Bacalao a La Mexicana (Dried Cod Mexican Style

Jun 04, 2023June 4, 20230 2
Bacalao a La Mexicana (Dried Cod Mexican Style)
in Main

Prep

24 hrs 20 min

Cook

50 min

Ready In

25 hrs 10 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 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 )

Nutrision Information

Servings Per Recipe
8
Calories
390
Sugar
8g
Fat
20g
Bacalao a La Mexicana, also known as Dried Cod Mexican Style, is a classic Mexican dish that is typically served during Lent and other religious holidays. The dish is made with dried salt cod fish that has been cured and preserved, giving it a distinctive flavor and texture. Bacalao a La Mexicana is a hearty and flavorful dish that is made with a variety of ingredients, including tomatoes, onions, garlic, roasted red peppers, olives, and almonds. The dish is traditionally served with rice or bread and can be customized with a variety of other ingredients to suit your taste preferences. While it can be high in sodium and calories, Bacalao a La Mexicana can be a healthy part of a balanced diet when enjoyed in moderation.

Instructions

1.Soak the cod fish in cold water overnight, or for at least 24 hours, changing the water several times.
2.Remove the skin and bones from the cod fish and break it into small pieces.
3.In a blender, puree the tomatoes and ancho chile until smooth.
4.In a large pot, heat the olive oil over medium heat and add the onion and garlic. Cook until the onion is translucent.
5.Add the blended tomato and chile mixture to the pot and cook for 10 minutes.
6.Add the bay leaf, ground cinnamon, and fresh ground pepper to the pot.
7.Add the cod fish, roasted red peppers, sliced blanched almond, raisins, and pimento stuffed olives. Stir well to combine.
8.Simmer the mixture for 30 minutes, stirring occasionally.
9.Add the chopped parsley and cooked potatoes to the pot. Stir well to combine.
10.Simmer the mixture for an additional 10 minutes.
11.Season with salt, if needed, and serve hot.

PROS

Bacalao a La Mexicana is a flavorful and hearty dish that is rich in protein and other essential nutrients.

The cod fish is packed with vitamins and minerals, including vitamin D, vitamin B12, and omega-3 fatty acids.

The dish is easy to customize with a variety of different ingredients, such as olives, almonds, and raisins, to suit your taste preferences.

CONS

The dish can be high in sodium due to the salt used to cure and preserve the cod fish.

It can also be high in calories if prepared with a lot of oil or served with rice or bread.

Some people may not enjoy the texture or flavor of the dried cod fish.

HEALTH & BENEFITS

Bacalao a La Mexicana can be a healthy part of a balanced diet.
The cod fish used in the dish is an excellent source of protein and contains essential amino acids that are important for building and repairing muscle tissue.
The fish is also high in omega-3 fatty acids, which can help reduce inflammation and improve heart health.
The roasted red peppers used in the dish are a good source of vitamin C and other antioxidants, which can help protect the body against cellular damage and promote healthy aging.

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