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/ck/ - Food & Cooking

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>> No.5916605 [View]

>>5916569
>The most common type of fish meat used is white meat. Like: Spanish mackerels, Butterfly kingfish, bonitos and such.
Also:
Northern red snapper, sole fish, herring, sierra but i dont actually know if that is the saw fish

>> No.5915602 [DELETED]  [View]

>>5909242
Dear shitskin:
Whatever you want it to be arrachera is NOT a skirt steak.
Go eat shit and die thank you.

>> No.5915031 [View]

>>5915022
Mix the marinated fish with the onions.
Toss in the lemon/cucumber/garlic stuff.
Let it sit for 10 minutes.
Add the cucumbers.
Serve on tostadas or soda crackers.
Have some crushed sea salt at hand.
Easy and dirty cheap.

>> No.5915022 [View]
File: 1.31 MB, 2592x1936, IMG_0522.jpg [View same] [iqdb] [saucenao] [google]
5915022

>>5915013
Get the blender ready.
Use that half cucumber (without the seeds).
The juice of 6 or so lemons.
The garlic clove.
The serrano chiles and the chiltepin (if you have those).
Add a pinch of salt, just a bit let people use whatever salt they want.
A dash of olive oil (if you want).
A dash of water.

>> No.5915013 [View]
File: 1.61 MB, 2592x1936, IMG_0520.jpg [View same] [iqdb] [saucenao] [google]
5915013

>>5915005
Take out the fish from the lemon juice.
Use a strainer.
Wash it a bit.
You can save the lemon juice/fish juice to make leche de tigre or something like that, i dont really know you'll have to ask a peruvian dude for that one.

>> No.5915005 [View]
File: 1.08 MB, 2592x1936, IMG_0523.jpg [View same] [iqdb] [saucenao] [google]
5915005

>>5914998
Diced half onion.
Remove the seeds from the cucumber and dice them all.
Save one half cucumber were going to use it later.

>> No.5914998 [View]
File: 1.38 MB, 2592x1936, IMG_0504.jpg [View same] [iqdb] [saucenao] [google]
5914998

>>5914980
The first step is to choose the right fish for the endevour.
The most common type of fish meat used is white meat. Like: Spanish mackerels, Butterfly kingfish, bonitos and such.
I used a red meat fish kinda like tuna, bluefin trevally, known as jurel in the shores of the pacific (in México)
Squeeze the lemon juice and trhow the fish in, let it sit overnight.
Look at that red meat.
Do not discard the muscle line... look at that dark muscle.

>> No.5914980 [View]
File: 1.36 MB, 2592x1936, IMG_0503.jpg [View same] [iqdb] [saucenao] [google]
5914980

>>5914975
First up the stuff to make the stuff.

A bunch of lemons (pic related)
Half kilo of a saltwater fish.
2 cucumbers
1 red onion
A bunch of serrano pepers (it MAY work with jalapeños) Pro level 1 chiltepin.
1 garlic clove
salt N black pepper

>> No.5914975 [View]
File: 1.37 MB, 1936x2592, IMG_0526.jpg [View same] [iqdb] [saucenao] [google]
5914975

Itt:
How to make something in between a ceviche and aguachile.
Marinated raw fish basically.

>> No.5907726 [View]

>>5907708
Nope.
Spanish for tomatoe is jitomate, tomate is the green one.
Let me explain:
Jitomate is the red tomatoe.
Tomate is the green tomatoe, husk tomato, thats the tomate puebla variety found in central and south México.
Then theres the tomatillo, husk tomato, a smaller more acidic variety found in the north of México.

>> No.5907672 [View]
File: 1.52 MB, 2592x1936, HR (16).jpg [View same] [iqdb] [saucenao] [google]
5907672

>>5907666
Put everything in the blender.
The roasted tomates (NOT TOMATILLO) the rehydrated chiles, half onion, half garlic clove and salt.
Blend and add onion, garlic, salt to your liking

>> No.5907666 [View]
File: 1.64 MB, 2592x1936, HR (22).jpg [View same] [iqdb] [saucenao] [google]
5907666

>>5907661
While the dried chiles are chillin in the hot tub.
Roast the tomates.
Roll them around until they have changed color.
From a bright green to a sage-ish color.

>> No.5907661 [View]
File: 1.55 MB, 2592x1936, HR (26).jpg [View same] [iqdb] [saucenao] [google]
5907661

>>5907653
The first thing to do is rehydrate the dried chiles.
In a small pot let them simmer.
Super low heat.
5~10 minutes.
You can make a signature mix of dried chiles.
I personally use 10 morita and 1 single guajillo.

>> No.5907653 [View]
File: 2.14 MB, 2592x1936, HR (14).jpg [View same] [iqdb] [saucenao] [google]
5907653

>>5907642
For the red salsa. (this one)
>>5907593
You are going to need.
Half kilo of tomate (not tomatillo).
A couple of dried morita chiles.
1 white onion
1 garlic clove

>> No.5907642 [View]
File: 1.61 MB, 2592x1936, HR (13).jpg [View same] [iqdb] [saucenao] [google]
5907642

>>5907623
Slow cooking for 5 minutes should yield something like his.
Dont let it reduce to much.

>> No.5907623 [View]
File: 1.53 MB, 2592x1936, HR (28).jpg [View same] [iqdb] [saucenao] [google]
5907623

>>5907619
Using a strainer dump the blended content back into the kitchen pot.
Set in low heat and let it simmer for 5 minutes.
.

>> No.5907619 [View]
File: 1.45 MB, 2592x1936, HR (30).jpg [View same] [iqdb] [saucenao] [google]
5907619

>>5907612
Put everything into the blender.
Discard the water of the kitchen pot.
The already cooked chiles and tomates with the raw onion, the garlic clove and some salt.

>> No.5907612 [View]
File: 1.53 MB, 2592x1936, HR (32).jpg [View same] [iqdb] [saucenao] [google]
5907612

>>5907609
Cook until the tomates have changed color.
From bright green to this tone.

>> No.5907609 [View]
File: 1.20 MB, 2592x1936, HR (34).jpg [View same] [iqdb] [saucenao] [google]
5907609

>>5907602
Heres a lil trick.
Remove the tail of a bunch of chiles to keep the taste of the chiles without the spicy/hotness.

>> No.5907602 [View]
File: 1.49 MB, 2592x1936, HR (37).jpg [View same] [iqdb] [saucenao] [google]
5907602

>>5907593
For the enchilada green salsa you are going to need.
1kg of tomate (NOT tomatillo).
A bunch of serrano peppers.
1 white onion.
1 garlic clove.

Put the tomates and the chiles in a kitchen pot and cover them in water.
From 10 to 15 chiles is a mild salsa.

>> No.5907593 [View]
File: 973 KB, 1936x2592, HR (12).jpg [View same] [iqdb] [saucenao] [google]
5907593

>>5907586
This is a tomate (yes the green one and it is NOT tomatillo, learn something new google around) salsa.
The green one is great for making enchiladas the red one is great for topping tacos or tortilla chips.

>> No.5907586 [View]
File: 1.15 MB, 2592x1936, HR (2).jpg [View same] [iqdb] [saucenao] [google]
5907586

>>5907548
I dont use anything else.
tomatoes
chiles
onion
garlic
salt
Gib a sec and ill post 2 more salsa secret stuff.

>> No.5907573 [View]
File: 1.30 MB, 2592x1936, HR (4).jpg [View same] [iqdb] [saucenao] [google]
5907573

>>5907571
Transfer according your skills.
Cover them with your red salsa and it is done.

>> No.5907571 [View]
File: 1.14 MB, 2592x1936, HR (6).jpg [View same] [iqdb] [saucenao] [google]
5907571

>>5907566
In the same pan with the leftovers of oil throw the eggs in.
I cook them in low and put a cover on them so the yolk is runny.

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