Tamales are enough to satisfy even the hungriest person. One of their advantages is that they’re very versatile, and you can fill them with almost anything, sweet or savory. Today’s recipe is a little different given that the flavor, in this case fried tilapia, will not go into the stuffing. Instead, the tilapia will be mixed with the dough. The tilapia is seasoned with salt, pepper, and cumin before frying, which adds a more intense flavor. These tamales are perfect for the days you don’t want to eat meat, or during Lent. Enjoy!
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Ingredients
-
25
tamale corn husks
-
1
teaspoon powdered garlic (without salt)
-
1/2
teaspoon ground black pepper
-
1/4
teaspoon salt
-
1/4
teaspoon powdered cumin
-
3
tilapia fillets
-
1/4
cup vegetable oil
-
2
cups corn flour
-
1
teaspoon salt
-
1
teaspoon baking powder
-
1 1/2
cups Progresso™ chicken broth
-
2/3
cup vegetable shortening
-
Hot sauce (optional)
You will also need
-
1
tamale maker or steam cooker
-
1
damp napkin or kitchen towel
Directions
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-
1
Heat water in a large pot. Place the tamale corn husks in the water. Place a bowl or something heavy on top to make sure that all the leaves are submerged in the water. Leave to soak for 45 minutes.
-
2
While the husks soak, combine the garlic powder, black pepper, salt, and cumin until well mixed. Sprinkle mixture over both sides of the three tilapia fillets.
-
3
Heat up the oil in a pan and fry the fish, approximately 4 minutes per side. Remove from the oil and allow to cool for a few minutes. Flake the fish and set aside.
-
4
Mix corn flour, salt, baking powder, and chicken broth by hand until smooth and compact.
-
5
Empty the vegetable shortening into a glass bowl and whip for a couple minutes until soft and somewhat spongy. Add the corn flour mix and stir until the dough is smooth and sticky. This will take a few minutes.
-
6
Empty the flaked fish into the dough and carefully mix until well combined.
-
7
By now, 45 minutes of soaking time will have passed. Remove the water from the corn husks and drain them for a few minutes.
-
8
Take 1-2 corn husks and peel them lengthwise with your fingers to create strips.
-
9
Take a corn husk and place in it 2 tablespoons of the mixture and fish. Spread over the center of the husk, starting in the middle and covering the widest part. Fold one of the edges towards the center, and finish by folding the other edge over the previous one. Take the bottom part of the husk and fold it. Tie it with a strip of corn husk. Repeat until all of the dough is gone.
-
10
Place water in the steamer, ensuring that the water doesn’t exceed the rack. Take 3-4 of the remaining corn husks and place them on the rack. Place the tamales vertically, one by one, with the folded part facing down. Cover with the remaining corn husks and a damp kitchen towel.
-
11
Cover and steam for an hour and ten minutes at medium-high heat. Check the steamer a few times to ensure that the water has not evaporated. If it has, add more hot water.
-
12
When the tamales are ready, carefully remove the kitchen towel and allow five minutes of cooling. You’ll know the tamale is ready when it comes off the leaf easily.
-
13
Serve with hot sauce of your choosing.
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Expert Tips
-
If you can’t find tilapia, you can use any other type of white fish.
-
If you like spicy food, add a little ground chili powder to the fish before frying.
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Nutrition Information
No nutrition information available for this recipe
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More About This Recipe
-
Tamales are enough to satisfy even the hungriest person. One of their advantages is that they’re very versatile, and you can fill them with almost anything, sweet or savory. Today’s recipe is a little different given that the flavor, in this case fried tilapia, will not go into the stuffing. Instead, the tilapia will be mixed with the dough. The tilapia is seasoned with salt, pepper, and cumin before frying, which adds a more intense flavor. These tamales are perfect for the days you don’t want to eat meat, or during Lent. Enjoy!
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var moduleName = 'doubleClick';
var isVueModule = true;
GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule)
});
})();
(function() {
document.addEventListener('DOMContentLoaded', function() {
var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22ThirdPartyScript_afac409e-89cc-48fc-8613-81c0dcf191d7\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22r74e97ed890d048fcb1be08a9f7936277\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpZergnet2\x22,\x22deferredContainerView\x22\x3a\x22ThirdPartyScript\x22\x7d,\x22viewName\x22\x3a\x22ThirdPartyScript\x22\x7d');
var configuration = {"placeholderName":"rdpZergnet2","domContent":"\u003cdiv id=\u0022external-content-container-46331\u0022\u003e\u003cdiv id=\u0022zergnet-widget-46331\u0022\u003e\u003c/div\u003e\u003c/div\u003e","scriptContent":"//www.zergnet.com/zerg.js?id=46331"};
var moduleName = 'thirdPartyScript';
var isVueModule = true;
GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule)
});
})();
