On this occasion in Recipesgatis we bring for you a super special and traditional recipe of the state of Baja California, specifically from the city of Ensenada. This is the original Reco de Tacos of Ensenada -style fish, which has a very peculiar story. The history of the tacos style tacos is as follows: they say that initially near the black market in Ensenada on the seashore, it is They began selling roasted meat tacos by Mr. Mario, known as the Bachigualate and from Sinaloa, and whose clients asked him to sell fried fish. Then it occurred to him to make fried fish without thorns, since these were the main problem when eating fish. On the other hand, a fisherman named Pedro Alvarado who sold fresh fish on the shore of the roads, was the first to put a formal position of fish tacos, but a short time later Don Zeferino Mancilla arrived who decided to make the competition to Don Mario and Don Pedro, and put another position of these. But wanting to offer a more complete and nutritious fish taco, with a better quality and presentation, began to empanize the fish fillet, and followed to the taco a pico rooster and lettuce or chopped cabbage sauce or chopped cabbage. And in this way the famous fish tacos arose.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make senseed style fish tacos: |
| 1 kilogram of fish fillet cut into strips 12 pieces of corn Para the cape Bake 2 cups of beer 1 cup of brandy 1 pinch of oregano | For the dressing :: ½ cup of mayonnaas 1 lemon 1 small glass of sour cream ½ glass of milk 1 pinch of salt 1 pinch of black pepper para the cookie pìco :: 1 tomato 1 tablespoon MICADA POSTRAANA 1 clove of garlic 1 jet of jalapeños vinegar 1 pinch of sugar 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, nothing spicy, ideal accompany with natural juice, fried, |
Ingredients to make senseed style fish tacos:
1. To prepare the tacos of Ensenada-style fish here you can see the ingredients that I will use.
2. We are going to start preparing our mixture for the capeado: for this we place in a bowl the eggs, the oil, the salt, the pepper, the beer, the brandy, the baking powder, the oregano and the wheat flour, we mix perfectly well and lead to cool for 30 minutes.
3. Meanwhile we will prepare the ali oli dressing, for this in another bowl we place the mayonnaise, the juice of the lemon, the sour cream, the milk, a little salt and pepper, we mix perfectly and refrigerate until the time of serving.
4. On the other hand, we will prepare the pico de rooster sauce: For this we finely chop the red tomato and the garlic clove, we place them in a bowl, we add the chopped improvement, the vinegar of jalapeños, the sugar and the salt, and mix A little until everything is integrated taking care not to spoil the red tomato too much, and we reserve.
5. After 30 minutes of rest of the mixture to fall, we remove from the refrigerator and introduce the fish strips in the mixture covering them completely.
6. Once the fish strips are ready, we lead to fry in a pan with enough very hot oil, letting fry until the cape was observed. We remove from the oil and place them on absorbent paper to remove excess fat.
7. Finally, to form our tacos of fish style teenada we take the hot corn tortillas, we place in the center pieces of fried fish cape, add the pico de rooster sauce, accompanied with a little colpy cabbage or lettuce, and We season with the Ali oli that we prepare, and ready! We can already enjoy this delicious dish.
