Gueta Binguis

Ingredients

• 4 cups (1 L) small whole dried shrimps, rinsed and cleaned; heads reserved, eyes removed
• 2¼ lb / ~1 kg coarsely ground tamale masa
• ¾ cup (190 ml) water, approximately
• 1 cup (250 ml) epazote leaves (Dysphania ambrosioides), coarsely chopped
• 1 cup (250 ml) zorrapa or asiento
• 1 cup (250 ml) melted lard
• Salt to taste
• 1 cup (250 ml) unhulled pumpkin seeds, toasted dry until popping
• ½ cup (125 ml) water, approximately
• 7 oz (200 g) tomatoes, coarsely chopped
• 2 fresh jalapeño chiles, coarsely chopped
• ¼ tsp pure achiote (or ½ tsp commercial paste)
• Reserved dried shrimp heads
• ½ cup (125 ml) tortilla masa diluted in a little water

Method

1. 1
   Blend epazote, zorrapa/asiento, and water to a loose paste. Work into the tamale masa with melted lard and salt until fully combined. The dough should hold its shape when pressed.
2. 2
   Make the molito: grind toasted pumpkin seeds to a powder. Blend with tomatoes, jalapeños, achiote, shrimp heads, and water until smooth. Transfer to a saucepan over medium heat, stir in the diluted masa, and cook, stirring, until the sauce thickens and darkens, about 10 minutes. Adjust salt.
3. 3
   Preheat oven to 190°C / 375°F.
4. 4
   Divide masa into portions. Flatten each into a rough oval in your palm. Place a spoonful of whole dried shrimps and a spoonful of molito in the center. Fold and seal the masa around the filling, shaping back into an oval.
5. 5
   Arrange on a baking tray. Spoon additional molito over the top of each cake.
6. 6
   Bake 25–30 minutes until set and the masa is cooked through. The molito topping should be lightly caramelized at the edges. Serve warm.