This is a very quick and simple way to enjoy fresh fish, my dad always used to cook fish this way when he needed to make a quick dinner.
I call it Baja style, but I am sure this is the way a lot of people cook fish, but I like the idea that this recipe comes from where I am from. Anyway, I learned this recipe from my dad and he was from Baja, so there!
500 gr of skin on red fish fillets
1/2 cup of all purpose flour
Salt to taste
Pinch of black ground pepper
Pinch of oregano
1/2 cup vegetable oil
Lemon wedges to serve
Cut the fish in medium pieces. Place the flour on a large plate and mix in the salt, pepper and oregano.
Place the pieces of fish on the flour covering them very well with the flour mixture. Then shake the excess off.
Heat the oil on a large nonstick frying pan and once it is hot, place the fish skin down first and fry for 3 min or so, until the fish is crispy. Make sure it does not burn. Then flip all the pieces to fry the other side and fry for 4 min.
I grew up in the town of Ensenada in Mexico, a little port town famous for its very fresh fish and seafood. One of my loved Mexican food memories is this mussel cocktail Ensenada style, because it takes me back to the rocky beaches of Ensenada.
We used to go and picked mussels from those rocky beaches. I vividly remember my dad climbing the rocks and coming out with a big bucket of mussels that later my mum would cook and my dad would made them into cocktails. It was an intensive job, but with a delicious outcome!
So it makes me very proud to see my children eating seafood and loving it like I did!
Serves 4 people
To cook the mussels
1 Kg cleaned & raw mussels
1/4 cup water
To make the cocktail
1 small white onion
5 tbsp chopped fresh coriander (cilantro)
1 perfectly ripened hass avocado
2 tbsp ketchup
1 tbsp Worcester sauce
1 cup tomato juice or clamato
2 or 3 limes
1/2 mussel stock
1 tsp Maldon salt
1/2 tsp Ground black pepper
Tostadas or water biscuits
A tall glass
Spicy salsa (tamazula or tabasco)
Chop all the vegetables very finely and put them in a large bowl. Slice the avocado and set aside.
Rinse the mussels with water and then place them in a large saucepan with a lid. Add the water and put the lid on. Cook for 15 min. Take the lid off and set aside to cool down.
Once cool down, take the flesh out of the shell from all the mussels that opened and place them on a bowl. Discard the ones are broken or didn’t open.
In a bowl mix the Worcester sauce, ketchup, tomato juice or clamato, juice of 3 limes, black pepper and salt and some of the liquid from the mussels.
Add the sauce and mussels to the veggies and seafood and mix very well. Taste it to check if it is well seasoned and then cover it with cling film and put it in the fridge for an hour.
Serve it cold with some tamazula salsa, tostadas or water biscuits in a tall glass or a bowl. Enjoy!
Yes! You are reading right! This is a Chinese recipe in my Mexican blog, but if you are from Baja California or have been there, you will understand why I am posting this recipe.
In Baja there is a big Chinese community and there are a lot of Chinese restaurants and I grew up eating a lot of Chinese food and chop suey, was my favourite dish and although it is not a traditional Chinese recipe because this dish was created by the Chinese people that live in the US, for me, this is the Chinese food I knew when I was a child.
And after all, this blog is to record my Mexican food memories. And chicken chop suey always takes me back to those Sunday afternoons when my parents used to take us as a treat to a Chinese restaurant after church and I love it so much.
My dad used to make his own version and he used to add árbol chillies for a fiery taste, but I didn’t add any because my children are going to eat some as well.
It is a very easy recipe to cook and it is perfect for those days that you don’t know what to cook or you are not in the mood of cooking something very elaborated.
4 Chicken breasts thinly slice
4 celery stalks finely slice
1 small white onion julienne
2 bags bean sprouts
1/2 cup oyster sauce
3 tbsp low salt dark soy sauce
3 tbsp tomato catsup
1/2 cup water
1 tbsp cornstarch flour
3 tbsp vegetable oil
3 roughly chopped árbol chillies (optional)
In a wok heat the oil at medium heat and add the chicken. Fry for 8 min mixing continuously.
In the meantime mix the oyster sauce, soy sauce and catsup and leave aside.
Then add the celery and the onion and continue cooking for further 5 min.Then add the bean sprouts.
Add the sauce and mix. Then add the cornstarch to the water mix it until is dissolve and add it to the food.
Continue mixing until the veggies are slightly cooked. They need to be a bit crunchy, but not raw.
And just at the end add the árbol chillies if you want to have a bit of heat.
Living abroad, away from your family and country is hard and it is harder when you really try to cook the food that you love and grew up with, especially because it is difficult to find certain ingredients, like tostadas, hard tortillas that have been fried in oil and can be use in many Mexican dishes.
I grew up in Ensenada, a town with a port, growing up there meant that we used to eat lots of seafood and fish.
Sometimes we would have a mariscada (seafood party) or a cevichada (ceviche party). I really loved those gatherings where we would all eat lots and the grown ups would talk, listen to music and drink and the children would just ran around freely. Those were good times!
In Mexico we eat Ceviche on top of a tostada and the combination of the fish cooked in lime mix with some veggies and the corn tostada taste heavenly!
It is hard to find good tostadas here in London, so I always make my own, but I never fry them, I bake them so they are a bit healthier and I like the way they turn up after being in the oven for a while, they have a beautiful rustic look.
Makes 15 tostadas
15 cold corn tortillas
2 baking trays
Preheat the oven to 180 degrees C.
Place the corn tortillas on a baking tray, avoiding place them on top of each other.
Place them in the oven and bake for around 20 min or until golden brown and hard. Make sure to turn them upside down half way through.
Take them out and leave them to cool down and then top them with your favourite Mexican topping: refried beans, ceviche, chicken Tinga. The ideas are endless.
One of the things I love the most about Mexican food is that simplicity of some of its dishes, like this lovely ceviche made with fish, tomato, onion, coriander and lime, simple ingredients, but when they are put together with a bit of seasoning, ufff! They like an explosion of amazing flavours.
My dad loved making ceviche and at home in Ensenada, we would make a big bowl to feed an army and we only needed an excuse to gather and make a cevichito and some nice cold beers!
As he would always say: the best things in life are simple and humble and a ceviche is just that! X
Makes 15 small tostadas
350 gr fresh cod or monkfish
2 medium tomatoes
1 small white onion
5 tbsp fresh chopped coriander
1 fresh jalapeño (optional)
1 tbsp mayonnaise
Salt to taste
15 small tostadas
Slices of avocado
Chop the fish in small pieces, almost like mince fish.
Chop all the vegetables very well. Squeeze the juice of all the limes.
Add the juice to the fish and season with salt. Leave it on the side to rest for 5 min.
Than add the rest of the ingredients and mix. Don’t forget to add the mayonnaise. Leave to rest for further 5 more min.
Serve with on top of a tostada with slices of avocado and some spicy salsa.
• 150 very fresh cod fillet, no skin, no bones, cut in long strips
• 1 cup all-purpose flour & extra for coating the fish
• 1 tsp baking powder
• salt to taste
• Pinch of oregano
• 1 tsp Dijon mustard
• Pinch of ground pepper
• 1 cup corona beer
For the tacos
• 2 cups vegetable oil
• 8 normal size corn tortillas
• 2 cups white cabbage shredded
• 1/2 sour cream
• 2 tbsp mayonnaise
• Pinch of salt
Pickled white onion
• 1 white onion cut in thin strips
• the juice of one lime
• 1 habanero pepper chopped (optional) Salsa Bandera
• 3 tomatoes finely chopped
• 1 white onion finely chopped
• a small bunch of coriander finely chopped • salt to taste
• squeeze of a lime
Prepare the salsa bandera by mixing the tomatoes, onion, coriander, salt and juice of a lime. Leave aside
To make the pickled onion. Add 2 tbsp of salt mix and leave aside for 10 min. Then wash it through to get rid of the salt and add some lime, pinch of oregano and the chopped habanero and a bit of salt. Leave aside.
Make the mayonnaise. Mix the sour cream, mayonnaise, pinch of salt and pepper. Leave aside.
Shred the white cabbage and leave aside.
To make the batter, mix the flour, baking powder, garlic salt or Maldon salt to taste, pinch of oregano, Dijon mustard, pinch of ground pepper and beer. Leave aside
Cut the fish into thin, long strips. Pat dry the fish with a kitchen paper towel.
Put 4 tbsp flour and add some salt to it. Then coat the fish pieces with the flour, remove the excess, and then put them into the batter. Place the pieces of fish in the batter, making sure all the pieces are all covered.
Heat the oil in a large deep saucepan or in a fryer. Once the oil is very hot, place some of the fish strips with batter and fry them for 2 min on each side or until golden brown. Then drain the excess of oil by placing them on a paper kitchen towel.
Heat the tortillas and cover them with a fabric kitchen towel to keep them warm.
When I was a child I used spend every holiday in Culiacán, Sinaloa, that is where my mummy is from and I have beautiful memories of my time there.
My mum is one of thirteen, yes, you are reading right! 13! So, you can imagine that I never got bored while we were there, I have around 65 cousins and I get along with all of them or at least the ones I know! Because there are some cousins that I don’t really know.
The fun thing about having a big family are the big gatherings and all the food that my grandma and my aunties cooked. we used to have massive feasts and we used to have to sit in rounds around the table depending on our age!!! This dish was one of my favourites cooked by my grandma and she used to make lots of chilorio to feed an army!
This recipe is from that part of Mexico, it is a delicious dish made with pork, ancho chillies and other spices. It is that type of recipe where you can make lots and enjoy it with the family on a Sunday brunch. Usually it is eaten with wheat flour tortillas, but I made corn.
1 kg diced pork shoulder
4 ancho chillies
1 white onion
2 garlic cloves
3 bay leaves
1/2 tsp dried oregano
1/2 tsp ground cumin
1 tbsp goose or pork lard
3 tbsp vegetable oil
4 cups of water
Salt to taste
To have with
Corn or wheat flour tortillas
Fresh chopped coriander (cilantro)
Chopped red onion
Place the pork meat in a cast iron casserole dish (Dutch oven) together with the onion, garlic, bay leaves, water and one tsp salt.Bring it to a boil, remove the impurities with a spoon and low the heat to low. Simmer for an hour and a half or until the pork is so tender that it falls apart easily.
In the meantime, heat a tbsp of oil and slightly fry the chillies in the oil to bring up the flavour. Then put them to soak in hot boiling water for ten minutes. Blend the soaked chillies until getting a smooth sauce together with the water they were soaked in, cumin, clove, oregano, half an onion from the pork and one cooked garlic clove from the pork. Set aside.
Once the pork is properly cooked. Heat the lard and oil together on a frying pan and add the pork meat with no liquid. Mash the meat with a potato masher to shred it and then add the ancho chilli sauce. Add salt to taste and fry very well for around 15 min, stirring so the meat does not burn. If the chilorio gets dry, use the pork stock that was left in the Dutch oven.
Enjoy it with tortillas, beans, coriander, onion and spicy salsa!
There is nothing more emblematic that describes Mexico than a maize tortilla! they are Mexico and its people. Lovely round beauties, always made with love, which you can use to eat with anything. We love to use them as a spoon or fill them with cheese and they become quesadillas or stuff them with a delicious guisado and they become a taco! Tortillas are Mexico and Mexican can not live without tortillas, we eat them every day, for breakfast, lunch or dinner and today I am sharing with you the recipe of how to make lovely corn tortillas!
Here you will find the recipe first and at the end I am giving you my tips for a perfect tortilla!
Makes 30 small tortillas
400 gr Mexican corn flour (maseca or minsa)
600 ml lukewarm water
pinch of salt (optional)
2 sheets of thick plastic, I use a ziploc or ikea medium size freezing bag, cut all the sides of the bag until getting two separate sheets.
a large bowl to prepare the dough
large non stick frying pan
kitchen tea towel to wrap the tortillas
tortillera basket to store them (optional)
Start by heating the frying pan at medium high heat.
Then place the flour in the bowl and start adding the water, small amounts at a time, you just have to integrate the flour to make a dough.
Mix well until the flour is well combine and the dough does not stick on to your hands. This flour does not need to be knead, it is gluten free. So as soon the flour comes together, you are ready to make your tortillas. You need a moist dough that does not stick on your hands. If you add too much water, just add more flour or if it is too dry, just add more water.
Then separate the dough into little balls, slightly smaller than a golf ball. Round them very well.
Open your tortilla press and place on one sheet of plastic on the bottom of the tortilla press, then place a corn dough ball and place the other sheet of plastic on top. Close the tortilla press and press, then open it, turn the tortilla with the plastic and press again. The tortilla has to be thin.
Then take the top plastic off. Place the tortilla on the palm of your hand and take the other plastic off. Place the tortilla on the hot frying pan. Count to ten and flip it over. Cook it on the other side for around 20 sec and turn it over again. Do this twice to cook evenly on both sides.
Press it a bit with the spatula to make it inflate like a little balloon. When your tortilla inflates, it is ready to be remove from the heat.
Wrap them in a tea towel to keep them warm. Enjoy them just made with a bit of salt and roll them with your hands like we do in Mexico or fill them with your favourite food.
To make corn tortillas, always buy Nixtamalize corn flour (Mexican corn flour), there are two famous brands in Mexico, Maseca or Minsa. It is easily available online.
Use a tortilla press, they can be bought online, but if you do not have one, use two thick books, it might take you a bit longer, but they will do the job of the tortilla press.
Make sure to have some flour on the side, in case the dough gets too moist. You can always add more flour, but it will be impossible to get rid off the water excess.
Always make sure to flip over the tortilla 10 seconds after placing it on the hot pan.
Control the heat of the pan, start with a really hot pan, but if your tortillas start to burn, lower the heat and vice versa.
Make thin tortillas, they cook faster and they are easy to handle and to eat.
Practice makes perfect. So practice as much as you can.