Tamales de Pescado con Mole Amarillo

Photo courtesy of Hugo's Restaurant

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36 tamales

    Masa Dough
  • 7 pounds masa
  • 2.5 pounds pork lard
  • 3 cups of chicken stock
  • 1 tablespoon baking poweder
  • 1 tablespoon salt
  • Mole Amarillo
  • 8 yellow bell peppers roasted, peeled, and seeds removed
  • 5 green tomatillos roasted, cut in four pieces
  • 5 chile chihuacle amarillo, seeds removed
  • 1 chile costeño amarillo, seeds removed
  • 6 each, allspice
  • 6 each, cloves
  • ¼ tablespoon cumin seeds
  • 1 tablespoon dried oregano
  • ½ cup seasame seeds
  • 1 teaspoon saffron
  • 1 cup pork lard, divided
  • 4 each hoja santa, chopped
  • ½ onion, cut into cubes
  • 8 garlic cloves
  • 4 cups chicken stock
  • 1 cup tomato juice
  • 3 teaspoons Kosher salt
  • Tamales de Pescado con Mole Amarillo
  • 6 pounds masa
  • 36 ounces mole amarillo
  • 7 pounds fish filet
  • 1 package (5 pounds) of banana leaves
  • 36 banana leaves strips,
  • 10″ long,Salt & Pepper, as needed

Masa Dough

  1. With an electric mixer on medium-high speed, beat the lard until light in texture.
  2. Add the masa and beat until it incorporates.
  3. Reduce the speed to medium-low and add 2 cups of the chicken stock.
  4. Combine the other cup of chicken stock with baking powder and salt add to the mixture.
  5. Continue beating for another 20 minutes or until a ½ teaspoon dollop of the batter floats in a cup of cold water.

Mole Amarillo

  1. Wash yellow bell peppers and pat dry with a paper towel. Place them directly on open flame of a gas stove (or you can roast on a sheet tray in the broiler of your oven).
  2. Rotate occasionally so that the pepper blisters and chars on all sides. Place in ZipLoc bag or glass bowl covered with plastic wrap.
  3. Scrape off the skin with your hands. Once all of the skin is off, cut in large dice. Put to the side.
  4. Heat a comal or iron skillet over medium heat. Roast tomatillos, onions, and garlic until soft.
  5. Heat a frying pan on low heat. Add allspice, cloves, cumin seeds, dry oregano, sesame seeds and toast for 8 minutes. Move spices constantly to avoid burning.
  6. Preheat a small brazier pot to medium heat.
  7. Add ½ cup of the lard and let it heat for one minute.
  8. Add onion, garlic, and yellow bellow pepper. Cook for 2 minutes.
  9. Add costeño and chihuacle pepper. Cook for 6 minutes.
  10. Add hoja santa, saffron, and chicken stock. Cook for 10 more minutes.
  11. Once ready, purée the mixture.
  12. Place brazier pan over a medium heat and add ½ cup of pork lard for 1 minute. Add puréed mixture and cook for 15 minutes over medium heat.
  13. Stir frequently to prevent the mole from sticking to the bottom. Remove from heat and let cool.

Tamales de Pescado con Mole Amarillo

  1. Cut banana leaves into 11×14″ pieces (discard any stiff stems). Heat comal or iron skillet over medium heat, place banana leaves on for 10 seconds then turn. You will notice how it changes color to a darker green.
  2. Cut the fish filets into 3oz pieces and season with salt and pepper. Put to the side.
  3. Spoon 2.5 ounces of masa, about 4 tablespoons, onto the banana leaf. Place one piece of the seasoned fish on the top of the masa, followed by 1 ounce of mole amarillo.
  4. Fold the opposite edges of the leaf toward the center, then do the same with the outer edges to form a closed rectangle.
  5. To secure, tie the tamales with narrow strips of banana leaf.
  6. Place 6 cups of water in a steamer, add the tamales to the steamer basket, and cover with a layer of banana leaves. Place the lid on and cook for 25 minutes (10 minutes over high heat and 15 minutes over medium heat).
  7. For best textured tamales, remove them from the heat and allow them to cool for about 10 minutes before serving – then serve straight from the steamer. Note: tamales are done when the leaf removes away from the masa easily.
  8. Heat the leftover mole to serve on the side with the tamales.
  • from Chef Hugo Ortega of Hugo's Restaurant in Houston, TX

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