Bacalao A La Mexicana (Dried Cod Mexican Style)
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Loading... - Jude Baker
- 30 Dec 2021
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Bacalao A La Mexicana (Mexican Dried Cod Salad) has been a part of Mexican tradition since the early 20th century. This festive dish, a favorite Mexican Christmas dish, is relatively easy to prepare and really screams, “The Holidays are Here!”
Ingredients
2 lbs dried salt cod fish
1 chile anchos
2 lbs tomatoes
1⁄2 cup Olive Oil
3 garlic cloves
1 large onion
1 bay leaf
1 pinch Ground Cinnamon
1 pinch fresh ground pepper
1 (220 g) jar roasted red peppers
1⁄2 cup blanched almonds
1⁄4 cup raisins
1⁄2 cup pimento stuffed olive
2 tablespoons Parsley
1 lb small potatoes
Salt
How to Make Dried Cod Mexican Style:
1. Soak the cod in cold water to cover for 12 hours, changing the water 2 or 3 times. Drain.
2. Place in saucepan cover with water and bring just to a boil.
3. Drain, remove the skin and bones, shred the flesh and set aside.
4. Remove the stem and seeds from the chile ancho and soak in hot water for 10 minutes.
5. Drain then puree in blender with the tomatoes and strain.
6. Heat the oil in a large skillet, add the onion and garlic over low heat until transparent. Read More…
