Masa means dough. This recipe can also be used as a base to make tortillas or tamales.
Recipe courtesy of Chuck Hughes
Episode: Mexico City
Marco's Fish Wrapped in Hoja Santa
Total:
45 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
45 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Huitlacoche Masa Dumplings (Corn Mushroom Dumplings): 
  • 2 tablespoons/30 ml canola oil
  • 2 cups/500 ml chopped huitlacoche (corn mushroom)
  • 1 leek, minced
  • Salt and freshly ground black pepper
  • A bunch of epazote, chopped (or substitute with tarragon or a mix of herbs like cilantro, parsley and chives) 
Masa Bolitas (Small Dough Balls):
  • 2 cups/500 ml very fine corn flour (masa harina)
  • 1 teaspoon/5 ml of salt
  • 1/2 cup/125 ml crumbled Chiapas cheese 
Fish:
  • 4 Jack fish fillets, or any white firm-flesh fish you like (about 2 pounds/1 kg)
  • 4 hoja santa leaves, or banana leaves
  • Salt and freshly ground black pepper
Plantain Salsa:
  • 2 tablespoons/30 ml butter
  • 2 tablespoons/30 ml canola oil 
  • 2 cloves garlic, minced 
  • 1 leek, chopped 
  • 1 onion, chopped 
  • 1 plantain banana, cut in chunks 
  • 1 tablespoon/15 ml bonito flakes 
  • 1/2 teaspoon/2 ml whole allspice 
  • Salt and freshly ground black pepper
  • Canola oil, for deep frying 
  • Chia seeds, for garnish, optional
  • Toasted macadamia nuts, for garnish

Directions

For the huitlacoche masa dumplings: In a skillet, heat the oil and saute the huitlacoche and leeks, about 5 minutes. Season with salt and pepper and add the epazote. Set aside.

For the masa bolitas: In a bowl, mix the corn flour, salt and 1 1/2 cups/ 375 ml water. Knead to form your dough. 

Pinch off a golf ball-size piece of dough and press the center to form a cavity. Stuff it with some of the mushroom mixture and add some cheese. Enclose the stuffing with the masa and reshape into a ball. Cover with plastic wrap and keep in the refrigerator until ready to deep-fry. 

For the plantain salsa: In a skillet over medium heat, melt the butter with the canola oil. Add the garlic, leeks and onions, and saute until translucent. Add the plantain bananas and continue sauteing, about 5 minutes. Add the bonito flakes and allspice, and continue sauteing, 2 to 3 minutes. Transfer the mixture to the recipient of the food processor and reduce into a coarse puree, keeping some texture to it. Add a little water if too thick. Season with salt and pepper. 

For the fish: Preheat the oven to 400 degrees F (200 degrees C). Wrap the fish with the hoja santa leaves. Place on a baking tray and bake in the oven for about 5 minutes. Set aside. 

To deep-fry the masa dumplings, heat the oil in a deep-fryer to 375 degrees F (190 degrees C). 

Deep-fry the dumplings until nice and golden brown, about 3 minutes. Transfer to a baking tray covered with paper towels to drain excess oil. Season with salt and pepper. 

To assemble the plate, add a spoonful of the plaintain salsa on a plate, lay a piece of fish on the salsa and top with 2 or 3 masa dumplings. Garnish with chia seeds if using and toasted macadamia nuts.

Cook's Note

Chiapas cheese is a sharp cheese that tastes like aged Cheddar. You can substitute it with Cheddar cheese or any other favorite cheese.

IDEAS YOU'LL LOVE

Marco's Shrimp Aguachile

Recipe courtesy of Cooking Channel

Santa Fe Enchiladas

Recipe courtesy of Dave Lieberman

Grilled Banana Leaf Wrapped Fish

Recipe courtesy of Emeril Lagasse

Marco's Polenta

Recipe courtesy of David Rocco

Pasteles en Hoja

Recipe courtesy of Young Sun Huh

Baja Fish Tacos

Recipe courtesy of Shelley Wiseman

The Ultimate Fish Tacos

Recipe courtesy of Tyler Florence

Zesty Lime Fish Tacos

Recipe courtesy of Kellie White|Pillsbury Company

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here