fish tacos

Recipe for 5 Servings

Recipe and picture provided by Amelia

Recipe and picture provided by Amelia

5 Tilapia fillets (can use any kind of fish)
1 c. breadcrumbs
1 egg
1 c. buttermilk

1 ea. Purple onion (medium)
1/2 Purple cabbage
10 ea. Corn tortillas
1 jar of Salsa Maya (desired amount depends on how deliciously spicy you want it)
Salt/Pepper to taste


1. Bread the fish fillets and fry in saute pan.
2. Thinly slice the cabbage and onion and add Salsa Maya to make a slaw. 
3. Heat the tortillas.
4. Assemble and enjoy!!




spicy brussel sprouts

This a delicious recipe sent in by a fan who uses Salsa Maya as a dressing to enhance her veggies!

brussel sprouts.jpg


Ingredients

20 Brussel sprouts
2 lemons squeezed
5 T. Salsa Maya
1/2 c. olive oil
Salt/pepper to taste

Directions

  1. Turn oven on to bake 400F
  2. Wash and rinse brussel sprouts and cut in half (lengthwise)
  3. In a separate bowl whisk lemon juice, Salsa Maya, olive oil and s/p
  4. Pour on brussel sprouts and cover them completely with the dressing
  5. Roast in the oven for 20 min. or until tender

braised tounge croquette

croqueta.JPG

In Mexico it is very common to eat beef tongue. There are various ways of eating it, tacos being the most common and popular way. This tongue croquette recipe is a fusion between Mexican cuisine and Spanish. The croquette is a fried ball containing either mashed potatoes, ham or cod, or cheese. The croquette is usually served with some kind of sauce like a béchamel, or tomato sauce. In this case this recipe we are combining ideas and cultures. Enjoy!

 

Braising liquid
1 ea. medium size beef tongue
2 ea. yellow onions
1 whole head of garlic
10 ea. peppercorns
4 ea. bay leafs
1.5 G. beef stock

Croquette

4 ea. large russet potatoes
2 c. mozzarella cheese
1.5 jar Salsa Maya
3 c. flour [ for breading ]
2 ea. eggs [ for breading ]
3 c. panko or breadcrumbs [ for breading ]
oil for frying

1. Fully rinse the tongue and take off any loose skin
2. Turn the oven on to 350 F
3. In a large pot add all braising ingredients and bring to a boil and cover
4. Put in oven for 6-7 hours [ check that there is always liquid covering the tongue ]
5. Take tongue out and clean completely
6. Shred the meat and add braising liquid so it maintains its juices
7. Boil potatoes until tender in salted water and smash
8. Combine ingredients and add salt and pepper to taste
9. Roll into medium size balls and roll in flour, egg and panko
10. Fry each croquette in shallow oil until brown on all sides.
 

braised octopus stuffed clam

-Picture taken by Janelle Turcios

This recipe is the winner of the annual Tapas Competition at The Culinary Institute of America in Hyde Park, NY. They were asked to create a tapa, which is a small dish very traditional in Spain, using Salsa Maya as a key ingredient. Current Student Janelle Turcios and Michele Gargiulo created this dish on Oct. 6, 2013 and was voted as the best tapa by a panel of Chefs.

 


Octopus braising liquid:

  • 1/2 gallon chicken stock
  • 3 T Salsa Maya
  • Pinch of trappeur
  • Pinch of Java
  • Pinch of Chili
  • 1 lb. octupus

Garnishes

  • 3 lb. clams
  • 3 tomatoes
  • 2 c. butter
  • texas toast 
  • pinch of black Cyprus salt
  • 1 bu. scallions

     
  1. simmer the octopus in braising liquid for 45min. - 1 hour or until tender
  2. take out the octopus and grill until charred, cut into small pieces
  3. steam clams in pan with water ( can be done with water, or braising liquid)
  4. boil tomatoes and remove skin
  5. Make a brown butter (slowly cook the butter until smells nutty and has a hazel color)
  6. toss tomato in the brown butter and add to octopus
  7. cut toast into bite size squares and toast them in a sauté pan with butter or oven (350F)
  8. spread Salsa Maya on toast
  9. slice scallions
  10. sprinkle black Cyprus salt