Every time I am thinking of a quick an easy meal, Tostadas is one of the first things that come to mind. A Tostada is basically a flat tortilla that has been fried and hardened until crunchy. You can buy these ready to eat in the supermarket. After that, it doesn’t need much really, you can get as creative as you want with the toppings. Tostadas can be as simply as adding refrained beans, Mexican crema and some queso fresco. And even though they sound so simple to make, they are really really good. There are and infinity of toppings that can be used for tostadas, from Salpicon, to Tinga, to seafood. And today, Seafood is exactly what we are doing.
Pico de Gallo Salsa
- 6 tomatoes chopped
- 2 jalapeño chiles seeds removed and finely chopped
- 1/2 purple onion finely chopped
- 1/4 cup white vinegar
- Juice of 1 lime
- Salt to taste
Mix all ingredients, cover with plastic wrap and let it sit for at least half hour before serving.
Tostadas de Mariscos
- 250g steamed shrimp shells removed
- 250g steamed octopus cut into chunks
- 1 avocado chopped
- 1 recipe Pico de gallo salsa
- A Tostadas packet
- Achiote Mayonnaise recipe
Mix all ingredients except the tostadas and the mayonnaise. Let the mixture sit for 30 mins for all flavours to combine. Grab one tostada, layer a spoonful of the achiote mayonnaise and top with a couple of spoonfulls of the seafood mixture. Have a big bite and enjoy summer!
Mexican food is all about flavour, and there are various cooking methods reflecting this thinking throughout Mexican cuisine. The one I am showing today is through baking or steaming food wrapped inside leafs. The term Mixiote means that food has been cooked wrapped inside a Maguey leaf. Unfortunately, I was not able to find Maguey leaves so ended up using some banana leaves I had left over from the last time I made tamales. The end result was still amazing!
- 6 pieces of banana leaves roughly 12″x12″
- 6 pieces of wax paper 12″x12″
- 6 dried chiles guajillo seeds scraped out
- 4 garlic cloves
- 1/4 white onion
- 180g tomatoes
- 35g toasted sesame seeds
- 1 1/2 cups of chicken stock
- 45g lard
- Salt and pepper
- 3 cleaned squid
- 300g octopus
- 300g shrimp
- 3 tbsp olive oil
- 1/4 cup dry white wine
- 6 epazote leaves
- 3 avocado leaves
- Steamed rice to serve
Preheat Oven to 350°F. Soak in hot water the banana leaves until easy to manage. Carefully remove the excess water with a towel. Set aside.
Roast the chiles, garlic, onion, sesame seeds and tomatoes. Top the roasted mixture with chicken stock and let it sit until chiles are softened. Liquify the mixture and strain. Fry the chile mixture in lard for 5 mins and season with salt and pepper. Set aside.
Fry the sea food with olive oil in batches to avoid overcrowding the pan. Fry each batch for approx. 5 min. Return all the seafood back to the pan, add the wine and chile sauce. Cook for a further 5 min. and divide the mixture in 6 equal portions.
Place the seafood mixture in the centre of each banana leaf, then add an epazote leaf and 1/2 of an avocado leaf. Take the 4 corners together and wrap each leaf as an individual bag. You can use the wax paper as extra support for your banana leaves. Place all 6 bags in a baking sheet and bake for 8 mins. serve hot with steamed rice.
Achiote is made from the slightly bitter, earthy flavored, red annatto seeds, mixed with other spices and ground into a paste. It is widely used in Mexican cuisine mainly for marinades and salsas. It has a sweet and mild spicy flavour but it sure provides a lot of colour to any dish.
Today I am using this rich red paste to add some colour and earthiness to this mayonnaise which will pimp this dish and make it absolutely a pleasure to eat.
- 2 small white meat whole fish
- 1/4 cup of vegetable oil
- 2 garlic cloves chopped
- 4 rosemary springs finely chopped
- Salt to taste
- 30g pitted olives
- 1 1/2 tbsp capers
- 1 cup vegetable oil
- 1 egg at room temperature
- 1 tbsp of fresh lime juice mixed with 15g Achiote paste
- 1 garlic cloves
- A big pinch of salt and pepper.
For the fish, heat a deep pan with the oil over medium high heat. Season the fish with salt. Once the oil is very hot add the rosemary and garlic, let it cook for 30 seconds and immediately add the fish. Fry for approx 10 to 12 mins each side depending of the size of the fish. With a paper towel remove the excess oil.
While the fish is frying, process in a food processor all the ingredients of the mayonnaise except for the oil which will be slowly added while vigorously mixing the paste in order to emulsify and achieve the right mayonnaise consistency.
Serve the fish with the mayonnaise, lime and coriander. Perfect to serve on a sunny day.