Shrimp Tamales from The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart by Zarela M

Name: Shrimp Tamales from The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart by Zarela M
Ingredients: 8 to 9 ounces (slightly more than 1 cup) lard (preferably home-rendered); 1 tablespoon plus 1 teaspoon salt, or to taste; 2 cups finely crumbled pork cracklings; ½ cup fresh epazote leaves, stripped from stems and coarsely chopped, or 2 tablespoons dried epazote, crumbled; 1 cup (4 ounces) hulled pumpkin seeds; 2 small ripe tomatoes, coarsely chopped; 12 to 14 large dried corn husks; 1 garlic clove, coarsely chopped; 1 tablespoon achiote paste; 2 jalapeño chiles, tops and seeds removed, coarsely chopped; 1 small onion, coarsely chopped; 24 to 28 medium (20- to 24-count) fresh shrimp, peeled and deveined

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This would also qualify for the name gueta bi’ngui’ (which can apply to any type of seafood tamales), but here the shrimp are fresh, not dried, and the tamales are cooked by the more conventional...

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Ingredients

8 to 9 ounces (slightly more than 1 cup) lard (preferably home-rendered)
1 tablespoon plus 1 teaspoon salt, or to taste
2 cups finely crumbled pork cracklings
½ cup fresh epazote leaves, stripped from stems and coarsely chopped, or 2 tablespoons dried epazote, crumbled
1 cup (4 ounces) hulled pumpkin seeds
2 small ripe tomatoes, coarsely chopped
12 to 14 large dried corn husks
1 garlic clove, coarsely chopped
1 tablespoon achiote paste
2 jalapeño chiles, tops and seeds removed, coarsely chopped
1 small onion, coarsely chopped
24 to 28 medium (20- to 24-count) fresh shrimp, peeled and deveined