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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That looks delicious, and those homemade tortillas have to be amazing!
“Fried Oysters…UMMMMMM” (Homer Simpson voice).
I also noticed your marble counter-top…nice!
This is so interesting! Looks scrumptious.
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.
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! 🙂