Crawfish Tamales with Honey-Guajillo Sauce
- 3 tablespoons canola oil
- 1/4 cup unsalted butter
- 1/4 cup onions chopped
- 1/2 cup bell pepper diced
- 1/2 cup celery diced
- 2 cloves garlic minced
- 1 pound crawfish tail meat, fresh or frozen
- 4 shakes hot sauce
- 2 teaspoons kosher salt
- 1/4 teaspoon cayenne pepper
- 1/3 cup water
- 2 tablespoons flour
- 10-12 dried corn husks
- 5 cups Instant masa yellow corn
- 2 teaspoons Kosher salt
- 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: To assemble tamales, 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.