Directions

• In the stand mixer, whip the lard for 2 minutes. Mix in the baking powder and salt. Gradually mix in the prepared masa for corn tortillas. Once that is incorporated, gradually mix in the broth. Mix the masa for 7-8 minutes. Taste for salt. On low or by hand with a large spoon, mix in the cooked rice until well combined. If it feels too thick, mix in a little more broth. Keep covered with plastic wrap so it does not dry out. Keep masa chilled while you prep the remaining ingredients.
• Corn Husk-If using traditional corn husk, pre-soak them for at least 1 hour in very hot water. This recipe is for 4 large tamales, but you can chop the shrimp and prepare 8 smaller tamales.
• Banana Leaves-Cut banana leaves to desired size. Preheat a comal(griddle) to medium heat for 4-5 minutes. Lay the pieces of banana leaves on the hot comal. You will see them begin to change color, soften and become shiny. Turn as needed and set aside. The leaves must be heated this way before assembling tamales.
• Peel and clean the shrimp. Preheat 5 cups of salted water to medium heat. When it comes to a boil, gently add the shrimp and poach for 2 minutes or just until it turns pink. Immediately transfer to a bowl of ice water. Reserve until ready to use.
• For Salsa Cruda, combine all of the ingredients to the blender. Pulse to blend until desired smoothness. Taste for salt ans set aside.
• Drain the poached shrimp and slice open, then apart to yield two thin sliced pieces of shrimp.
• Banana Leaves Tamal: Take 2 of the banana leaves and stack them on top of each other. To the center, add about 1/3-1/2 cup of the masa with rice. Add 3 sliced shrimp, 1-2 jalapeño strip and 1 tablespoon of salsa cruda. Fold in the sides until they overlap. Then fold in the top and bottom. Tear off a few strips of the extra banana leaf and tie each end.
• Banana Leaves: Fill the bottom of a pot with 4 cups of water. Insert a metal steamer. Arrange tamales laying down and layered. Cover with lid and turn heat to high. When it begins to steam rapidly, reduce heat to medium. Set your timer for 45 minutes. After 45 minutes, add 3/4 cup of hot water to the bottom of pot, pouring in carefully to one side of the pot. Cover and continue steaming for another 25 minutes. Pull one tamal and test for doneness. After it cools for a few minutes, if the tamal comes away easily from the leaf, they are done. Remove from heat and let sit for 20 minutes.
• Corn Husk- Spread masa across the bottom half of corn husk. Add cooked shrimp, peppers of choice and a tablespoon of salsa. Fold in the sides, then fold the flap down. Stand tamal up and fill bottom with a little extra masa. Stand up in prepared steamer pot filled with water at the bottom. Arrange a few extra husks at the bottom. Cover with more husks and a clean kitchen towel. Cover with lid. Start on high heat. Once it comes up to a rapid steam, lower heat to just below medium and continue steaming for 45 minutes. Keep extra warming water on back burner. After 45 minutes, carefully pour in 3/4 c of hot water to steamer. Continue steaming for another 25 minutes. Pull one tamal out and let it cool for a few minutes before attempting to unwrap it. If the husk pulls away easily, they are done.