Chile-Rubbed Alaska Cod Tamale


Serves 8 (2 tamales per order)
Prep Time 0 minutes
Cook Time 0 minutes
Ingredients

Alaska Cod:
1 ½ lbs. Alaska Cod                                                            
1 pasilla chile                                                       
½ chipotle chile          
1 tsp. cumin, ground                                              
1 clove garlic, minced                                                          
2 Tbsp. oil                                                                      
2 Tbsp. water                                                                      
1 ¼ tsp. salt                                                                      
½ tsp. black pepper                                                          

Tamale:
16 corn husks, dried                                                   
1 ½ lbs. masa, fresh                                                          
½ cup chicken broth or water                                  
6 oz. cheddar cheese, low fat                                  
1 ¼ Tbsp. salt                                                                     
½ tsp. black pepper                                                          
2 Tbsp. oil

Corn & Avocado Salsa:
4 oz. onion, minced                                                          
4 cloves garlic, minced                                                          
6 oz. tomato, diced                                                          
3 cups corn, cooked                                                          
1 jalapeño, finely chopped                                  
1 ½ tsp. chile flakes                                                          
2 avocados, diced                                              
1 ½ tsp. salt                                                                      
6 Tbsp. cilantro, finely chopped                                  
6 Tbsp. lime juice, fresh                                              
2 Tbsp. oil

Optional Garnish:
1 cup yogurt or sour cream                                              
Cilantro sprigs, to garnish

Directions
  1. Alaska Cod: Cut the fish into strips 2-inch by 2 ½ inches. Purée pasilla chile, chipotle chile, cumin, garlic, oil and water in blender. Brush mixture on cod strips. Reserve.
     
  2. Preparing Tamales: Soak corn husks in hot water for 30 minutes. Place masa in heavy duty mixer and beat in chicken broth, cheese, salt, pepper and oil.
     
  3. Shaping Tamales: Remove corn husks from water and pat dry. Spread about 2/3 cup masa mixture in center of corn husk. Press fish into the center and fold corn husk around fish to enclose in masa mixture. Tie with thin strip of corn husk.
     
  4. Cooking: Place tamales in steamer for 1 hour.
     
  5. Corn & Avocado Salsa: Mix together onion, garlic, tomato, corn, jalapeño, chile flakes, avocado, salt and cilantro. In a separate bowl whisk together lime juice and oil; add to salsa mixture and mix together.
     
  6. Assembly: Open tamales but leave in the husk. Serve about 2 Tbsp. of Corn & Avocado Salsa over each tamale. Drizzle with yogurt or sour cream and top with cilantro sprig.