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!
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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!
http://www.aishafoodista.com/
Thanks,
Aisha Foodista
“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.
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 🙂