Baja Nachos Recipes

NACHOS, COSTA BAJA STYLE

Steps:

• Heat oven broiler (grill) to high.
• In a baking dish, layer about 1/3 of the tortilla chips and 1/3 of the cheese. Broil for 3-5 minutes until the cheese is melting and bubbling.
• Meanwhile, take the beans, onion and cilantro and blend with either a fork or an immersion blender until you achieve the texture you want. I like mine a little smooth and a little chunky.
• Remove the baking dish from the oven and layer on 1/2 the beans and about 1/2 of the salsa, top with some more cheese.
• Briefly place back under the broiler until the cheese is melted.
• Layer more nachos, beans and salsa, top with more cheese.
• Broil again until cheese has melted.
• Top with more salsa, the tomato and avocado.
• Sprinkle a little chopped cilantro on top and serve hot with lime quarters.

BAJA FISH TACOS

Steps:

• Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.
• Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.
• Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt.
• Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.

BAJA PORK TACOS

Steps:

• Cut roast in half; place in a 3- or 4-qt. slow cooker. Mix chiles, taco seasoning and cumin; spoon over pork. Cook, covered, on low 8-10 hours or until meat is tender., Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks. Return to slow cooker; heat through. Serve in tortillas with lettuce and cheese. Freeze option: Place cooled pork mixture in freezer containers; freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

SHRIMP NACHOS (BAJA 'DERVES)

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine cheese, chili peppers, olives, green onions, and mayonnaise.
• Gently stir in shrimp.
• Using two 12-inch pizza pans, arrange about half of the tortilla chips. Top each chip with a teaspoon or two of the cheese-shrimp mixture.
• Bake for 7 to 8 minutes or just until cheese is melted. Let cool a minute or so before transferring to serving plate as the cheese will be very hot.

BAJA SAUCE

Steps:

• Place bell pepper, jalapeno pepper, and onion in the bowl of a food processor; puree until smooth. Stir together 4 teaspoons of this puree with the mayonnaise, and vinegar in a small bowl. Season with pepper, garlic powder, and cumin. Cover, and refrigerate for at least 3 hours to allow flavors to develop.

AUTHENTIC BAJA-MEXICAN STREET TACOS (CARNE ASADA)

Steps:

• Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.
• Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
• Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.
• Add steak to each tortilla and top with white onion and cilantro.

FISH TACOS WITH BAJA SAUCE

Steps:

• To make the sauce, put all of its ingredients in a food processor, blitz until smooth and season well. Add a splash of water if you need to, to make it a consistency that can be drizzled, then pour into a bowl or jug and chill until needed.
• To make the fish, whisk the lime juice, oil and fajita seasoning in a bowl, add the cod and toss well. Fry the cod in a non-stick frying pan over a high heat for 5 mins until beginning to flake, but not falling apart. Divide between the tortillas, each one drizzled with the sauce and topped with a spoonful of our curtido and our tomatillo salsa.