Mullet-tamales with tomato/chili-dip

Ingredients for Mullet-tamales with tomato/chili-dip

Instructions for Mullet-tamales with tomato/chili-dip

To prepare the Mullet-tamales with tomato/chili-dip recipe, please follow these instructions:

Cut the fish into 24 equal pieces and put them in a porcelænsfad. Stir in lime juice and chili pepper together, pour the marinade over the fish and let it drag while they're making tamales-dough.

Free corn flasks for subtending and soak them in hot water; discard beard. Grate kernels (while they sit on the flasks) to gritty Moss and boxes the stems. There should be approximately 250 g majsmos in total.

Mix corn bog with rice flour, polenta, masa harina, chili pepper, salt and herbs. Add the egg and 2-3 tbsp. fish marinade. Knead the dough together into a smooth and slightly sticky texture. Pour the marinade from fish and save both.

Let the leaves drain away. Put a piece of fish on the wide end of each leaf and came 1-1 1/2 tbsp. dough on top. Scroll magazine released together on the stuffing, roll over a new leaf at right angles around the first and secure the ends with a toothpick.

Scroll the other tamales together in the same way. Steam them over games of boiling water for 10 minutes, turn them and give them my. 5-10 more; Open one of the packages the fish must be white, and batter fixed.

Let marinade simmer for 4 minutes and stir in crushed chilies and tomato cubes in. Customers opens even tamales-the packets at the table and spice them with warm tomato/chili-dip.

Tips:
Starter for 6 persons