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Summer Favorite, Baja Fish Tacos!

Summer Favorite, Baja Fish Tacos!

One of our favorite meals in the whole wide world is Baja Shrimp Tacos, these delicacies are an explosion of flavor for any discerning palate!

 

Baja Fish Tacos a la Casa Mexicana 

Ingredients:

  • Komali Tortillas Taquera 500gr
  • Fish filets, white firm fish like pescada, this can be done with shrimp
  • 2 cups of flour
  • ½ tsp of baking powder
  • 1 tsp of salt
  • ½ tsp of pepper
  • ½ tsp of garlic powder
  • ½ cup of cold dark beer (ideally this is Negra Modelo or any lager style beer)
  • Oil for frying 

Step 1: Prepare your fish filets, they should be around 1 inch wide and 4-inch-long strips, we want the fish to fit in our taco because it will gain extra padding with the batter. Pat dry your fish and store in a container wrapped with a paper towel.

Step 2: Prepare the batter, add a cup of flour, ½ tsp of baking powder, a tsp of salt, a ½ tsp of pepper and ½ tsp of garlic powder, ½ cup of cold dark beer. Mix the flour salt and dry condiments in a medium bowl, gradually add the cold beer while whisking, do not over work the batter, you can leave some small lumps of flour it will help with crispiness. The consistency of the batter should be that of a thick pancake batter. Best to let the batter rest for 5-10 min allowing the baking powder to activate which will make for a crispier batter.

Step 3: Heat your oil in a deep pan it should be deep enough to cover the fish 90%, to test the heat of your oil, put a tiny bit of your beer batter in the oil, when the oil is ready the batter will float and be golden brown.

Step 4: Take your fish out of the fridge make sure no condensation has formed any water will make the oil splatter, salt and pepper the fish, first dip them in the white flour, then in the beer batter, slowly release them into the hot oil, fry until golden about 3-4 minutes, don’t overcrowd the pan, place your crispy fish on a cooling rack to keep the coating nice and crisp!

Enjoy with toppings like pico de gallo, thinly sliced cabbage, guacamole and chipotle crema!

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Healthy Baked Flautas

Healthy Baked Flautas

Looking for a fun and tasty Mexican recipe? We got you! Try our baked flautas for a healthier and refreshing option of this delicious treat!

Casa Mexicana’s Baked Flautas Recipe:

Komali Tostada Tortillas
Neutral oil
Toothpicks

For fillings:
Shredded chicken
Chorizo mexicano

Toppings:
Salsa Roja / Verde
Crema
Lettuce
Avocado

Instructions:
Heat your oven to 180* and prepare your fillings, most common are shredded chicken, potato, beans or cheese, today we did chorizo with potato. Heat a pan to medium heat, add a couple of teaspoons of oil, pass your tortillas through the oil until they become soft, about 2 seconds on each side. These tortillas are very thin, specially made to fry or bake for tostadas or flautas. Place two spoonfuls of your filling on the edge of the tortilla, roll tightly and pin with a toothpick. Place all your flautas in a baking sheet and bake for 8-10 min or until crispy.

Enjoy with toppings like salsa roja, crema, lettuce and avocado.

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Mole Rojo para Enamorarse

Mole Rojo para Enamorarse

Every time I think of mole my memory goes first to my paternal grandmother and great inspiration, my Tita, as she was the ultimate mole queen and cook galore. My second thought goes to Laura Esquivel's novel 'Como Agua para Chocolate' or 'Like Water for Chocolate', the main character, also named Tita (crazy coincidence, maybe all Tita's make the best mole) says something about love which I think can be applied to cooking, especially the cooking of such an intricately delicate dish like mole, she says "El amor no se piensa, o se siente o no se siente" or "You don't have to think about love, either you feel it or you don't". When you endeavor on a dish like mole, the task sometimes seems so daunting with almost 30 ingredients on your list, that you feel it or you don't. Like Tita in Laura Esquivel's novel when she wasn't feeling it her food could basically poison her guests but when she was in the mood her guests could feel it from very deep within ;)

So I invite you to be brave and try one of Mexico's most beautiful dishes the Mole, and to send you off with extra courage and love I share with you the Mole Rojo, so make it with love, for a loved one, a husband, boyfriend, or soon to be, and you'll see how they'll be swooning after just one bite!

Ingredients

Serves 10-12 people

9 oz / 255g mulato chiles, stemmed and seeded
Pinch of aniseeds
Pinch of cumin seeds
2 black peppercorns
2 allspice berries
2 cloves
½ cinnamon stick
4 to 6 Tbsp / 50 to 75g lard
2 whole chickens, cut into serving-size pieces
¼ cup / 30g pine nuts
3 Tbsp / 30 g pumpkin seeds
Scant ¼ cup / 30g black raisins
3 Tbsp / 30 g almonds
¼ cup / 30g hazelnuts
3 Tbsp / 30 g peanuts
¼ cup / 30g pecans
3 Tbsp / 30 g sesame seeds
6 Ritz or other rich-tasting crackers
1 corn tortilla
2 slices fluffy white bread (dinner roll or ciabatta)
½ white onion, coarsely chopped
2 Roma tomatoes, cored and quartered
1 very ripe (black) plantain, peeled and cut into chunks
1 large garlic clove
5 oz / 140g semisweet chocolate
¼ cup / 60ml water
6 cups / 1.4L chicken stock

Directions

First, lightly toast the chiles by placing them on a hot, ungreased comal or in a skillet over medium heat, turning them constantly as they heat up and begin to release their fragrance. Before they turn brown, remove them from the heat and submerge them in a bowl of water to let them soak and soften while you prepare everything else.

Next, you are going to toast all of the spices on your hot, dry comal or in an ungreased skillet. You should do this in batches because they have different toasting times, beginning with the ones that will toast the fastest: the anise and cumin. As soon as you can smell these toasted seeds, take them off the comal or skillet and place them in a spice grinder. Now do the same with the peppercorns, allspice, cloves, and cinnamon stick. After they’re toasted, add them to your spice grinder and grind the spices together. Dump the ground spices into a large bowl. You will be frying things in batches that you will be adding to this bowl. Eventually, all of this will go into the blender, but for now, you need a place to store the mole ingredients as you prepare them to be blended together.

Now sear the chicken that you are going to cook in the sauce. Melt 4 Tbsp / 50g of the lard in a Dutch oven or large heavy-bottom skillet over medium-high heat. When the lard has melted completely and is shimmering, place as many pieces of the chicken in the pot as you can fit without crowding. The goal here is to brown each piece, so be sure they’re not overlapping. Sprinkle them lightly with salt and flip them over so that both sides get seared. When they look golden, using tongs, transfer them to a platter and repeat with the rest of the chicken pieces, adding more lard to the pan as needed.

The chicken should be just seared and not be cooked though at this stage because it will continue cooking in the mole sauce.

Once you’re finished searing the chicken, keep whatever grease and drippings remain in the Dutch oven or skillet to fry other things. You want about ½ inch / 12mm of shimmering oil in the bottom of the pan, and you will have to add more lard as needed. You are going to be frying the nuts and seeds in batches because, depending on their sizes, they will cook at different rates. You are looking for each thing to turn golden but not dark brown.

Begin with the pine nuts, pumpkin seeds, and raisins. Once you can smell the fragrance of these nuts and seeds and they look golden, remove them with a slotted spoon and place them in the big bowl with the spices. Now fry the almonds, hazelnuts, peanuts, and pecans until they are fragrant and golden and then add them to the big bowl. Fry the sesame seeds by themselves, being extra careful to monitor them the whole time and moving them around with a wooden spoon or spatula as they fry because they can burn quickly. Add the sesame seeds to the big bowl.

Remember to add more lard to the pan when you need it, since the nuts and seeds will likely have soaked it up. Once the added lard has melted and is shimmering, fry the Ritz crackers very briefly, because they burn fast, then the tortilla, and finally the bread, placing it all in the big bowl with all of the previously toasted and fried ingredients. Add more lard if needed and fry the onion, tomatoes, plantain, and garlic until everything is golden and a bit stewy, then add it all to the big bowl.

In a small saucepot, combine the chocolate with the water and heat until the chocolate melts. Turn off the heat while you blend your sauce ingredients. Due to the amount of volume here, you are going to need to blend your sauce in batches. Know that from this point on, everything is getting blended together and then simmered, so the order in which you blend things doesn’t much matter.

You want a ratio of about 1:1 of stock to solid ingredients. I would suggest blending a couple of cups of solids at a time (4 cups / 960ml total, including the stock). When the contents of the blender are liquefied, dump it into your largest stockpot and then repeat the process. Finally, blend the soaked chiles with the remaining stock and add this to your pot, along with the melted chocolate, and stir well to combine.

Bring the mole to a simmer over medium-low heat. Drop the chicken into the pot and cover. Let it simmer for 20 to 25 minutes, then serve. The mole can be stored in a sealed container in the refrigerator for 3 to 4 days or frozen for up to 3 months.

Recipe Courtesy of “My Mexico City Kitchen” Cookbook.
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Five Mexican dishes to enjoy for Holy Week!

Five Mexican dishes to enjoy for Holy Week!

As is the Catholic tradition, holy week requires us to cleanse our body & soul by abstaining from red meats, we Mexicans then follow a mostly pescatarian or vegetarian diet for the season, here are some ideas to inspire you for on this holy season.

1. Baja Fish or Shrimp Tacos

These beer-battered fish tacos are served just how we remember them from childhood, with the tangy crema, vinegary jalapeños and amazing tortillas it will immediately transport you to the magical beaches of my dearest Baja. For the recipe you can use any type of white flaky fish, cod stands up well to frying but halibut is our favorite. You can also try it with shrimp! For vegetarians you can also replace this with banana blossom or jackfruit which are known to be the best options for replacing fish in this occasion. Find the recipe on by clicking on this link.

 

2. Vegetarian Green Pozole

A vegetarian pozole, the base is a generous pile of mushrooms (any kind works) that are cooked until their juices release and they start to brown. A green seasoning sauce made from tomatillos, poblanos, and an optional serrano is added and cooked to thicken, then the hominy and broth get mixed in. Finally, like all pozoles, it is garnished to taste—I like pungent radishes, fragrant oregano, crunchy onion, tender leaves of cilantro, and a healthy squeeze of lime juice. Chased with bites of crunchy corn tostadas and it’s a pozole that even a rojo devotee can love. Find the recipe on by clicking on this link.

3. The Easy Mole

 Mole sauce, the epitome of Mexican food, is made from chilli peppers, cocoa and corn, and was already used before the colonial period as a filling for tortillas served at important meals. The name mole is derived from chilmolli in nahuatl, the language of the Aztecs, the word chil meaning chilli pepper and molli sauce or ragout. Make this easy mole sauce and enjoy it chicken or with vegetables, it goes well with potatoes, plantains and nopales. Find the recipe on by clicking on this link.

4. Esquites for snacking!

When you buy Mexican street corn from a cart in the park or the public plaza you have two options: on the cob called elotes or in a cup called esquites. The cart will always be loaded with toppings for your corn; lime juice, mayonnaise, grated cheese, chili powder, butter, and hot sauce so that you can personalize your cup. In this recipe we’re making esquites, the street corn off the cob in a cup. Be ready to add it to your favorite dishes because you will love it! Find the recipe on by clicking on this link

5. For the sweet tooth: Tamales Dulces

Because we know you can't get enough of our sweetness, here we have one of our favorite savory sweet tamales with quince paste and in ode to our host country of Portugal, we will use a very traditional sheep's cheese called queijo de azeitaõ, this can be subbed by any soft white cheese you find in your country. Find the recipe on by clicking on this link.

*All products available for purchase are tagged in the recipes.

Casa Mexicana
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The Best of Mexican Mariscos for Easter!

The Best of Mexican Mariscos for Easter!

As is the Catholic tradition, during Easter season Mexican's follow a mostly pescatarian diet, and as Mexico is blessed with amazing seafood from coast to coast we have nothing to complain about!

Here are some of our most classic Mexican Marisco/Seafood dishes to inspire you for Easter:

1. Baja Fish or Shrimp Tacos

 

These beer-battered fish tacos are served just how we remember them from childhood, with the tangy crema, vinegary jalapeños and amazing tortillas it will immediately transport you to the magical beaches of my dearest Baja. For the recipe you can use any type of white flaky fish, cod stands up well to frying but halibut is our favorite. You can also try it with shrimp! For vegetarians you can also replace this with banana blossom or jackfruit which are known to be the best options for replacing fish in this occasion. Find the recipe on by clicking on this link.

2. Classic Fish Ceviche

A classic fish ceviche is white fish 'cooked' in lime and flavoured with tomato, onion, cilantro and chile, usually served with tostadas, which are fired or baked corn tortillas, this dish is super refreshing and perfect for Easter and summer occasions.

3. Puerto Nuevo Style Lobster

The freshest lobster in the block, fried and served with refried beans, flour tortillas and Mexican red rice, always with a side of salsa to make your own burritos or enjoy everything separately while mariachi sing to you next to the sea! The dream plate!

4. Aguachile

5. Maximus Towerus

The king of kings of Mexican Mariscos, this 5kg tower of seafood goodness has everything our weak little hearts could desire, the best blue fin tuna, octopus, baja shrimp and avocados from Mexico (saying with the jingle), then douzed in salsa botanera and marisquera which is made by hand in a molcajete with the infamous Chiltepin chiles, just wow!

We hope you've enjoyed this special Easter transmission, and inspire you to try some of our best Mexican seafood dishes!


We wish you a healthy and happy Easter!
Love,
Casa México

*All products available for purchase are tagged in the recipes.

Casa Mexicana
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