Crawfish Tamales with Honey-Guajillo Sauce

Crawfish Tamales with Honey-Guajillo Sauce

YIELD: Makes 4 to 6 tamales


For Tamale Filling:

3 T - canola oil

1/4 cup - unsalted butter

3/4 cup - onions, chopped

1/2 cup - bell pepper, diced

1/2 cup - celery, diced

2 cloves - garlic, minced

1 lb. - crawfish tail meat, fresh or frozen

4 shakes - hot sauce

2 tsp. - kosher salt

1/4 tsp. - cayenne pepper

1/3 cup - water

2 T - flour

10 to 12 each - corn husks, dried

For Tamales:

5 cups - instant masa, yellow corn

2 tsp. - kosher salt

4 cups - chicken stock, warm (you may substitute water)


Tamale Filling: In a medium sauté pan, heat oil and butter together over medium-high heat. Add onions, bell pepper, celery and garlic to the pan and stir until translucent. Add crawfish meat, and hot sauce; season with salt and cayenne pepper, then add water.

Continue to cook on medium heat for another two minutes. Sprinkle in flour and reduce heat to low. Continue to cook for an additional 2 minutes or until flour flavor cooks out. Reserve hot filling into a bowl and place in refrigerator to cool.

Tamales: Place all dry ingredients in a mixing bowl, then add warm chicken stock or water slowly using a wooden spoon until the mixture is soft and lump free.

Assembly: To assemble tamales, soak cornhusks in hot water for 15 to 20 minutes, until they are pliable, and pat dry with a towel. Remove from water and reserve. Take one and peel thin strips pulling down with the grain. Reserve strips. Press half a cup of tamale mix on the open cornhusk and, using your fingers dipped in warm water, press out to 3-inch by 4-inch rectangles. Scoop about two to three tablespoons of the crawfish filling into the center and roll each side of the tamale up around the crawfish filling to enclose it.

Roll by tucking the bottom husk in and rolling until tight. Using the reserved strips, tie off the top open part of the husk. Place the tamales in a steamer, cover and cook for 35 to 45 minutes. Once the tamales are cooked remove them from the steamer. Using a pair of scissors cut the tamales open and ladle 1 1/2 to 2 oz. of Honey-Guajillo Sauce per tamale.

Recipe Courtesy of Chef David Guas, Chef/Owner, Bayou Bakery, Coffee Bar & Eatery – Arlington, VA, Washington, DC, for the National Honey Board.