Seafood Tamales with Veracruz Sauce

Luxurious seafood tamales filled with shrimp, scallops, and fish simmered in a vibrant and flavorful Veracruz sauce. Steamed to perfection for a truly special culinary experience.

Prep Time

45 minutes

Total Time

2 hours 15 minutes

Calories

725 kcal

Difficulty

Medium

Equipment

4 items

Cost

£7.80/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Seafood•Fish

Ingredients

Servings

24husksDry Corn Husks(Soaked in hot water for at least 30 minutes, or until pliable.)

£6.00

4cupsMasa Harina(Instant corn masa flour, like Maseca.)

£3.50

3cupsChicken Broth(Warm.)

£1.20

1cupLard(Or vegetable shortening, softened.)

£2.00

1teaspoonBaking Powder

£0.10

1teaspoonSalt

£0.05

1poundShrimp(Peeled, deveined, and chopped.)

£8.00

1poundScallops(Chopped.)

£12.00

1poundWhite Fish(Cod, halibut, or snapper, cut into small pieces.)

£6.00

2tablespoonsOlive Oil

£0.30

1mediumOnion(Chopped.)

£0.40

4clovesGarlic(Minced.)

£0.15

2poundsTomatoes(Canned, whole peeled tomatoes, drained.)

£3.00

0.5cupGreen Olives(Pitted and sliced.)

£1.50

2tablespoonsCapers(Drained.)

£0.80

2PickledJalapenos(Sliced (optional, adjust to taste).)

£0.50

1teaspoonDried Oregano

£0.10

1leafBay Leaf

£0.10

0.3cupWhite Wine

£1.00

0.5teaspoonSugar((optional, to balance acidity).)

£0.05

To tasteSalt

£0.05

To tasteBlack Pepper

Total Cost

£46.80

£7.80 per serving

Instructions

1.
**Prepare the Masa:** In a large bowl, combine the masa harina, baking powder, and salt. Add the softened lard (or shortening) and mix with your hands until well combined. Gradually add the warm chicken broth, mixing until a smooth dough forms. The dough should be soft and slightly moist, but not sticky. Cover and set aside for at least 30 minutes.
2.
**Make the Veracruz Sauce:** Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. Add the canned tomatoes, white wine oregano, bay leaf, green olives, capers, and pickled jalapenos (if using). Bring to a simmer and cook for 20 minutes, stirring occasionally, until the sauce has thickened slightly.
3.
**Simmer the Seafood:** Add the shrimp, scallops, and fish to the Veracruz sauce. Cook until the seafood is cooked through, about 5-7 minutes. Season with salt, pepper, and sugar (if using) to taste. Remove the bay leaf.
4.
**Assemble the Tamales:** Take a soaked corn husk and pat it dry. Spread about 1/4 cup of the masa dough evenly over the husk, leaving a border on the sides. Spoon about 2-3 tablespoons of the seafood mixture onto the center of the masa. Fold the sides of the husk over the filling, and then fold up the bottom. Secure with a small strip of corn husk if needed.
5.
**Steam the Tamales:** Place the tamales upright in a steamer basket set in a large pot filled with water (the water level should be below the steamer basket). Bring the water to a boil, then reduce the heat to medium-low. Cover and steam for 1 hour to 1 hour and 15 minutes, or until the masa is firm and pulls away easily from the husk. Replenish the water in the pot as needed.
6.
**Serve:** Let the tamales rest for a few minutes before serving. Serve hot, unwrapped from the corn husks.

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My Notes

Nutrition Information

Nutrition per serving (400g)

725 kcal / 3033 kJ

Carbs

45g

17% of RDA

Fat

40g

57% of RDA

Protein

52g

104% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

12 g

13% of RDA

Sodium

1350 mg

59% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

If the masa dough is too dry, add a little more chicken broth. If it's too wet, add a little more masa harina.

To test if the tamales are done, remove one and let it cool slightly. If the masa pulls away easily from the husk, they are ready.

You can prepare the Veracruz sauce and the masa dough ahead of time and store them in the refrigerator. Assemble the tamales just before steaming.

Leftover tamales can be stored in the refrigerator for up to 3 days. Reheat them by steaming or microwaving.

Cooking Equipment

Large pot with steamer basket

Blender or food processor

Large bowl

Medium saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

If the masa dough is too dry, add a little more chicken broth. If it's too wet, add a little more masa harina.

To test if the tamales are done, remove one and let it cool slightly. If the masa pulls away easily from the husk, they are ready.

You can prepare the Veracruz sauce and the masa dough ahead of time and store them in the refrigerator. Assemble the tamales just before steaming.

Leftover tamales can be stored in the refrigerator for up to 3 days. Reheat them by steaming or microwaving.

Seafood Tamales with Veracruz Sauce

Ingredients

Instructions