Pescado Tamales are a great way to cook stuffed fish and can be served with tortillas, rice, beans, or garnishes.

Directions

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  1. Clean Fish: Wash fish in clean water clean any leftover scales.
  2. Clean Vegetables: Wash your tomatillos, garlic, onions, serrano peppers, cilantro, pasote in water. Soak your corn husks in warm water for a half an hour.
  3. Make Your Salsa Verde: Put your tomatillos, onion, peppers, cilantro, salt, and cumin into a blender. Blend and put into a bowl.  .
  4. Preparing the Fish: Place the fish inside a large corn husk. Stuff garlic in the fish, the gills. You can even make cuts with a knife insert garlic in the incisions. Sprinkle a little bit of salt on the inside of the fish. Pour the salsa inside the fish. Put epazote, and salsa on the exterior of the fish. Wrap the fish fish several times over until it has multiple layers. Tie the tamale off at the top and repeat with the next fish. .
  5. Cooking the Tamales: When cooking the tamales you want to cook on a medium heat on a flat surface. Be sure to turn them periodically and keep the coals hot. The tamale will take an hour or so to cook and the husks will be browned and blacked.
  6. Preparing the Fish: Chop up your limes, cilantro, and onions. Unwrap the corn husk so the fish is exposed. Serve with warm tortillas and the leftover salsa verde.