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1
Place tomatillos, onion, garlic, and green chiles in a roasting pan and bake in a preheated 400 degree F oven for 12 to 15 minutes.
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2
Transfer the roasted vegetables to a food processor along with any juices that are at the bottom of the pan.
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3
Add the cumin, salt, and cilantro.
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4
Pulse the mixture until combined but still chunky.
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5
You may add a bit of water or broth if the mixture is too thick.
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6
Reserve half the sauce to serve with the tamales.
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7
In a deep bowl, combine the masa and remaining half of the tomatillo sauce.
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8
Beat until fully incorporated and the dough is green.
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9
Fold in the softened goat cheese.
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10
Set the cornhusks on a sheet pan covered by a damp towel.
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11
Lay the husk flat on a plate with the smooth side up and the narrow end facing you.
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12
Spread a thin, even layer of the masa mixture over the surface of the husk with a tablespoon that is dipped in water.
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13
Fold the narrow end up to the center then fold both sides together to enclose the filling.
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14
The sticky masa will form a seal.
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15
Pinch the wide top closed.
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16
Stand the tamales up in a large steamer or colander with the pinched end up.
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17
Load the steamer into a large pot filled with 2-inches of water.
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18
The water should not touch the tamales.
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19
Lay a damp cloth over the tamales and cover with lid.
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20
Keep the water at a low boil, checking periodically to make sure the water doesn't boil away.
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21
Steam the tamales for 2 hours.
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22
Coat the shrimp with cumin, chili powder, cayenne, coriander, salt, and pepper.
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23
Heat oil in a saute pan, cook the shrimp for 5 minutes until pink.
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24
To serve, unfold the tamales, top with the spicy shrimp and spoon the reserved tomatillo sauce over the top.
