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Slow-cooked hake in cascabel oil with corn tortillas

Tender slow-cooked hake in silky cascabel oil, rich and spicy.
Warm corn tortillas, soft and golden, made to scoop it up.
Finish with lime brightness for a comforting, flaky bite.

dinner ⏱ 55 min 650 kcal / portion 15.0 g carbs / portion (estimated) gluten 🔗 Original source

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Slow-cooked hake in cascabel oil with corn tortillas
v3 · rb0e705f985 20260727Z1751 600 g hake 3 pieces garlic clove 3 pieces lime sea salt to taste vegetable oil to taste 1½ tbsp coriander leaf 🔪 crush the garlic cloves juice the limes and set the wedges aside 🍳 heat the olive oil with coriander seeds, mild paprika, bay leaves, cascabel chillies, ancho chilli, tomato paste, garlic and lime juice 🍳 cover the pan with a small plate to keep the fish below the surface of the oil and simmer until the fish is tender and flaky ⏳ ⏱ 15 min cool the fish to room temperature 🍳 mix the masa harina flour with salt and slowly pour in boiling water to form a dough ⏳ cover and let the dough cool until ready to handle 🌀 knead the dough into a smooth round ball and divide into 12 pieces 🍽 roll each piece into a 12cm disc, greasing hands and surface with vegetable oil if needed 🍳 ⏱ 1-2 min cook each tortilla in a very hot frying pan until brown spots form: 10 seconds, flip, then flip back for a final 1 minute 🍳 keep tortillas warm under a tea towel while cooking the rest 🍽 transfer the fish, aromatics and oil to a bowl and sprinkle with coriander and flaked salt squeeze lime wedges over the fish 🍽 serve the slow-cooked hake with tortillas and spoon over the aromatic oil Slow-cooked Hake 🐟 125 g masa harina flour 250 ml water salt to taste 1½ tsp coriander seed ½ tsp mild paprika 2 pieces bay leaf 2 pieces cascabel chilli 1 piece ancho chilli 1½ tbsp tomato paste 250 ml olive oil 2 pieces sea salt hake sea salt masa harina flour, water, salt coriander leaf vegetable oil
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Preparation steps

  1. crush the garlic cloves
  2. juice the limes and set the wedges aside
  3. heat the olive oil with coriander seeds, mild paprika, bay leaves, cascabel chillies, ancho chilli, tomato paste, garlic and lime juice
  4. cover the pan with a small plate to keep the fish below the surface of the oil and simmer until the fish is tender and flaky
  5. cool the fish to room temperature for 15 minutes
  6. mix the masa harina flour with salt and slowly pour in boiling water to form a dough
  7. cover and let the dough cool until ready to handle
  8. knead the dough into a smooth round ball and divide into 12 pieces
  9. roll each piece into a 12cm disc, greasing hands and surface with vegetable oil if needed
  10. cook each tortilla in a very hot frying pan until brown spots form: 10 seconds, flip for 1-2 minutes, then flip back for a final 1 minute
  11. keep tortillas warm under a tea towel while cooking the rest
  12. transfer the fish, aromatics and oil to a bowl and sprinkle with coriander and flaked salt
  13. squeeze lime wedges over the fish
  14. serve the slow-cooked hake with tortillas and spoon over the aromatic oil

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