This time we bring you a super special and traditional recipe from the State of Baja California, specifically from the city of Ensenada. This is the original recipe for Ensenada -style fish tacos, which has a very peculiar history.
The history of Ensenada style tacos is the following: they say that initially near the Black Market in Ensenada on the seashore, tacos with roasted meat began to be sold known as “el Bachigualato” and from Sinaloa, and whose clients asked him to sell fried fish. Then it occurred to him to make fried fish without bones, since these were the main problem when eating fish. On the other hand, a fisherman who sold fresh fish on the roadside was the first to set up a formal fish taco stand, but shortly after Don Zeferino Mancilla arrived and decided to compete with Don Mario and Don Pedro, and set up another one of these. But wanting to offer a more complete and nutritious fish taco, with better quality and presentation. He began to bread the fish fillet, and then added a Pico de Gallo sauce and chopped lettuce or cabbage to the taco. And in this way the famous ones arose Ensenada style fish tacos. Stay with us and discover how to make fish tacos, easily and quickly.
Ingredients to make Ensenada Style Fish Tacos:
- 1 kilogram of fish fillet cut into strips
- 12 pieces of corn tortilla
For the weathered:
- 2 pieces of Egg
- 1 cup of wheat flour (140 grams)
- 2 tablespoons of oil
- ¼ teaspoon baking powder
- 2 cups of beer
- 1 cup of Brandy
- 1 pinch of oregano
For the dressing:
- ½ cup of mayonnaise
- 1 lemon
- 1 small glass of sour cream
- ½ glass of milk
- 1 pinch of salt
- 1 pinch of black pepper
For the Pico de Gallo:
- 1 tomato
- 1 tablespoon of chopped Marjoram
- 1 clove garlic
- 1 splash of jalapeño vinegar
- 1 pinch of sugar
- 1 pinch of salt
How to make Ensenada Style Fish Tacos:
To prepare the Ensenada style fish tacos here you can see the ingredients that I am going to use. We are going to start by preparing our mixture for the weathering: for this we place the eggs, oil, salt, pepper, beer, brandy, baking powder, and oregano and wheat flour in a bowl, mix perfectly well and refrigerate for 30 minutes. Meanwhile we will prepare the “ali oil” dressing, for this in another bowl we place the mayonnaise, lemon juice, sour cream, milk, a little salt and pepper, mix perfectly and refrigerate until serving time. On the other hand, we will prepare the pico de Gallo sauce: for this, we finely chop the red tomato and the garlic clove, place them in a bowl, add the chopped marjoram, the jalapeño vinegar, the sugar and the salt, and mix a little until everything is integrated taking care not to spoil the red tomato too much, and reserve. After the 30 minutes of rest of the mixture to weather, we remove from the refrigerator and introduce the strips of fish in the mixture, covering them completely with it.
Once the strips of fish are ready, fry them in a frying pan with enough very hot oil, letting them fry until the weathering is golden. Remove from the oil and place them on absorbent paper to remove excess fat. Finally, to form our Ensenada-style fish tacos, we take the hot corn tortillas, place pieces of battered fried fish in the center, add the Pico de Gallo sauce, accompanied by a little chopped cabbage or lettuce, and season with the “ali oil” that we prepare, and READY! We can now enjoy this delicious dish.
