{"id":4452,"date":"2020-01-28T07:35:02","date_gmt":"2020-01-28T07:35:02","guid":{"rendered":"http:\/\/cat.ppldemo2.com\/?post_type=recipe&amp;p=4452"},"modified":"2020-01-28T07:35:02","modified_gmt":"2020-01-28T07:35:02","slug":"opah-birria-street-tacos","status":"publish","type":"post","link":"https:\/\/catalinaop.com\/opah-birria-street-tacos\/","title":{"rendered":"Opah Birria Street Tacos"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Classic birria is usually made with goat\u2019s meat or even with lamb or a combination of several types of meat. This seafood twist features a lean cut of opah that looks and cooks similar to beef! Makes 16 regular tacos or 32 street tacos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Recipe created for Catalina Offshore by&nbsp;Miguel&nbsp;Valdez of Liberty Call Distilling.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients:<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">For the birria:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 lbs\u00a0opah flank (the abductor\/adductor portion of the fish)<\/li>\n\n\n\n<li>Salt and pepper to taste<\/li>\n\n\n\n<li>3&nbsp;Ancho peppers<\/li>\n\n\n\n<li>6&nbsp;Guajillo peppers<\/li>\n\n\n\n<li>4 garlic cloves<\/li>\n\n\n\n<li>2&nbsp;large tomatoes, stemmed and halved<\/li>\n\n\n\n<li>4&nbsp;whole cloves<\/li>\n\n\n\n<li>1\/2 tsp cumin seeds<\/li>\n\n\n\n<li>1\/2&nbsp;tsp&nbsp;black peppercorns<\/li>\n\n\n\n<li>1&nbsp;tsp&nbsp;Mexican oregano<\/li>\n\n\n\n<li>1\/2&nbsp;tsp&nbsp;marjoram<\/li>\n\n\n\n<li>1\/2&nbsp;medium white onion,&nbsp;sliced<\/li>\n\n\n\n<li>1\/2 tsp Mexican cinnamon<\/li>\n\n\n\n<li>1\/2 cup&nbsp;white vinegar<\/li>\n\n\n\n<li>2 Tbsp olive oil<\/li>\n\n\n\n<li>Salt to taste<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">For the tacos:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>16 corn tortillas or 32 street-taco sized corn tortillas<\/li>\n\n\n\n<li>Diced onion to your liking<\/li>\n\n\n\n<li>Chopped cilantro to your liking<\/li>\n\n\n\n<li>Reserved broth from birria (optional for serving)<\/li>\n\n\n\n<li>Hot sauce (optional)<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">How to Prepare:<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Preheat oven to 400F<\/li>\n\n\n\n<li>Place garlic cloves, onion slices and tomato halves onto a baking sheet lined with aluminum foil. Toss with olive oil and a pinch of salt and roast in pre-heated oven for about 30-40 minutes.<\/li>\n\n\n\n<li>Season opah&nbsp;with salt and pepper and set aside in a large baking dish.<\/li>\n\n\n\n<li>Clean and devein the peppers and then slightly toast them over medium heat for about 20 to 30 seconds per side until they become fragrant. (You can do this in a pan, or directly over a flame if you have a gas stove.) Be sure not to burn them or they will become bitter. Place toasted peppers in cup of hot water and soak for 20 minutes.<\/li>\n\n\n\n<li>Heat a pan over medium heat. Add whole cloves, cumin seeds and black peppercorns and toast for a few seconds. Place them in a blender followed by the roasted garlic, onion and tomatoes as well as the oregano, marjoram, cinnamon and vinegar.<\/li>\n\n\n\n<li>Once peppers are soft, drain and add them to the blender. Puree everything until you have a smooth sauce. Add a few tablespoons of water only if the blender is having a hard time processing. Season the sauce with salt to taste.<\/li>\n\n\n\n<li>Pour the sauce over the opah, making sure it is covered completely. Cover the baking dish with aluminum foil and refrigerate overnight or for at least 4 hours.<\/li>\n\n\n\n<li>When ready to cook the opah, preheat oven to 300F and then bake for about 2 1\/2 hours or until opah is fork tender.<\/li>\n\n\n\n<li>About 1 ounce of prepared opah birria will make one street-sized corn tortilla. Garnish tacos with diced onion and cilantro. Spoon a bit of birria broth over the opah for a moist taco and\/or finish with your choice of hot sauce.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Products<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"http:\/\/\u200bhttps:\/\/catalinaop.com\/fillets-steakfish\/\">Opah Abductor<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Classic birria is usually made with goat\u2019s meat or even with lamb or a combination of several types of meat. This seafood twist features a lean cut of opah that looks and cooks similar to beef! Makes 16 regular tacos or 32 street tacos. Recipe created for Catalina Offshore by&nbsp;Miguel&nbsp;Valdez of Liberty Call Distilling. Ingredients: [&hellip;]<\/p>\n","protected":false},"author":15442,"featured_media":4453,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-4452","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/posts\/4452","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/users\/15442"}],"replies":[{"embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/comments?post=4452"}],"version-history":[{"count":0,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/posts\/4452\/revisions"}],"wp:attachment":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/media?parent=4452"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/categories?post=4452"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/tags?post=4452"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}