Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   To prepare the adobo, toast 3 pieces of dried Guajillo chiles and 2 pieces of dried Ancho chiles in a dry pan for 2 minutes until fragrant, then remove the stems and seeds and rehydrate them in 1 cup of hot water for 20 minutes.

2. 2

   Combine the rehydrated chiles with 0.5 small white onion, 3 garlic cloves, 0.5 cup unsweetened tamarind paste, 0.25 cup cider vinegar, 1 tablespoon achiote paste, 1 teaspoon ground cumin, 1 teaspoon dried Mexican oregano, 0.5 teaspoon ground allspice, 1 tablespoon fine sea salt, and 1 cup of the chile soaking water in a blender, processing until completely smooth.

3. 3

   Pour the blended adobo into a clean, non-reactive jar, cover loosely with a lid or cloth to allow air circulation, and let it ferment at room temperature (around 20-25 °C or 68-77°F) for 2 to 3 days, stirring once daily.

4. 4

   Once fermented, pat dry 600 grams of cod fillets, then generously coat them with the fermented adobo, ensuring each piece is well-covered, and let them marinate in the refrigerator for at least 30 minutes, or up to 2 hours.

5. 5

   Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat, then pan-sear the marinated cod fillets for 3-4 minutes per side, or until flaky and cooked through.

6. 6

   Warm 12 corn tortillas on a comal or in a dry skillet, then flake the cooked cod into serving portions.

7. 7

   Assemble the tacos by filling each warm tortilla with flaked cod, a sprinkle of 1 cup diced fresh pineapple, 1 finely diced small red onion, and 0.5 cup chopped fresh cilantro.