Southwestern Steamed Salmon Tamales

By sidecars

Ingredients

• Filling:
• SALMON TAMALES
• Preparation time: 30 minutes
• Cooking time: 15 minutes
• Yield: 6 tamales
• 1 medium onion, finely diced, 1 1/2 cups
• 4-6 ounces raw salmon, diced, about 1 cup
• 2 tablespoons each, chopped: canned chilies, fresh cilantro (coriander)
• 1/2 teaspoon each: salt, freshly ground black pepper
• Tamales:
• 1 1/2 cups masa harina flour, 1/2 pound
• 1/2 teaspoon each: salt, freshly ground black pepper, paprika
• 1/4 teaspoon each: ground cumin, cayenne pepper
• 3/4 cup warm water
• 2 tablespoons corn oil
• 1 tablespoon light sour cream

Details

Servings 8
Adapted from articles.chicagotribune.com

Preparation

Step 1

Try my filling recipe and then have fun experimenting with your own. If you have a market nearby where you can buy cornhusks, it lends an authentic touch to steam the tamales in them, but they`re delicious any way you make them.

1. For filling, cook onion in a covered non-stick skillet over medium heat just until soft, about 5 minutes. Add a little water if necessary to prevent scorching. Combine onion with remaining ingredients and mix well. Set aside.

2. For tamales, combine dry ingredients and mix well. Combine water and oil and add to dry ingredients. Blend until smooth. Blend in sour cream and knead as you would bread dough.

4. Remove the top piece of wax paper and put 1 portion of filling mixture in center of each circle of dough. Using bottom sheet of paper, lift and fold one edge of the dough over the top of the filling. Repeat with the other edge of the dough to make a tubular envelope and press firmly to seal the dough tightly around the filling.

5. Roll each tamale in cornhusks or plastic wrap and twist each end firmly, tying if necessary to prevent leakage. Steam the tamales over rapidly boiling water for 15 minutes.