122 DECEMBER 2020
- Place 1 corn husk on a clean work sur-
face with the narrow end pointing away
from you; pat dry. Tear 2 (^3 / 4 -inch-wide)
strips from sides of husk; set aside. Using
a 1^3 / 4 -inch ice cream scoop, add 2 table-
spoons of chile masa to center of husk.
Press 1 shrimp into center of masa ball.
Fold one side of husk over so the masa
encases the shrimp, and roll to wrap
remaining husk around tamal. Tie 1 husk
strip on each end of the tamal, pulling
tightly and squeezing toward the center
to form into an egg shape. Repeat with
remaining husks, chile masa, and shrimp. - Fill a large stockpot with 1 inch of water.
Place a steamer insert (at least 7 inches
deep) in stockpot, ensuring water does
not touch bottom of steamer. Line bottom
and sides of steamer with husks. Stack
tamales horizontally in steamer, tucking
in tightly. - Heat pot over medium-high until steam
is visible, 5 to 8 minutes. Place a layer
of corn husks on top of tamales. Cover
tamales with a clean kitchen towel, and
place lid on top. Reduce heat to low. Cook
25 to 30 minutes. To test doneness, care-
fully uncover pot, and remove 1 tamal.
Cover pot, and allow remaining tamales
to keep cooking. Let tamal rest 10 min-
utes before unfolding. If masa sticks to
corn husk, rewrap tamal, and return to
steamer basket. Continue cooking tama-
les 5 minutes before checking again for
doneness. If corn husk pulls away cleanly
from masa, turn off heat, and let tamales
rest in pot, lid removed, towel and husks
still in place, for 15 minutes. - While tamales rest, stir together
Mexican crema, lime juice, and reserved
(^1) / 2 cup chile puree. Season to taste with
salt. Serve tamales hot with chile dipping
sauce; garnish with sliced serranos.
MAKE AHEAD Cooked tamales can be
refrigerated up to 2 days or frozen up to 1
month. If frozen, thaw in refrigerator
overnight. Steam to reheat, or remove
husks and sear in a lightly oiled pan until
crispy on the outside. Chile puree and
dipping sauce can be made and
refrigerated up to 2 days in advance.
BEER Light Mexican lager: Pacifico
Guava Ponche with Sweet
Vermouth
PHOTO P. 114
ACTIVE 20 MIN; TOTAL 1 HR 35 MIN
SERVES 8
Ponche is a Christmastime spiced tropical
fruit punch that’s served warm with a shot
of tequila. Paola Briseño González’s spin on
the classic pays homage to her love of ver-
mouth; light and fragrant with perfectly bal-
anced bitterness, this ponche is refreshing
and bright from guava and apples.
6 medium-size ripe yellow guavas,
unpeeled, stemmed, and halved
3 cups water
1 oz. edible dried hibiscus flowers
(about 1 cup)
3 / 4 cup granulated sugar
2 (2-inch) cinnamon sticks
1 cup (8 oz.) sweet red vermouth
(such as Bèrto)
1 small Granny Smith apple, finely
chopped (about 1 cup)
1 / 2 cup fresh lemon juice, plus lemon
slices, for garnish
1 / 4 tsp. kosher salt
1 / 4 cup (2 oz.) Fernet-Vallet or Fernet-
Branca (optional)
Topo Chico, for serving
Mint sprigs, for garnish
- Combine guavas, 3 cups water, hibiscus
flowers, sugar, and cinnamon sticks in a
large saucepan. Bring to a boil over
medium-high. Reduce heat to medium-
low, and simmer, uncovered, until guavas
are slightly softened, about 15 minutes.
Let cool to room temperature, about 1
hour. Proceed immediately to step 2, or,
for a more intense guava flavor, transfer
to a medium bowl, cover, and refrigerate
overnight. - Pour guava mixture through a fine wire-
mesh strainer set over a medium bowl.
Using the back of a spoon, lightly mash
guava mixture to release all of the juices;
discard solids. - Stir together guava mixture, vermouth,
apple, lemon juice, salt, and, if desired,
Fernet in an ice-filled pitcher or bowl.
Garnish with lemon slices. Serve in chilled
cocktail glasses. Top each glass with a
splash of Topo Chico, and garnish with
mint.
NOTE Dried hibiscus flowers can be
purchased at Mexican grocery stores or
online.
Coconut Arroz con Leche
Tamales
ACTIVE 1 HR 20 MIN; TOTAL 3 HR 15 MIN
SERVES 24Lightly sweetened coconut rice pudding
provides a custardy contrast to the tender
masa in these dreamy dessert tamales.
Drizzled with sweet and buttery goat’s
milk caramel, they also make a festive hol-
iday breakfast.23 /^4 cups water, divided
3 /^4 cup uncooked jasmine rice
2 (2-inch) cinnamon sticks
1 (13.5-oz.) can unsweetened full-fat
coconut milk
11 / 4 cups whole milk, divided
11 / 2 cups granulated sugar, dividedShrimp Snacking Tamales
PHOTO P. 114
ACTIVE 1 HR 30 MIN; TOTAL 2 HR 20 MIN
SERVES 20Each two-bite, egg-shaped tamal cradles a
shrimp encased in masa seasoned with
chiles, garlic, and dried shrimp. Make these
ahead of time, and snack on them with
friends while you’re assembling tamales.1 / 4 oz. small whole dried shrimp (about(^1) / 4 cup)
6 dried guajillo chiles (about 1^1 / 2 oz.),
stemmed and seeded
3 dried chiles de árbol, stemmed and
seeded
3 medium garlic cloves, peeled
2 small fresh serrano chiles (about^3 / 4
oz.), stemmed, plus fresh serrano
chile slices, for garnish
11 / 2 cups bottled clam juice or chicken
broth
1 Tbsp. dried oregano leaves
11 / 2 tsp. kosher salt, divided, plus more
to taste
Masa Preparada for Tamales
(recipe p. 117)
1 Tbsp. canola oil
40 peeled and deveined raw medium
shrimp (about 1^1 / 2 lb.)
3 / 4 tsp. black pepper
40 dried corn husks (about 9 inches
long and 7 inches wide at widest
point), plus more for lining steamer,
soaked at least 1 hour or up to
overnight
3 / 4 cup Mexican crema
1 Tbsp. fresh lime juice
- Process dried shrimp in a blender until
finely ground, about 10 seconds; leave in
blender. Cook guajillo chiles, chiles de
árbol, garlic, and whole serrano chiles in a
large skillet over medium, turning often,
until dried chiles are toasted in spots, 3 to
4 minutes. Reduce heat to medium-low,
and carefully add clam juice, oregano, and
(^1) / 2 teaspoon salt. Cover skillet, and cook
until dried chiles are softened, about 10
minutes. Transfer chile mixture to blender
with dried shrimp. Secure lid on blender,
and remove center piece to allow steam to
escape. Place a clean towel over opening.
Process until smooth, about 30 seconds.
Reserve^1 / 2 cup chile puree for dipping
sauce. Combine masa preparada and
remaining chile puree (about 1 cup) in a
large bowl; stir until well incorporated.
Cover with a damp towel; set aside.
- Heat oil in a large skillet over medium.
Add raw shrimp. Sprinkle with pepper and
remaining 1 teaspoon salt. Cook, stirring
occasionally, until mostly opaque and
almost cooked through, about 2 minutes.
Transfer shrimp to a medium bowl.