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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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.
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!