Preparation Time: 1 Hour and 15 Minutes
Cooking Time: 1 Hour
Serving Size: 4
1 1/2 teaspoons baking powder
1/2 cup beefsteak tomatoes, roughly chopped
1 cup chicken stock
8 each dried corn husks, rehydrated
2 tablespoons fresh cilantro, roughly chopped
1/2 cup fresh corn kernels
1 teaspoon garlic, finely chopped
1 cup heavy cream
1/4 cup lard
2 cups masa harina
2 each norwegian salmon fillets, 6 oz.
1/4 teaspoon salt
as needed salt and pepper
1 tablespoon + 2 teaspoons southwestern spice mix
1. For the tamale dough, place the lard in the bowl of an electric mixer fitted with a paddle and beat at medium speed until lightened. Add the baking powder, salt and ½ of the masa harina. Alternate mixing in the stock and the remaining masa harina. Dough is ready when 1 tsp. floats in water.
2. To make the tamales, combine the cooked salmon with the Southwestern seasoning. Lay out the rehydrated corn husks and place ¼ cup of the tamale dough and 1 oz. of salmon on each husk. Wrap the corn husk around the filling tightly and tie off the end with string forming 24 pieces. Arrange the tamales in a prepared steamer basket and team for approximately 1 hour. Hold covered and warm until needed.
3. For the sauce, sauté the corn, garlic and tomatoes for 5-6 minutes. Add remaining 12 oz. of cooked salmon and the heavy cream. Reduce to 3 cups, about 8-10 minutes. Season with salt and pepper and hold warm.
4. For each serving, remove the string and excess husk of 2 tamales exposing the filling. Shingle the tamales on the center of the plate and ladle ¼ cup of sauce over and around the tamale. Garnish the plate with ½ Tbsp. of cilantro.