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