- 1 pound tomatillos, husked
- 1 white onion, peeled
- 4 garlic cloves
- 2 Anaheim green chiles, stems removed
- 2 teaspoons cumin
- 1 teaspoon salt
- 1/2 cup cilantro
- 2 cups prepared masa
- 6 ounces goat cheese, room temperature
- 1 bag dried cornhusks, cleaned and soaked
- 2 pounds jumbo shrimp, cleaned
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon coriander
- Salt and pepper, to taste
- 2 tablespoons olive oil
Place tomatillos, onion, garlic, and green chiles in a roasting pan and bake in a preheated 400 degree F oven for 12 to 15 minutes. Transfer the roasted vegetables to a food processor along with any juices that are at the bottom of the pan. Add the cumin, salt, and cilantro. Pulse the mixture until combined but still chunky. You may add a bit of water or broth if the mixture is too thick. Reserve half the sauce to serve with the tamales.
Set the cornhusks on a sheet pan covered by a damp towel. Lay the husk flat on a plate with the smooth side up and the narrow end facing you. Spread a thin, even layer of the masa mixture over the surface of the husk with a tablespoon that is dipped in water. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Pinch the wide top closed.
Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Steam the tamales for 2 hours.
Coat the shrimp with cumin, chili powder, cayenne, coriander, salt, and pepper. Heat oil in a saute pan, cook the shrimp for 5 minutes until pink. To serve, unfold the tamales, top with the spicy shrimp and spoon the reserved tomatillo sauce over the top.