Tag Archives: Fish

Chile Oil, Marinade and Adobo~ Mexican Kitchen

Over the years, I have tried many and have prepared many spice blends, marinades and adobo sauces. The one constant ingredient in all of them are dried peppers. Whether  toasted, pureed into a sauce or in a powder form, the  dried chiles are an essential and key ingredient if you are looking to prepare authentic Mexican flavors. The flavors and heat levels vary. Rule of thumb is, the smaller the pepper, the spicier it will be. In today’s blog entry, I would like to share a few recipes  I prepared with a chile and garlic oil using the dried  chile de arbol.  It is on the spicy side, so a little goes a long way.  

  Oil and Vinegar Based Chile de Arbol Salsa (Chile Oil). In Mexico the name is Salsa de Aceite Estilo Las Carretas

Salsa de Aceite Estilos las Carretas
Salsa de Aceite Estilo las Carretas


1/2 cup oil, plus 1/4 cup more reserved (canola or grapeseed)
1/4 pound chile de arbol, stems removed
5 chile New Mexico or guajillos, stems and seeds removed
6 cloves garlic
1/3 cup cider vinegar
Salt to taste
*more oil if needed

Directions

1. In a pan, combine the 1/2 cup oil, chile de arbol, new mexico peppers and garlic. Bring up to temperature at medium heat. When the peppers become aromatic, lower heat and stir often. You want the peppers to become bright red and slightly soft. Do not let them get  too dark or they will be bitter. Remove from heat and let cool.

2. Transfer chile/oil mixture to the blender, add vinegar and salt to taste. Pulse to blend, adding more of the reserved oil if it’s too thick.  Cool at room temperature and store in an airtight container in the coldest part of the refrigerator. When using for a recipe, scoop out the amount you will be using and return unused portion back to refrigerator. I find that if the chile oil is exposed to too much temperature change, it could spoil faster. It will keep for a few months in the refrigerator. Yields about 2 cups. Once you have prepared the chile oil, here are a few recipes I prepared, each with a slight variation.

Tips~ For a milder chile oil, add only half of the chile de arbol and double up on the chile guajillos. You could add some chile ancho as well.

 

Grilled Chicken Tenders Basted with Chile Oil

Grilled Chicken Tenders Basted with Chile Oil
Grilled Chicken Tenders Basted with Chile Oil

1 pound chicken tenders or 8 pieces

Salt, pepper, smoked paprika and garlic powder

1 teaspoon Mexican oregano, crushed

Olive oil

1/4 cup chile oil

1 tablespoon honey

Juice of 1 key lime or half of a regular lime

Directions

1. Season the tenders (to taste) with salt, pepper, paprika and garlic powder. Add the oregano and drizzle with olive oil, set aside.

2. Preheat outdoor or stove top grill pan to medium heat for 5 minutes. In a small bowl, combine the chile oil, lime juice and honey,  taste for salt and set aside. Brush the grill or pan with a little oil. Grill the tenders for about 5 minutes per side if thick in the middle. Before taking off of the grill, baste with chile oil mixture on both sides. Remove from heat and let stand for a few minutes.

3. Serve as is over a salad or serve on slider size rolls with avocado, tomato, cilantro, grilled onions and a little crema or mayonnaise. Yields 4 servings.

Grilled Chicken Tenders Basted in Chile Oil
Grilled Chicken Tenders Basted in Chile Oil

 

Grilled Flank Steak

Chile Oil Marinated Grilled Flank Steak
Chile Oil Marinated Grilled Flank Steak

1 pound flank or skirt steak

1/4 cup chile oil

Juice of 1 lime

1 teaspoon Mexican oregano

1/2 teaspoon cumin

Olive oil

Salt and pepper to taste

Chile Marinated Flank Steak
Chile Marinated Flank Steak

Directions

1. Combine the chile oil, lime juice, oregano, cumin 3 tablespoons olive oil, salt and pepper to taste.

2. Lightly season the steak with salt and pepper, transfer to storage container or plastic storage bag. Add the chile oil mixture and coat steak evenly. Chill and marinate for at least 4 hours or overnight.

3.  Remove steak from refrigerator at least 40 minutes before cooking. When ready to cook, preheat outdoor grill to high for a few minutes. Brush grates with oil, grill steak for 4 minutes per side for medium rare. Add an extra minute per side if you like it more well done.  Remove from heat, tent loosely with foil paper and let steak rest for 5 minutes. When ready to serve, slice thin against the grain. Yields 4 servings for tacos.   

Chile Marinated Grilled Flank Steak Taco
Chile Marinated Grilled Flank Steak Taco. The salsa is a twist on classic pico de gallo. Instead of fresh tomatoes and diced white onion, I added sun dried tomatoes and green onions.

 

Pan Seared Chile de Arbol Mahi Mahi

Pan Seared Chile de Arbol Mahi Mahi
Pan Seared Chile de Arbol Mahi Mahi



1/8 cup chile de arbol oil 

1/2 teaspoon Old Bay seasoning

Juice of 1 key lime

olive oil

Salt and pepper to taste

2 Mahi Mahi fillets (about 6 ounces each)

Directions

1. Combine Ccile oil, Old Bay seasoning, lime juice, 2 tablespoons olive oil, salt and pepper to taste. Pour over fillets and coat evenly. Marinate for 1 hour.

2. remove fish from refrigerator 30 minutes before cooking. Preheat skillet to medium heat for 5 minutes. Add 2 tablespoons of olive oil. Cook for 4 minutes per side or until fish is flaky. Remove from heat and serve right away. Garnish with fresh salsa or guacamole.  Serve with chips or corn tostadas. Yields 2 servings.

 

Mahi Mahi Marinated in Chile OIl
Mahi Mahi Marinated in Chile OIl
Pan Seared Marinated Mahi Mahi
Pan Seared Chile de Arbol Mahi Mahi

 

 

 

Taco Tuesday ~ Think Outside the Tortilla Shell

Taco Tuesday? How could you designate just one day out of the week to enjoy tacos? Tacos have come a long way since my childhood days of frijoles con chorizo with homemade flour tortillas. Wait, now that I think about it, that’s still my favorite taco of all time. Nothing can compare, lol! Especially when it was prepared with lots of love in my Mama’s cocina. Right here and right now, I confess to you all that I am somewhat of a tortilla snob, ha haha! I mean , how could I not be, when I had a mom who would roll the most delicious homemade flour tortillas. Then there was my Dad, who would test out fresh masa, right out of the molino and prepare fresh corn tortillas just like that. After leaving home, I had to adapt to what was available to me. I was not happy about it, but I survived various brands of “not like mom’s” tortillas before I learned how to prepare my own. This blog post is really not about tortillas in particular, but more about how we can enjoy tacos in various forms. Whether it’s the traditional  taco, tostada, gordita, taco bowl or salad, the flavors are all there. My first recipe for this blog post is a simple and delicious recipe for skirt steak. For years I would avoid cooking any kind of steak because it always was overdone, tough and dry. Those days are long gone, thank goodness. One of the newest things I have tried and love, is reverse marinating. Instead of marinating your beef, chicken or pork for days, this is much quicker!   And leftovers?? Oh, they only get better and more flavorful the longer the cooked meat sits in the marinade. *Check out a few of my favorite recipes at the end of the post.

Reverse marinated skirt steak. You can leave tha marinade chunky or blend for a smoother finish.
Reverse marinated skirt steak. You can leave tha marinade chunky or blend for a smoother finish. The marinade pictured contained roasted red and green chiles.

 

Reverse Marinated Steak   or Boneless Chicken

1 pound skirt or flank steak (or 1 pound thin sliced boneless breast or thighs)

Salt, fresh cracked pepper and granulated garlic

 

For Marinade

Juice of 1 lemon, 1 lime and 1 orange

2 tablespoons red wine vinegar

2 cloves garlic, minced

1 serrano, jalapeño or chipotle(in adobo) pepper, minced

1/4 cup cilantro, chopped

1/2 teaspoon each of  cumin, mexican oregano, fresh cracked pepper and smoked paprika

Salt to taste

1/4 cup olive oil

Reverse Marinated Skirt Steak
Reverse Marinated Skirt Steak
Besides inside a tortilla, I love preparing crispy tostadas and simply topping with fresh lettuce and spicy salsa!
Tostadas~Besides inside a tortilla, I love preparing crispy tostadas and simply topping with fresh lettuce and spicy salsa!Take any homemade or store bought corn tortilla and brush both sides with oil. Cook at medium heat until crisp on both sides. Saves oil and calories. The recipe for the Green Chile Sauce and Homemade Corn Tortillas can be found right on the blog. Search tortillas and salsa/hot sauce under categories.
I had my first store bought crispy taco shell when I was 12 years old. It was fun while I was a kid, but for me, nothing can beat preparing them at home.
Crispy Tacos~I had my first store bought crispy taco shell when I was 12 years old. It was fun while I was a kid, but for me, nothing can beat preparing them at home. All I do is brush my corn tortillas with oil and cook them on a hot comal/griddle. When they are soft, fold over into a taco and continue cooking until crispy on both sides. Fill and enjoy!

Directions

1. Season the steak lightly with salt, pepper and granulated garlic on both sides.

2. For the marinade, you could finely chop all of the ingredients and use it that way. Or you can everything to the blender and pulse to blend until you reach the consistency that you like.

3. Grill your room temperature steak on a preheated outdoor grill or cast iron pan on high heat for 3 to5  minutes per side.  Three minutes will give you a medium/rare steak, so cook it according to tatse. As soon as the steak comes off the heat, quickly pierce with a fork in most spots. Pour marinade al over the top and cover loosely with foil paper for 5 to 6 minutes. transfer to cutting board and slice thin against the grain.

Whenever I use leftover carne asada, I like to saute onions and chile peppers at high heat and then quickly add the meat just until warm.
Whenever I use leftover carne asada, I like to saute onions and chile peppers at high heat and then quickly add the meat just until warm.
Using my leftovers of Reverse Marinated Steak, I quickly assembled these tasty tacos for brunch the next day.
Taqueria Style Tacos~ Using my leftovers of Reverse Marinated Steak, I quickly assembled these tasty tacos for brunch the next day. Serving double layered corn tortillas is typically the taqueria way of serving tacos. Very filling!

Tips~ If cooking chicken, it will only take 2 minutes per side for breast meat and 4 minutes per side  for thigh meat if sliced thin.  

 

Chifrio, A Costa Rican Taco Bowl!

Chifrijo

Mexicali Style Taco. Check out this recipe for a loaded taco on the Hispanic Kitchen. Click onto picture for full recipe.

Mexicali Style Taco

Tacos Arabes. Marinated Pork Tacos. Click onto picture for full recipe @the Hispanic Kitchen. 

Tacos Arabes

Tempura Style Fish Tacos with Spicy Pickled Radishes and Sriracha Mayonnaise. Click onto picture for full recipe @the Hispanic Kitchen

Tempura Style Fish Tacos