Lunch - TumuFood

PESCADO ZARANDEADO

admin — Wed, 15 Jun 2022 21:17:03 +0000

Ingredients

50 g Guajillo pepper

60 g Ancho peppers

100 g Tomato

50 g Onion

10 g Garlic

25 g Mayo

15 g Dijon mustard

5 g Mexican oregano

15 ml White vinegar

Salt and pepper

Avocado Oil

Fish (grouper, snapper)

Directions

I was in Cancun a few weeks ago and I had almost everyday for lunch this fish that is my favorite! It’s so fresh and full of flavors and I wanted to share it with you, hope it becomes your favorite as well.

STEP 1

Clean and remove seeds from peppers.

STEP 2

Char the tomatoes, garlic and onion.

STEP 3

Grill the peppers from both sides, don’t burn them or they turn sour.

STEP 4

When the peppered are grilled, add them in water and boil for 15 min till they are tender.

STEP 5

Add to the blender: the soft peppers, char onions, garlic and tomatoes and the rest of the ingredients with enough water to blend (use the water from the peppers) the mixture has to be thick.

STEP 6

Add avocado oil to a pan, add the fish and cover for a few minutes.

Enjoy your pescado zarandeado with rice, beans and tortillas! Let us know if you make it and tag us in your pics!

The post PESCADO ZARANDEADO first appeared on TumuFood.

SCALLOP CEVICHE

admin — Thu, 02 Jun 2022 02:30:55 +0000

Ingredients

Scallops

2 Lemons

Red onion

Cucumber

Radishes

Mango

Directions

Need a quick app?

Callo de Hacha (Scallops) Ceviche is the perfect recipe for days like this. So easy to make and the sweetness of the mango with the spice of the serrano pepper make a delicious mix of flavor.

STEP 1

Rinse and Pat dry the scallops with a paper towel.

STEP 2

Cut the scallops in small pieces, squeeze a lemon, cover and put in the fridge.

STEP 3

Chop in small pieces the rest of the ingredients and squeeze the other lemon, add salt and pepper.

STEP 4

Remove the scallops from the fridge and drain the lemon (do not rinse them with water). I like to do this so they don’t have a “fishy” taste.

STEP 5

Add the scallops to the rest of the ingredients, mix and eat with chips!

The post SCALLOP CEVICHE first appeared on TumuFood.

SALPICON

admin — Mon, 16 Aug 2021 20:40:21 +0000

Ingredients

2 lbs brisket

1/2 onion

Garlic

Bay leaves

1 head of romaine lettuce

1/2 red onion

3 medium tomatoes

A bunch cilantro

2 lemons

2 tbs avo oil

1 tbs apple cider vinegar

Salt

Directions

SALPICÓN My favorite dish in the summer, I love making it for my friends and family. The best way to enjoy Salpicon is with tostadas, beans and salsa. Let me know if you make this recipe!

STEP 1

Cut the brisket in chunks.

STEP 2

Add the brisket to a dutch oven and cover it with water, add the onion, garlic, bay leaves and salt. cover and cook in slow for 4 hrs or until the brisket is super tender.

STEP 3

Shred the brisket and let it cool (discard, onion, garlic and bay leaves)

STEP 4

Chop the lettuce, red onion, tomatoes and cilantro very thinly and mix

STEP 5

Once the meat is cold, add it to the lettuce mix and chop the avocado.

To make the marinate for the meat:

Mix avo oil, lemon and apple cider vinegar and shake, add it to the brisket. ENJOY!

The post SALPICON first appeared on TumuFood.