makes 10 tamales


  • 3/4 cups vegetable oil
  • 40 medium shrimp, shelled, and deveined (about 1 1/4 lbs.)
  • 2 cups fresh corn kernels
  • 1/2 cups chopped cilantro
  • 10 basic tamales
  • 2 1/2 cups recipe Roasted Garlic Sauce


In a large skillet over high heat, heat vegetable oil and sauté shrimp for 1 minute on each side. Reduce the heat to medium, add sauce, corn, and cilantro, and stir to combine. Season to taste with salt and pepper. Arrange 1 tamale on each serving plate. Cut off 1 end of the corn just to open it up so the masa flows out of the husk onto the plate. Spoon 4 shrimps and a generous portion of sauce over tamale and serve.

Roasted Garlic Sauce


  • 6 garlic cloves, roasted and peeled
  • 1 medium onion, finely diced
  • 1 cups white wine
  • 2 cups heavy cream
  • salt and freshly ground pepper to taste

To roast garlic Preheat oven to 350°F. Rub individual garlic cloves with olive oil, place in a small oven proof pan, and season with salt and pepper. Cover the pan with aluminum foil and roast for 45 minutes, or until garlic is soft and lightly browned. Peel garlic.

Method for Sauce

In a medium saucepan over high heat, combine the garlic, onion, and white wine, bring to a boil, and reduce by three-fourths. Reduce the heat to medium, add cream, and let simmer for 15 to 20 minutes. Season to taste with salt and pepper. Transfer to food processor and puree. May be prepared up to two days ahead, covered, and refrigerated,. Bring to room temperature before serving,

Basic Tamales


  • 24 dried corn husks
  • Masa
  • 1 1/2 cups fresh or frozen corn kernels, preferably fresh.
  • 1 medium onion
  • 2 cups chicken stock or water
  • 6 Tablespoon unsalted butter
  • 6 Tablespoon shortening
  • 1 1/2 cups yellow cornmeal
  • 1 1/2 tablespoon sugar
  • salt and freshly ground pepper to taste


About 2 hours before you plan to form the tamales, clean the husks under running water. Soak them in warm water for 2 hours, or until softened.

Puree the corn, onion, and stock in a food processor. Transfer the mixture to a mixing bowl and cut in the butter and shortening. Using your fingers, mix in the cornmeal, sugar, and salt and pepper until there are no visible lumps of fat. The mixture will not be as loose as you think it should be, but when tamales are steamed it will dry out.

Remove the corn husks from the water and set aside the best 20 husks. Drain and pat dry. Tear the remaining husks into 1-inch wide strips to be used for tying. Lay 2 husks on a flat work surface with the tapered ends facing out and the broader bases overlapping by 3 inches. Place about 1/3 c. of masa mixture in center. Bring the long sides over the masa, slightly overlapping, and pat down to close. (If masa drips out a little at the seam, that is no problem. ) Tie each end of the bundle with a strip of corn husk, pushing the filling toward the middle as you tie. Trim the ends to about 1/2 inch beyond the tie. Tamales can be assembled up to one hour ahead and then refrigerated. Once cooked, they can be refrigerated up to 6 hours and reheated in a 350oF oven for 30 to 45 minutes.

Arrange tamales in a single layer on a steaming rack, cover tightly with foil, and steam over boiling water for 45 minutes.

Wine Suggestion: Chardonnay, such as Chalone or Sonoma Cutrer

These recipes are property of Bobby Flay. Permission to publish is required. Please contact KB Network News at 212 777-3455. Thank you.

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