Oysters Veracruz Recipe

Name: Oysters Veracruz
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces quesadillas presliced, cut in strips; 24 each oysters shucked shells cleaned, reserved, rock salt; 15 each italian plum (roma) tomatoes; 3 medium onions; 3 tablespoons garlic minced; 2 teaspoons oregano dried; 2 cups cilantro chopped; 3 each limes juice only; 5 each chipotle chili peppers in adobo, canned; 1 x salt; 1 x black pepper

Servings: persons

12 ounces quesadillas presliced, cut in strips
24 each oysters shucked shells cleaned, reserved, rock salt
15 each italian plum (roma) tomatoes
3 medium onions
3 tablespoons garlic minced
2 teaspoons oregano dried
2 cups cilantro chopped
3 each limes juice only
5 each chipotle chili peppers in adobo, canned
1 x salt
1 x black pepper

1
Oysters Veracruz: Poach the oysters for approximately 1 to 1 1/2 minutes.
2
Refresh in an ice bath and drain well.
3
Put the oysters back in their shells, with 1 tablespoon of the chipotle sauce and top with the cheese.
4
Spread rock salt on a sheet pan and layer oysters.
5
Roast until cheese has melted.
6
Chipotle Sauce: Toss the tomatoes in vegetable oil and preferably grill the onions, sliced 1/2 inch thick and the tomatoes, over Mesquite coals.
7
The tomatoes should have charred skins (if not grilling, char tomatoes skins in a very hot skillet and then add the onions with some vegetable oil to a hot sauce pan) Add garlic and continue to cook for about 2 minutes.
8
Add the oregano, cilantro, and the chilies, which have been rinsed and cleaned of their veins, and seeds and cook slowly, covered, for about 20 minutes .
9
Let cool and then puree in the blender, adding the lim e juice and salt and pepper to taste.
10
For spicier sauce, add some of the adobo from the canned chilies.

211

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 12 ounces quesadillas presliced, cut in strips, 24 each oysters shucked shells cleaned, reserved, rock salt, 15 each italian plum (roma) tomatoes, 3 medium onions, and more.

Yes, Oysters Veracruz 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.

Oysters Veracruz

How did you like this recipe?

Frequently Asked Questions