Fish in Coconut-Guajillo Sauce

Fish in Coconut-Guajillo Sauce

Yucatan Pico de Gallo Ingredients:

  • 1 Large Red Onion, diced
  • 4 Roma Tomatoes, diced
  • 2 Habanero Chile Peppers, minced
  • Freshly Squeezed Juice of 2 Valencia Oranges
  • Freshly Squeezed Juice of 1 Lime
  • Sea salt, to taste

Guajillo Sauce Ingredients:

  • 4 Guajillo Chile Peppers
  • Sea Salt, to taste

Coconut Fish Ingredients:

  • 2 – 14 Ounce Cans (800 ml total) Coconut Milk
  • 2 Serrano Chile Peppers
  • 2 Garlic Cloves, minced
  • 3 Lemongrass Stalks, minced
  • 1 Kilo Sea Bass or Tilapia Fillets (or fish of your choice)
  • 1 & 1/2 to 2 Tablespoons White Sugar
  • Freshly Squeezed Juice of 1 Lemon
  • Freshly Squeezed Juice of 1 Valencia Orange
  • 1 Bay Leaf
  • Sea Salt, to taste
  • 6 Large Corn Tortillas or 12 Small Corn Tortillas
  • 1 Avocado, pitted, sliced, and peeled
  • Limes, wedged, as desired

Yucatan Pico de Gallo Directions:

Combine the ingredients, cover, and chill overnight. When ready to serve the fish the following day, remove the salsa and allow it to come to room temperature about an hour prior to serving.

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Guajillo Sauce Directions:

Guajillo Chile Peppers are dried.

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Place them in a small saucepan and cover with water. Bring to a boil, reduce heat, cover, and simmer 5 to 10 minutes. Remove from heat but allow to soak in the hot water another 5 minutes or so, until somewhat softened.

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Remove from water and allow to cool. Remove the stems and seeds. Add the chiles and 1/2 cup hot soak water to a blender. Add salt as desired.

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Blend until smooth.

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Pour into a small bowl, cover, and chill overnight.

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Coconut Fish Directions:

Roast the serrano chile peppers until skins blister and blacken slightly.

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Allow to cool a bit and remove stems. Combine the chiles in a blender with the garlic and lemongrass.

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Add the coconut milk and blend until smooth.

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Pour into a large bowl and add fish fillets.

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Immerse the fish fillets in the sauce completely. Cover and chill overnight.

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Directions for the following day:

In a medium-sized pot set over medium heat, bring the guajillo sauce, sugar, lemon juice, orange juice, and bay leaf to a boil, stirring frequently.

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Reduce heat to low and simmer about 20 minutes to reduce the sauce, stirring occasionally.

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Remove the fish from the chilled coconut sauce mixture and add the sauce to the pot, stirring to combine thoroughly. Turn the heat up to medium to bring the mixture to a boil.

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Once the sauce comes to a boil, add the fish fillets.

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Reduce heat to low and simmer about 7 minutes, or until fish is cooked as desired.

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Season with salt to taste and remove from heat.

Warm the corn tortillas on a comal (hot griddle) or in a skillet until hot.

Serve fish with the warm corn tortillas, pico de gallo, avocado, and lime wedges.

You may opt to serve this as a soup or choose to pile everything onto the tortillas to make fish tacos.


Recipe Posted by Lindsay

Crispy Fried Mexican Tacos Recipe – Tacos Dorados

Tacos Dorados

Taco Ingredients:

  • 1 Boneless Chicken Breast (in two halves or various pieces)
  • 1 White Onion
  • 2 Garlic Cloves
  • 4 Yellow or Russet Potatoes, peeled and cubed
  • 2 Poblano Chile Peppers
  • Freshly Ground Black Pepper, to taste
  • Salt, to taste
  • Vegetable Oil, for frying
  • About 2 Dozen Corn Tortillas

Garnish Ingredients:

  • Shredded Head Lettuce
  • 1/2 White or Red Onion, thinly sliced
  • Sour Cream
  • Avocado Salsa, see recipe (or another salsa of your choice)
  • Crumbled Queso Fresco
  • Avocado, pitted, sliced, and peeled


Add 1 to 2 tablespoons of vegetable oil to a medium pot set over medium-low heat. Add the chicken and brown on all sides.

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Coarsely chop the whole white onion and mince the garlic cloves. Divide the onion and garlic in halves. Add one half of the onion and garlic to the pot with the chicken and add water to cover the chicken. Bring to a boil, then reduce heat to low and simmer until done, about 15 minutes.

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Drain and allow the chicken and onion to cool. Shred the chicken.

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While simmering the chicken in the steps above, add the remaining half of the chopped onion and minced garlic to a medium saucepan along with the peeled and cubed potatoes. Cover with water, set over high heat, and bring to a boil. Reduce heat to low and simmer until the potatoes are tender, about 20 minutes.

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While the potatoes are cooking, set the poblano peppers over a low flame on the stovetop, on a comal (griddle) set over low heat, or under the broiler in the oven.

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Roast the peppers until the skin blisters and is blackened on all sides. Then place the roasted peppers in a plastic  bag, close it, and allow them to steam about 5 minutes.

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Remove one poblano from the bag at a time.

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Using a butter knife, lightly scrape the blackened skin off the pepper.

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Scrape the skin off of the other pepper. Remove the stems and seeds. Thinly slice the poblanos into small pieces (“rajas”) and set aside.

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Once the potatoes are tender, drain the water, but be sure that about 1/3 cup hot water remains with the potatoes. Mash the potatoes until smooth and season with freshly ground black pepper and salt to taste.

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Add the poblano rajas to the mashed potatoes and stir to combine thoroughly.

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Add vegetable oil to a large frying pan set over medium heat until the oil is about 1/4-inch deep. While the oil is getting hot, heat up 4 corn tortillas on a comal (griddle) set over low heat (so they won’t tear when you roll them up after adding the filling).

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Add chicken and onion to one warm tortilla and add potatoes with rajas to the other.

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Roll the tortillas up and place seam-side-down in the hot oil. Repeat with the other two warm tortillas. Fry the tacos, flipping occasionally, until they’re golden brown and crispy on all sides.

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Transfer to a plate lined with paper towels.

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Repeat the above steps until you’ve used up all the chicken and potato filling or you’ve made the number of tacos desired. Save any remaining filling so you can make tacos another time.

Place 3 to 5 crispy tacos on a plate. Drizzle a little sour cream over them. Top with shredded lettuce, sliced onion, a little more sour cream, avocado salsa, crumbled queso fresco, and sliced avocado. Serve immediately.

In Central Mexico, tacos dorados are commonly served as a side dish to pozole.


Recipe Posted by Lindsay

Mexican Red Chilaquiles – Chilaquiles Rojos

Mexican Red Chilaquiles


  • 4 Guajillo Chile Peppers
  • 7 Roma Tomatoes
  • 1/2 Medium White Onion
  • 3 Garlic Cloves, peeled
  • 3 Árbol Chile Peppers
  • 1 Cup Chicken Broth (or 1 Cup Hot Water (reserved from soaking the guajillo chiles) with 2 Tablespoons Chicken Bouillon Powder)
  • Vegetable Oil, for frying
  • 16 Corn Tortillas, preferably somewhat dry and stale
  • Salt, to taste


  • Sour Cream, to taste
  • 1/2 Medium White Onion, thinly sliced
  • Fresh Cilantro, coarsely chopped, to taste
  • Queso Fresco, to taste (or substitute Feta or a similar crumbly cheese)
  • 1 Avocado, pitted, sliced and peeled


Since guajillo chiles are dried chile peppers, you’ll need to soak them in hot water for 10 to 15 minutes so they’ll soften. Remove (reserving the hot soak water if using chicken bouillon powder instead of chicken broth). Remove the stems and seeds.

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Roast the tomatoes, onion, garlic, and árbol chile peppers on a comal (griddle) set over medium-low heat.

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Remove from heat and allow to cool.

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Place the garlic, árbol chile peppers, onion, 2 tomatoes, and the guajillo chile peppers in a blender.

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Blend until smooth. Add another 3 tomatoes.

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Blend, then add the remaining 2 tomatoes and blend again until smooth.

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Add a tablespoon of vegetable oil to a medium-sized pot set over medium-low heat. Pour the red sauce into the pot.

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Add the chicken broth (or chicken bouillon powder dissolved in soak water), stirring to combine, and bring to a boil. Reduce heat to low, cover, and simmer while you make the tortilla chips.

Cut the tortillas in half, and each half into thirds, forming triangles.

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Pour 2/3 to 1 cup of vegetable oil into a large skillet and set over medium-high heat. When hot, add enough tortilla triangles to cover the bottom of the skillet. The oil will start bubbling a lot once you add the tortilla triangles.

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After about 30 seconds, flip the tortilla triangles to fry the other side for another 30 seconds or so. The oil will be less bubbly at this point and the chips will be a light golden color.

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Remove chips from the oil and drain on a plate lined with paper towels. Lightly season with salt.

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Repeat frying steps until all your tortilla triangles have been fried and lightly seasoned with salt.

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At this point, your red sauce should have reduced a bit (not too thick and not too thin). Season to taste with salt.

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Add the tortilla chips to the sauce.

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Stir to thoroughly combine the chips with the sauce. The chips should be well-coated with sauce.

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Immediately serve and top with sour cream, sliced onion, chopped cilantro, crumbled queso fresco, and sliced avocado, or garnish as desired. Note: For added protein, top your red chilaquiles with shredded chicken, or serve fried eggs on the side.

¡Buen Provecho!

Recipe Posted by Lindsay

Esquites – Mexican Corn Snack


  • 4 Ears Corn on the Cob, husks and silk removed
  • 4 – 6 Cups Water
  • 2/3 Cup Diced White Onion
  • 1 Habanero or Serrano Chile Pepper, minced
  • 2 Teaspoons Chicken Bouillon Powder (optional)
  • 1 Sprig Fresh Epazote (about 8 leaves)


  • Light or Regular Mayonnaise, to taste
  • Freshly Squeezed Lime Juice, to taste
  • Cotija Cheese, to taste (substitute with anejo or romano cheese)
  • Ground Chile Piquín or Ground Chile Piquín & Lime Salt (substitute with any ground chile pepper of your choice)


With the ear of corn held vertically in a large bowl, grasp the stem with one hand and slice the corn off in a downward motion with a sharp knife. (The corn kernels will likely fly off as you cut downward, so the bowl helps keep them from flying too far!) Slice the corn off all 4 ears of corn.

In a medium-sized pot set over high heat, add the corn, onion, minced chile pepper, chicken bouillon powder, and water. Bring to a boil.

Reduce heat to low and simmer 10 minutes. (NOTE: The corn cultivated in Mexico is white, not sweet, and takes much longer to cook than the yellow sweet corn commonly grown in the U.S. The cooking directions here are for Mexican corn. If you’re using sweet corn, you’ll need to add the sprig of fresh epazote immediately and only simmer the corn about 6-8 minutes.)

Add the epazote and continue to simmer another 15 minutes, or until tender.

Remove the epazote. Ladle the corn and some of the broth into bowls. Top with a spoonful of mayonnaise, a tablespoon of lime juice, 2 to 3 tablespoons of cotija cheese, and about 1/2 to 1 teaspoon of chile piquín powder – or garnish as desired.

After serving the esquites, stir to thoroughly combine the garnish with the corn and enjoy.

¡Buen Provecho!

Recipe Posted by Lindsay

Mexican Molletes

Note: Classic molletes include only refried beans and melted cheese, topped with pico de gallo. You may choose to follow the recipe below and only top the molletes with beans and cheese, or come up with your own combinations! The recipes below give you the option of adding meat or vegetables to your molletes. A common breakfast comfort food, molletes can be enjoyed any time!

Basic Mollete Ingredients:

  • 4 Bolillos (Mexican Oval-Shaped Rolls) or French Rolls
  • 1 Can Refried Bayo Beans*
  • 2 Tablespoons Vegetable Oil
  • 1 Garlic Clove, minced
  • 1/3 Medium Onion, finely chopped
  • 1 Serrano Chile Pepper, minced (optional)
  • About 1 Cup Hot Water
  • 1 Tablespoon Chicken Bouillon Powder
  • 1 Cup Shredded Manchego, Mozzarella, or Monterey Jack Cheese
  • 4 Tablespoons Softened Butter (optional)
  • Pico de Gallo (see recipe) (optional)

Ingredients for Molletes with Chorizo, Bacon & Ham:

  • 4 Bacon Strips, fried until slightly crispy
  • 2/3 Cup Chorizo Sausage, cooked to a crumbly consistency
  • 4 Thin Ham Slices, cut into about 1-inch squares

Ingredients for Molletes with Spinach & Mushrooms:

  • 225 Grams Cremini or Button Mushrooms, washed and sliced
  • 1 Medium Bunch Fresh Spinach Leaves, washed
  • 1 Garlic Clove, minced
  • 1 Serrano Chile Pepper, minced (optional)
  • 2 Tablespoons Vegetable Oil
  • Salt, to taste
  • Freshly Ground Black Pepper, to taste

Directions for Beans:

*Note: Instead of using canned bayo beans, you may choose to prepare our Bayo Beans recipe (and you won’t need to add the oil, garlic, onion, serrano, hot water, or chicken bouillon powder indicated in the ingredients above). Take 2 cups of your beans, including some of the broth, and mash them in a saucepan set over medium heat. You might need to add a little hot water to get a thinner consistency in order to spread it on the rolls.

If using canned refried beans, add the vegetable oil to a medium saucepan set over medium heat. Add the onion, garlic, and serrano pepper and sauté, stirring occasionally until tender, 3-5 minutes.

Add the hot water, chicken bouillon powder, and canned beans.

Stir to mix thoroughly, and heat over medium-low until the beans start to simmer. Cook another minute or so, making sure the beans are of a consistency that will be easy to spread on the bolillos. Set the beans aside.

Directions for Molletes with Chorizo, Bacon & Ham:

Cut or break up the cooked bacon into small pieces. Combine with the cooked, crumbled chorizo and ham. Set aside.

Directions for Molletes with Spinach & Mushrooms:

Add the vegetable oil to a medium saucepan set over medium heat. Add the garlic and serrano pepper and sauté 2-3 minutes. Add the mushrooms and salt and pepper to taste. Sauté another 2-3 minutes.

Add the fresh spinach leaves.

Cook until the leaves wilt, 2-3 minutes, and set aside.

Prepare the Molletes:

Preheat oven to 300 degrees Fahrenheit or heat a comal (griddle).

Bolillos are the classic Mexican rolls used to make molletes, but you can use any medium-sized rolls.

Slice the bolillos in half lengthwise and carefully scoop out some of the bread on the inside to make room for the toppings.

Depending on the hardness of the bolillos or rolls, you may choose to spread about 1/2 tablespoon butter over each half and lightly toast in the oven or hot comal (griddle). Remove and spread 1 to 2 spoonfuls of refried beans to each half.

Top each half with the chorizo-bacon-ham mixture or the spinach-mushroom mixture.

Top with shredded cheese.

Place in the oven (7 to 10 minutes), or toast on a hot comal (griddle) by carefully and periodically flipping the molletes until the cheese has melted.

Remove and enjoy your delicious hot molletes immediately!

Serve with pico de gallo, if desired.

Recipe Posted by Lindsay

Mexican Pineapple Mint Water – Agua Fresca de Piña con Menta


  • 1/2 Fresh Pineapple, rind removed
  • 50 Fresh Spearmint Leaves, or to taste, washed
  • 1.5 – 2 Liters Water
  • 1/4 Cup White Sugar or Honey, or to taste


Chop the pineapple and add it to the blender pitcher. Then fill the pitcher with water to about the 5-cups mark.

Blend on high until smooth.

Pour directly into a 2-liter (or 2-quart) pitcher. (Do not strain the blended pineapple.)

Add the fresh spearmint leaves to the blender pitcher and fill it with water to about the 3-cup mark.

Blend on high about 30 seconds.

Pour the mint water through a sieve set over the pitcher containing the pineapple water. Add another 2 to 3 cups of water to the blender pitcher to rinse it out, pouring this through the sieve as well.

Discard the mint remaining in the sieve.

Depending on the sweetness of your pineapple and your choice of sugar or honey, you might only need to add a little sugar or honey to the water. You might want to sample your water before adding anything to sweeten it. You’ll probably add about 1/4 cup, but basically just sweeten it to taste. Stir with a wooden spoon to dissolve completely.

Cover and refrigerate until well chilled, or serve over ice. Stir before serving.


Recipe Posted by Lindsay

Sweet & Spicy Mexican Salad


  • 1 Head Red Leaf Lettuce
  • About 200 Grams Panela Cheese (Fresh Mozzarella may be substituted)
  • 3 Manila Mangoes
  • 3 Golden Delicious Apples
  • 1 – 2 Shallots
  • 100 Grams (about 1 Cup) Pecan Halves or Pieces
  • 2 Tablespoons White Sugar
  • 1/2 Teaspoon Sea Salt
  • 1 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Ground Nutmeg
  • 1/4 Teaspoon Ground Cloves
  • 1/4 Teaspoon Ground Ginger
  • 1/4 Teaspoon Dry Mustard
  • 1/8 Teaspoon Cayenne Pepper
  • 1 & 1/2 Tablespoons Vegetable Oil


Wash and tear lettuce and place in a large bowl.

Cube panela (or mozzarella) cheese. You should have about 1 cup.

Manila mangoes are buttery and sweet when they’re yellow, but even when green, they can be ripe enough to eat, depending on your preference. When cutting a mango, stand it up vertically on a cutting board and slice it in half (the pit in the middle is quite thin).

Now slice it vertically on the other side of the pit. You’ll have two halves and the middle section containing the pit.

Now slice the mango halves vertically and horizontally without cutting through the skin – essentially cutting the mango into cubes while still attached to the skin.

Using a large spoon, carefully scoop out the cubed mango from the skin.

Remove the peel from the middle section of the mango containing the pit and slice off any remaining fruit, cutting it into cubes. Repeat the process for the other two mangoes.

Preheat oven to 350 degrees Fahrenheit. Meanwhile, halve and quarter apples. Core and cut each quarter into three slices.

Mince the shallots until you have about 3 tablespoons.

When the oven is preheated, spread the pecan pieces on a broiler pan or cookie sheet lined with foil. Lightly toast in the oven about 10 minutes. Meanwhile, combine the sugar, salt, cinnamon, nutmeg, cloves, ginger, dry mustard, and cayenne in a small bowl. Add the oil and stir to combine.

When the pecans are lightly toasted, remove from the oven.

While still hot, toss the pecans in the spice mixture until well coated.

Spread pecans on foil-lined pan again.

Return to oven and toast another 7 to 10 minutes – being careful not to burn the pecans – until coating is dry. Remove from oven.

When ready to serve, toss the lettuce, shallots, cheese, mango, apple, and spiced pecans together. (Or, if serving later, toss all ingredients together except the pecans. Add the pecans and toss right before serving.) Once you toss the pecans with the salad, the spice mixture will also add flavor to the other ingredients, so you won’t need to add a dressing!

Bon appétit!

Recipe Posted by Lindsay