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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perry fisher
[email protected]Overall, I thought this recipe was just okay. I might try a different one next time.
ahmed shafique
[email protected]The tamales fell apart when I tried to unwrap them.
Moaaz Mohamed
[email protected]The tamales were too dry. I think I overcooked them.
Tony Thomas
[email protected]These tamales were a bit bland for my taste. I think I'll add more seasoning next time.
jewel uddin
[email protected]I've been looking for a good fish tamale recipe, and this one is perfect. The tamales are moist and flavorful, and the salsa verde is the perfect complement.
Robert Pleester
[email protected]I'm new to cooking Mexican food, and these tamales were a great place to start. They were easy to make, and they turned out great.
Cabdirahman Yusuf
[email protected]I made these tamales for a potluck, and they were a huge success. Everyone loved them!
Slindh Slindile
[email protected]These tamales were a little more work than I expected, but they were worth it. They were so delicious!
Mohammed Sarwer
[email protected]I'm not usually a fan of fish, but these tamales were amazing. The flavors were well-balanced, and the fish was cooked perfectly.
Justin Cuevas
[email protected]Yum! These fish tamales were so good. I will definitely be making them again.
Tiberius K
[email protected]5 stars! These tamales were delicious. I used tilapia, and the fish was cooked perfectly. The salsa verde was also very good.
daniel Hernandez
[email protected]I've tried making tamales before, but they always turned out dry and crumbly. This recipe was different - the tamales were moist and flavorful, and they held together perfectly. Thanks for sharing!
Raihanah Adhia
[email protected]These fish tamales were a hit at my Cinco de Mayo party! The flavors were incredible, and the tamales were perfectly cooked. I'll definitely be making these again.