| Prep: 60 mins | Cook: 50 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 396 | 13g | 4.7g | 46g |
| sugars | fibre | protein | salt |
| 7g | 5g | 27g | 0.81g |
Why I Love Mexican Fish Tamales with Drunken Salsa
There’s something so captivating about the fusion of unique cultures and their respective cuisines. In the culinary world, it’s a dance of bold flavors, vibrant ingredients, and exquisite aromas. The Mexican recipe, Fish Tamales with Drunken Salsa, that I’m sharing with you today is an epitome of this particularly delicious dance. Living as a Southern US native with a deep Nigerian ancestry certainly lends itself to a unique, eclectic palate which I aim to bridle in this extraordinary dish.
The Taste Explosion
When it comes to Fish Tamales with Drunken Salsa, there’s a rich complexity to its palate profile. I truly believe that food is one of the best ways to explore different cultures and this dish is no exception. I’ll confess that the inspiration for these came to me while I revisit Gordon Ramsay’s amazing collection of multi-cultural cuisine. He continuously infuses the global flavors in a remarkable way that I always find stirring.
While it is undeniably a Mexican dish, the daring undertones of the drunken salsa, mellowed by the citrusy lime juice, are very reminiscent of certain West African elements. There’s an extraordinary balance between the soft, succulent white fish, cradled within the earthy corn husks, and the fiery hit of the Serrano chilies combined with the body warming tequila in the salsa. It’s a balance that speaks volumes about the harmony that can be achieved through culinary fusion.
A Pairing Spectacle
The beauty of this dish is that it can stand as the main attraction, but also pairs incredibly well with a variety of other dishes. A simple green salad laced with a lime vinaigrette, or a traditional Mexican side of black bean salad would compliment these fish tamales beautifully. Additionally, for those who prefer a bit more carbs, they could certainly accompany a serving of Mexican rice.
When it’s all said and done, each bite of this meal is a journey—an amalgamation of taste, culture, and the pure joy that can only be derived from food made with passion and served with love. I can’t wait for you to experience this fusion of flavors and relish in the global spice trail that has led to the creation of the Fish Tamales with Drunken Salsa.
What You’ll Need
- For Fish Tamales:
- 1 lb white fish fillet
- 6 large Corn Husks, soaked in warm water for 1 hour
- 1.5 cups of Masa Harina (corn flour)
- 1 teaspoon of Baking Powder
- 1/2 cup of Lard or vegetable shortening
- 1/2 teaspoon of Salt
- 1 cup of warm Chicken broth or water
- For Drunken Salsa:
- 5 ripe Roma Tomatoes
- 3 cloves of Garlic
- 1 medium White Onion
- 2 serrano chiles
- 1/2 cup of Tequila
- 1/4 cup of Lime juice
- 1/4 cup of chopped fresh Cilantro
- Salt to taste
Method
Step One
Prepare the fish tamales. Start by steaming the white fish fillet until it is cooked through. Once cooked, set it aside to cool, then flake it into small pieces.
Step Two
In another bowl, combine the masa harina, baking powder, and salt. Mix well. Add the lard or vegetable shortening and use your hands to rub it into the dry ingredients until the mixture resembles coarse crumbs.
Step Three
Gradually add the warm chicken broth or water, and stir to form a firm dough. If the dough becomes too wet, add a little more masa harina. If it’s too dry, add a bit more broth or water.
Step Four
One at a time, lay out the soaked corn husks and distribute the dough and flaked fish among them. Fold the sides of the husks over the fillings and then fold up the bottom.
Step Five
Steam the tamales for about 40 minutes, or until the dough pulls away from the husk easily. Remove from the steamer and allow to cool slightly before serving.
Step Six
While the tamales are steaming, prepare the drunken salsa. Start by quartering the tomatoes, onion, and serrano chiles. Also mince the cloves of garlic.
Step Seven
Add the quartered vegetables, garlic, tequila, lime juice, and a pinch of salt to a blender. Blend all the ingredients until you have a fine salsa. If needed, you can add a bit of water to get the desired consistency.
Step Eight
Transfer the salsa to a serving dish and stir in the fresh cilantro. Adjust the seasoning with additional salt if necessary.
Step Nine
When ready to serve, remove the husk from the tamales and top with a generous spoonful of the drunken salsa. Enjoy hot!
