Tacos de Dorado al Rubirosa
October 21, 2009
Jennifer and I flew the A16 Falcon equipped with a Wii Joystick to San Carlos on the Sea of Cortez and hopped a Deep Flight sub headed for the fishing village of Zipolite on the Sea of Cortez where we heard the Dorado were jumping.
We checked in to a bungalow at La Loma Linda and found a farmer’s market in Pochutla just a short bike ride inland. The stands were overflowing with all sorts of heirloom tomatoes, colorful chiles and a variety of mints including Chinese, Lime and Bergamot Spearmint. We stuffed our baskets full and headed for the hang gliders at the top of the hill.
Once airborne, we spotted a fisherman battling a dorado and Jennifer swooped down like a sea hawk to snatch the dorado from the water with a grace befitting a stylish woman piloting a hang glider. She tossed the fisherman a couple of coins with her free hand and we caught a thermal back to the bungalow to prepare the catch.
With our hunting and gathering complete, I popped the tops on 2 bottles of León and squeezed limes for cheladas. We sat back and enjoyed the view of the bay before whipping up these spicy tacos.
Tacos for 2
1 lb of fresh dorado filet
1/2 tsp cumin seeds toasted and ground
1/2 tsp sweet paprika
1/4 tsp freshly ground pink peppercorns
1/4 tsp freshly ground nutmeg
Cut the filets into 3/4 in. cubes and toss with the spices. Put the cubes on skewers, cover and put in the fridge for 30 minutes to an hour.
We made our tortillas by hand, but if you’re short on time, head to the tortillería for a half kilo. I use butter in this recipe for a richer flavor, but you can use the traditional lard if you wish.
2 cups masa harina
1/4 cup unsalted softened butter
1 cup warm water
1/2 tsp sea salt
Combine the masa and butter and slowly add the warm water to form a dough. Knead the dough for about five minutes until smooth. Wet your hands, then divide the dough into 12 equal-sized balls. Cover the dough until your ready to use.
Heat your comal or a cast iron frying pan until very hot. Press each ball of dough into a flat tortilla in your antique wooden Zapotec tortilla press. If the dough is sticking to the press, you can dust the dough and the press with masa harina.
Place the tortillas on your hot comal and cook for about 1 minute per side.
1 medium sized Zapotec tomato diced
2 jalapeños, deseeded, deveined and minced
1 fresh guajillo, deseeded, deveined and minced
1 yellow habanero, deseeded, deveined and minced
A small handful of whole lime mint leaves, washed and dried
A smaller handful of whole cilantro leaves, washed and dried
1 tsp of olive oil
Juice of half a lime
Combine all ingredients, mix gently so you don’t bruise the tomato or herbs.
Cut an avocado into thick slices and coat with lime juice.
Grill the skewers of fish on two sides until not quite opaque, rare to medium rare. Remove the fish from the skewers and place a few cubes in the warm tortilla along side a slice of avocado. Top with a tablespoon of salsa and serve immediately with a chelada obscura.