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Fajitas

19 Jan

La Parrilla’s Fajitas from LA Times
1 to 1 1/4 pounds skirt steak or rib eye steak

1 (8-ounce) bottle Italian dressing

4 slices bacon, cut into 1-inch squares

Oil

2 teaspoons Worcestershire sauce

1/2 teaspoon garlic salt

2 poblano chiles, cut into strips

1 onion, cut into 1/4-inch slices

5 plum tomatoes, quartered

4 yellow chiles

4 green onions

1/2 small lemon

Tortillas

Salsa

Marinate steak overnight in dressing. When ready to cook, drain meat and cut into strips. Cook meat with bacon on large griddle or in heavy skillet 4 minutes, sprinkling with small amount oil. Season with Worcestershire and some of garlic salt while cooking.

Cook poblano chiles and onion alongside meat on griddle or in separate skillet for same amount of time, sprinkling with oil and remaining garlic salt. Add tomatoes to vegetables and cook about 2 minutes.

Place yellow chiles on griddle or in skillet and cook until brown in spots. Dip green onions in oil, place on griddle or in skillet and char lightly.

Combine meat and vegetables except green onions on sizzling hot griddle or on heated platter. Arrange green onions over top. Squeeze lemon juice over before serving. Accompany with tortillas and salsa. Makes 4 servings

Behold: al Pastor

8 May

Thank you Cinco de Mayo for being the perfect excuse to tinker with tacos.

We’ve been researching al pastor since gorging on them from a charming beach cantina. There is no shortage of sad online recipes (mostly involving slow cookers) but this winner is the closest to mimicking what makes al pastor so amazing minus the enormous rotisserie.

The trick is slicing the meat thinly into pieces about 3-inches-by-3-inches, and ¼-inch thick. Thread onto two parallel skewers to hold in place, packing tightly so there are no gaps (you’ll have enough to make three rows using six skewers.) Then it goes into a 250 degree oven for two to three hours.

And then you get this: succulent, chili-coated pork with crunchy bits and roasted pineapple to sweeten the deal.

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Start two days before by whizzing up this amazing marinade of guajillo chilies, garlic, avocado leaves, achiote paste, cumin, thyme, cinnamon, black pepper, kosher salt, apple cider vinegar and chicken stock.

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It makes enough to thickly coat 3 lbs of sliced pork shoulder.

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Perfect for threading onto these fantastic double-prong skewers from Lee Valley. We let these marinate for 48 hours.

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Then it’s time to set them on thick slices of pineapple and slow roast for two to three hours. The pineapple juices do their part to make this unforgettable.

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Don’t forget to flip these a few times to make sure everything gets covered in the juices while cooking.

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We scored some adorable mini flour tortillas to go with our favourite handmade mini corn tortillas from the Latin market. Bonus: they were selling queso fresco, so we grated some of that to go with chopped white onion.

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And here’s the spread, along with a molcajete brimming with guacamole and our favourite desert rose tortilla chip and refried bean dip (thank you Phoenix circa 1982).

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We are happy to report this recipe is another bulletproof keeper, just like our favourite carnitas recipe.

3 pounds boneless pork shoulder
2 dried guajillo chilies, stems and seeds removed
3 cloves garlic, unpeeled
2 dried avocado leaves (found at Latin market but still not sure they’re necessary)
1/4 cup achiote paste (we’ve cut way back on this amount)
1 teaspoon ground cumin
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon (will try a smidge less)
1/2 teaspoon ground black pepper
1 1/2 tablespoons coarse kosher salt
1/4 cup apple cider vinegar
1/4 cup chicken stock
1 pineapple
12 corn tortillas, warmed (or a stockpile of mini corn and flour tortillas)

ADDENDUM: Rick Bayless version:

A 3 ½ ounce package achiote marinade

3 canned canned chipotle chile en adobo plus 4 tablespoons of the canning sauce

¼ cup vegetable or olive oil, plus a little more for the onion and pineapple

1 ½ pounds thin-sliced pork shoulder (about 1/4 inch)

Salt

1 medium red onion, sliced 1/4-inch thick

¼ of a medium pineapple, sliced into 1/4-inch thick rounds

In a blender, combine the achiote, chiles, canning sauce, oil and ¾ cup water.  Blend into a smooth marinade.   With a heavy mallet pound the meat to about 1/8-inch thick.  Use 1/3 of the marinade to smear over both sides of each piece of meat and sprinkle with salt. Cover and refrigerate at least an hour for the flavor to penetrate the meat.  (In a container with a tight-fitting lid, refrigerate the rest of the marinade for another use.)

Heat a gas grill to medium-high to high or light a charcoal fire and let it burn until the coals are covered with gray ash and are very hot.  Brush or spray both sides of the onion and pineapple with oil.  Grill, turning regularly for several minutes, until they are richly colored and softening—you want them to still have nice texture. Cut the core out of the pineapple, then chop the onions and the tender pineapple into small pieces. Keep warm on the side of the grill.

Grill the meat on the very hot grill, cooking it only on one side to duplicate the delicious crusty char everyone associates with tacos al pastor.  When the meat is cooked, which should take about a minute, cut it into short thin slices.

From Gabriela Camara:

For the Adobo Rojo de Chiles sauce:

Makes about 760g

30g chile cascabel, destemmed and seeded

12g chile ancho, destemmed and seeded 9g chile guajillo, destemmed and seeded 9g chile pasilla, destemmed and seeded 1g chile de árbol, destemmed and seeded 450g roma tomatoes, roughly chopped 70g white onion, roughly chopped

12g garlic cloves, roughly chopped 3g achiote paste
12g freshly squeezed orange juice 36g grapeseed oil

Pinch of cumin
Pinch of oregano
18g sea salt, plus more for seasoning

For the pork:

910g to 1.4kg pork tenderloin, cut into bite-size pieces
240ml Adobo Rojo de Chiles
17g sea salt
10g grapeseed oil

For the pineapple:

1 large pineapple
35g unsalted butter
0.5g sea salt

To assemble:

8 corn tortillas
100g white onion, nely minced
10g cilantro leaves, minced
Lime wedges, for serving
250g Salsa Verde Cruda

Make the Adobo Rojo de Chiles sauce: If possible, turn on the exhaust fan above your stove or open a window before toasting your chiles. Heat a large nonstick pan or clay comal over medium-high heat. Cook the chiles in the dry pan or on the dry comal, ipping once, until lightly toasted and aromatic, about 1 to 2 minutes.

Put the toasted chiles in a blender. Add the tomatoes, onion, and garlic. Place the achiote paste in a small bowl. Slice the orange in half and squeeze one half into the achiote paste. Stir to combine. Add the mixture to the blender, along with the juice from the other half of the orange. Add the grapeseed oil, cumin, and oregano. Blend on high until the sauce is thick but smooth, about 1 minute. Add salt to taste.

Marinate the pork: Place pork in a large mixing bowl. Add 3 table- spoons of the adobo sauce to the bowl and mix well to combine. Cover the pork and allow it to marinate in the refrigerator for at least 24 hours.

Place the remaining adobo sauce in an airtight container and refrigerate for up to three weeks. (The extra adobo sauce can be used to marinate other meats, sh, and/or vegetables.)

Cook the pineapple: With a very sharp knife, trim the top and bottom off the pineapple so it can stand up straight. Peel the pineapple by cutting the skin off in strips. Once all the skin has been removed, slice the fruit in half lengthwise. Set half aside. Slice the remaining half lengthwise once more, and set one quarter aside. Cut the brous heart out of the pineapple and discard. Lay the pine- apple at across the cutting board and slice into wedges lengthwise, then cut each wedge into bite-size chunks.

In a large skillet over medium heat, melt the butter. Add the pine- apple, a pinch of salt, and cook, stirring often to avoid burning, until pineapple is slightly softened and translucent and all butter is absorbed, about 15 to 20 minutes. Set aside to cool.

MASTERCLASS

GABRIELA CÁMARA PAGE 18

Cook the pork: Season the pork with additional salt before cooking. In a large heavy-bottomed pan over medium-high, heat the oil
until shimmering. Add the pork, decrease heat to medium, and cook, stirring often, until meat is cooked through and most of the marinade has cooked off, about 5 to 7 minutes.

Assemble: Heat a nonstick skillet or clay comal over medium heat. Reheat the tortillas for a few seconds on each side. Fill each tortilla with a few spoonfuls of warm pork and 3 pieces of warm pineapple.

Top with minced white onion and cilantro. Serve with lime wedges and Salsa Verde Cruda.

Wine Country Vineyard vs Beach Cantina

17 Aug

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A week in western Canadian wine country packed with vineyard touring, tastings and fabulous charcuterie offerings. Trust us to stumble upon a beach shack cantina and return to it within a day or two.

These al pastor tacos were perfect both times. Pork coated by a combination of dried chilies, spices and pineapple, then crisped almost like bacon with just-grilled white onion (maybe the effects from a quick trip under the broiler – look how crunchy!). Supple yet crunchy corn tortillas delivered the goods topped with lashings of thin sour cream and avocado sauce.

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We’ve often pined to try making al pastor at home, but balked at the difficulty: we are not rotisserie-type people.

But huzzzah: here’s a cheat that looks uncompromising. A thick chili coating on sliced pork threaded onto skewers, resting on a bed of pineapple to slow cook for two to three hours in the oven. We are that kind of people!

The trick is slicing the meat as thinly into pieces about 3 inches by 3-inches, and ¼-inch thick. Thread onto two parallel skewers to hold in place, packing tightly so there are no gaps. (you’ll have enough to make three rows using six skewers.) Then it goes into a 250 degree oven for two to three hours.

Sounds as uncomplicated and delicious as our favourite carnitas recipe.

3 pounds boneless pork shoulder
2 dried guajillo chilies, stems and seeds removed
3 cloves garlic, unpeeled
2 dried avocado leaves (no idea if we can find these)
1/4 cup achiote paste
1 teaspoon ground cumin
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 1/2 tablespoons coarse kosher salt
1/4 cup apple cider vinegar
1/4 cup chicken stock
1 pineapple
12 corn tortillas, warmed

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Seventeen Nacho Casserole

18 Jul

Here’s a bit of nostalgia, courtesy of lovely Linda O. This looks soooo much better than my ghetto photocopy from days gone by. Many thanks!

Hop into this Tex-Mex time machine from November 1982:

Nacho Casserole

Says Linda: “I made the Nacho Casserole a bunch of times many years ago, and then just a few months ago I whipped it up for a dinner and it was as enjoyable as ever!”

The same issue also had a recipe for shortbread, not shown.

The ’80s was Tex-Mex crazy, and this page is a hilarious reminder. There was also a fajita recipe page: Zest of the West. If anyone has it, please share!Nacho Casserole recipe 2

GuadalaHarry’s

25 Jan

93DEA682-B8BE-4C6A-84C2-866CD8F148FF

Brace yourselves…

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And this treasure to wash it all down with:11836858_10152881018981566_8651046290023923223_n

GUADALA HARRY’S ENCHILADA TORTE
From a 1977 menu under Mexican Specials: “three layers of corn tortillas filled with beef, melted cheese, lettuce and enchilada sauce.”

Here’s a super beautiful image to inspire you.

Using our fave Tres Marias corn tortillas, you could easily bake six stacks at once on a baking sheet.

From online recipe: “I buy ( 9 or 10″) aluminum foil pans to make these. Each person gets their own pan.”

For one serving:
4 oz. ground beef
Diced fresh tomatoes
Oregano, white and black pepper, salt and garlic powder
3 corn tortillas, blanched in hot oil
8 oz. heated enchilada sauce
1 1/2 oz. blended shredded cheese, 2 parts Cheddar and 1 part Monterey Jack

For Garnish:
shredded lettuce
sliced black olives
diced tomatoes

Cook ground beef; stir in tomatoes. Season with oregano, white and black pepper, salt and garlic powder.

Center the foil pan with one of the tortillas. Top with 1/3 of the ground beef, enchilada sauce and cheese; repeat step with the other tortilla, cheese, sauce and beef.

Place third tortilla over rest of the ingredients, covering torte completely with enchilada sauce. Sprinkle cheese over top for color. Bake in 450º oven until hot and cheese melts. Garnish with lettuce, olives, onions and tomatoes.

GUADALAHARRY’S GUACAMOLE
Ottawa Citizen, 1987
Recipe provided by Neil Prakash, general manager of GuadalaHarry’s

2 large, ripe avocadoes, peeled

1 small clove of garlic, peeled

1 or 2 small fresh green chilies

1/2 teaspoon white pepper

1/2 teaspoon salt

Juice of 1 fresh lime

1 tablespoon sour cream

2 or 3 tablespoons of water

In a medium-sized bowl, mash the avocadoes. Mash the garlic, chilies, pepper and salt until it forms a paste. Mix into the mashed avocadoes and add the lime juice, sour cream and enough water to create the desired consistency. Chill and serve with tortilla chips.

Makes 4 servings.

The eyes have it!

27 Oct

saucy cherie

We are as obsessed with oven-baked tacos and Rick Bayless’ sauce as we are with Halloween!

It was only a matter of time before our October menu merged with taco night!

We snapped up two sizes of silly candy eyes and are happy to have found a use for them.

Cheerful and cheesy Tex Mex or Mexican doesn’t typically land on our silly Halloween menu radar. But it’s hard to ignore Mexican hot chocolate laden with cinnamon, vanilla and chilies, or pepita, lime and cumin pesto, or even spooky mole sauce.

Carnitas

4 Mar

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Wow — we finally found a stand-out carnitas recipe for a bright-tasting feast on a bleak winter night. Are you digging the torilla cacti, courtesy of my cookie cutters from a 1986 Arizona trip?

We’ve tried many carnitas recipes, and all were tasty but this is head and shoulders above with its herbaceous goodness. Less focus on citrus that, in our opinion, washes out during roasting, and more on the magic of savoury onion, oregano, thyme and bay leaf. Also, salt is key here. It seems like a lot, and we do skimp every time, but it’s also a lot of meat.

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Made this for a dinner party, but while wolfing down leftovers the next afternoon, a revelation: Calgary-20130303-00569[1]

We should have served these open-faced, warm from the oven, rather than passing around separate bowls of tortillas, meat and crumbled cheese. Line a baking sheet with tortillas, and pile cheese and shredded meat on top. Warm in oven so they’re melty. Arrange two on each diner’s plate and serve. Guests can then pile on toppings: red onion ceviche, guac, sour cream, squeezes of lime, cilantro, hot sauce, etc. The tacos fold better and the melted cheese keeps ’em together.

Result: Three less bowls to clutter and pass around the table, and the melted cheese help the tacos stay warmer!

CARNITAS TACOS
from Roberto Santibañez’s Tacos, Tortas and Tamales
8 medium garlic cloves, peeled
1/2 medium white onion, roughly chopped
1 tablespoon dried Mexican or regular oregano
1/2 teaspoon dried thyme
5 scant teaspoons kosher salt
5 pounds boneless pork shoulder, cut into 2-inch chunks
3 dried bay leaves
1 cup Coca-Cola

Preheat the oven to 450 F.

Blend the garlic, onion, oregano, thyme, salt, and 1/2 cup of water in a food processor until smooth. You want this to look really loose and slushy, so if your onion is too dry, add a splash more water.

Combine the pork and bay leaves in a 6-quart Dutch oven or deep baking dish — make sure there are no more than two layers of meat. Pour the blended mixture and the soda over pork and toss well.

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Cover the pot/pan and roast in the oven until the pork is tender, about 2 hours. The bubbling coke burns and blackens the sides of your pot — so avoid using your Le Creuset if you are prone to tears. We used our black ceramic slow cooker insert and it was fine, but still a bitch to clean. Above: we’ve also used a parchment-lined roaster. Clean up was a breeze but did add an additional 20 or 30 minutes to the uncovered crisping phase.

Uncover the pot and return it to the oven. Continue cooking, tossing well and scraping the bottom of the pot every 10 minutes, until the pork is slightly crispy on the outside and deep golden brown, about 30 minutes.

Remove pork and coarsely shred. We put the remaining liquid through a fat strainer so we could separate the onion/herb mixtures from the grease as much as possible. Then added the onion mash back to the shredded pork, tossing to coat.
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Cinco De Mayo

2 May


Cinco de Mayo is upon us.

So festive! We’ve been experimenting with slow cooked carne asada and carnitas for the past few years. We love stuffed roasted poblanos, and we’ve added a strong list of tacos to our arsenal: bright orange and cilantro chicken, sweet potato, lime and and chipotle chicken, and shrimp and fish.

And we recently acquired granite molecajete. Ole.

So, while we have a satisfying collection of tried and true recipes, here are two very basic condiments that have escaped us: pickled red onions and simple crema for fish tacos.

PICKLED RED ONIONS <
Cebollas en Escabeche from Rick Bayless
1 small red onion, peeled and cut in half
1/2 cup fresh lime juice
1 1/2 teaspoons salt

Thinly slice the onions with mandoline. Add to a non-reactive bowl. Pour boiling water over to wilt them for about 10 seconds. Drain immediately.
Add back to empty bowl, and pour lime juice over, stirring in salt. Cover and refrigerate for at least 1 hour.

Will last for a week or more in the refrigerator.

CREMA
1/3 cup mayonnaise
1/3 cup sour cream or heavy (whipping) cream
1/4 cup milk
Mix together.

SALTED CABBAGE\
1/2 very small green cabbage, coarsely grated
Juice of 1/2 lime
Pinch Maldon sea salt
Combine everything together and let it sit for 20 minutes. The cabbage will wilt slightly, but will retain its crunch.

Taco de Mayo

6 May

Ode to crumbly tacos of yore.

Beef Tacos
Makes 8 tacos, serving 4.

Tomato sauce is sold in cans in the same aisle that carries canned whole tomatoes. Do not use jarred pasta sauce in its place. cheese, lettuce, and tomatoes are, in our opinion, essential.

Beef Filling
2 teaspoons vegetable oil or corn oil
1 small onion , chopped small (about 2/3 cup)
3 medium cloves garlic, minced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Salt
1 pound 90% lean ground beef (or leaner)
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
1 teaspoon brown sugar
2 teaspoons cider vinegar
Ground black pepper

1 cup shredded cheddar cheese (4 ounces), or Monterey Jack cheese
2 cups shredded iceberg lettuce
2 small diced tomatoes
1/2 cup sour cream
1 diced avocado
1 small chopped onion
2 tablespoons minced fresh cilantro leaves
hot sauce

Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally,
until softened, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.

Using wide, shallow spoon, divide filling evenly among taco shells; place two tacos on individual plates. Serve immediately, passing toppings separately.


From Rick Bayless: Remember those taco-in-a-box kits? You know, the ones with spice packets and U-shaped crunchy tortillas? These…aren’t those. Consider these “North of the Border” Tacos a grown-up (and way better) version.

“North of the Border” Tacos

1 pound boneless chuck roast, cut into 1-inch cubes and placed in the freezer for about 15 to 20 minutes to firm OR 1 pound 80% lean coarse-ground beef

1/2 medium white onion, cut into ¼ inch pieces

2 tablespoons powdered ancho chile

1/2 teaspoon powdered chipotle chile

1 teaspoon Mexican oregano

1/2 teaspoon freshly ground cumin

1/2 teaspoon fresh black pepper

Sugar

Salt

1 1/2 cup shredded Monterey Jack cheese, divided use

12 warm corn tortillas, for serving

1/2 cup sour cream, for serving

1/2 small head romaine lettuce, thinly sliced, for serving

2 medium red-ripe tomatoes, cored and chopped, for serving Mexican hot sauce (I like Valentina or Tamazula), for serving

If using chuck roast, pulse the freezer-firmed meat in a food processor to a coarse ground beef texture. In a very large skillet set over medium-high, cook onions until golden brown but still crunchy, about 4 to 5 minutes. Add the ground beef, spreading it over the entire surface to ensure even browning. Sprinkle in the chile powders, oregano, cumin and black pepper. Mix everything together and cook for another 4 to 5 minutes, until the meat is cooked through. Taste and season with salt and a big pinch sugar to give the classic American chile powder flavor. Remove from the heat. Sprinkle in about 1/2 cup of the jack cheese to the skillet and mix just to incorporate. To make each taco lay a corn tortilla on a plate and spoon on a portion of the meat, sour cream, the remaining Jack cheese, lettuce, tomato and hot sauce. Serve immediately.

NYT’s Middle School Tacos

2 tablespoons neutral oil, like canola, peanut or grapeseed

1 medium-size yellow onion, peeled and diced

4 cloves garlic, peeled and minced

2 pounds ground beef

2 tablespoons chile powder

1 tablespoon ground cumin

2 teaspoons kosher salt, or to taste

2 teaspoons freshly ground black pepper

2 teaspoons cornstarch

2 teaspoons smoked paprika

1 teaspoon crushed red-pepper flakes

1 cup chicken stock or beef broth

Heat oven to 425 degrees F.

Place a large skillet over medium-high heat, and add the oil. When it begins to shimmer, add the onion, and cook until softened and starting to brown, approximately 5 to 7 minutes.

Add the garlic, and cook for a minute or so to soften, and then the ground meat. Cook until it starts to brown, stirring and chopping with a spoon to break up the meat, approximately 5 to 7 minutes. Pour off excess fat, leaving only a tablespoon or two in the pan.

Add the chile powder, cumin, salt, pepper, cornstarch, paprika and red-pepper flakes, and stir to combine.

Add the stock or broth, stir, bring to a simmer and cook uncovered until the sauce has thickened slightly, approximately 4 to 5 minutes.

As sauce cooks, place taco shells (on a taco rack, if possible) on a sheet pan, and toast in oven until they are crisp and smell nutty, about 2 to 3 minutes.

Serve a few tablespoons of meat in each taco, along with whatever toppings you like.

Serve with refried beans on the side, if desired.

 

 

 

 

Fish Tacos Times Two

5 May


Cinco de Mayo wouldn’t be complete without these delicious fish tacos.

Perfectly paired with cold beer, it would be interesting to serve both of these.

The first is a clean, vibrant and puckery.

The second is a rich, luxurious smokey version.

LEE’S ROCKING FISH TACOS
Gwyneth Paltrow
serves 8
A bunch of cilantro
Juice of 5 limes
1/3 cup of olive oil, plus 2 tablespoons for cooking
1 small white onion, roughly chopped
2 cloves garlic, smashed
1 jalapeño or 3 red fresno chili peppers, roughly chopped
1/2 tablespoon garlic powder
1 tablespoon cumin
1 tablespoon paprika
Coarse salt
2 pounds halibut, finely diced
Freshly ground black pepper
1/2 cup white wine
Combine the cilantro, lime juice, 1/3 cup olive oil, onion, garlic, chili, garlic powder, cumin and paprika together in a blender with a large pinch of salt and puree until thoroughly combined and smooth. Set the mixture aside.

Heat the remaining 2 tablespoons of olive oil over medium-high heat in a

large pot and add the halibut. Cook, stirring now and then, until golden brown, about 8 minutes. Add the white wine and cook until nearly evaporated, about 2 minutes. Pour over the reserved cilantro mixture, stir gently just to combine and cook for just another minute to let all the flavors say hello. Serve immediately with deep-fried flour tortillas, crema fresca (or sour cream), cotija cheese, and a fresh pico de gallo with chunks of avocado (mix equal parts diced tomatoes and avocado and then season with salt, pepper, fresh cilantro, lime and diced red onion).

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ACHIOTE-MARINATED FISH TACOS
LA TIMES
2 cloves garlic, peeled and crushed

1/4 teaspoon kosher salt

3 tablespoons achiote paste

1 pound yellowtail fillet, skin removed

1 tablespoon olive oil

8 small corn tortillas

1 cup finely shredded cabbage

1 cup chipotle mayonnaise

1 lime, cut into 8 wedges

In a small bowl, combine the garlic, salt and achiote paste. Put the mixture into a 1-gallon sealable plastic bag with the fish. Refrigerate for an hour.

On a cast-iron griddle or in a frying pan, heat the olive oil over medium-high heat. Scrape some of the extra achiote paste from the yellowtail, then grill the fish, about 6 to 8 minutes per side, or until done. If the fish is cooking too quickly or unevenly, adjust the heat as necessary. Let the fish rest for a few
minutes before slicing it thinly across the grain; if the fish breaks apart, that’s fine.

Warm the tortillas on a pan over medium heat; place on a platter or individual plates, two per person.

Divide the fish among the tortillas and top with shredded cabbage and a teaspoonful of chipotle mayonnaise. Serve immediately, with lime wedges.

Chipotle mayonnaise

1 cup mayonnaise

2 garlic cloves, finely chopped

1 tablespoon olive oil

2 tablespoons lime juice

1/2 teaspoon kosher salt

3 chipotle peppers in adobo, roughly chopped

In a food processor or blender, blend the mayonnaise, garlic, oil, lime juice, salt and chipotle peppers. You will have more chipotle mayonnaise than is called for in the recipe. Keep in the refrigerator until ready to use.