Salmon Tamales Recipe

Salmon Tamales Recipe

Ingredients:

1 medium-sized onion (red); finely-diced
1 & 1/2 c of diced salmon (raw)
2 Tbsps of chopped chiles
1/4 tsp of salt
2 Tbsps of finely-chopped cilantro
1/2 tsp of fresh pepper (ground)
1 & 1/2 c of flour (Masa-Harina)
1/2 tsp of salt
1/2 tsp of ground pepper (black)
1/2 tsp of paprika
1/4 tsp of cayenne-pepper
1/4 tsp of cumin (ground)
3/4 c of warmed water
1 Tbsp of light sourcream
2 Tbsps of oil (corn)

Instructions:

For the filling: You cook the onions in stick-free skillet placed over mid-heat. Cover & heat for 5 mins. You add water as necessary.

You combine the onions w/ salmon, chiles, salt, cilantro & pepper then set mixture aside.

For tamales; You combine flour, salt, pepper, paprika, cumin & cayenne-pepper then blend thoroughly. You mix the oil & water then pour into dry mixture. Blend well ’til smoothened.

You add the sourcream then knead dough. Have it divided into six balls that are 3 oz each. You press every ball between 2 waxpaper sheets to flatten then smoothen dough out onto 7-inch diametered circle.

Have the top waxpaper sheet removed then scoop 1/3 c filling at center part of every circle. Using the bottom-paper, you lift & fold a dough edge over filling’s top.

Do the same for the opposite dough edge then firmly press & seal dough around your filling.

Have tamale pieces rolled in plastic-wrap the twist firmly its ends. You steam your tamales atop boiling-water for about 15 mins. Then bake them at three hundred seventy-five degrees Fahrenheit for 11-13 mins ’til golden-brown.

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