Entree: Mexico – Sinaloa (Pacific Coast Mexico) – Tamales Barbones

Serving Size: 6

Approximate Time

Prep 50 min

Cook 1 hr 15 min

Additional 1 hr

Total 2 hrs 10 min

Ingredients

- 24-30 dried corn husks (soaked in warm water 30 minutes)
- 4 cups (480 g) masa harina for tamales
- 1 1/4 cups (285 g) pork lard (manteca) or vegetable shortening
- 2 tsp (8 g) baking powder
- 2 tsp (10 g) fine salt, plus more to taste
- 24 medium shrimp, tails on, deveined, approx. 1 lb (450 g) total (reserve shells)
- Shrimp shells and heads from the shrimp (for stock)
- 4 cups (960 ml) water (for stock)
- 1 medium white onion, halved (about 6 oz / 170 g), divided
- 4 garlic cloves, divided
- 2 bay leaves
- 3 dried guajillo chiles, stems removed and seeds shaken out
- 3 Roma tomatoes (or 2 medium vine tomatoes), roasted or charred, about 10 oz (300 g)
- 1 small dried arbol chile or 1 tsp chile flakes (optional for heat)
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) smoked paprika or 1/2 tsp achiote paste dissolved (optional, for color)
- 2 cups (480 ml) reserved shrimp stock (strained) for masa and sauce
- 1 head small green cabbage, shredded, about 6 cups (approx. 400 g)
- 1/2 cup (120 ml) fresh lime juice (about 4 limes)
- 1/2 cup (15 g) fresh cilantro leaves, chopped
- 1/2 cup (120 ml) pickled red onion or quick-pickled red onion (optional)
- Salt and fresh ground black pepper to taste

Instructions

Short Description:
Tamales made with shrimp whole, tails left protruding from the masa to give a "bearded" appearance; steamed in corn husks and served with a bright guajillo-tomato salsa and quick cabbage slaw for a full coastal main course.

Regional Notes:
This Sinaloa coastal version uses fresh Pacific shrimp and a shrimp stock to flavor both the masa and filling, and leaves the shrimp tails exposed (hence "barbones" or bearded). Compared with inland tamales, these emphasize seafood flavors, lighter masa texture from shrimp broth, and a tangy salsa typical of Pacific Coast preparations.

1. Make shrimp stock: In a medium pot, combine shrimp shells/heads, 4 cups (960 ml) water, one halved onion, 2 garlic cloves (crushed), bay leaves and a pinch of salt. Bring to a simmer, skim foam, and cook gently 20 minutes. Strain through a fine-mesh sieve into a bowl; reserve 2 cups (480 ml) warm for the masa and sauce (freeze extra if desired).
2. Rehydrate chiles and prepare sauce base: Remove stems/seeds from guajillos. Place guajillos (and arbol if using) in a bowl and cover with very hot water; soak 15 minutes until soft. Reserve soaking liquid. Char or roast the tomatoes and the remaining half onion and 2 garlic cloves until blackened in spots (under broiler or on a hot comal), about 6–8 minutes.
3. Blend guajillo-tomato sauce: In a blender, add soaked guajillos, roasted tomatoes, roasted onion and garlic, 1 cup (240 ml) reserved shrimp stock, a splash of chile soaking liquid (if desired), salt, black pepper and smoked paprika or dissolved achiote if using. Blend until smooth. Taste and adjust salt/heat. Pour sauce into a small saucepan and simmer 6–8 minutes to thicken; keep warm.
4. Cook shrimp briefly in sauce: Add shrimp (tails on) to the warm sauce and cook 1–2 minutes per side until just opaque; do not overcook. Remove shrimp to a plate and reserve sauce for filling and serving. (You want shrimp mostly cooked so they finish perfectly when steamed.)
5. Make masa dough: In a large bowl or stand mixer, beat lard until light and fluffy, about 2–3 minutes. In a separate bowl, whisk masa harina, baking powder and 2 tsp (10 g) salt. Add the dry mix to the lard in batches, alternating with up to 1 1/2–2 cups (360–480 ml) warm reserved shrimp stock, mixing until dough is soft, spreadable and holds shape (masa should be light — a small piece floated in water should float; add more stock if too dry). Taste and adjust salt.
6. Prepare assembly station: Pat soaked corn husks dry. Peel shrimp leaving tails attached; for each tamal use one whole shrimp with the tail exposed. Reserve additional warm sauce for topping.
7. Assemble tamales: Spread about 3 tbsp (45 g) masa dough (enough for 1/8–1/4-inch thick layer) onto the center of a husk, leaving a 1-inch border. Spoon 1 tsp of warm guajillo sauce onto the masa, place one shrimp with tail pointing outward so tail will stick out of the closed tamal. Optionally add a few shreds of cabbage or a drizzle of sauce. Fold sides of husk over the filling, then fold bottom up and top down to close. Repeat until masa is used (yields ~18–24 tamales; 3–4 per person).
8. Steam tamales: Stand tamales upright in a large steamer or tamalera with folded side down, leaving space between them. Add water to steamer base, cover, and steam over gently simmering water for 60–75 minutes, checking water level occasionally; tamales are done when masa separates cleanly from husk and is firm to the touch. If unsure, test one.
9. Make quick cabbage slaw: While tamales steam, toss shredded cabbage with lime juice, chopped cilantro, a pinch of salt and pepper; let sit 15–20 minutes to soften. Mix in pickled red onion if using.
10. Serve: Remove tamales from steamer, open carefully and serve 3–4 tamales per person topped with warm guajillo-tomato sauce, a scoop of cabbage slaw, extra lime wedges and additional cilantro. Serve any leftover sauce on the side.