidly. It took almost four hours in the water bath to get firm enough to eat. Yes my oven was set right, yes I used boiling water, yes I have an oven thermometer. It needs some serious tweaking in the baking department.

11/15/2010

Ooops! Forgot to mention that I added two cloves of minced garlic as well. Yummy!

Comments
11/15/2010

This was very yummy! I did not make the salsa but made the recipe exactly as is, except I used fresh thyme and added two jalapenos with the seeds chopped up. I then topped with fresh chipotle salsa from my farmers market. Soooo yummy! I will make this many times over.

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