Tag: Mexican
Pescadillas
Pescadillas
Pescadillas are fish tacos in corn tortillas that are fried until crispy. The filling consists of cod stewed in tomatoes and onions. The filling is put in the center of corn tortillas. The tortillas are held closed by toothpicks while they fry. The tacos are topped with cabbage, radishes, pickled onions, and arbol chilies salsa.
Equipment
- food processor
- toothpicks
Ingredients
Filling
- 2 tbsp olive oil
- 1/2 cup white onion finely chopped
- 2 garlic cloves minced
- 2 roma tomatoes diced
- 1 tsp Mexican oregano
- 1 bay leaves
- 1 lb cod
- salt and pepper to taste
Arbol Chiles Salsa
- 2 roma tomatoes
- 24 arbol chilies
- 3 garlic cloves
- 4 cups water
- 2 tbsp vinegar
- 1/2 tsp salt
Tacos and Toppings
- vegetable oil for frying
- corn tortillas
- cabbage shredded
- radishes thinly sliced
- pickled red onion
Instructions
- Simmer the tomatoes and arbol chilies in 4 cups of water for 15 minutes.
- Add the tomatoes, chilies, garlic, and 1/4 cup of the simmering water to a food processor.
- Purée until smooth. Stir in the vinegar and salt. Refrigerate until ready for use.
- Heat up olive oil in a sauté pan over medium high heat. Sauté the onions and garlic for 2 minutes.
- Add in the tomatoes, oregano, and bay leaf. Simmer for 3 minutes.
- Add the cod to the pan. Cover and simmer for 6 minutes.
- Break up the cod. Season with salt and pepper. Cook for 5 more minutes until the majority of the liquid has evaporated. Let cool.
- Heat up a tbsp of oil in a sauté pan. Cook the tortillas for a minute a side to make them pliable.
- Take a scoop of the cod mixture and place it in the center of the tortillas.
- Seal up the tacos with 3 toothpicks per taco.
- Heat up 1/2” deep of vegetable oil in a sauté pan over medium high heat. Add the tacos into the oil.
- Fry for 3-4 minutes a side until crispy. Drain grease on a wire rack.
Coctel de Camerones
Coctel de Camerones
Shrimp cocktail is popular all over Mexico. What is different about Mexican cocktail sauce is that it doesn’t have horseradish in it. It gets it’s bite and flavor from hot sauce and limes, plus the shrimp stock you create when you boil the shrimp. The shrimp get drenched in the sauce and topped with red onion, avocado, and cilantro. Serve the shrimp cocktail with tortilla chips or saltine crackers and lime wedges.
Ingredients
- 4 cups water
- 2 tsp salt
- 1/4 onion
- 4 garlic cloves minced
- 1 bay leaf
- 1 tsp thyme
- 1 lb 16/20 ct. shrimp peeled and deveined; tails removed except for 4
Cocktail Sauce
- 1 cup ketchup
- 1 tbsp hot sauce
- 3 tbsp lime juice
- 3/4 cup reserved shrimp stock
- salt and pepper to taste
Toppings and Accoutrements
- red onion finely chopped
- avocado diced
- cilantro chopped
- lime wedges
- tortillas chips
Instructions
- Bring the salted water to a boil with the onion, garlic, bay leaf, and thyme. Drop in the shrimp and boil for 2 minutes. Cool the shrimp completely in ice water. Save the shrimp stock.
- Mix together the cocktail sauce ingredients.
- Place the tailless shrimp in the bottom of a wide wine glass or bowl.
Tacos de Alambres
Tacos de Alambres
Here is a version of alambres in taco form. Instead of grilling skewers of beef, bacon, onions, and peppers, they are cut into small pieces and sautéed in a cast iron skillet for tacos. Serve in corn tortillas with your favorite salsa and fresh lime wedges.
Equipment
- cast iron skillet
Ingredients
- 4 strips bacon diced
- 12 oz top sirloin cut into 1/2” cubes
- 1/2 lime juiced
- salt and pepper to taste
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 1/4 medium white onion diced
- 1 cup mozzarella cheese
- corn tortillas
Instructions
- Squeeze the lime juice over the beef. Season with salt and pepper. Set aside.
- Sauté the bacon in a cast iron skillet over medium high heat for 4 minutes.
- Add in the beef and sear for 3 minutes.
- Add in the bell peppers and onions. Sauté for 3 minutes.
- Top with cheese. Take off the heat and place a cover over the skillet.
