Ingredients

Serves 4-6

Taco Pescado
10 handmade corn tortillas
1kg blue eye cod marinated in Achiote paste (see below)
Lime wedges
Chiffonade cabbage
Red onion salsa (see below)

Achiote paste:
2 tbsp Annatto seeds
1 tsp ground cumin
½ tsp dried oregano
16 black peppercorns
1 tsp ground allspice
2 clove
½ tsp ground chilli piquin
1 tsp salt
4 cloves garlic
6 tbsp orange juice
2 tbsp cider vinegar

Red onion salsa:
Red onions, diced
Diced celery
Diced cucumber
Lime juice
Chopped fresh oregano


 

Quesadilla Huitlacoche
2 tbsp butter
1 onion, diced
1 chilli poblano, seeds removed, diced
6 field mushrooms, sliced
1 cup corn kernels
1 tbsp Epazote, chopped
2 tbsp Huitlacoche, chopped
Salt & pepper
Queso fresco (Spanish fresh cheese), grated, and high melt Mexican cheese

2 large corn tortillas
Cucumber salsa for serving

 


Michelada (per person)
Mexican beer (about 6/7 of the glass)
Lime juice to taste
Dash of hot sauce
Dash of tobasco
30 ml Clemato juice

 

 

Method

Taco Pescado
To make Achiote paste: Grind all to a paste, spices first, then  add remaining ingredients.
Thicken with bought paste.

To make red onion salsa, combine equal parts of each diced vegetable. Add enough juice to lightly coat the salsa and mix through a small amount of oregano.

To serve, grill fish til just cooked.
Serve in re-heated tortillas, with cabbage, salsa and chipotle mayo. Lime wedges on the side


Quesadilla Huitlacoche
Sauté onions and mushrooms in butter.
When cooked out, add corn, poblano chilli and epazote.
Stir in Huitlacoche.
Season with salt and pepper.

When cool, make sandwiches with mushroom mix, cheese and Tortillas.
Cook for several minutes each side until slightly crispy.
Cut into eight wedges, and drizzle with Pico de Gallo, (Cucumber salsa).


Michelada
Stir ingredients together and serve in a salt rimmed glass.