January 20, 2022
Stuffed grape leaves are a staple throughout many eastern Mediterranean and Middle Eastern countries. They are delicious and versatile, can be stuffed with meat or…Read This Post
Let’s kick off the year with a delightful, warm-weather recipe from our friends at Culinary Yucatan cooking vacation. Winter is the perfect time to escape the cold for the sunny environs of south-eastern Mexico, where you will feast on amazing Yucatecan cuisine, visit ancient Mayan cities, and enjoy refreshing Mexican cocktails.
Yucatecan cuisine is considered some of the best in Mexico. The wealth of regional ingredients, including fresh produce, different chiles, and wonderfully aromatic herbs and spices, give it a complexity of flavor that will leave you coming back for more. This recipe is from the late David Sterling, one of the region’s most decorated chefs.
Please contact us for details on this or any of our amazing Mexico cooking vacations!
Prep time: 30 minutes
Cook time: 5 minutes
Cook method: Fry
For the aïoli
For the tacos
1. Preparation of aïoli: Whisk the yolks by hand until pale yellow and creamy. Transfer to blender and add garlic and dry spices and process on medium for 2 minutes. With blender still operating, slowly add a quarter of the oil in a very thin stream. Be patient or the mayonnaise will “break.” Pause to scrape down sides of blender, then blend for 1 minute.
2. With blender still operating, add remaining oil as slowly as possible, periodically scraping the sides. When all the oil has been incorporated, the aïoli will be thick and creamy. With the blender on low, add the lime juice and then he chipotle chile and process until thoroughly blended. Chill until ready to serve.
3. Preparation of tacos: Mix the dry spices to form the recado and put in an airtight container, reserving 1 tbsp for use (the rest can be kept for future use).
4. Place buttermilk in large non-reactive bowl and add the seafood.
5. Mix the flour and 1 tbsp of the spice mixture (recado) in a re-sealable plastic bag.
6. Remove the seafood from the buttermilk, shaking to remove excess liquid, and place int he bag with the flour/recado mixture. Toss to coat thoroughly. Carefully remove fish pieces.
7. In a large, deep skillet, heat the oil until very hot but not smoking. Working in batches so as not to overcrowd, fry the seafood, turning once, until golden brown and thoroughly cooked, approximately 4 minutes. Transfer to a rack or paper towels to drain and sprinkle with salt to taste.
8. Invite diners to place a leaf of lettuce on a warm tortilla with some of the fish, a slice of avocado, the aïoli and salsa if desired. Squeeze on fresh lime juice to taste.
Try more of chef David’s authentic Mexican recipes:
By Peg Kern
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