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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Fantastic – I admire you for making your own corn tacos. Fantastic. I am inspired!
Charlotte
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!
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.
xoxox Amy
p.s. Great post! I’m so inspired. Oh, and I have an award for you.