HERDEZ® Roasted Corn Tamales with Chipotle Shrimp

HERDEZ® Roasted Corn Tamales with Chipotle Shrimp


"Traditional tamales with a spicy shrimp accompaniment. So worth the time it takes to make this. Yummm."
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3 h 45 m servings 397 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 18.3 g
  • 37%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 599 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Soak corn husks in warm water until pliable (About 2 hours).
  2. Roast corn on grill or under broiler until lightly browned. Cut kernels from the cobs.
  3. With a stand mixer, beat lard/shortening together with 1/4 cup butter until very light (5 to 6 minutes).
  4. Mix masa and baking powder together.
  5. Alternate beating masa flour mix and chicken stock to lard mixture with an electric mixer until all are fully incorporated and the mixture is spreadable. Fold in the roasted corn.
  6. Take approximately 3 tablespoons of the masa and place in the middle of 1 corn husk. Fold the husk into the middle and wrap around the masa. Fold the ends in to make a parcel. Use strips of husk to make a tie and tie up the parcel.
  7. Place tamales in a steamer and steam for 40 to 45 minutes. While tamales are steaming, heat a skillet to medium-high and add 2 tablespoons butter. Add shrimp and then sauce and cook until sauce is heated through and shrimp are pink. Serve 2 or 3 tamales (removed from husks) per serving with shrimp and sauce drizzled over.


  • Cook's Note:
  • When making the masa mix, take a small ball of the dough from the mixer and drop it into a glass of water. If it sinks, it still needs to be beaten more. If it floats, then it is mixed enough. These tamales freeze very well. This recipe is for one meal but I usually make up several batches and freeze them for later use. You will then have a quick week night meal.



Really loved this recipe -- the tamales took about 1.5hrs to cook, a bit longer than called for, but that could definitely be due to how I steamed them. I also added the shrimp INTO the tamales...