Authentic Caldo Tlalpeño Recipe from D.F. (Mexico City)

By Carlos Lima | Published: September 12, 2011

Alright, I finally tracked down my favorite caldo tlalpeño recipe from Mexico City, and I’m going to share this special chilango soup with you right here! Caldo tlalpeño gets its name from Tlalpan, a region of D.F. (Mexico City) where this dish originated back in 1940.

Tlalpeño chicken soup is very similar to ; the difference lies in the use of chile chipotle and also how it’s usually served with queso Oaxaca and slices of avocado, which you won’t find in caldo de pollo.

Authentic Caldo tlalpeño is served as a main course, or otherwise as an entree cooked authentic caldo tlalpeno chicken soup from Mexico City Authentic Caldo Tlalpeño Recipe from D.F. (Mexico City)(in which case it will make double the portions listed below.) I also recommend serving it with hot corn tortillas, if desired.

As I said, this dish is very popular in D.F., commonly served in restaurants but mostly cooked and served at home by mothers and abuelitas. So with that, here is a recipe that reveals the secret of these women’s tasty Mexican food magic!

Prep Time: 1 day (for the garbanzos, if you’re making them from scratch instead of buying the canned ones.)

Cook Time: 1 hour

Ingredients (serves 6 as a main course):

10 cilantro branches
5 epazote branches
1 medium size, whole chicken (this soup is usually prepared with all the parts of the chicken, or sometimes just the legs and thighs only, or alternately you could also use a pile of assorted chicken breasts)
2 garlic cloves
1 medium white onion, cut in half
3 chiles chipotles
salt to taste
1 ripe avocado, sliced
250g of garbanzos (from a can or precooked)
2 large carrots, cut into quarters
2 limes
300g green beans, cut into halves
1 cup white rice grains, clean and rinsed

Directions:

1. Prep: for one day prior to cooking this caldo tlalpeño, soak the your garbanzos in water. Otherwise, just buy the canned garbanzos and you can skip this step.

2. Cook the chicken in a pot: cover it with water and boil for 10 minutes.

3. Add the garbanzos, white rice, white onion, and your garlic. Let it cook until the garbanzos are tender, which should take about 10 minutes.

4. Now add the epazote, cilantro, chipotles, carrots, and green beans. Let the soup simmer on medium heat.

5. Add salt to taste.

6. Let it cook until the veggies are soft (primarily the carrots…)

caldo tlalpeno recipe from DF Mexico City Authentic Caldo Tlalpeño Recipe from D.F. (Mexico City)7. Provecho! Served it in a bowl–only the soup–and garnish it with slices of avocado and some strips of queso Oaxaca and a half lime!

I think you’ll really like this caldo tlalpeño recipe: it’s super tasty, perfect for serving as comfort food on a cool day in the fall or winter, and as far as authentic Mexican recipes go, they don’t get much more traditional than this. So try it out, enjoy it, and I’ll be back here again very soon with the next Mexican food recipe for you to try out in your kitchen icon smile Authentic Caldo Tlalpeño Recipe from D.F. (Mexico City) -Carlos

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Easy Tortilla Soup Recipe from Authentic Mexican Cuisine

By Carlos Lima | Published: September 11, 2011

This easy tortilla soup recipe makes the most authentic of all Mexican soups: with tortilla soup, the epazote plant used is indigenous to Mexico, as are the pasilla chilies and the tortillas. Recipes do not get more authentically Mexican than this!

Sopa de tortilla is served everywhere inside the country, from the most expensive restaurants to the comida corrida stands that line the street: they all serve an authentic tortilla soup recipe of some kind! authentic Mexican tortilla soup recipe Easy Tortilla Soup Recipe from Authentic Mexican CuisineMexican tortilla soup is also relatively simple to make, so it makes a great dish for someone trying their hand at easy Mexican recipes.

This authentic Mexican tortilla soup recipe is served almost exclusively an entré inside of Mexico, and so that’s what this recipe will make for you:

Cook Time: 1 hour

Mexican Tortilla Soup Ingredients (serves 6):

12 tortillas (julienne them)
4 tomatoes
½ white onion
1 garlic clove
2 epazote branches
100g fresh panela cheese
200g pork rinds
1 ripe avocado
2 chiles pasillas
1 cup sour cream
vegetable oil (enough to fry the tortillas… a few tbsp)
1 chicken stock cube

Directions:

1. In a frying pan, heat up some vegetable oil. When hot, fry the tortillas until crispy.

2. Grill the tomatoes and peel the skin off. Devein and de-seed the chile pasilla, julienne one and fry it with the leftover oil.

3. Blend one chile pasilla with the tomatoes, the garlic and onion, and enough water to cover the tomatoes. Blend it thoroughly, then strain.

4. Add a bit of oil to a pot and stir in the blended mix. Cook for 5 minutes, then season with the chicken stock cube and your epazote. Bring it to a boil.

5. Serve hot in a bowl, add a few small pieces of pork rinds, tortilla, and julienne chiles. Sprinkle cheese, 3 slices of avocado, and 1 tsp of sour creme per bowl.

sopa de tortilla de la Mexicana Easy Tortilla Soup Recipe from Authentic Mexican CuisineAnd enjoy another one of the classic easy Mexican recipes! This easy tortilla soup recipe from Mexico is sure to please your authentic Mexican food loving taste buds, as well as those of your chilango friends. So make this, call some good company over, and enjoy, friend icon smile Easy Tortilla Soup Recipe from Authentic Mexican Cuisine

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Shredded Beef Enchiladas with Corn Tortillas (Enchiladas Rojas de Carne Deshebrada)

By Carlos Lima | Published: September 10, 2011

I’ve been having fun this week testing out different recipes for beef enchiladas with corn tortillas, and I’ve finally found one that are very, very similar to the authentic beef enchilada recipe dishes I had while living in Mexico City!

If you’re a red enchiladas fan like myself, then you know that they are are most commonly served with chicken or beef inside of them, and that there are so many variations of them due to there being so many dried chilies you can use to make the red sauce, like guajillo, morita, ancho, or just fresh chiles like serrano or jalapeno mixed in with tomatoes. The great part is that all of these enchiladas sauce ingredients are usually quite easy to find at the local Latin/Mexican food market!

beef enchiladas with corn tortillas Shredded Beef Enchiladas with Corn Tortillas (Enchiladas Rojas de Carne Deshebrada)

Also, there’s almost an endless number of ways you can make these authentic beef enchiladas, but in Mexico, we usually fry the tortillas before filling them up with the meat. And in some cases, we don’t even fill them up: we serve the meat on top of the tortillas, along with queso fresco, instead of using any of the melting cheeses in America.

I see this beef enchiladas recipe served in chain restaurants like VIPS (which even has a special enchilada menu with about tens of types of these!) and Toks inside of Mexico, and you’ll also find it at the street vendors that line the busy roads in D.F., as well as being cooked in Chilango homes everywhere throughout the week.

A little advice when shopping for your ingredients for these Mexican beef enchiladas: try to find a Latin food market that has its own tortilla maker, and be sure the tortillas you pick up are made from corn and not flour! And with that, here we go:

Cook Time: 1.5 hours

Ingredients (makes 10 enchiladas/serves 5 people):

3 dried chiles guajillos
3 dried chiles anchos
500g of tomato puree
500g ground beef (sirloin)
10 fresh corn tortillas (out of the machine)
1/2 white onion (a big one)
2 garlic cloves
100g queso fresco
100g sour cream
vegetable oil
1 tsp salt
1 beef or chicken stalk cube
1/4 shredded roman lettuce for garnish
radish slices for garnish

** I also recommend serving these enchiladas with sides of brown cilantro rice and Mexican black whole beans **

Directions:

Start by adding 1 tbsp vegetable oil to a heating pan and add the ground beef. Season with a pinch of salt. Once cooked, set aside.

Devein, de-seed, and boil the chiles guajillos and the chiles anchos.

Once boiled, drain them and put them in a blender, and add the tomato puree, two garlic cloves, and the white onion (slice off a little bit of it before adding to the blender, to use later on…), and then blend thoroughly.

Strain the blended mix.

Now, here’s how to make enchilada sauce for this authentic enchilada recipe:

Add 1 table spoon of vegetable oil to a sauce pan.

Pour the blended mixture in, then season it with the vegetable stalk cube.

Bring this to a boil. Add water in small amounts if needed, so it doesn’t dry up.

While you’re waiting for the enchilada sauce to boil, prepare the enchilada garnish and fry the tortillas:

Shred the lettuce and thinly cut your radishes and your leftover onion slice into rings. Crumble the cheese.

Heat up 2 tbsp vegetable oil and when hot, fry your tortillas one by one to the point where they’re semi crispy, and then drain them/remove the oil from them by placing them on a paper towel, afterward.

Repeat same process with each corn tortilla. This will allow for each tortilla to cool down a bit.

Fill each tortilla with ground beef and roll it up.

Carefully submerge each into the boiling sauce, one at a time, then remove to a plate.

Add a bit more of the sauce on top of them.

Top each with sour cream, fresh cheese, onion and radish rings, lettuce.

Serve with sides of brown cilantro rice and Mexican black whole beans (or any other type of Mexican rice and beans).

And provecho! As I mentioned, authentic Mexican recipes like these beef enchiladas with corn tortillas are a super hit with Mexicans and those who love their cuisine. So I hope you like this recipe, and be sure to check back again soon for the next Mexican food recipe! -Carlos

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Mexican Tamales Recipe: Tamales de Dulce (Sweet Tamales Recipe)

By Carlos Lima | Published: September 7, 2011

Alright, at long last, I have a Mexican tamales recipe for you! This recipe shows you how to make tamales de dulce, or “sweet tamales” if you’re gringo like me, haha!

What can I say about Mexican tamales: they one of the ultimate tasty treats in Mexico. If you’ve never tried them before and you visit Mexico, and you see an abuelita selling tamales de dulce on the side of the street, stop your car, get out, and go buy some and try them. Trust me: you will be glad you did!

Tamales are served on special occasions like birthdays, national celebrations, and even at funerals; but they are probably most popular on Dia de la Candelaria (the 2nd of February),Mexican tamales recipe for tamales de dulce (sweet tamales) wrapped up Mexican Tamales Recipe: Tamales de Dulce (Sweet Tamales Recipe) after someone gets a slice of the rosca de reyes that has the baby figurine in it (haha!–don’t ask: it’s a Mexican thing.) Sweet tamales are also perfect for serving on winter days when it is cold out–indeed, Christmas is a popular tamale time, as well during the posadas (a Latin holiday consisting of the nine days that proceed Christmas). But any day is a good day for cooking up a sweet tamales recipe, and you’ll find vendors on the street on the weekends, or outside of schools in D.F.tamales being sold on the street Mexican Tamales Recipe: Tamales de Dulce (Sweet Tamales Recipe) for kids to take on their lunch break.

There are so many variations of tamales all over the country, but this is the most famous version of the Mexican sweet tamale recipe that you’ll find in central Mexico. So without further delay, let’s get to making some tasty tamales!!

Cook Time: 2 hours

Sweet Tamales Ingredients (Makes 30 tamales):

30 dried corn husks, cleaned of debris and soaked in warm water until pliable (about 20 minutes)
1 cup of pork lard
1 tablespoon of baking powder
1 kg maseca corn flour, prepared masa without salt
1 cup ALBERS yellow corn meal, or ALBERS white corn meal
2 cups of white sugar
1 table spoon cinnamon
1 teaspoon salt
2 cups of water
1 can 14 0Z. CARNATION condensed milk (sweetened condensed milk)
2 teaspoons of anisette
1 cup wet raisins
1/2 cup coarsely chopped pecans
1/2 cup coarsely chopped walnuts

Utensils: You’re also going to need a tamale steamer to make these sweet tamales.

Directions:

Before we start, I want to point you to fellow chef Pau’s Mexican tamales recipe right there, because her pictures explain the process of cooking sweet tamales very, very well.

Mexican tamales being made by mexican woman en la cocina Mexican Tamales Recipe: Tamales de Dulce (Sweet Tamales Recipe)

To start, if you’re using corn husks, soak in warm water for a 1/2 hour until pliable and then drain. Set them aside until ready to assemble the tamales.

In a small saucepan, gently heat the anisette. Place the raisins and walnuts in a small bowl and cover with the warm anisette. Let them soak and absorb it while you prepare the masa.

In the bowl of an electric mixer, lightly beat the lard for about 1 minute. Add the sugar and half of the masa and beat until they have mixed together well. Mix the milk and water and add alternately with the remaining masa in several batches to the mixture until the mixture is the consistency of something akin to medium-thick cake batter.

Add baking powder, salt, and cinnamon, and beat for 30 more seconds.

If using corn husks, spoon about two tablespoons masa down the center of the husk and then about a teaspoon of raisins and walnuts. Fold both sides over the masa and then fold up the bottom. (refer to the photos for guidance)

Line your tamale steamer that has an insert (tamalera) with water. Lay the tamales in the lined steamer, and steam over simmering water until the tamales are cooked through. In about 1 1/2 to 2 hours, you can easily release them from their wrappers and chow down!

I’ve made a lot of authentic Mexican recipes for friends over the past few years, and this Mexican tamales recipe is an absolute hit with anyone even remotely fond of the chilango cuisine! So try out these sweet tamales yourself, and let me know if you develop the tamales de dulce addiction like I have! Provecho! -Carlos

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Albondigas Recipe: Mexican Meatballs (Albondigas de Carne)

By Carlos Lima | Published: September 7, 2011

I’ve got an albondigas recipe you Mexican food loving carnivores out there: this is an authentic Mexican recipe for Mexican meatballs served in a tomato and chipotle sauce, and it’s going to blow your Mexican food-addicted tongue off!

This Mexican albondigas recipe comes straight from my friend, Lissette Valentin, who grew up in Mexico City, immersed in and surrounded by some of the best authentic Mexican recipes in the country, including these Mexican albondigas that her grandma made as a main course dish and served with sides of Mexican rice and beans. Apparently, Mexicans never eat their albondigas with pasta, the way many westerners do with their spaghetti and meatballs; and the dish is definitely served more at home and in comida corrida than in restaurants.

albondigas recipe Mexican meatballs with chipotle and tomtato sauce Albondigas Recipe: Mexican Meatballs (Albondigas de Carne)This Mexican meatballs recipe is served best over hot cooked rice as a main dish or alone as a party appetizer, and like I said: it’s perfect for meat lovers, as it has no veggies at all in the this recipe. This albondigas dish is also super simple to make, and it’s freaking delicious when served with hot corn tortillas!

Just one final note for cooking these Mexican meatballs: go easy on the chipotles because if you overdo it, you’ll ruin the taste of the meatballs: the addition of chipotle chiles to the tomato sauce is intended to give it a smoky, spicy flavor!

Cook Time: 1 hour

Albondigas Recipe Ingredients (serves 8):

3/4 kg lean ground beef
3 raw eggs yolk and white
2 eggs, boiled
1 chopped garlic clove
1 whole garlic clove
salt and pepper to taste
1 cup of cook white rice
2 chile chipotle
2 big tomatoes
2 tbsp wheat flour
1/2 chopped medium white onion
1/2 white medium onion
1 chicken stock cube
1 Liter water
10 cilantro branches
10 chopped branches of parsley

I also recommend serving these with Mexican rice or black or pinto beans (refried or whole), and corn tortillas. So make sure you pick up those ingredients, too, when shopping for your Mexican albondigas ingredients!

Albondigas Recipe Cooking Directions:

Start by making the meat balls: Cut the hard eggs in quarters and set them aside.

In a mixing bowl, add the meat, parsley, chopped garlic, chopped onion, raw eggs, rice, wheat, salt, and pepper. Mix it all together well.

Start making the albondigas recipe meatballs by placing an amount of meat you can hold in your palm. You don’t want too much or too little meat: enough to make medium sized meat balls. Place one quarter of a hard egg inside for each meat ball.

Now, make the sauce for this albondigas recipe: In a blender, mix the tomatoes, all of your garlic, the onion (all except a small slice off the edge, which we’ll use in the next step), and your chiles chipotles. Blend it all thoroughly.

In a cooking pan, add the oil and sauté that small bit of onion, and when it’s almost crispy, add the blended mix and let it simmer for five minutes.

Add the chicken stock cube and the cilantro, and wait for three before adding 1 Liter of water.

Add the meat balls to the boiling sauce and let it boil on low heat for another 15 minutes or until the meat balls are well done.

Now serve with arroz a la mexicana (Mexican rice) or some Mexican beans, and with corn tortillas. And provecho! Authentic Mexican recipes like this albondigas recipe are very easy to make, they taste amazing when you’re craving something meaty and intensely satisfying, and I think you’ll love these Mexican meatballs! If you do, let me know by clicking that facebook “like” button below! Cheers, mi amigo -Carlos Lima

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Picadillo Recipe Mexican Style with Ground Beef (Picadillo de Res)

By Carlos Lima | Published: September 5, 2011

This is a super tasty picadillo recipe Mexican style that I think you’re going to love. I have to apologize to the authentic Mexican recipes foodies here: I’ve been going through a very hard time in my life lately and I have not had the motivation to share anything new on the blog. But life goes on, and my Mexican friends and I are back in the kitchen, and today this Mexican picadillo recipe is going to wet some appetites out there–I guarantee it!

The name picadillo stems from the Spanish word “picar”, which means to chop up, which is what this is: chopped up meat, mixed together with a few other ingredients. This is an easy Mexican recipe because it uses relatively few ingredients, and so it’s perfect for authentic Mexican food recipes newbies!

You’ll find a semi-botched version of picadillo served in Taco Bell and the other Tex-Mex style fast food chains around the world. picadillo recipe Mexican authentic food dish Picadillo Recipe Mexican Style with Ground Beef (Picadillo de Res)But this is the true, authentic Mexican version of the recipe. You’ll find picadillo served in Mexican households throughout the country, and there are a few variations of the dish, but my amiga Mexicana tells me this is the most authentic version of the picadillo dish that you’ll find.

Inside of Mexico, you’ll find authentic Mexican picadillo recipes served in concinas economicas (cheap diners), at the street vendor stands in D.F. inside of tacos de guisao (stew tacos). Sometimes you’ll even find chiles rellenos stuffed with picadillo, which are super delicious, or it will be used as a stuffing for quesadillas, sopes, or gorditas, in different snacks and appetizers, and so on. Picadillo is of the more versatile traditional Mexican recipes in the cuisine!

Personally, I suggest you serve it as a main dish with sides of Mexican rice and refried beans, and then inside hot corn tortillas or on top of fresh tostadas. I’m not going to include those in this recipe: just the core ingredients for the Mexican picadillo dish. So with that, here we go:

Prep & Cook Time: 1 hour

Picadillo Recipe Mexican Style Ingredients (serves 4):

1/2 kg lean ground beef
4 big tomatoes
1 medium finely chopped white onion
1 garlic clove
10 cilantro branches
4 bay leaves
1/2 kg cubed carrots
1/2 kg cubed potatoes
1 cup fresh chickpeas
1 chicken stock cube
black pepper to taste
1 tbsp vegetable oil
chile chipotle to taste (no more than two; otherwise it will be too spicy)
1/2 cup water

Picadillo Recipe Mexican Style Cooking Directions:

Add vegetable oil to a stew pot, add 1/2 chopped onion, and then once fried add the lean ground beef until cooked thoroughly. Stir it a bit.

While the meat is cooking, to a blender add the tomatoes, the water, the other 1/2 onion, your garlic clove, and chipotle chiles. Blend them thoroughly and then strain the mixture and set aside for later.

Add the potatoes, carrots, and the chickpeas to the pot, and stir them for 5 minutes.

Stir in the blended sauce, season with the chicken stock cube, some pepper to taste, and your bay leaves for this picadillo recipe Mexican style!

Cover and bring to a boil. Add more water if it gets too dry. Once boiled, reduce heat to low and cook for another 15 minutes until the veggies are completely tender–but not mushy. Mexican picadillo recipes must be a bit runny; not too dry or watery.

Serve your authentic Mexican picadillo recipe with the rest of the food you’ve prepared, however you prefer (recommendations in the introduction of this recipe), and then enjoy your authentic Mexican picadillo dish!

This authentic Mexican recipe is delicious and I think if you give it a try, you’re going to love this picadillo recipe Mexican style! Provecho, mis amigos cocineros!

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Vegetarian Mexican Recipes: Baked Red Enchiladas with Spinach and Cheese

By Carlos Lima | Published: August 7, 2011

I’ve been getting requests to share authentic vegetarian Mexican recipes here on the site, and so I’ve decided to start a new category here on the blog for those of you who are both vegetarians AND Mexican food lovers–I know: it’s a weird combination! And to start all of this off, I have a tasty organic recipe for baked spinach and cheese red enchiladas, or enchiladas rojas vegetarianas if you’re Mexican!

Normally, you’ll bake or fry red enchiladas recipes with either chicken or beef as the main ingredient in the body of the enchilada. But of course, when you’re a vegetarian, eating meat like this will get you arrested by the vegetarian police, so it’s really not an option. Luckily for those of you, I’ve met a friend down here in Mexico who makes red enchiladas with organic spinach and cheese and they’re freaking delicious.

I’ve opted to share the baked version of this enchiladas recipe here, because it’s healthier than frying them and I know that a lot of vegetarians have made their unfortunate decision to not eat meat because they want to live healthier ( icon smile Vegetarian Mexican Recipes: Baked Red Enchiladas with Spinach and Cheese can you tell I’m not a vegetarian?) But all joking aside, this is a super delicious vegetarian Mexican recipe that I think you’re going to love, even if you’re a red blooded meat eater like the vast majority of Mexicans. So here we go:

vegetarian Mexican recipes baked red enchiladas with spinach and cheese Vegetarian Mexican Recipes: Baked Red Enchiladas with Spinach and Cheese

Cook Time: about 90 minutes

Ingredients (serves five authentic Mexican food lovers, two enchiladas each)

    3 chiles guajillos (dried)
    1 chile serrano or a chile jalapeño
    500g tomato puree
    5 bunches of organic spinach
    1/4 big white onion
    1/4 big red onion
    5 cilantro branches
    2 cups organic iceberg shredded lettuce
    300g organic cheddar cheese (you can also use Monterey Jack, if you prefer)
    100g organic sour cream
    1 vegetable stalk cube
    2 cloves of garlic
    1 pinch of salt
    1 table spoon of olive oil
    10 corn tortillas (fresh out of the tortilla machine from your local Latin food market, if there’s one near you. The fresh corn tortillas are super important, so really work to find someone in your area who makes them fresh because it will make a difference)

(additional, recommended sides to serve these with)

Directions:

De-stem your spinach and put them in a pot, then cover with water and and add a single pinch of salt to it.

Next, add one clove of garlic and a very small piece of white onion.

Bring this all to a boil and let it cook until the spinach is soft. Once it’s there, drain those ingredients.

Devein, de-seed, then boil your dried chiles guajillos. Once they’re boiling, drain them and add to blender.

Also add the tomato puree to the blender, plus the white onion and whichever green chili you chose to go with for this vegetarian Mexican recipe–serrano or jalapeño–and then blend it all, thoroughly. Then strain the blended mix.

Next, we make the authentic Mexican vegetarian enchilada sauce:

Add a single table spoon of olive oil to a sauce pan, then pour in your blended mixture, and then season with your veggie stalk cube.

Now bring this all to a boil.

While you’re waiting for this to happen, you’re going to make the vegetarian enchilada garnish and heat up your fresh corn tortillas:

Start by shredding your lettuce and by thinly cutting your red onion into rings.

Heat up the corn tortillas in a pan (or a Mexican comal, if you have access to one!) until they are warm but still flexible; you don’t want to heat them to the point where they’re crispy. Repeat this same process with each tortilla, and then fill each with spinach and about a half table spoon of the cheese you’re using for this recipe: either the cheddar or the Monterey Jack, and roll them up.

After you’ve made them all like that one at a time, place them in a glass baking dish, and then with them all in there, pour your Mexican vegetarian enchilada sauce on top of them, completely covering them with the sauce.

Grate remaining organic cheese over top, evenly.

Heat your oven to 375F/180°c, then bake the red enchiladas for around ten minutes, or just until the cheese has completely melted on top.

Remove the glass pan from the oven and then place your hot enchiladas on serving plates.

Top each enchilada with organic sour cream, some onion rings, a little lettuce, and serve your these vegetarian Mexican red enchiladas with side dishes of brown cilantro rice and Mexican black beans if you’ve made them.

And enjoy your masterfully created and intensely delicious authentic Mexican vegetarian red enchiladas! It takes a bit of work to cook these, but I think you’ll agree with me that the reward is worth the effort!

If you’d like me to share more authentic vegetarian Mexican recipes from this diverse cuisine, do me a favor and click the facebook “like” button below for this recipe or leave me a comment down there, and I’ll know to share some more of these. I have quite a few other vegetarian recipes like this from the authentic Mexican food lovers I’ve been meeting lately down here, and I’m going to try them out. If they turn out, I’ll share them here with you! -Carlos

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Authentic Mexican Fajita Recipe: Mahi Mahi Fish Fajitas (Fajitas de Pescado)

By Carlos Lima | Published: July 31, 2011

I’ve been hanging out in Puerto Vallarta lately, trying to find a good Mexican fajita recipe that uses fish, to share here. Finally, I crossed paths with this delicious mahi mahi fish fajita recipe that I’ve fairly certain is going to blow your freaking Mexican-food-loving socks off!

These fajitas are good for vegetarians because these are still authentic Mexican fajitas and, while fajitas are more commonly made with chicken, they are super good with the fish, especially if you have access to fresh fish for making this authentic Mexican fajita recipe!

The party people of Puerto Vallarta tell me “everybody like fajitas, so throw a fiesta, make your margaritas with your fajitas recipe, and fiesta away!”

With that solid advice, here we go icon smile Authentic Mexican Fajita Recipe: Mahi Mahi Fish Fajitas (Fajitas de Pescado)

Mexican faija recipe for mahi mahi fish fajitas aka fajitas de pescado Authentic Mexican Fajita Recipe: Mahi Mahi Fish Fajitas (Fajitas de Pescado)

Cook Time: 1 hour

Ingredients (serves 6):

1kg fresh mahi mahi fish (dorado)
3 big bell peppers
1 medium white onion
3 tbsp olive oil
5 splashes of your favorite worcerstershire sauce
5 splashes of low-sodium soy sauce
3 garlic cloves
1 tea spoon black pepper
1/2 kg corn tortillas

+ a side of beans, such as refried beans, or frijoles de la olla, or perhaps a different Mexican bean recipe from this site…

+ garnish them with pico de gallo salsa and guacamole

Directions:

Start by cutting the fish into strips about 1cm wide, and about 2-3cm long. Place these strips in a big mixing salad bowl.

Cut the bell peppers into thin strips (thinner than the chicken strips, and the length of the pepper)

Cut the onion in half, and then slice each of those down vertically into about six sections, and then break off all of the bits and layers of onion that result from cutting it like that. You should end up with a pile of onion slices and slivers and bits.

Thinly chop the garlic.

Place the onion and bell peppers next to the fish (not mixed in with it), in the bowl, then add the olive oil, the Worcestershire sauce, the soy sauce, the black pepper, and the garlic.

Then mix this fish fajita marination in with your hands into the onion + pepper slices, and into the fish, but don’t mix the entire thing together: you want to keep the onions + bell peppers separate from the fish, for now.

Let this all marinate for 30 minutes in the refrigerator while you prepare your pico de gallo salsa and guacamole.

Heat up a pan and add one thin layer of olive oil, just enough to cover the pan so it doesn’t stick, and then pour in the onion + bell pepper slices.

On medium heat, grill them. When the onions start becoming clear and translucent, add the fish and grill it. This should take about five minutes, and only grill the amount that you’re about to eat. If you have some leftover, store it in the refrigerator.

And now serve your Mexican fajita dishes with sides of Mexican beans and guacamole and pico de gallo for a garnish!

Heat up the tortillas in a cast iron pan and then place them in a tortillero (it hold the warm tortillas, wrapped in a kitchen towel), and serve.

This way, everyone makes their own tacos, or if they don’t want to, they’re free to not.

If you’re not serving tortillas, consider adding rice as a side dish. This will balance the recipe out, with the carbs, to make a more balanced dish.

And there you have it! I would say this Mexican fajita recipe is a moderately easy one to whip up. It doesn’t take too long, but it’s not super quick either. But the hour you spend making this authentic Mexican dish will pay off in spades when you taste the blend of ingredients on your plate or in that tortilla. These are perfect for serving friends who like authentic Mexican recipes, so have them over, serve these, and enjoy the flavors with good company! -Carlos

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