FISH TAMALES
Seafood version of the classic. Top with chili sauce and sour cream, if desired.
Provided by Marvin Howard
Categories World Cuisine Recipes Latin American Mexican
Time 2h28m
Yield 25
Number Of Ingredients 22
Steps:
- Soak corn husks in water for at least 1 hour. Drain.
- Combine green chiles, lemon juice, hot sauce, 1 garlic clove, and onion in a blender and blend. Add olive oil slowly, blending sauce on low speed.
- Place tilapia on a griddle over medium heat. Top fillets with roasted red peppers and 1 bay leaf each. Pour sauce evenly over the fish. Add 3 garlic cloves, salt, pepper, and cayenne pepper. Cook for 5 minutes; flip and cook until lightly browned, about 3 minutes more. Remove sauce and reserve in a bowl. Transfer tilapia to a separate bowl and mash.
- Combine green cabbage, red cabbage, vinegar, and mustard in a bowl. Combine the reserved sauce, masa, lard, and baking powder in a large bowl; mix well. Add water, 1 teaspoon at a time, until the mixture is as thick as biscuit dough. Divide dough into 50 equal-sized balls.
- Flatten balls into circles using a tortilla press or 2 cutting boards and 2 sheets of waxed paper. Place a circle into a soaked and drained corn husk; add 1 1/2 ounces of fish mix in a line parallel with the husk. Top with a small amount of cabbage. Fold sides of dough over the filling and roll the husk around the tamale, folding in 1 end after rolling. Repeat with remaining husks, fish, and cabbage.
- Combine water, chili powder, and remaining 2 garlic cloves in a saucepan with a steamer basket; bring to a boil. Stand tamales in basket with the folded ends down. Cover and steam for 20 minutes. Remove from heat and remove tamales from husks.
Nutrition Facts : Calories 267.4 calories, Carbohydrate 30.5 g, Cholesterol 34.3 mg, Fat 6.3 g, Fiber 5.7 g, Protein 22.6 g, SaturatedFat 1.2 g, Sodium 441.7 mg, Sugar 1 g
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Aditya Pandey
[email protected]These fish tamales were perfect! I'll definitely be making them again.
fahim afridi
[email protected]These fish tamales were a bit too spicy for my taste. I think I'll use less chili powder next time.
numan sab
[email protected]I'm not a big fan of fish, but I loved these tamales! The fish was flaky and flavorful, and the masa was moist and tender.
Dennis Kidwell
[email protected]I made these fish tamales for a potluck, and they were gone in minutes! Everyone loved them.
yusif mahmoud
[email protected]These fish tamales are a great way to use up leftover fish. They're also a great way to get your kids to eat fish.
Princess Gakenia
[email protected]I've been making these fish tamales for years, and they're always a hit. They're so easy to make, and they're always delicious.
Joseph Zara
[email protected]These fish tamales were delicious! I made them for my friends, and they all loved them.
Nathan Aparicio
[email protected]I followed the recipe exactly, but my tamales fell apart when I tried to unwrap them. I'm not sure what I did wrong.
Radamel Onfroy
[email protected]These tamales were a bit dry for my taste. I think I'll add more liquid to the masa next time.
Big Marvel solution
[email protected]My family loved these fish tamales! They're a great way to use up leftover fish.
Onalerona Rasebeka
[email protected]These fish tamales were easy to make and turned out great! I used tilapia, and it was perfect. The tamales were flavorful and moist.
Sorouer
[email protected]I've never had fish tamales before, but these were delicious! The fish was flaky and flavorful, and the masa was moist and tender. I'll definitely be making these again.
monika els
[email protected]These fish tamales were a hit at my dinner party last night! The flavors were incredible, and the texture was perfect. I'll definitely be making these again soon.