I keep experimenting with this concept and it keeps getting better. It started by my seeing a clay pot of these fish tamales in both in Morelia, Mexico. I've attempted to recreate it before. Every time it improves. You start with a broth. This was half bean broth and and half water. The zucchini were sliced very thin and added with onion, parsley and celery. This continues to cook until you have an acceptable broth. Soaked corn husks for tamales were soaked in warm water for a couple of hours to make them pliable. In each package I added an...