Tamales de pescado

Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Tamales de pescado. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

Tamales de pescado is one of the most popular of recent trending foods on earth. It's appreciated by millions daily. It's easy, it's fast, it tastes yummy. Tamales de pescado is something that I have loved my entire life. They're fine and they look fantastic.

Many things affect the quality of taste from Tamales de pescado, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tamales de pescado delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tamales de pescado is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tamales de pescado estimated approx 120 minutos.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Tamales de pescado using 13 ingredients and 5 steps. Here is how you can achieve it.

Son tamales tradicionales del sureste de México.

Ingredients and spices that need to be Get to make Tamales de pescado:

1. 500 gr. harina de maíz
2. 100 gr. manteca de cerdo.
3. 1/2 litro caldo de pescado (donde se coció)
4. 1 kg. pescado en trozo (huachinango, robalo, sierra o cazón)
5. 1 kg. jitomate (tomate)
6. 1 cebolla
7. 2 dientes ajo
8. 6 ramas perejil
9. Al gusto chiles serrenos o jalapeños en rajas al gusto(opcional)
10. 2 cucharadas aceite vegetal
11. hojas plátano (las necesarias)
12. al gusto sal
13. 50 grs manteca de cerdo para untar las hojas

Instructions to make to make Tamales de pescado

1. Asa las hojas de plátano y límpialas con un trapo húmedo. Cocinar el pescado con un poco de agua, ajo, cebolla y sal.
2. Prepare una salsa con el jitomate, ajo y cebolla restantes (previamente hervidos).
3. Cuele la salsa y fríala en un poco de aceite. Añada el perejil picado y el pescado ligeramente deshebrado.
4. Bata la harina de maíz con 100 gr de manteca, caldo donde se coció el pescado hasta formar una masita muy suave. Añada más sal si hace falta según su gusto.
5. Unte cada hoja de plátano con manteca y coloque un poco de masa extendiéndola con la yema de los dedos hasta casi cubrir la hoja. Coloque el relleno de pescado y chile cortado en tiras al gusto. Doble los tamales y cueza en una vaporera por espacio de una hora o hasta que el tamal se desprenda de la hoja con facilidad.

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