Tag: Mexican
Salmon Tacos
Salmon Tacos
This is a great use for salmon if you’re looking for something different to do to your taco. The salmon fillet is marinated in garlic, paprika, lime juice, salt and pepper; only for 15 minutes. Any more time marinating will start to cook the salmon from the acidity of the lime juice. When looking for the right salmon for the tacos, I like to use sustainable farm raised Norwegian salmon. Despite what you hear from the know it alls that have never worked in the food industry a day in their life, there is safe and sustainable farm raised salmon raised in the fjords of Norway. I am a huge fan of the fat content of farm raised fish. It tends to be more moist than wild caught. I always will leave the skin on while cooking. There are a lot of nutrients and omeg 3 fatty acids in the fat between the flesh and the skin. When you remove the skin, you loose this. Yes, I hate on all those people that used to make me skin their fish at work just as much as the people that buy boneless skinless everything. But with that being said, if you want to use wild caught salmon, please do.There are endless options to what you can put on these tacos…except one. No cheese with fish! Got it!
Servings: 8 tacos
Ingredients
- 1 lb salmon fillet skin on
- 4 garic cloves minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 2 tsp lime juice
- 1 tbsp olive oil
- corn tortillas
Taco Toppings
- cabbage or lettuce shredded
- pickled red onion
- pickled jalapeños
- real mexican sour cream
- cilantro chopped
- avocado sliced
- green onion
- hot sauce of your liking
Instructions
- Marinate the salmon in olive oil, minced garlic, paprika, salt, pepper, and lime juice for 15 minutes.
- Heat up cooking oil in a sauté pan or griddle over medium high heat. Cook the salmon skin side down for 6 minutes.
- Flip the salmon over and cook for another 4-6 minutes.
- Let your salmon fillet rest for 5 to 10 minutes before creating you taco. While your salmon is resting, prepare all the other toppings you plan to use in your taco. I’m using double corn tortillas, along with shredded cabbage, green onion, homemade garlic habanero pickled jalapeños, limes, cilantro, homemade pickled red onion, avocado, and real Mexican sour cream.
- Assemble and devour. I yielded 8 tacos with 1lb of salmon, and they were all generously sized.
Pasta with Creamy Roasted Poblano Sauce
Pasta with Creamy Roasted Poblano Sauce
This recipe is very simple and is another great way to use poblano peppers. Roasting them whole in the oven brings out a lot more flavor instead of throwing them into a blender raw. If you’d like to add a Serrano pepper to the sauce to add some heat please do. The poblano peppers are very neutral in spiciness.This recipe traditional uses spaghetti noodles for the pasta. You can use any type of noodles that you like. I decided to use linguini.
Servings: 4
Ingredients
- 1 lb spaghetti noodles cooked
- 3-4 whole poblano peppers
- 1/2 cup cilantro
- 1/2 large onion diced
- 6 garlic cloves minced
- 1 cup corn
- 1/2 cup whole milk
- 1 cup Mexican table cream
- 2 tsp chicken bouillon
- 3 tbsp butter
Garnish
- crumbled queso fresco cheese
Instructions
Roasting the poblanos
- Set your oven to broil. Place the poblano peppers on a rack.
- Roast for 5-6 minutes a side, until the skins char.
- I like to put the peppers directly from the oven into a bowl with a cover over it for 10 minutes. This allows the charred skins to steam off of the peppers.
Creamy Poblano Sauce
- In a blender, puree the roasted poblano peppers, cilantro, whole milk, table cream, and chicken bouillon. Set aside.
Pasta with Creamy Roasted Poblano Sauce
- Over medium high heat in a large sauce pan, melt the butter. Sauté the corn for 5-6 minutes, just enough to get some color. Remove and set aside.
- In the same pan, sauce the onions and garlic for 5 minutes.
- Turn heat down to medium. Stir in the poblano sauce. Cook for 10 minutes.
- Stir in the corn. If you decided to roast an extra poblano pepper, cut that up into strips and add in as well.
- Stri in the cooked spaghetti. Cook for 3-4 more minutes.
- Plate it up. Garnish with crumbled queso fresco cheese.
Black Bean and Chicharron Tamales
Black Bean and Chicharron Tamales
Tamales are one of my favorite Mexican foods. This tamales are so good that I ate the entire recipe over the course of 2 days when I made this. Black beans in tamales sound great to me, but when you mix in crushed chicharrones, the tamales are taken to another level! There is a lot of steps to making tamales. You definitely need to have patience when making these; but it will pay off in the end.Try making tamales in a banana leaf. It gives them a whole different flavor.
Servings: 16 tamales
Ingredients
- 2 cups masa harina flour
- 2 cups Mexican style black beans
- 2 cups chicharrones crushed
- 1 cup lard
- 3/4 cup chicken stock
- 3 green onion chopped
- 2 tsp salt
- 16 corn husks plus more
Instructions
- Boil enough water to pour over the corn husks. Weigh down the husks with something to make sure they are all submerged. I used the pot I boiled the water in. Soak for 45 minutes.
- Whip the lard in a bowl with a spatula until smooth. Add in the masa harina flour. Mix.
- Measure out 2 cups of chicharrones.
- Lightly crush.
- Mix the chicharrones into the dough.
- Mix in the black beans, green onions, salt, and chicken stock.
- Form a small turd-like dollop of the dough down the center of a corn husk.
- Fold the right side of the husk half way over the tamale.
- Fold the top part of the husk over the tamale.
- Roll it up.
- Do this until you run out of dough. This recipe yields about 16 tamales.
- Since I don’t have a proper steamer to steam these tamales, I used my sticky rice steamer. Fill the pot with 2 inches of water and bring to a boil. Layer all of the tamales so they are standing somewhat upright.
- Cover with any remaining corn husks. Put a kettle lid over the tamales. Steam for 1 hour.
- Let the tamales rest for 10 minutes before serving. Eat them in the husk. Top with sour cream and a salsa of your liking.
