4 cups warm chicken stock (you may substitute water)
Tamale Filling: In a medium sauté pan, heat oil and butter together over
Add onions, bell pepper, celery and garlic to the pan and stir until
Add crawfish meat, and hot sauce; season with salt and cayenne pepper, then
add water. Continue to cook on medium heat for another two minutes.
Sprinkle in flour and reduce heat to low. Continue to cook for an additional
2 minutes or until flour flavor cooks out. Reserve hot filling in a bowl and
place in refrigerator to cool.
Tamales: Place all dry ingredients in a mixing bowl, then add warm chicken
stock or water slowly using a wooden spoon until the mixture is soft and lump
Assembly: Soak cornhusks in hot water for 15 to 20
minutes, until they are pliable, and pat dry with a towel. Remove from water and
reserve. Take one and peel thin strips pulling down with the grain. Reserve
strips. Press half a cup of tamale mix on the open cornhusk and, using your
fingers dipped in warm water, press out to 3-inch by 4-inch rectangles. Scoop
about two to three tablespoons of the crawfish filling into the center and roll
each side of the tamale up around the crawfish filling to enclose it.
Roll by tucking the bottom husk in and rolling until tight. Using the
reserved strips, tie off the top open part of the husk. Place the tamales in a
steamer, cover and cook for 35 to 45 minutes. When the tamales are cooked remove
them from the steamer. Using a pair of scissors cut the tamales open and ladle
1.5 to 2 ounces of Honey-Guajillo Sauce per tamale.
Recipe courtesy of Chef David Guas, Chef/Owner, Bayou Bakery, Coffee Bar &
Eatery – Arlington, VA, Washington, DC, for the National Honey Board.