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Recipe

Veracruzan Fish Tamales

1h
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Delicious veracruzan tamales of fish, delicious and ideal to serve at lunchtime are not very difficult to do and everyone will love them.
Learn more about Sara Salame

Ingredients

8 portions
  • 1 kilo corn dough
  • 500 grams vegetable shortening
  • 500 grams fish
  • 3 sweet peppers
  • 1 tomtato
  • 1/2 onions
  • fresh coriander
  • salt, and pepper
  • 8 banana leaves

Preparation

Fry the fish with salt and pepper, crumble.
Roast, peel and grind the tomatoes with onion and chopped cilantro fry with the chopped sweet peppers, add the fish and stir.
Beat the dough with lard and salt and put it on the fire to cook gently stir constantly, remove when it takes off from the bottom of the casserole.
Line the steamer with a thick layer of banana leaves. Cut the remaining leaves into squares and place a portion of dough and a fish on each sheet and wrap. Place the tamales in a steamer.
Add salt on top of the leaves, cover with the ones at the bottom of the steamer and let a liter of water drain over it, cover well and leave over a low heat for about an hour.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Dagne Nieto Quezada
09/09/2019 22:10:02
Le pondria1k de masa y 1/4 de manteca,epazote.🙏

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