Fish Tamales recipe
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Ingredients
- 50 dried corn husks 1 (4 ounce) can chopped roasted green chile peppers ¼ cup lemon juice 5 teaspoons hot sauce (such as Cholula®) 5 cloves garlic, pressed, divided 1 tablespoon finely minced white onion ¼ cup extra-virgin olive oil 5 pounds tilapia fillets 3 roasted red peppers, drained and chopped 5 bay leaves 1 tablespoon kosher salt 2 teaspoons ground black pepper 1 teaspoon cayenne pepper 2 cups coarsely chopped green cabbage ¼ cup finely shredded red cabbage 3 tablespoons balsamic vinegar 2 tablespoons whole-grain mustard 1 (2 pound) package masa harina 2 tablespoons lard 1 teaspoon baking powder 2 cups water 5 tablespoons chili powder
Nutrition Info
- 267.4 caloriescarbohydrate: 30.5 gcholesterol: 34.3 mgfat: 6.3 gfiber: 5.7 gprotein: 22.6 gsaturatedFat: 1.2 gservingSize: -sodium: 441.7 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Fish Tamales
Directions
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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.