{"id":2470,"date":"2016-01-29T20:09:59","date_gmt":"2016-01-29T20:09:59","guid":{"rendered":"https:\/\/griopro.com\/?p=2470"},"modified":"2016-02-11T15:45:58","modified_gmt":"2016-02-11T15:45:58","slug":"cricket-tamales-with-ancho-chile-shrimp","status":"publish","type":"post","link":"https:\/\/griopro.com\/cricket-tamales-with-ancho-chile-shrimp\/","title":{"rendered":"Cricket Tamales with Ancho Chile Shrimp"},"content":{"rendered":"<div class=\"fusion-one-half fusion-layout-column fusion-spacing-yes\" style=\"margin-top:0px;margin-bottom:20px;\"><div class=\"fusion-column-wrapper\"><p>Chef:\u00a0<b>Ricardo Heredia<\/b><\/p>\n<p>Website: www.chefsroll.com<\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>1\u00a0Cup <a href=\"https:\/\/griopro.com\/shop\/finely-milled-whole-cricket-powder\/\">Griopro<sup>\u00ae<\/sup>\u00a0Cricket Powder<\/a><\/li>\n<li>12 \u2013 15 Corn husks (extra husks in case of tearing)<\/li>\n<li>1.5 Cup masa for tamales<\/li>\n<li>1 Cup vegetable shortening<\/li>\n<li>2 Cups water or stock for masa<\/li>\n<li>1.5-2 Ounces dried ancho chile<\/li>\n<li>3 Cloves garlic peeled<\/li>\n<li>\u00bd Medium yellow onion<\/li>\n<li>\u00bd Bunch cilantro<\/li>\n<li>2 Tbs salt<\/li>\n<li>1 Pound fresh shrimp peeled and deveined<\/li>\n<\/ul>\n<div class=\"fusion-clearfix\"><\/div><\/div><\/div><div class=\"fusion-one-half fusion-layout-column fusion-column-last fusion-spacing-yes\" style=\"margin-top:0px;margin-bottom:20px;\"><div class=\"fusion-column-wrapper\"><span class=\"fusion-imageframe imageframe-none imageframe-1 hover-type-none\"> <img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/griopro.com\/wp-content\/uploads\/2016\/01\/allthingsinsects-0015-1024x444.jpg\" alt=\"\" width=\"1024\" height=\"444\"class=\"img-responsive wp-image-2475\" srcset=\"https:\/\/griopro.com\/wp-content\/uploads\/2016\/01\/allthingsinsects-0015-300x130.jpg 300w, https:\/\/griopro.com\/wp-content\/uploads\/2016\/01\/allthingsinsects-0015-500x217.jpg 500w, https:\/\/griopro.com\/wp-content\/uploads\/2016\/01\/allthingsinsects-0015-1024x444.jpg 1024w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/span><div class=\"fusion-clearfix\"><\/div><\/div><\/div><div class=\"fusion-clearfix\"><\/div><div class=\"fusion-one-full fusion-layout-column fusion-column-last fusion-spacing-yes\" style=\"margin-top:0px;margin-bottom:20px;\"><div class=\"fusion-column-wrapper\"><h2>Directions:<\/h2>\n<ol>\n<li>Remove stems and seeds from the chili pods.<\/li>\n<li>Place chilis in a dry frying pan and toast until they begin to turn a tobacco color and are aromatic, transfer to a saucepan with 2 cups of water.<\/li>\n<li>Simmer, uncovered, for 20 minutes, then remove from heat to cool, meanwhile with a tablespoon of oil fry the onion and garlic on medium high heat.<\/li>\n<li>Transfer the chilis, onions, garlic, cilantro and soaking water to a blender and blend until smooth.<\/li>\n<li>Strain the mixture, stir in 1 tablespoon of the salt.<\/li>\n<li>At this point you can chop the shrimp or leave whole depending on the size.<\/li>\n<li>Reduce the sauce for about 30 minutes on simmer until thickened.<\/li>\n<li>Combine the shrimp and cool in the refrigerator.<\/li>\n<li>Soak the corn husks in a bowl of warm water.<\/li>\n<li>In a large mixing bowl, beat the lard with a tablespoon of the water or broth until fluffy, about 3 minutes.<\/li>\n<li>Combine the masa, Griopro<sup>\u00ae<\/sup> Cricket Powder, harina and salt, mix until incorporated.<\/li>\n<li>Add the remaining water or broth and mix another 2 minutes on low.<\/li>\n<li>Spread about \u00bd cup of the masa out over the corn husks to 1\/4 to 1\/2 inch thickness.<\/li>\n<li>Place one tablespoon of the shrimp filing into the center.<\/li>\n<li>Fold the sides of the husks in toward the center or tie each end off with strips of extra husk and place in a steamer lined with a towel.<\/li>\n<li>Steam for 1 hour.<\/li>\n<li>Allow to rest for 5 minutes before unwrapping.<\/li>\n<li>Spoon a little extra sauce over the tamales and garnish with fresh cilantro leaves.<\/li>\n<\/ol>\n<span class=\"fusion-imageframe imageframe-none imageframe-2 hover-type-none\"> <img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/griopro.com\/wp-content\/uploads\/2016\/01\/allthingsinsects-0009-1024x444.jpg\" alt=\"\" width=\"1024\" height=\"444\"class=\"img-responsive wp-image-2474\" srcset=\"https:\/\/griopro.com\/wp-content\/uploads\/2016\/01\/allthingsinsects-0009-300x130.jpg 300w, https:\/\/griopro.com\/wp-content\/uploads\/2016\/01\/allthingsinsects-0009-500x217.jpg 500w, https:\/\/griopro.com\/wp-content\/uploads\/2016\/01\/allthingsinsects-0009-1024x444.jpg 1024w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/span><div class=\"fusion-clearfix\"><\/div><\/div><\/div><div class=\"fusion-clearfix\"><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":2476,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[8],"tags":[],"_links":{"self":[{"href":"https:\/\/griopro.com\/wp-json\/wp\/v2\/posts\/2470"}],"collection":[{"href":"https:\/\/griopro.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/griopro.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/griopro.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/griopro.com\/wp-json\/wp\/v2\/comments?post=2470"}],"version-history":[{"count":0,"href":"https:\/\/griopro.com\/wp-json\/wp\/v2\/posts\/2470\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/griopro.com\/wp-json\/wp\/v2\/media\/2476"}],"wp:attachment":[{"href":"https:\/\/griopro.com\/wp-json\/wp\/v2\/media?parent=2470"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/griopro.com\/wp-json\/wp\/v2\/categories?post=2470"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/griopro.com\/wp-json\/wp\/v2\/tags?post=2470"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}