Ingredients
- Alaska Cod:
- 1 1/2 lbs. 1 1/2 lbs. Alaska Cod
- 1 1 pasilla chile
- 1/2 1/2 chipotle chile
- 1 tsp. 1 tsp. cumin, ground
- 1 clove 1 clove garlic, minced
- 2 Tbsp. 2 Tbsp. oil
- 2 Tbsp. 2 Tbsp. water
- 1 1/4 tsp. 1 1/4 tsp. salt
- 1/2 tsp. 1/2 tsp. black pepper
- Tamale:
- 16 16 corn husks, dried
- 1 1/2 lbs. 1 1/2 lbs. masa, fresh
- 1/2 cup 1/2 cup chicken broth or water
- 6 oz. 6 oz. cheddar cheese, low fat
- 1 1/4 Tbsp. 1 1/4 Tbsp. salt
- 1/2 tsp. 1/2 tsp. black pepper
- 2 Tbsp. 2 Tbsp. oil
- Corn Avocado Salsa:
- 4 oz. 4 oz. onion, minced
- 4 cloves 4 cloves garlic, minced
- 6 oz. 6 oz. tomato, diced
- 3 cups 3 cups corn, cooked
- 1 1 jalapeo, finely chopped
- 1 1/2 tsp. 1 1/2 tsp. chile flakes
- 2 2 avocados, diced
- 1 1/2 tsp. 1 1/2 tsp. salt
- 6 Tbsp. 6 Tbsp. cilantro, finely chopped
- 6 Tbsp. 6 Tbsp. lime juice, fresh
- 2 Tbsp. 2 Tbsp. oil
- Optional Garnish
- 1 cup 1 cup yogurt or sour cream
- Cilantro sprigs, to garnish
Servings:
Units:
Instructions
- Alaska Cod: Cut the fish into strips 2-inch by 2 1/2 inches. Pure pasilla chile, chipotle chile, cumin, garlic, oil and water in blender.
- Brush mixture on cod strips. Reserve.
- Preparing Tamales: Soak corn husks in hot water for 30 minutes. Place masa in heavy duty mixer and beat in chicken broth, cheese, salt,
- pepper and oil.
- Shaping Tamales: Remove corn husks from water and pat dry. Spread about 2/3 cup masa mixture in center of corn husk. Press fish into the
- center and fold corn husk around fish to enclose in masa mixture. Tie with thin strip of corn husk.
- Cooking: Place tamales in steamer for 1 hour.
- Corn Avocado Salsa: Mix together onion, garlic, tomato, corn, jalapeo, chile flakes, avocado, salt and cilantro. In a separate bowl whisk
- together lime juice and oil; add to salsa mixture and mix together.
- Assembly: Open tamales but leave in the husk. Serve about 2 Tbsp. of Corn Avocado Salsa over each tamale. Drizzle with yogurt or sour
- cream and top with cilantro sprig.
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