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Fish Tamales
Tamales are a traditional Centro american dish made of "masa" or dough, stuffed, and cooked by steam in corn husks or banana leafs. Tamales are popular in Mexican cuisine, but the same dish concept has been recreated all over the Americas with different names.
A perfect example is the Venezuelan Hallaca, which is basically a tamale made of corn dough, stuffed with a pork, meat and chicken stew, wrap in a banana leaf and boiled.
As you know, Mia doesn't eat meats, so I thought of making fish tamales without the works. Here is my take on a traditional and popular Mexican dish.
What do you need?
1/3 + 1 Tbsp. Cornmeal
1/2 Cup vegetable stock (low sodium)
1/2 of 1/4 Tsp. Turmeric
1/2 of 1/4 Tsp. Cumin
1/2 Cup fish "pisillo"
8 Corn husks
Cotton yarn
Salt to taste
What to do?
For the dough
1. Boil a quarter of water
2. In a bowl, soak the corn husks with the warm water for at least 1 hour. Rinse to remove any corn silk and drain well
3. In a bowl, combine the vegetable stuck with the cornmeal, turmeric, cumin and salt to your liking
4. Mix well with your hands until the dough is soft and lump free
5. To make the tamales spread 2 tablespoons of the dough on the center of the corn husk.
6. Stuff with about 1 tablespoon of the fish by placing it in the middle of the dough
7. Fold in sides of husk and fold up the bottom. Place a an extra husks in the center and tight with the yarn
8. Boil in the water for about 15 minutes or steam them for 20
Voila!
Tips, variations & more:
If you don't have the corn husks or banana leafs, you can make them with foil (if you cook with it)
You can stuff the tamales with the filling you like
You can serve top with guacamole and queso rallado (fresh grated cheese like mozz)
I tried them with the avocado pesto sauce and they were good
