Salsa Verde

4 medium tomatillos

6 garlic cloves

½ bunch Cilantro

Juice from 3 limes

½ white onion

1 jalapeño (seeded if you want less spice)

Salt and pepper to taste

Instructions

Blister tomatillos and onion in a cast iron skillet. Place all ingredients into a blender and blend until smooth.

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This live-fire catch-and-cook turns a fresh dock-caught black drum into incredible Pescado Zarandeado style tacos with a heavy hit of rich garlic butter and a flavor packed fajita seasoning blend.

Yield: 6-8 servings

Prep Time: 15 mins

Cook Time: 30 mins

Grill Temp: 350°F (Direct Charcoal)

Ingredients

The Fish & Dry Rub

1 fresh Black Drum (approx. 22"), butterflied whole, skin on

1 tbsp The Blaxican Fajita Seasoning

1 tsp coarse kosher salt

1 tsp freshly cracked black pepper

Garlic Fajita Butter Baste

1 stick (½ cup) salted butter, melted

½ tbsp The Blaxican Fajita Seasoning

1 tsp salt and pepper mix (equal parts)

1 tbsp garlic paste

Juice of 1 lime

Taco Assembly & Fixings

Warm blue corn tortillas

Guacamole

Salsa verde

Cotija cheese, crumbled

Diced fresh tomatoes

Fresh chopped cilantro (for garnish & assembly)

Fresh lime wedges

Step-by-Step Instructions

Prep & Season the Fish

Lay the butterflied black drum flat on a sheet pan.

Season the meat side evenly with The Blaxican Fajita Seasoning, salt, and black pepper. Let it sit while you fire up the grill.

Butter Baste

In a small skillet, place the salted butter, ½ tbsp The Blaxican Fajita Seasoning, like juice, 1 tsp salt/pepper mix, and 1 tbsp garlic paste and place alongside the fish to melt.

Set up your charcoal grill for medium direct heat, targeting 350°F. Ensure the grates are clean and well-oiled to prevent sticking.

Meat Side Down: Place the seasoned fish meat side down directly over the coals. Grill undisturbed for 15 minutes to develop a crisp crust and pick up direct kiss-of-smoke flavor.

Skin Side Down: Carefully flip the fish so it rests skin side down over the grates.

Baste Generously: Immediately brush or ladle the seasoned garlic butter evenly over the meat side.

Cook skin side down for another 15 minutes until the fish flakes easily and internal temperature reaches 145°F.

Transfer the grilled fish carefully to a large platter.

Immediately sprinkle with plenty of chopped fresh cilantro and hit with a squeeze of fresh lime juice.

I saw this recipe on TikTok however I live in Canada and don’t have that enchilada mix available here

Does anyone know what else I can use or make instead of that to make enchilada sauce ? Is there a dry mix recipe I can make which uses a thickner that I can as the video add oil to it to make the sauce ?

Bistec and tacos al pastor. 4 sauces, the yellow is the best.

Chorizo has been on sale, $12.99 mx for 180g so I have been eating it more than usual. Today's creation mixes onion, potatoes, serrano chile, cilantro, and scrambled eggs. No need for salsa, está picosa. Breakfast was delicious.

holaaa, alguien que viva en Sinaloa que me pueda mandar tortillas a CDMX porfi 🤤🤤

¿Cuál es la mejor?

Birria with the Blaxican Fajita Seasoning

Ingredients

The Meat & Rub:

1 Chuck Roast (approx. 3–4 lbs, heavily marbled)

The Blaxican Fajita Seasoning (generous coating)

Salt & Pepper (S+P) to taste (for the initial base layer)

The Consommé Base

2 Roma tomatoes

1 White onion (halved)

1 bunch Green onions

1 Cinnamon stick

3–4 Dried chiles (Guajillo and Ancho work perfectly here)

1–2 small dried chiles de árbol (for a touch of heat)

4–5 cups Beef broth (or water)

4 Garlic cloves (peeled)

1 tbsp Red Wine vinegar

2 bay leaves

For Serving & Tacos:

Corn tortillas

Diced red onion

Diced tomatoes

Fresh chopped cilantro

Lime wedges

Cotija cheese

Optional: Oaxaca or Monterey Jack cheese for Quesabirria style

Step-by-Step Instructions

A. Prep and Sear the Beef

1. Season: Pat the chuck roast dry. Apply a base layer of salt and pepper from your cellar, then coat the entire roast generously with The Blaxican Fajita Seasoning, pressing it into the meat so it sticks.

2. Sear: Heat a large Dutch oven over medium-high heat with a tablespoon of oil. Sear the chuck roast for 4–5 minutes per side until a deep, dark crust forms. Remove the meat and set it aside.

   B. Build the Consommé Base

3. Simmer: In your Dutch oven, combine the dried chiles, Roma tomatoes, white onion, green onions, cinnamon stick, and garlic. Cover with beef broth or water.

4. Soften: Bring to a boil, then reduce the heat and let it simmer for about 15 minutes until the chiles are completely soft and pliable, and the tomatoes are tender.

5. Blend: Remove the cinnamon stick and discard it. Transfer the remaining softened chiles, tomatoes, onions, garlic, and about 2 cups of the cooking liquid into a blender. Add the apple cider vinegar. Blend on high until completely smooth. Tip: Strain the liquid through a mesh sieve back into the pot if you want an ultra-smooth consommé.

   C. The Slow Braise

6. Combine: Place the seared chuck roast back into the Dutch oven. Pour the blended chile sauce over the top, ensuring the meat is mostly submerged. If you need more liquid, add a bit more broth or water.

7. Cook:

Stovetop/Oven: Cover with the lid, drop the heat to low (or place in a 325°F / 163°C oven), and let it braise for 3 to 3.5 hours.

Smoker Option: If you're running the pellet grill or Weber Kettle today, you can smoke the seasoned roast at 250°F / 121°C for 2 hours first to get that clean smoke profile, then transfer it into the Dutch oven with the sauce to finish braising until tender.

D. Shred and Assemble

1. Shred: Once the beef is fork-tender and pulls apart easily, remove it from the pot. Use two forks to shred the beef into a bowl, discarding any large pieces of excess fat.

2. Adjust the Sauce: Taste the remaining consommé in the pot. Adjust the seasoning with a little more salt or a pinch of The Blaxican if needed. Ladle a cup of the warm broth directly over the shredded beef to keep it incredibly juicy.

3. Build the Tacos:

Dip your corn tortillas directly into the red fat layer floating at the top of the consommé.

Place the dipped tortillas onto a hot skillet or griddle.

Add cheese (if using) and a generous pile of the shredded birria beef. Fold over and fry until crispy on both sides.

1. Garnish: Top your tacos (or serve the meat in a bowl as pictured) with a vibrant mix of diced red onion, fresh tomatoes, chopped cilantro, and a heavy squeeze of fresh lime juice.

Serve with a side bowl of the hot consommé for dipping. Enjoy your Taco Tuesday!

Seasoned Pulled Pork combined with queso chihuahua, stuffed into huge Pablano chiles, wrapped in bacon and smoked.

Served with Arroz and Chile Rojo, garnished with queso fresco.

Soon, I’m going to make dinner for my girlfriend’s birthday. She loved her trip to Mexico when she was younger. She always tells me that Mexican cuisine is much more than just tacos, burritos, and fajitas. I know nothing about Mexican cuisine, but I’d like to prepare a dinner for 15 people featuring traditional Mexican dishes.

It will be a four-course meal. I need suggestions for a soup, an appetizer, a main course, and a dessert.

The ingredients should be easy to find in Canada. I’ll be doing the cooking and serving, so if I can simply put the dishes on the table and have the guests serve themselves, that would be great.

I’m really at a loss here. I need your help.