Chili Braised Fish Tacos

Chili Braising Liquid: A Fridge Staple

This dried chili based braising liquid is so versatile, simple and inexpensive to throw together you might as well double the recipe so you’ll always have a jar on hand. My recipe is based off an old carne adovado base I’ve tweaked to add some extra brightness and spice. I’ve found this chili liquid works well as not only a stew base and braising liquid, but also as a hot sauce-like condiment, a marinade, a salsa, and an enchilada sauce.

The Fish

Which fish you choose to braise is entirely up to you. I recommend a flakey white fish such as cod, catfish or snapper. If you like a milder fish reach for tilapia, hake or flounder.

Ingredients

  • 4-5 Hot New Mexico Chilies — stems removed (or guajillo and more arbol chilies if you don’t have access to NM chilies)

  • 2 Chipotle Chilies

  • 2 Chilies de Arbol — omit for a milder version

  • 4 cloves of garlic — peeled and cut in half longways

  • 1/2 medium yellow or white onion — roughly chopped

  • 2 tbsp honey

  • 1 tbsp white wine vinegar

  • 2 tsp ground cumin

  • 1 1⁄2 tsp ground cloves

  • Juice of 1/2 lime plus the zest

  • Olive oil

  • 1 1/2-lbs preferred white fish— I’m using cod

  • lime slices

  • handful of cilantro— roughly chopped

  • a few springs of epazote (optional)

  • tortillas, rice and beans for serving

Method

  • Preheat oven to 300F.

  • Heat chilies in a large dutch oven or heavy bottomed stockpot. Over medium heat, toast for about 5 minutes, turning once halfway through. Remove chilies and set aside.

  • Add a couple tablespoons of olive oil to the dutch oven and cook garlic and onions until fragrant and lightly browned.

  • Return chilies to the pot. Cover with 2 cups of water and simmer for 10-15 minutes or until chilies have softened. Turn off heat and add honey, vinegar, cumin, cloves, lime juice and zest. Pour mixture into a blender and blend until smooth. Be careful! The mixture will still be hot, so it’s wise to cover the lid of your blender with a dish towel just in case.

  • Rinse/dry fish and place it in a baking dish. Pour chili braise over fish so that it is covered and halfway submerged. If you have extra chili liquid just throw it in a jar and keep it in the fridge. It will stay fresh for about a week and a half. Top fish with lime slices, cilantro and epazote. Drizzle with about 2 tbsp olive oil.

  • Roast on a middle rack in the oven for 25-30 minutes, or until the fish is opaque and flakes easily.

  • Serve with rice and beans, tortillas and your favorite taco toppings. I like a red cabbage slaw and some Oaxaca cheese. Or hell, just eat the fish straight up. The choice is yours.

Emily Wenerstrom