Bacalao A La Mexicana (Dried Cod Mexican Style Recipe

Name: Bacalao A La Mexicana (Dried Cod Mexican Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs dried salt cod fish; 1 chile, ancho (optional); 2 lbs tomatoes; 1/2 cup olive oil; 1 large onion, finely chopped; 3 garlic cloves, finely chopped; 1 bay leaf; 1 pinch ground cinnamon; 1 pinch fresh ground pepper; 1 (220 g) jar roasted red peppers; 1/2 cup sliced blanched almond; 1/4 cup raisins (optional); 1/2 cup pimento stuffed olive; 2 tablespoons chopped parsley; 1 lb small potato, cooked and peeled; salt (optional)

Servings: persons

2 lbs dried salt cod fish
1 chile, ancho (optional)
2 lbs tomatoes
1/2 cup olive oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
1 bay leaf
1 pinch ground cinnamon
1 pinch fresh ground pepper
1 (220 g) jar roasted red peppers
1/2 cup sliced blanched almond
1/4 cup raisins (optional)
1/2 cup pimento stuffed olive
2 tablespoons chopped parsley
1 lb small potato, cooked and peeled
salt (optional)

1
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.
2
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.
3
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.
4
Garnish with the chiles gueros.

769

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 lbs dried salt cod fish, 1 chile, ancho (optional), 2 lbs tomatoes, 1/2 cup olive oil, and more.

Yes, Bacalao A La Mexicana (Dried Cod Mexican Style falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bacalao A La Mexicana (Dried Cod Mexican Style

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