ADOBO FISH TACOS WITH GRILLED PINEAPPLE SALSA
Tacos de pescado adobado con salsa de piña
2 oz or 3 ancho chiles, rinsed, stemmed and seeded
1/2 cup white onion, coarsely-chopped
2 garlic cloves, peeled
1 tablespoon dried oregano
1/2 cup apple cider vinegar
1 teaspoon brown sugar
3/4 teaspoon kosher or sea salt
2 tablespoons vegetable oil
1 pound of mild and firm fish fillets like snapper, striped bass, rock fish, snook or tilapia
4 pineapple slices
1 jalapeño or serrano chile, chopped, or to taste
3 tablespoons chopped cilantro
1 tablespoon freshly-squeezed lime juice, or to taste
1 tablespoon olive oil
Kosher or coarse sea salt, to taste
To make the Adobo Sauce:
Cover the chiles with boiling hot water and let them soak for 10 minutes. Pace the chiles along with 1/2 cup of soaking liquid, onion, garlic, oregano, vinegar, sugar and salt in the blender. Purée until smooth.
In a saucepan set over medium heat, heat the oil. Once hot, pour the sauce into the oil; cover the saucepan, leaving it slightly open, and let the sauce season and thicken for 6 to 8 minutes, stirring here and there. Remove from the heat.
To make the Fish:
Baste the fish fillets with the adobo sauce; you may refrigerate them and let them marinate for up to 24 hours.
In a large skillet coated with oil and set over medium-high heat, cook the fish for about 3 to 4 minutes per side.
To make the Salsa:
Heat a grill pan, a grill or a nonstick skillet over medium heat until hot and lightly coat with safflower or corn oil. Cook the pineapple slices for about 4 minutes per side until they are slightly charred. Remove from the heat, once cool enough to handle cut into bite-size chunks. Place in a mixing bowl and toss with the cilantro, chile, lime juice, oil and salt to taste.
To assemble Tacos:
Place the warm tortillas, the pineapple salsa and the fish on the table, then assemble the tacos!
TEQUILA, MEXICAN CREAM AND CHIPOTLE SHRIMP
Camarones al tequila
Serves 3 to 4
1 pound large shrimp, peeled and deveined
1/2 teaspoon kosher or sea salt, or to taste
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 clove garlic, finely minced
1/4 cup Tequila Reposado
1/4 cup Mexican cream, Latin style cream, crème fraiche or heavy cream
1 tablespoon chipotle chiles in adobo sauce, or to taste
1 chipotle chile in adobo sauce, optional, seeded and minced
10 chives, sliced
Peel and devein the shrimp. Place in a bowl and sprinkle with salt and pepper.
In a large and heavy sauté pan set over medium-high heat, let the butter melt. Once it starts to sizzle, add the garlic; stir and cook for 10 to 15 seconds, until it becomes fragrant.
Incorporate the shrimp, making sure that the pan is not overcrowded, and let them brown on one side and then the other, for about 1 to 2 minutes per side. Don’t let them overcook; they should be browned on the outside but barely cooked through.
Add the tequila, and slightly tilt the pan over the flame to ignite it. Let it cook until the flames disappear. Stir in the cream and the chipotle sauce (and the seeded minced chile if using).
Serve immediately, with the chives sprinkled on top.
Barbacoa is one of those iconic Mexican foods.
Juicy, tender meat that falls off the bone, infused with a rustic, smoky flavor and a jungle like fragrance. It uses a cooking technique that began in ancient times, long before the Spanish arrived, and it lives on to this day across Mexico in places that specialize in making it. Of course, there are accessible homestyle versions too.
Abroad, so many people have heard of barbacoa and want to have a taste of the real thing. The people I’ve talked to that have tried it are dying to repeat the experience. In Mexico it has never ever gone out of fashion, and it is especially rooted in the central part of the country, where I grew up.
True, that barbacoa sounds much like barbeque. Though it is from a type of barbacoa that Americans got the idea to cook barbeque, it’s not the Mexican kind, but the Native American found here in the US, which used to be outdoors and above the ground. In Mexico we call ours barbacoa too (thanks to the Spanish!), but the Mexican way is completely different: the meat is wrapped tightly in banana leaves, cooked for many (so very many!) hours in an underground pit with an initial heating base of burning wood, walls of brick and smoldering rocks that are sealed with a kind of clay, and finally steamed and cooked overnight.
If you haven’t tried it, this is your chance to make it! And no, you don’t need an underground pit, there are ways to go about it and you can cook it away while you are tucked away in your bed…
Continue reading Lamb Barbacoa in Adobo
Shortly after posting one of my first Basic Ingredients posts, on Chipotles in Adobo Sauce, Cath Kelly from Australia commented: “I’ve been desperately looking for a recipe to make Chipotles in Adobo. We smoke our own Jalapeños which turn out beautiful, and this is the next step in my cooking process. Please hurry up and cook them up for us!”
Australia… An exotic place for someone to wonder how to make this addicting and versatile Mexican chile pickle. What’s more, as much as Chipotles in Adobo are a basic staple in Mexican cooking, most Mexicans buy them ready-made in cans in stores and of extraordinary quality.
Think mustard, do you buy it or make your own?
Then again, time has proved there are more people into making things from scratch than what I thought: The most visited Post on my site, by far, is the one to make Pickled Jalapeños. Another chile pickle devoured by Mexicans from morning ’til night, from north to south, also usually bought ready-made in cans.
Well, Cath, it has taken me a while. I am sorry. It has not been because I didn’t have your request in mind. On the contrary, I’ve been testing and tweaking my recipe here and there, for over a year (!) so that when you make it, it can be better than what you get in the stores.
Continue reading You Asked for It: Chipotle Chiles in Adobo Sauce
Shrimp tend to be perceived as a treat. That fancy item on a menu.
Think about what happens at a shrimp station on a Sunday buffet. It gets crowded. Even if you didn’t feel like eating shrimp, if there’s a shrimp station, chances are you will eat them. Your mom, your dad, your husband or friends will look at your shrimp-less plate and push some shrimp onto your plate.
Growing up in Mexico City, family Sunday lunches with the dozens and dozens members of our immediate family included giant shrimp from the Mercado de la Viga. There was so much anticipation as to when they would majestically appear on that huge platter carried by my grandmother. Before they got to the table, people started sneaking away some. So my grandmother decided to set a pre-lunch agreement on the number of shrimp per head, to avoid childish grown up wording snaps like “YOU always get the extra shrimp” or sudden door slams.
So when I was asked to develop a Mexican menu for the 2010 RAMMYS Awards I just had to include shrimp. I paired them with some signature Mexican ingredients: smoky and hot Chipotle Chiles in Adobo, tangy and salty Mexican Cream and the iconic Tequila Reposado.
Continue reading Tequila, Mexican Cream and Chipotle Shrimp
I am not one to prepare for disasters.
People can tell me a thousand times that severe thunderstorms are approaching, that a dry spell is forcasted or that a shortage of something essential like water (or coffee) will happen, and no, I will not be among the first to run for shelter nor stock up on provisions. I don’t know if it is my continuous belief that despite humps and downs eventually things turn out OK or if I am lacking an alarm button…I just don’t panic.
When I took it as a serious matter to go to the grocery store in the middle of my work day, at a rather inconvenient time, it wasn’t because there is a strong snowstorm coming (though my boys did give me an absurdly long grocery list to prepare for it), it was because we ran out of Mexican avocados.
Continue reading Chipotle Guacamole for any Party (or Disaster)
Last December, Daniel and I went to Yucatán. I was swept off my feet by the grandiose nature and history of the old Haciendas, but mostly by the uniqueness of the cuisine. It stands out from the rest of the country; with its aromatic, pungent, citrus flavors, charred and toasted ingredients and elements not found anywhere else.
Since at the Institute we established topics for the 2009 program in January and I left Yucatán as a December closing session, by the time class came around I was desperate to share these flavors. What a tortuous self imposed wait!
Of course Pollo Pibil had to be included, as it is one of the most loved dishes of the area. The rest of the menu was built around: Dzotobi-chay tamales, Mexican avocado soup, strained beans, a yellow rice, and old fashioned flan for dessert.
Continue reading Pollo Pibil
Chipotles in adobo sauce are one of my favorite Mexican ingredients. They are ready to be spooned on top or inside of almost anything: quesadillas, tacos, sandwiches, grilled meats… Yet, they are also a wonderful cooking ingredient to use for making a wide range of dishes, from soups to moles, from salsas to stews and even mashed potatoes. Chipotles have truly unique layers of flavor that come together in a most wonderful way: smoky, sweet, deep, rich and pleasantly spicy.
Continue reading Chipotle chiles in adobo sauce