Seafood Tamales with Roasted Poblano Cream Sauce

Step 1

1.) Combine roasted pepper, cheese, shrimp, crab, thyme, and black pepper together in a bowl. Reserve refrigerated.

Step 2

2.) To assemble, fill each tortilla with about 2 ¾ oz. of the seafood filling, and wrap tightly, folding in one end like a burrito. Wrap the tortillas in corn husks, folding under the excess corn husk, and securing with kitchen string.

Step 3

3.) Place the tamales in a deep steamer and steam for 50-60 minutes or until mixture has cooked through and tortilla has firmed up.

Step 4

4.) To serve: Unwrap two of the tamales and top with 2 oz. roasted poblano sauce and 2 tbsp. pico de gallo. Optionally, place steamed corn husks under a broiler until lightly charred and serve tamales over top.