Tamales de Camaron con Pesto de Jalapeño y Queso

Shrimp Tamales with Jalapeño and Cheese Pesto

Preparation info
  • Makes about 24 small or 12 large tamales; Serves

    4 to 6

    • Difficulty


Appears in
Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

  • About

Mark Miller of the Coyote Café in Santa Fe, New Mexico, calls his friend and fellow chef Douglas Rodriguez “the Mambo King of Nuevo Latino cooking.” In this recipe he skillfully blends a Cuban-style fresh corn and shrimp tamale with a Mexican-inspired jalapeño and queso blanco pesto.


For the Pesto

  • 2 tablespoons extra-virgin olive oil
  • tablespoons diced onion


Make the pesto: Heat the oil in a small skillet, add the onion, garlic, and jalapeño, and sauté over medium heat for 5 minutes. Add the turmeric, stir well, and sauté for another 2 minutes.

Transfer the mixture to a food processor with steel knife blade. Add the queso blanco, and pulse until smooth. Refrigerate until ready to serve.

Make the sofrito: Heat the oil in a large skil