Panko crusted Hama Hama Oysters from the Hood Canal in Washington State, quickly fried in canola oil served on a handmade corn tortilla with napa cabbage, sliced serrano chile, cilantro, ají amarillo crema, and a squeeze of lime.
One of life’s small pleasures is a fresh homemade tortilla. Buy tortilla masa from the refrigerated section. Knead the masa until it is soft and pliable, then form a ball. Place the masa ball between plastic wrap on the tortilla press, then firmly close the press. Lay dough on a hot heavy skillet for about 30 seconds per side.
For a change from the now ubiquitous chipotle cream sauce try making a sauce with chiles from Peru. Ají amarillo is one of my favorites, it is a lovely yellow color, quite hot but with a slightly fruity extraordinary flavor. You can buy ají amarillo paste in a jar (middle right). Mix the paste with Crema Mexicana or sour cream. I find it in the Peruvian section at my local supermercado.
¡Feliz Cinco De Mayo!
21 thoughts on “Fried Oyster Taco, Ají Amarillo Crema”
My husband and my two teens went to Mexico this weekend on a house building mission. The very grateful families never think twice about forsaking their needs to serve their guests whatever they have. My husband said the fresh corn tortilla’s were wonderful! Thank you for this recipe..I’m gonna stop shying away and attempt these! 🙂
A dangerous dish! I am mad for oysters *and* chiles. Thx for the lead on aji amarillo. I’ve wanted to try it in another Peruvian dish for quite some time.
This is so interesting! Looks scrumptious.
“Fried Oysters…UMMMMMM” (Homer Simpson voice).
I also noticed your marble counter-top…nice!
That looks delicious, and those homemade tortillas have to be amazing!
Hi I love this blog and the oyster tacos look amazing. The photography is beautiful. I was wondering if it would be o.k. with you if I posted the photo of panko-encrusted Hama Hama’s on the Hama Hama company blog, http://www.hamahamaoysters.com/blog. We’d just post the photo and a link to your site. Let us know! Thanks.
Whoops! This is Lissa from the Hama Hama company, realizing I didn’t give you my contact info. You can email me at firstname.lastname@example.org.
Thanks! Have a great day.
Sure! Glad to know you and your blog too! I will link your blog next time I post Hama Hama Oysters (love ’em). Happy to have you post my photos. The recipe is fabulous, you should try that aji amarillo sauce with your fried oysters, if you can’t find it up there, let me know and I’ll send you a jar of the paste.
Laurie – I hope you make them, it is easy and special to make tortillas by hand.
Bless you and your family, I am happy and proud to have you as my blog friend. Would love to hear more about their house building mission. Where did they go?
Hi Susan – I also make Papas a la Huancaina with the aji amarillo. Peruvian Potatoes. Delicious. I will post soon.
Hi Kristen – Welcome! I think mixing the Mexican Baja and Peruvian ingredients make it an interesting combination too.
Hi Peter – fried oysters, raw oysters, oysters Rockefeller…I’ll take them any way. Love ’em too!
I’m waiting on a recipe for Oysters Rockefeller Soup!
One day my whole kitchen will be in marble.
Hi Jessy – making homemade tortillas is such a great addition to this already delicioso dish. You would be great at it with your fine dough handling skills.
A new way to fix oysters! Yeah!!!
And I must say the Sea Cucumber and Sea Urchin look very interesting!!! Have never tried, but…just may have to soon!
Beautiful dish for a fabulous holiday!
I love this. You go, girl! 😉
I’m late to the party. What a wonderful blog you have. We’re in Florida right now, and have a plethora of fresh oysters…this looks like dinner tomorrow night!
You are amazing! My Texas sensibilities are in awe now that I know you make your own corn tortillas!!!
You have a Peruvian section at your supermarket?!?! San Jose isn’t as culturally diverse as LA…. Although, perhaps I’m not looking in the right places. OK – I’m on a mission to find Aji Amarillo this week.
p.s. Great post! I’m so inspired. Oh, and I have an award for you.
Hi Winedeb – fried oyster taco, my twist on a favorite around here, the Baja taco, popular in Baja California.
Hi Kelly – thanks. Mexican food, gotta love it!
Hi Maryann – oh, I knew you would!
Hi Mary – did you make oyster tacos?
Hi Amy – I bet now that you are aware of the Peruvian foods you will notice them at the market. Let me know what you make.
An award, for me, how nice! Thank you!
Fantastic – I admire you for making your own corn tacos. Fantastic. I am inspired!
Hi Charlotte! I know you’ve already gone through the C’s for CORN, but if you ever do the alphabet again, these corn tortillas are great! And of course, you can make them regardless 🙂
“Peruvian Section” at the supermarket!!! That makes me turn as green as a tomatillo, – envy roaring its ugly head -, supermarkets here have at most a “Chinese-Mexican” Sections, some Indian spices thrown in. I am slowly forgetting how ancho chilis are supposed to taste like, my favorites back home in the US, never seen around here.
This looks really good. I just got into the whole Fried Oyster movement. I really liked this Fried Oyster Taco I ate at a new restaurant that opened in NYC called Diablo Royale.
Please check out my review. I’d appreciate any feedback!