Huitlacoche Stuffed Fish en Hoja Santa
Indulge in a delightful culinary experience with this Huitlacoche Stuffed Fish en Hoja Santa recipe, where tender jack fish fillets are wrapped in aromatic hoja santa leaves, infusing them with a distinct earthy flavor. Accompanied by crispy masa dumplings filled with rich huitlacoche and tangy chiapas cheese, this dish is a perfect blend of textures and tastes. The vibrant plantain salsa adds a sweet and savory contrast, making each bite a fiesta of flavors on your palate. Ideal for impressing your guests or enjoying a special family meal, this recipe transports you to the heart of Mexican cuisine.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Canola oil
4 tablespoons (divided, for sautéing and deep-frying)
Chopped Huitlacoche
2 cups (fresh or canned)
Leek
1 (minced and 1 chopped)
Salt & freshly ground black pepper
to taste (for seasoning)
Chopped epazote
1 bunch (or substitute with tarragon or herb mix)
Very fine cornflour (masa harina)
2 cups (for making dumplings)
Salt
1 teaspoon (for dough)
Crumbled chiapas cheese
1/2 cup (for filling)
Butter
2 tablespoons (for salsa)
Garlic cloves
2 (minced)
Onion
1 (chopped)
Plantain banana
1 (cut into chunks)
Bonito flakes
1 tablespoon (for salsa)
Whole allspice
1/2 teaspoon
Canola oil
as needed (for deep frying)
Chia seeds
for garnish (optional)
Toasted macadamia nuts
for garnish
Jack fish fillets
4 fillets (about 2 pounds/1 kg)
Hoja santa leaves
4 (for wrapping fish or substitute with banana leaves)
Instructions
1
1. Begin by preparing the huitlacoche masa dumplings. In a skillet, heat the canola oil over medium heat. Add the chopped huitlacoche and minced leeks, sauté for about 5 minutes until tender. Season with salt and freshly ground black pepper, then stir in the chopped epazote. Remove from heat and set aside to cool.
2
2. In a separate bowl, combine the masa harina, salt, and 1 1/2 cups of water. Knead until a smooth dough forms. Pinch off golf ball-sized pieces of dough, pressing a cavity into the center.
3
3. Fill each dough ball with the sautéed huitlacoche mixture and a sprinkle of crumbled chiapas cheese. Enclose the stuffing by reshaping the dough into a ball, then cover with plastic wrap. Refrigerate until ready to deep-fry.
4
4. For the plantain salsa, melt the butter and canola oil in a skillet over medium heat. Add minced garlic, chopped leeks, and onion; sauté until soft. Incorporate the plantain chunks and cook for an additional 5 minutes. Finally, mix in the bonito flakes and whole allspice, sautéing for 2-3 more minutes.
5
5. Transfer the mixture to a food processor and pulse until you achieve a coarse puree, maintaining some texture. If too thick, add water to reach desired consistency. Taste and adjust seasoning with salt and pepper.
6
6. Preheat your oven to 400°F (200°C). Wrap each fish fillet in hoja santa leaves and place them on a baking sheet. Bake for 5 minutes until cooked through and fragrant. Remove from the oven and set aside.
7
7. While the fish is baking, heat canola oil in a deep-fryer to 375°F (190°C). Deep-fry the masa dumplings until they turn golden brown, approximately 3 minutes. Drain on paper towels and season with salt and pepper.
8
8. To serve, spoon a generous portion of plantain salsa onto a plate, place a piece of the hoja santa-wrapped fish on top, and finish with 2 or 3 crispy masa dumplings. If desired, garnish with chia seeds and chopped toasted macadamia nuts to add a crunchy texture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used in this dish is jack fish fillets.
What are the fish fillets wrapped in?
The jack fish fillets are wrapped in aromatic hoja santa leaves.
What if I cannot find hoja santa leaves?
If hoja santa leaves are unavailable, you can substitute them with banana leaves.
What is huitlacoche?
Huitlacoche is a corn fungus known for its rich and earthy flavor, used here as a stuffing for masa dumplings.
Can I use canned huitlacoche?
Yes, you can use either fresh or canned chopped huitlacoche for this recipe.
What type of cheese is used in the dumplings?
The recipe calls for crumbled chiapas cheese, which provides a tangy flavor to the filling.
How do you make the masa dough for the dumplings?
The dough is made by combining 2 cups of masa harina with 1 teaspoon of salt and 1 1/2 cups of water, then kneading until smooth.
What is the recommended size for the masa dumplings?
The dough should be pinched into golf ball-sized pieces before being filled and reshaped.
How are the masa dumplings cooked?
The dumplings are deep-fried in canola oil at 375°F (190°C) until they turn golden brown.
What is epazote and what is a good substitute?
Epazote is a Mexican herb; if you cannot find it, you can substitute it with tarragon or a similar herb mix.
What ingredients are in the plantain salsa?
The salsa consists of butter, canola oil, garlic, leeks, onion, plantain chunks, bonito flakes, and whole allspice.
How do you achieve the right consistency for the plantain salsa?
Pulse the ingredients in a food processor to a coarse puree, adding water if it is too thick to reach your desired consistency.
At what temperature should the oven be set to bake the fish?
The oven should be preheated to 400°F (200°C).
How long does the fish take to bake?
The wrapped fish fillets bake for approximately 5 minutes until they are cooked through and fragrant.
How long do the dumplings need to be deep-fried?
The dumplings take approximately 3 minutes to deep-fry until golden brown.
What type of oil is used for frying and sautéing?
Canola oil is used for both sautéing the fillings and deep-frying the dumplings.
What unique ingredient is added to the salsa for umami flavor?
Bonito flakes are added to the plantain salsa to provide a savory contrast.
What garnishes are recommended for this dish?
The dish can be garnished with chia seeds and chopped toasted macadamia nuts for extra crunch.
How many servings does this recipe provide?
The recipe uses 4 fish fillets, suggesting it serves approximately 4 people.
What are the primary flavors of this dish?
The dish features earthy flavors from huitlacoche and hoja santa, tanginess from chiapas cheese, and sweetness from the plantain salsa.
How should the plantain be prepared before cooking?
The plantain banana should be cut into chunks before being sautéed.
What is the first step in preparing the dumplings?
The first step is sautéing the chopped huitlacoche and minced leeks in canola oil until tender.
Should the dumplings be refrigerated before frying?
Yes, the recipe recommends covering the stuffed dumplings with plastic wrap and refrigerating them until ready to fry.
How do you assemble the final plate?
Spoon plantain salsa onto the plate, place the hoja santa-wrapped fish on top, and add 2 or 3 masa dumplings.
What spice is used whole in the salsa?
Whole allspice is used to flavor the plantain salsa mixture.
What kind of flour is masa harina?
Masa harina is a very fine cornflour specifically used for making traditional Mexican doughs.
How do you prepare the leeks?
One leek is minced for the dumpling filling, and another is chopped for use in the plantain salsa.
Is the fish seasoned before wrapping?
The recipe focuses on the aromatic infusion from the hoja santa, though general seasoning of salt and pepper is used throughout the components.
What texture should the masa dumplings have?
The masa dumplings should be crispy on the outside from deep-frying and tender/rich on the inside.
What type of cuisine does this recipe represent?
This recipe is a gourmet representation of Mexican cuisine, specifically utilizing traditional ingredients like huitlacoche and hoja santa.