Recipe

Chile Caribe (chile Concentrate) Recipe

Print Recipe

Ingredients

2 ts Dried thyme; crumbled
& thinly sliced
=== FOR SERVING ===
Salt; to taste
2 Serrano chiles; stemmed, seeded,
Corn Tortillas; see Note
1 sm Onion; finely sliced
2 ts Dried oregano; crumbled
1 Cucumber; peeled, seeded,
Stemmed; & seeded
4 Ancho chiles; lightly toasted,
2 lg Limes; quartered
1/2 c Warm water
1/2 bn Cilantro; leaves only, finely sliced
& sliced
8 oz Cornhusks -;
1 1/2 lb Boneless skinless fish fillets
Olive oil; for drizzling
1/2 c Mild white vinegar
1 tb Cumin seeds
4 Garlic cloves
1 tb Salt
1 Avocado; peeled & mashed

Directions

Step #1 Note: See the "Corn Tortillas" recipe which is included in this collection.
Step #2 Simmer the husks in water to cover for 10 mins, weighing them with a plate to keep them submerged.
Step #3 remove this from the heat & let this stand for a few hrs until pliable.
Step #4 Place the toasted anchos in a bowl and cover them with the vinegar & warm water.
Step #5 Soak for about 20 mins, then pour the mixture into a mixer.
Step #6 Add the cumin seeds, thyme, oregano, garlic, salt, & vinegar.
Step #7 mix to a smooth paste.
Step #8 Cut the fish into 3- by 1-inch batons & place this in a ceramic or glass bowl.
Step #9 Add 6 tbsps of the chile paste & mix together carefully but thoroughly.
Step #10 Cover & put in the fridge for 1 to 2 hrs.
Step #11 Separate out 18 of the largest & most pliable husks, at least 6 inches across on the wider end & 6 to 7 inches long.
Step #12 If you cant find enough good ones, overlap some of the larger ones to give a wide & strong unbroken surface to spread the dough on.
Step #13 Pat the leaves dry with a towel.
Step #14 Make ties for the tamales by cutting a few of the husks into strips.
Step #15 Divide the marinated fish into 6 equal portions.
Step #16 Spread 1 tsp of the reserved chile paste over a 2- by 3-inch area on the wide end of a husk.
Step #17 Lay half of one portion of fish over the paste.
Step #18 Sprinkle top with a little salt & top this with the remaining half portion of fish.
Step #19 Fold over the sides & then the ends to enclose the filling.
Step #20 Lay the finished package flap side down, repeat the operation to double wrap the fish & tie it twice around its width with the cornhusk strips.
Step #21 Continue to form the other 5 packages in the same way.
Step #22 About 20 mins before serving, heat a large griddle or a grill to medium-high heat.
Step #23 Grill the packages for about 6 mins on each side, until the husks have blackened.
Step #24 Open one of the packages to test for doneness, taking care not to let out any of the precious juices.
Step #25 Remove the strings from each package & carefully pull away the outer layers of husk.
Step #26 Set each package on a heated dinner plate & carefully remove the last husk, pushing the fish out onto the plate.
Step #27 Drizzle a little olive oil over the fish & scatter with a little onion & sliced cilantro.
Step #28 Serve the lime wedges on the side.
Step #29 Pass warm Corn Tortillas, mashed avocado, sliced cucumber, & chiles at the table.
Step #30 This recipe yields 6 servings.
Step #31 --.
Enjoy the Chile Caribe (Chile Concentrate) recipe