|Mahi Mahi Tamales|
Mmm...tamales. Love them - what a delicious treat for a chilly Canadian day. I really enjoyed this challenge, although, once again the time slips by so quickly and I didn't get a chance to get the corn husks that are traditional when making this dish. So, needing to add extra flavour, I decided to use some duck fat (of course I always have duck fat in the freezer). For the corn husks, I substituted aluminum foil and parchment squares. I must say that the results were wonderful, delightful and delicious!
Blog checking lines; Maranda of Jolts & Jollies was our January 2012 Daring Cooks hostess with the mostess! Maranda challenged us to make traditional Mexican Tamales as our first challenge of the year!
Because I like cooking Mexican foods, I had some tomatillo sauce in the freezer, which I served with the tamales. To make the meal complete I made a pot of black beans prepared simply - simmered slowly with whole habanero peppers and sliced onion. During the last 30 minutes of simmering, I added some raw peppers, a pinch of cumin and some chopped cilantro stems.
I used the duck fat to replace the lard in the tamale mixture (can I just say WOW!). I sauteed the fish and the aromatics in the duck fat as well. Thanks for the inspiration Maranda.
Here is a link to the recipes provided by this month's host: Recipe
|Thankfully now available at local grocery stores - Freshco|
|I always have some of these in my freezer - Farm boy|
|Simmering pot of black beans for a side dish|
|Some of the aromatics for the fish - homemade tomato/tomatillo sauce|
|The mahi mahi from our vacation stash|
|Mahi mahi sauteed in duck fat - tomatoes, peppers, onion, garlic|
|With the duck fat - to be mixed, then chicken stock added|
|Used an ice cream scoop to portion the dough|
|Ready for steaming in my makeshift steamer|
|Didn't have a pot either large enough or small enough - this is what I came up with|
|Freshly steamed mahi mahi tamale|
Thanks again Maranda and see you all next month! Buen provecho!