A Pati Jinich Recipe

Tlapique de Pescado con Nopales (Tamales)

10 tamales

Fish and Nopalitos Tamales

Ingredients

2 pounds whitefish filets, such as grouper, rockfish, or flounder, skin removed
24 large dried corn husks
2 tablespoons vegetable oil, divided, plus more for rubbing the fish
1 pound cactus paddles or nopales, cleaned, trimmed and cut into small dice of about ½”
2 teaspoons kosher salt, divided
½ pound tomatillos, husked and rinsed, and cut into small dice of about ½”
3 scallions, white and light green parts only, thinly sliced
1 jalapeño, stemmed and finely chopped
6 pickled jalapeños or serranos, stemmed and finely chopped
1 cup cilantro, leaves and upper part of stems, coarsely chopped
½ teaspoon coarsely ground black pepper, plus more to season fish
Cooked white rice, for serving
Warm corn tortillas, for serving

To Prepare

Soak the corn husks in lukewarm water in a large bowl for at least 15 minutes, until soft and pliable.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add the diced nopalitos, sprinkle with ½ teaspoon salt, and cook for about 10 minutes, until they gently brown and their viscous liquid has evaporated, but they still have a snappy crunch. Scrape into a bowl and add the tomatillos, scallions, jalapeño, pickled jalapeños or serranos, cilantro, 1 tablespoon of vegetable oil, 1 teaspoon salt, and black pepper.
Cut the fish filets into 10 pieces of about 2”x4” and gently rub with oil. Sprinkle with the remaining ½ teaspoon salt and black pepper to taste.
Grab 1 or 2 corn husks and cut vertical threads or pieces of about ½” width to tie the wrapped tamales. Preheat a comal or griddle over medium-low heat.
Working with 2 corn husks at a time, lay them out overlapping with the tapered ends pointing towards you. Portion 1 piece of fish in the middle of the husk, leaving at least 1” around the bottom and sides. Top with 3 to 4 tablespoons of the nopalito mix.
Pick up the two long sides of the corn husk and bring them together snugly. Fold the joined sides of the husk together to one side of the tamal, wrapping them in the same direction around the tamal. Fold up the empty tapering end of the husk to close the bottom and the top will be left open. Grab 1 or 2 of the corn husk threads and tie around to hold the tamal together. Repeat the assembly with the remaining filets.
Cook the tamales on the hot comal for about 20 minutes, flipping every 6 or 7 minutes as needed, until the fish has cooked and the tamales have come together. Serve with white rice and warm corn tortillas.