Recipe ingredients
- Filling:
- 1 medium red onion, finely diced (about 1 1/2 cup)
- 1 1/2 cups diced raw salmon
- 2 tablespoons chopped canned chiles
- 2 tablespoons finely chopped cilantro
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- Tamales:
- 1 1/2 cups Masa Harina flour (about 1/2 pound)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 3/4 cup warm water
- 2 tablespoons corn oil
- 1 tablespoon light sour cream
Recipe method
- To make filling, sweat onion in a covered non-stick skillet over medium heat just until soft, about 5 minutes. Add a little water if necessary to prevent scorching. Combine onion with all remaining ingredients and mix well. Set aside.
- To make tamales, combine all dry ingredients and mix well.
- Combine water and oil and add to dry ingredients. Blend until smooth.
- Blend in sour cream and knead as you would bread dough.
- Divide dough into 6 (1/3-cup) balls, about 3 ounces each.
- Press each ball flat between two pieces of wax paper and smooth out into a circle 7 inches in diameter with your fingers.
- Remove the piece of wax paper on the top and place 1/3 cup of filling mixture in the center of each circle of dough.
- Using the bottom sheet of paper, lift and fold one edge of the dough over the top of the filling.
- Repeat with the other edge of the dough to make a tubular envelope and press firmly to seal the dough tightly around the filling.
- Roll each tamale in corn husk or plastic wrap and twist each end firmly, tying if necessary to prevent leakage.
- Steam the tamales over rapidly boiling water for 15 minutes.
- Bake at 375 degrees F for 11 to 13 minutes, until rolls are golden brown.
Other sea recipes:
Salmon tamales recipe
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