Hey y'all que pasa! My alter ego Johnny Chingas got down brown in The Blues Kitchen San Antonio style while also embracing the Japanese influenced tempura style of Baja Fish Taco's.
Puffy Taco's ~ Unique to San Antonio, TX, and relatively unknown outside of Texas, this style of taco is made from masa. The fresh masa is rolled into balls, pressed into a tortilla, and then goes into the deep fryer and pressed with a spatula or similar tool to create a notch around which the whole taco puffs up. After frying, they are immediately filled with beef or chicken and other toppings. The tacos are more lighter and airy than a typical tostada style taco and have a nice crunch. Henry's Puffy Taco's in San Antonio is credited with being one of, if not the first, taco joint to serve up the puffy goodness and is recognized as the standard for the style.
Baja Fish Taco's ~ I love fish and shrimp tacos! Tempura fried fish or shrimp on corn tortilla's with shredded cabbage, cilantro, fresh limes and Baja Sauce. Japanese fisherman who immigrated to Baja many years ago brought this style of cooking fish and was taken up with open arms by the locals and taco joints and stands up and down Baja, especially around Ensenada. Surfers from California really took a like to be liking this style of taco and many brought the concept back to Cali. Rubio's is considered one of the first to serve them up in the good ole' you esay. One of the more popular fish taco stand's is in Los Angeles, Ricky's Fish Taco's. Ricky serves up these crispy snacks the way his mama taught him and only serves fish or shrimp and once in a while lobster. Having never had one I felt compelled to clone Ricky's style for myself and the result is pure AWESOMETOWN!
Echele Chingaso vato's and ruka's! Lets roll!
Note the .38 cents on the stainless steel recessed comal, like a reversed hubcap, used to fry the tortilla's and seafood. The comal is often used for frying this style. The wide lip is great for draining the fried foods and keeping them warm. This comal is a fantastic tool and reckon it cook just about anything. Its like a Mexican wok. Chingalo!
I used about an inch and a half of canola oil for frying.
I got some Texas gulf U20 shrimps, peeled and cleaned, and some Alaskan halibut for the fish. A lot of restaurants use tilapia but I consider that trash fish and overall a not so healthy fish due to levels of bad cholesterol it contains.
I mixed the masa with warm water, some of JayT's Fatalli Peach Vidalia Onion puree, and Fiesta Chile Powder. Rolled into a ball between sheets of wax paper and ready to be pressed on the cast iron press.
Ejole'! Look at that color. LOOK AT IT!!!
Into the hot oil it went. I used a spatula to make the groove to hold the yum yum's. Looks like a little swollen catcher's mitt. Anyone want to play "toss the shrimp"?
More hot blue and righteousnessessess coming up...
Poofter!
I neglected to take a shot of the tempura batter which is flour, ice cold water, ground Mexican oregano, a pinch of baking powder and the secret ingredient, MUSTARD. Gives a great yellowish color and just a hint of mustard flavor. The taste is killin'!!
Halibut feesh's.
Shrimps!
Hecho en el cocino azules!
Still more to come y'all...