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Ingredients

50 dried corn husks 1 (4 ounce) can chopped roasted green chile peppers ¼ cup lemon juice 5 teaspoons hot sauce (such as Cholula®) 5 cloves garlic, pressed, divided 1 tablespoon finely minced white onion ¼ cup extra-virgin olive oil 5 pounds tilapia fillets 3 roasted red peppers, drained and chopped 5 bay leaves 1 tablespoon kosher salt 2 teaspoons ground black pepper 1 teaspoon cayenne pepper 2 cups coarsely chopped green cabbage ¼ cup finely shredded red cabbage 3 tablespoons balsamic vinegar 2 tablespoons whole-grain mustard 1 (2 pound) package masa harina 2 tablespoons lard 1 teaspoon baking powder 2 cups water 5 tablespoons chili powder

Nutrition Info

267.4 calories carbohydrate: 30.5 g cholesterol: 34.3 mg fat: 6.3 g fiber: 5.7 g protein: 22.6 g saturatedFat: 1.2 g servingSize: - sodium: 441.7 mg sugar: 1 g transFat: : - unsaturatedFat: : -

Soak corn husks in water for at least 1 hour. Drain.
Combine green chiles, lemon juice, hot sauce, 1 garlic clove, and onion in a blender and blend. Add olive oil slowly, blending sauce on low speed.
Place tilapia on a griddle over medium heat. Top fillets with roasted red peppers and 1 bay leaf each. Pour sauce evenly over the fish. Add 3 garlic cloves, salt, pepper, and cayenne pepper. Cook for 5 minutes, flip and cook until lightly browned, about 3 minutes more. Remove sauce and reserve in a bowl. Transfer tilapia to a separate bowl and mash.
Combine green cabbage, red cabbage, vinegar, and mustard in a bowl. Combine the reserved sauce, masa, lard, and baking powder in a large bowl, mix well. Add water, 1 teaspoon at a time, until the mixture is as thick as biscuit dough. Divide dough into 50 equal-sized balls.
Flatten balls into circles using a tortilla press or 2 cutting boards and 2 sheets of waxed paper. Place a circle into a soaked and drained corn husk, add 1 1/2 ounces of fish mix in a line parallel with the husk. Top with a small amount of cabbage. Fold sides of dough over the filling and roll the husk around the tamale, folding in 1 end after rolling. Repeat with remaining husks, fish, and cabbage.
Combine water, chili powder, and remaining 2 garlic cloves in a saucepan with a steamer basket, bring to a boil. Stand tamales in basket with the folded ends down. Cover and steam for 20 minutes. Remove from heat and remove tamales from husks.

50 tamales

Seafood version of the classic. Top with chili sauce and sour cream, if desired.