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Ingredients
- 8 ounce Cornhusks - (1 pkg)
- 4 x Ancho chiles lightly toasted, stemmed, and seeded
- 1 Tbsp. Cumin seeds
- 2 tsp Dry oregano crumbled
- 2 tsp Dry thyme crumbled
- 1 Tbsp. Salt
- 4 x Garlic cloves
- 1/2 c. Mild white vinegar
- 1/2 c. Hot water
- 1 1/2 lb Boneless skinless fish fillets (such as catfish or possibly cod) Salt to taste Extra virgin olive oil for drizzling
- 1 sm Onion finely minced
- 1/2 bn Cilantro, leaves only finely minced
- 2 lrg Limes quartered Corn Tortillas see * Note
- 1 x Avocado peeled and mashed
- 1 x Cucumber peeled, seeded, and diced
- 2 x Serrano chiles stemmed, seeded, and thinly sliced
Directions
- Simmer the husks in water to cover for 10 min, weighing them with a plate to keep them submerged. Remove from the heat and let stand for a few hrs till pliable.
- Place the toasted anchos in a bowl and cover them with the vinegar and hot water. Soak for about 20 min, then pour the mix into a blender. Add in the cumin seeds, oregano, thyme, salt, garlic, and vinegar. Blend to a smooth paste.
- Cut the fish into 3- by 1-inch batons and place in a ceramic or possibly glass bowl. Add in 6 Tbsp. of the chile paste and mix together gently but thoroughly. Cover and chill for 1 to 2 hrs.
- Separate 18 of the largest and most pliable husks, at least 6 inches across on the wider end and 6 to 7 inches long. If you cant find sufficient good ones, overlap some of the larger ones to give a wide and strong unbroken surface to spread the dough on. Pat the leaves dry with a towel. Make ties for the tamales by cutting a few of the husks into strips. Divide the marinated fish into 6 equal portions. Spread 1 tsp. of the reserved chile paste over a 2- by 3-inch area on the wide end of a husk. Lay half of one portion of fish over the paste. Sprinkle with a little salt and top with the remaining half portion of fish. Fold over the sides and then the ends to enclose the filling. Lay the finished package flap side down, repeat the operation to double wrap the fish and tie it twice around its width with the cornhusk strips. Continue to create the other 5 pkgs. in the same way.
- About 20 min before serving, heat a large griddle or possibly a grill to medium-high heat. Grill the pkgs. for about 6 min on each side, till the husks have blackened. Open one of the pkgs. to test for doneness, taking care not to let out any of the precious juices. Remove the strings from each package and carefully pull away the outer layers of husk. Set each package on a heated dinner plate and carefully remove the last husk, pushing the fish out onto the plate. Drizzle a little extra virgin olive oil over the fish and scatter with a little onion and minced cilantro. Serve the lime wedges on the side. Pass hot Corn Tortillas, mashed avocado, diced cucumber, and chiles at the table.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 6 servings | |
| Calories 174 | |
| Calories from Fat 58 | 33% |
| Total Fat 6.44g | 8% |
| Saturated Fat 1.07g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 1265mg | 53% |
| Potassium 617mg | 18% |
| Total Carbs 7.19g | 2% |
| Dietary Fiber 2.9g | 10% |
| Sugars 1.47g | 1% |
| Protein 21.66g | 35% |
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