Tamales Costeños

• 4 cups masa harina
• 1-1/2 tsps. salt
• 1 cup vegetable shorteningor lard
• 2 cups shrimp broth(see below)
• 1 lb. medium shrimp, with shells
• 3 garlic cloves, minced
• medium white onions, chopped
• 6 ripe tomatoes, peeled and chopped
• 3 jalapeño chilies, cut in strips
• 4 ancho chilies
• 1/2 tsp. dried oregano
• 1 Tbsp. vegetable oil
• 1 tsp. salt
• 2 lbs. banana leaves, cut into 9 x 7 inch pieces

Wash shrimp well, place in a saucepan, cover with 2 cups of water and cook until done, about 5-8 minutes. Peel and set aside. Blend shells with cooking liquid until finely ground. Strain this broth and set aside. In a large bowl, beat shortening or lard until very soft and fluffy. In a separate bowl, mix the masa harina with the salt. Add the warm shrimp broth slowly. Add the shortening and mix well until masa is uniform. Cover with a damp cloth or kitchen towel and set aside. Let rest for at least 10 minutes. In a large frying pan, sauté garlic, onion, jalapeños, and tomatoes in a little oil. Soak the ancho chiles in enough warm water to cover them, let sit for about 5 minutes and blend with soaking liquid to form a paste. Add this paste to the vegetable mixture; season with oregano and salt to taste. Cook until liquid evaporates slightly and sauce begins to thicken. Cut the shrimp in halves lengthwise and add to the sauce. Remove from heat. Wash the banana leaves well. Roast their glossy side over a stove burner until color changes slightly and they become pliable. Alternatively they can be steamed to soften them. Spread a heaping tablespoon of masa in the center of the dull side of the leaf to cover an area about 4 x 3 inches, and no more than ¼ inch thick. Place a tablespoon of the filling in the center of the masa, and fold the leaf inward vertically so that the masa overlaps. Fold the other ends inward to form a tightly sealed rectangle. Line the bottom of a tamale steamer, or an 8-quart pot with a steamer basket, with a layer of banana leaves. Add water to just below the bottom of the basket. Stack tamales sideways, overlapping slightly. Cover with a damp kitchen towel or more banana leaves and place on stovetop over high heat to bring water to a boil. Once the pot is steaming, lower heat to medium and cover tightly with a lid. Cook for 1-1/12 hours, or until masa is firm yet soft and comes off easily from the leaf. Recipe: Courtesy of Claudia Alarcon.