Dogfish Salpicon Recipe

ByFoodsDiary Staff

Ingredients to make Salpicò de Cazò:

  • Dogfish (little shark) (2 Kilos)
  • Garlic (20 finely chopped cloves and 10 to grind)
  • Large or medium onion (2 diced and one to cook the dogfish)
  • Bay leaf (10 leaves with everything and twig to cook the dogfish and another 10 to stew)
  • Tomato (4 kilos, say)
  • Potato (1 kilo cut into cubes and cook)
  • Carrot (1 kilo cut into squares and cook)
  • Peas (remove from bowl and drain)
  • Pitted olive (remove from container and drain)
  • Chile in vinegar (cut into small pieces and the juice to grind with the achiote)
  • Chipotle Chile (cut into small pieces)
  • Achiote (10.00 this is achieved in the isthmus or with Tehuana zas)
  • Pepper (20 ground peppers)
  • Clove (20 ground cloves)
  • Lemons (juice of 30 lemons, this is to let the dogfish rest after having removed all the water)
  • Oil (to fry the ingredients, garlic, tomato onion)
  • Salt (a tablespoon to serve to cook the dogfish)
  • Cookies or totopitos stenos

How to make Dogfish Salpicon:

  1. Wash the dogfish very well, boil it in a container that covers it very well, put enough water in it, add an onion cut into four, the bay leaves and a tablespoon of salt, cover well and wait until it is slightly detached the skin of the Dogfish….
  2. While we finely chop the garlic cloves, the onion, chili peppers in vinegar, chipotle chili peppers. All this is put in separate containers, nothing goes together or mixed. The potatoes, the carrots are peeled, cut into squares and put to cook, after cooking it drains.
  3. In a molcajete, grind the 20 peppers, the 20 cloves, a little salt, the 10 cloves of garlic, since it is well ground, gradually add the vinegar juice from the chills, add the achiote and grind it little by little until leave a thick red mixture.
  4. Drain the peas, the olive, (the olive if you want to cut or add whole) Cut the tomatoes, remove the Dogfish from the water where it was cooked, put it to cool to remove the skin, then begin to remove the spine and once this has been removed, it begins to beat dry, it must be beaten, it must not go in pieces.
  5. Then it is taken by little balls and begins to be squeezed and left in another container and so on until finished, the last thing that remains in the container where it was beaten is strained to take advantage of everything.
  6. Immediately afterwards, the balls are broken up and the juice of the lemons is added and left to rest.
  7. To cook Place a large casserole over medium heat, add 1/4 of the oil, when it is hot, add the minced garlic.
  8. Stir very well and when it looks almost golden brown, add the chopped onion, stir very well…Then add the tomato little by little, stir, add the mixture little by little reddish (from the molcajete) add the 10 bay leaves, let it smell and taste
  9. While in the same way as we remove the water from the dogfish, so we remove the lemon juice, since it is fine if it is cheese, we add it little by little to the stew and stir very well.
  10. Add the chopped chills, the potato chips, carrots, peas, olives and a little bit of salt (to taste) keep moving. It should be noted that the tomato juice is consumed little by little, this must be left question.

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