INGREDIENTS

INSTRUCTIONS

* Note: See the "Corn Tortillas" recipe which is included in this
collection.
Simmer the husks in water to cover for 10 minutes, weighing them with
a plate to keep them submerged. Remove from the heat and let stand
for a few hours until pliable. Place the toasted anchos in a bowl and
cover them with the vinegar and warm water. Soak for about 20
minutes, then pour the mixture into a blender. Add 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 glass
bowl. Add 6 tablespoons of the chile paste and mix together gently
but thoroughly. Cover and refrigerate for 1 to 2 hours. Separate out
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 enough 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
teaspoon 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 form the other 5 packages in
the same way. About 20 minutes before serving, heat a large griddle
or a grill to medium-high heat. Grill the packages for about 6
minutes on each side, until the husks have blackened. Open one of the
packages 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 olive oil over the fish and scatter
with a little onion and chopped cilantro. Serve the lime wedges on
the side. Pass warm Corn Tortillas, mashed avocado, diced cucumber,
and chiles at the table. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6248 broadcast
04-14-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-17-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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