Bacalao a La Mexicana (Dried Cod Mexican Style

Name: Bacalao a La Mexicana (Dried Cod Mexican Style
Prep time: 36 h
Cook time: 1 h
Total time: 37 h
Yield: 8 serving(s)
Ingredients: 907.18 g dried salt cod fish; 1 chile, ancho (optional); 907.18 g tomatoes; 118.29 ml olive oil; 1 large onion, finely chopped; 3 garlic cloves, finely chopped; 1 bay leaf; 0.25 ml ground cinnamon; 0.25 ml fresh ground pepper; 220 g jar roasted red peppers; 118.29 ml sliced blanched almond; 59.14 ml raisins (optional); 118.29 ml pimento stuffed olive; 29.58 ml chopped parsley; 453.59 g small potato, cooked and peeled; salt (optional)

Submitted by Chef #698584

"A tradition Christmas Eve dish served in Mexico"

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photo by Dalia V.

Ready In:: 37hrs
Ingredients:: 16
Serves:: 8

ingredients

907.18 g dried salt cod fish
1 chile, ancho (optional)
907.18 g tomatoes
118.29 ml olive oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
1 bay leaf
0.25 ml ground cinnamon
0.25 ml fresh ground pepper
220 g jar roasted red peppers
118.29 ml sliced blanched almond
59.14 ml raisins (optional)
118.29 ml pimento stuffed olive
29.58 ml chopped parsley
453.59 g small potato, cooked and peeled
salt (optional)

directions

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.

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Reviews

We don't eat this recipe in Mexico. It's true chile ancho is common in some dishes like mole, adobo, pipian (all of them are different sauces to cook meat). Cod is commonly cooked in Vizcaina or Veracruzna style in Christmas: onion, garlic, tomatoes, olive oil, herbs, olives, capers, "chiles largos" (long, thin and green pale chile, not spicy) and sometimes little potatoes.

Susana S.
I used this recipe for Good Friday Bacalao and it turned out really well. The only change that I made is that I used 4 - 14 oz cans of fire roasted tomatoes. After I did that I was afraid that it was too much, but it really wasn't. It turned out really well. Preparing bacalao has become a Good Friday tradition for me. I was really happy with this recipe, the addition of the chile ancho and cinnamon really gave it a great flavor.

rexhays