Charred Shrimp Achiote Tamale
Shrimp marinated in mango achiote paste and charred grilled, wrapped in masa dough and steamed then topped with pickled red onion, habanero-pineapple pico de gallo, and cilantro leaves.
Total Time: 
Servings: 10Ingredients
MANGO ACHIOTE SHRIMP INGREDIENTS:
1 cup mango purée
2 cups shrimp, raw, diced
2 Tbsp Achiote paste
1 Tbsp garlic, minced
¼ cup lime juice
¼ cup white vinegar
MASA DOUGH INGREDIENTS:
2 cups Masa harina
1½ cups water, warm
¼ cup pork lard
1 tsp salt, kosher
HABANERO-PINEAPPLE PICO DE GALLO INGREDIENTS:
2 cups DOLE Chef-Ready Cuts Pineapple Cubes, thawed
2 Tbsp habanero peppers, diced
¼ cup red onion, diced
1 cup Roma tomato, diced
2 Tbsp cilantro, chopped
2 Tbsp mint, chopped
¼ cup pepitas, toasted
¼ cup lime juice
2 tsp salt, kosher
CHARRED SHRIMP ACHIOTE TAMALE INGREDIENTS:
2 cups Mango Achiote Shrimp, sub-recipe
2 cups Masa Dough, sub-recipe
10 ea corn husk
¾ cup pickled red onion, sliced
2 cups Habanero-Pineapple Pico De Gallo, sub-recipe
¾ cup cilantro, chopped
Directions
MANGO ACHIOTE SHRIMP DIRECTIONS:
- In a large zip-lock bag add all ingredients; remove air and seal bag.
- Gently shake bag to mix ingredients, and then allow to marinate in refrigerator for 1 - 2 hours.
MASA DOUGH DIRECTIONS:
- In a large mixing bowl, combine masa harina, warm water and salt; blend with hands until well incorporated and moist dough forms.
- In a stand mixer with paddle attachment, add lard and beat on high for 3 minutes.
- Reduce mixer speed to medium-high; add dough in handfuls, waiting for it to mix before adding each next handful.
- Allow mixer to blend on medium-high speed until dough is smooth and soft, about 3-5 minutes. (Note: if dough appears too dry, add 1 Tablespoon water at a time until desired consistency is created.)
- Once well blended, turn-off mixer. Cover bowl of dough and refrigerate at least 1 hour
HABANERO-PINEAPPLE PICO DE GALLO DIRECTIONS:
- In a large bowl mix all ingredients until well blended. Cover and reserve chilled until use.
PREPARE TAMALE DIRECTIONS:
- Soak corn husk in bowl of very hot or boiling water for at least 30 minutes.
- Lay corn husk, glossy side up, with the wide end at the top on a flat work surface. Place 1 Tablespoon of masa towards the top half of corn husk.
- Lay a piece of plastic wrap over the dough on husk and use hands to press/spread masa into a thin layer, about ¼” thick, along the top of corn husk. Drain excess marinade from shrimp.
- Spoon 1 Tablespoon of Mango Achiote Shrimp in a line down the center of the dough.
- Fold-in one long side of the husk, about ⅓ over dough and filling. Fold in the other long side, overlapping the first. Fold the bottom of the husk up.
- Place tamales on rack in steamer standing upright, with the folded end down and open end up. Steam for 50 minutes- 1 hour in the steamer.
- To test if they’re done, remove one and try to pull the husk off. If it comes off easily and cleanly, they’re done.
TO SERVE:
- Remove corn husk and place on serving plat.
- Top with 1 Tbsp onion, 3 Tbsp Habanero-Pineapple Pico De Gallo, and 1 Tbsp cilantro.
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