One more recipe from the state of Baja California from the book “Senators That Cook” published in 1964. This is one of the few recipes that lives on, using the same forms and ingredients as those years. This Baja California Style Machaca Fish Recipe is one of the richest dishes in our country.
INGREDIENTS for Baja California Style Machaca Fish
- 1 kilo dried fish
- 1/2 kilo tomato
- 1 medium onion
- 4 cloves of garlic
- 2 poblano peppers
- Necessary amount of good oil
- Oregano and dried peppers, to taste
Soak fish overnight. The next day, run through hot water without boiling to remove salt. Drain and crumble; remove spine and nerves. Roast tomato and poblano chile poblano to remove the film layer and the seeds; Chop remaining flesh from pepper, as well as onion and garlic. In little oil, first fry garlic and onion, then, the add chopped poblano and, finally, the tomato and oregano, until it season is fully seasoned. Then, in the rest of the oil, pass the shredded fish adding the sauce, mixing well. When it is ready, add dried chiles and try them, in case you need salt. Make tacos in flour, wheat, or corn tortillas.
You can also stew beef or venison in the same way that this machaca is prepared,.
Note: In my photo is accompanied by scrambled egg, a version that is also very tasty.
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