Fish Tamales Food

FISH TAMALES (TAMALES DE PESCADO)

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.

FISH TAMALES IN BANANA LEAVES WITH ACHIOTE BUTTER AND CORN-TOMATO SALSA

Steps:

• For the achiote butter: Mix everything in a food processor until well combined.
• For the corn salsa: Mix everything in a bowl and season with salt and pepper.
• For the tamales: Cut banana leaves into approximately 12-inch squares and wipe clean with damp towel. Place about 3 ounces of prepared tamale masa in the middle of the leaf and place a piece of fish on top of the masa. Coat the fish with achiote-chile butter then top with another spoonful of masa and spread over the fish to completely encase. Fold the edges of the banana leaf over the fish, making a packet. Tie with a string and steam for 10 minutes. Serve with Corn Salsa.

FISH TAMALES

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.

TAMALES

Steps:

• Soak 50 corn shucks for several hours in hot water, each trimmed to about 4"x6".
• For the Filling:.
• cut pork in 3" chunks and boil in water for about 45 minutes or until tender.
• RESERVE THE STOCK.
• remove any excess fat. shred pork (like making pulled pork for bbq).
• In mixing bowl add 1 cup stock and all the spices to the meat, set aside in fridge till ready to stuff the tamales.
• For the Corn Shells:.
• work the shortening into the corn meal by hand or mixer. Add salt, then the stock, mixing well. The resulting paste will be thick.
• when the corn shucks are soft and pliable remove one at a time to form the tamale. leave the rest in the water till ready to use so they stay pliable.
• with off set spatula or table knife spread some corn paste (masa) into the middle of the corn shuck; about 2"x4" and 1/8"thick.
• spread a tbs of the meat filling into middle of the masa. (if you've ever seen someone prepare to roll a cigarette you'll have the idea.).
• Now here's where you will need to practice a bit:.
• when rolling up the tamale don't roll the corn shuck up inside of the masa.
• the shuck will help you roll the masa in the way a bamboo mat helps you roll a spring roll.
• when the tamale is rolled the shuck should be loosely wrapped about it. (the masa will expand while being steamed).
• Tie the ends of the shuck closed and set aside.
• repeat till all the ingredients are used.
• place tamales in a single layer on steamer rack. (i use a lidded dutch oven with a roasting rack).
• steam over boiling water for 1 hour.
• sauce can be made with any left over stock.