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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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!
Mary
I love this. You go, girl! 😉
Beautiful dish for a fabulous holiday!
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!
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.