Shrimp Tamale Casserole with Three Sisters Black Mole
"This version of tamales, made into a casserole rather than little cornhusk-wrapped bundles, can be whipped up in minutes and has the same great taste and texture of traditional tamales. It's filled with shrimp here, but this is a forgiving recipe that works well stuffed with whatever you like. Quick-cooking seafood, such as scallops, cheese or even some of the mole also make great fillings. Serve the casserole topped with Three Sisters Black Mole or your favorite salsa. Adapted from Chef Jesus Gonzalez, Chef of La Cocina Que Canta at Rancho La Puerta...."
INGREDIENTS
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2 cups masa, (see Note)
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3 tablespoons chopped fresh oregano, preferably Mexican
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2 teaspoons baking powder
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1/2 teaspoon dried thyme
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1/2 teaspoon sea salt
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1/2 teaspoon freshly ground pepper
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4 cups water, divided
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¼ cup extra-virgin olive oil
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2 tablespoons butter, softened
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1 pound raw shrimp, (see Note), peeled, deveined and chopped
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1 1/8 cups Three Sisters Black Mole, (recipe follows)
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Three Sisters Black Mole:
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1/2 cup peanuts
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1/4 cup whole almonds
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1/4 cup sesame seeds
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1 cinnamon stick
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1 corn tortilla, cut in 8 wedges
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4 large guajillo, New Mexico or California chiles, (about 1 ounce; see Note)
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3 large dried mulato or ancho chiles, (about 1 1/2 ounces; see Note)
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3 tablespoons extra-virgin olive oil
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2 small or 1 large white onion, diced
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3 cloves garlic, minced
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3 ounces Mexican chocolate , (see Note), roughly chopped (1/2 cup)
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1/2 cup tomato sauce, or 2 plum tomatoes, chopped
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2 teaspoons sea salt
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1/4 teaspoon freshly ground pepper
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6 cups vegetable broth
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