• 1 K (2lbs) dogfish
  • 1 onion
  • 2 sprigs epazote
  • 2 cups tomato puree
  • 1 k (2lb) tortilla dough
  • 30 gram (10 ½ oz) melted lard, lukewarm
  • ¼ bar achoite paste
  • 1 tbsp. salt
  • 1 tbsp. baking powder
  • Banana leaves
  • One 380 gram (13.4 oz) can La Costeña sliced jalapeño peppers


To make these delicious Tamales Costeños ©, poach the fish with a chunk of onion, 1 sprig epazote and salt. Drain, remove scales and spines and shred. Reserve one cup of fish stock. Sauté chopped onion, add tomato puree and the remaining chopped epazote.  Add the shredded fish and season with salt. In a bowl, beat the dough together with the lard, the fish stock, achiote, salt and baking powder. Let stand. Cut the banana leaves in 40 x20 cm rectangles (16 x 8 inches) and griddle a few seconds on both sides, pressing then against the griddle with a spatula. Spread a good spoonful of dough onto each leaf, add a little of the fish mixture and a slice of jalapeño. Fold them into packets and lie them with a strip of banana leaf. Place them horizontally in the steamer and cook for 1 hour.

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