Chipotle Halibut Tamales – 8 tamales
Masa recipe adapted from Tamales by Mark Miller, Stephan Pyles, and John Sedlar
1 1/2 c masa harina( find in Mexican section of grocery store)
- 1 tsp salt
- 1/2 tsp baking powder
- 1/4 c butter softened
- 1/4 c vegetable shortening- room temp
- 1 1/3 c warm water
- 2 T chipotle puree or more as desired (buy can of chipotle chili in adobo sauce and puree) You can keep leftover in refrigerator or freezer.
- tamale wrappers- dried corn husks- need 16-18
- 1/2 pound halibut- skinned and cut into 1/2-3/4 inch x 3-4 inch strips
- 1 lime, salt and pepper, chili powder
- 1/2 c Mexican crema- found in dairy section of some supermarkets or can use sour cream
Place masa harina, salt, and baking powder in bowl of electric mixer using the paddle attachment. Add butter and shortening and beat for 3 minutes. Add water and chipotle puree and beat for 2 more minutes or until thoroughly mixed. Wrap in plastic wrap and let it rest 30 minutes at room temperature.
Soak the tamale wrappers in a bowl of water for 30 minutes. Plan on 2 wrappers per tamale and add a few extra in case some of the wrappers are ripped.
Season the halibut strips with salt and pepper, lime zest, fresh lime juice, and a light dusting of chili powder. Let set for about 30 minutes.
To assemble the tamales: Divide the masa into 16 equal balls. Remove the corn husks from the water. Overlap two corn husks and press one masa ball into a rectangle approximately 3 x 4 inches in the middle of the corn husks. Leave enough room at the bottom to fold the husk up. If masa is too moist, you can spread with a rubber spatula instead. Put one strip of halibut in center of masa and then put a second ball of masa on top and spread to cover. The halibut should be mostly covered by masa. Fold the sides up and inward almost like a letter, and fold the bottom up- lay the tamale on the seam. Steam over simmering water for 30 minutes and let set for 5 minutes before eating. Can garnish with crema mixed with fresh lime juice if desired.
Halibut Chili Rellenos- 4 rellenos
- 1/2 c leftover halibut taco meat- see halibut taco recipe
- 4 roasted Anaheim chilis- blackened over fire and peeled (if roasted earlier- put in plastic bag in refrigerator without peeling, and then when making rellenos, peel and proceed with recipe)
- 1/2 c fresh pico de gallo salsa or leftover corn, red pepper, and onion sauté (Could use any crisp vegetables you have available).
- 1/4 c crumbled cotija cheese or any crumbly cheese
- 1/2 c Mexican crema or sour cream blended with 1 T chipotle puree (see chipotle halibut tamale recipe)
Take the peeled roasted chilis and make a slit up the side. Gently remove the seeds and membranes keeping the stem intact. Mix the halibut and salsa or corn together and gently fill the open chilis. Lay in a lightly oiled pyrex pan with the slit side up and the filling showing. Sprinkle the cotija cheese over all. Bake at 325 degrees for 30 minutes. Garnish with chipotle crema.