Each two-bite, egg-shaped tamal cradles a shrimp encased in masa seasoned with chiles, garlic, and dried shrimp. At her holiday tamal-making parties, Paola Briseño González likes to make these ahead of time, for snacking on while drinking Guava Ponche with Sweet Vermouth and making main-course tamales with friends.
Cooked tamales can be refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw in refrigerator overnight. Steam to reheat, or remove husks and sear in a lightly oiled pan until crispy on the outside. Chile puree and dipping sauce can be made and refrigerated up to 2 days in advance.