FISH TAMALES (TAMALES DE PESCADO)
Provided by Zarela Martinez
Categories dinner, project, main course
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Blend the oil and garlic and let stand overnight.
- Put the corn husks in a bowl and add boiling water to cover. Let stand until cool. Drain.
- Lay the husks on a flat surface and place a fish fillet in the center of each. Sprinkle fish with one tablespoon of the garlic and oil mixture and with salt and pepper.
- Roll the husks to enclose the fish completely. If necessary, use two husks, ends overlapping. Tear off eight thin strips of corn husks and use as ''string'' to tie the ends of the tamale rolls. The ends might not be tightly closed, depending on the size of the husks. Refrigerate until ready to cook.
- When ready to cook, preheat a charcoal or gas grill. Add the fish in corn husks. Let cook three to five minutes (depending on intensity of heat and distance of food from the fire). Turn the tamales and cook two to four minutes on the second side.
- Heat the sauce briefly.
- Open up each tamale and spoon the sauce over it.
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M. Shaheen
[email protected]Overall, I thought these fish tamales were pretty good. I would definitely make them again, but I would make a few changes to the recipe.
mobile boothus
[email protected]The tamales were a bit too spicy for me. I would use less chiles next time.
MD. Momin
[email protected]The tamales were a bit dry. I think I would add more liquid to the masa next time.
Haseeb Jameel
[email protected]These tamales were a bit bland for my taste. I would have liked more spice.
Alok Jadav
[email protected]I'm not a big fan of fish, but these tamales were surprisingly good. The flavors were well-balanced and the fish was cooked perfectly.
Small Boy
[email protected]These tamales are a great party food. They're easy to make ahead of time and they're always a hit with guests.
Elsa Regalado
[email protected]I've never made tamales before, but this recipe made it easy. The instructions were clear and concise.
Itx Uxman
[email protected]These tamales are a great way to get kids to eat fish. My kids love them!
Aino Mano
[email protected]I love that this recipe uses a variety of fish. It gives the tamales a really complex flavor.
Honey Asha
[email protected]These tamales are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and unique.
emmanuel ochum
[email protected]I've tried several different fish tamale recipes, and this one is my favorite. It's the perfect balance of flavors and textures.
Dawnesia Lee Davis (Dee)
[email protected]These tamales are a great make-ahead meal. I like to make a big batch on the weekend and then freeze them for later.
Sammy Sammydavids
[email protected]I'm not usually a fan of tamales, but these fish tamales are an exception. They're so good!
Hidayatullah Khan
[email protected]These tamales are so moist and flavorful. The fish cooks perfectly inside the masa, and the sauce is delicious.
Sameena Sameena
[email protected]I love the addition of the green chiles and cilantro to these tamales. It gives them a nice spicy kick.
Rajam 125
[email protected]This recipe is a great way to use up leftover fish. I had some grilled salmon that I flaked and used in the tamales, and they were amazing.
Md Merajul islam Merajul
[email protected]I've made these tamales several times now, and they always turn out perfect. The recipe is easy to follow, and the results are always delicious.
Jude Doran
[email protected]These fish tamales were a hit at my last party! Everyone loved the unique flavor and the moist, flaky texture of the fish.