Ingredients
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2 lbs dried salt cod fish
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1 chile anchos(optional)
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2 lbs tomatoes
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1⁄2 cup Olive Oil
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3 garlic clovesfinely chopped
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1 large onionfinely chopped
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1 bay leaf
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1 pinch Ground Cinnamon
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1 pinch fresh ground pepper
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1 (220 g) jar roasted red peppers
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1⁄2 cup blanched almondssliced
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1⁄4 cup raisins(optional)
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1⁄2 cup pimento stuffed olive
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2 tablespoons Parsleychopped
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1 lb small potatoescooked and peeled
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Salt(optional)
Directions
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!”
How to Make Dried Cod Mexican Style:
- Soak the cod in cold water to cover for 12 hours, changing the water 2 or 3 times. Drain.
- Place in saucepan cover with water and bring just to a boil.
- Drain, remove the skin and bones, shred the flesh and set aside.
- Remove the stem and seeds from the chile ancho and soak in hot water for 10 minutes.
- Drain then puree in blender with the tomatoes and strain.
- Heat the oil in a large skillet, add the onion and garlic over low heat until transparent.
- Add the puree and cook over low heat until it thickens.
- Add the cod, bay leaf, cinnamon, pepper, red peppers, almonds, raisins, olives, capers and parsley.
- Stir, then cook over medium heat, covered, for 15 minutes.
- Add the potatoes, cover and cook over high heat for 10 more minutes to heat through. Add salt if required.
- Garnish with the chiles gueros.
