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about 1 year ago
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Callo de hacha con pico de piñata
This is a departure from classic Mexican tacos and is inspired by a chef of modern Mexican cooking, Enrique Olvera, who serves foie gras with this pico at his Mexico ?City restaurant, Pujol. This dish is called “pico de piñata” because many of the ingredients—the clementines, jicama, and peanuts—are traditionally stuffed inside a piñata.
Makes 8 to 10 tacos; serves 3 to 4
Crafts
Extract from
Just Tacos by Shelley Wiseman
Published by GMC Distribution
Once a staple of Mexican street food, tacos have crossed the border to great popularity. Taco’s endless variety of great-tasting flavors satisfies any time of day—in all kinds of ways. Convenient, portable, and affordable, tacos are equally welcome at a dinner party, for brunch, or as an afternoon snack. Just Tacos celebrates this versatility with 100 original recipes featuring beef, pork, lamb, seafood, vegetables, breakfast ingredients, and more. Easy-to-make and easy-to-eat, adults, teens, and kids can all try their hand at turning out a tasty taco (or making their own tortillas), whether it’s filled with ethnic ingredients or pantry staples. And in these pages tacos don’t go it alone—information-packed sidebars offer up excellent salsas, sauces, fun drinks, and solid ...
© 2013 Shelley Wiseman / GMC Distribution · Reproduced with permission.Recipe
Ingredients
- 1 lb sea Scallops , tough ligaments removed
- For the scallops :
- 0.25 cup chopped Cilantro
- 1 habanero Chile , minced
- 0.25 tsp Salt
- 0.25 cup chopped cocktail Peanuts
- 0.5 cup Chicharrón (fried pork skin)
- 0.5 cup chopped Red Onion
- 2 large Clementines or 1 navel orange, peeled, including all white pit, and diced (1 cup) plus juice from 1 large clementine or 1?2 navel orange
- 1 cup diced (1?4 inch) Jicama
- For the pico de piñata :
- 1 tsp Salt
- 1 tbsp vegetable or Olive Oil
- Project Cost
- Cheap
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1
Make the pico de piñata
Stir together all the ingredients in a bowl. -
2
Cook the scallops
Heat a large, heavy skillet over medium-high heat until hot.
While the skillet is heating, pat the scallops dry with paper towels and season them with salt. -
3
Add the oil to the skillet and swirl to coat the bottom. Immediately add the scallops, one by one so they aren’t touching, and cook, without moving, until the undersides are browned, about 3 minutes (when the scallops are ready they will move when you shake the pan because their browned crust will release them from the pan). Turn the scallops over and cook until just cooked through, about 2 minutes more.
-
4
Cut the scallops into 1?2-inch pieces and make tacos with the pico de piñata.
Accompaniment: Warm flour or corn tortillas
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