TamalesMedium

Tamales Barbones (Bearded Prawn Tamales)

Name: Tamales Barbones (Bearded Prawn Tamales)
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Cuisine: Mexican
Ingredients: 12 Whole Prawns (head on); 500 g Masa Harina for Tamales; 200 g Lard; 24 Corn Husks for Tamales; 4 Tomato; 4 Guajillo Chilli; 3 cloves Garlic; 1 White Onion; 1 tbsp Salt; 1 tsp Baking Powder

105 min (60 prep + 45 cook) Medium 12 servings Sinaloa

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 16 Apr 2026

Sinaloan whole prawn tamales, antennae poking out like a beard.

About this recipe

Tamales barbones are a Sinaloan speciality: whole prawn tamales with heads on, where the prawn antennae poke out of the corn husk like a "beard".

History & Origin

Tamales barbones are a culinary gem from Escuinapa, Sinaloa, on the Mexican Pacific coast. Their name comes from these tamales' most striking feature: the prawns are placed whole with heads and antennae, and these protrude from the corn husk once wrapped, giving the appearance of a beard. This presentation is not merely aesthetic; the prawn heads and antennae impart an intense marine flavour during steaming. In Escuinapa, a fishing town par excellence, tamales barbones are the most representative dish and are prepared especially during Lent and prawn festivals. The dough is made with lard and prawn stock, giving it an unrivalled flavour. The tradition of tamales barbones has been kept alive by fishing families on the Sinaloan coast, who prepare them with fresh prawns straight from the sea.

Estimated cost

£10.20

Total cost

£0.85

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

320

Calories

18g

Protein

30g

Carbohydrates

14g

Fat

Fibre

400mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Soak the corn husks in hot water for 30 minutes. Clean the prawns, leaving heads and antennae intact.
2
Boil the spare prawn heads and shells to make a concentrated stock. Strain and set aside.
3
Prepare the salsa: roast the tomatoes, hydrated guajillo chillies, garlic and onion. Blend until smooth. Season.
4
Beat the lard until fluffy. Add the masa harina, salt, baking powder and prawn stock until you have a soft dough.
5
Spread a layer of dough onto each corn husk. Place a prawn with red salsa, letting the head and antennae protrude.
6
Wrap and seal the tamal at one end, leaving the other end open where the antennae poke out. Steam for 45 minutes.