La Receta SECRETA del Bacalao que TODOS Piden en Fiestas 😊

Bacalao a la Vizcaína — the classic Mexican Christmas dish everyone orders during the holidays. This secret recipe is a fusion of Aunt Paro's (may she rest in peace) and María Elena's, with a sofrito of tomatoes, olives, capers, toasted almonds, and that touch of güero chiles that makes it unmistakable. Perfect for Christmas dinner, New Year's Eve, or for cod fritters the next day. 🛒 INGREDIENTS • 1 kg of dried and salted Norwegian cod (2.2 lbs) — to be desalted 24 hrs before • ½ kg of baby potatoes (1.1 lbs) • 1 kg of ripe Roma, guaje or round tomatoes (2.2 lbs) — quartered • ¾ cup of olive oil (180 ml) • 3 cloves of garlic — crushed • 1 white onion — finely chopped • ½ cup toasted sliced almonds (50 g) • 2 tablespoons of capers • 1 generous cup of pitted olives — with a little of their juice • 1 small can of peeled bell peppers, flame-roasted • 6 pickled güero chiles (to taste) • ½ bunch of fresh parsley — leaves only • ½ cup of the cod cooking broth • Salt (with GREAT care — the cod is already salty) To accompany: • Sliced baguette-type bread ✨ Zelecisne's Tips: • Desalt the cod 24 hours BEFORE: change the water 3 times (every 8 hours). This will ensure it has the perfect amount of salt. • Cook the cod for just 10 minutes in boiling water WITHOUT salt — it will flake easily. Carefully remove ALL the bones • Toast the almonds in a pan over medium heat, stirring constantly — as soon as they smell fragrant and change color, remove them • Adjust the salt UNTIL THE END — cod, olives, and canned goods release salt during cooking • Cod tastes BETTER the next day — keep it in the fridge and make cod fritters with the leftovers 💡 Interesting facts: • Bacalao a la vizcaína is a recipe of Basque origin that arrived in Mexico during the colonial era and became the quintessential Christmas dish. • Norwegian cod is dried and salted for preservation — that's why it needs 24 hours of desalting before cooking • In Mexico, it's traditional to eat it on Christmas Eve and the leftovers on the 25th in sandwiches — for many, the sandwiches are even better than the original dish I also recommend:    • Pozole Rojo de Cerdo: Receta tradicional p...      • Costillas de Puerco en Salsa Roja de Tomat...      • Lomo de Cerdo Relleno: El secreto para una...      • La única receta que necesitas: Caldito de ...   👨‍🍳 STEPS The day before: place the cod in purified water, making sure it is completely covered. Change the water every 8 hours (3 times in 24 hours). The next day, cook the cod in boiling, unsalted water for 10 minutes. Skim off any foam, drain, and let cool. Shred the cod, removing all bones. Reserve ½ cup of the broth. In the same broth, cook the baby potatoes until firm but tender. Cut the larger ones into quarters and leave the smaller ones whole. Toast ½ cup of sliced almonds in a pan over medium heat until golden brown and smelling delicious. In a large skillet over medium heat, heat ¾ cup of olive oil with 3 crushed garlic cloves until fragrant. Remove the garlic. Sauté 1 finely chopped onion until translucent. Blend 1 kg of tomatoes with the removed garlic and a little water. Pour into the skillet and cook over medium-high heat for 40 minutes, or until the sofrito has thickened. Add the shredded cod, potatoes, 2 tablespoons of capers, 1 cup of olives, bell pepper, toasted almonds, güero chiles with a little of their vinegar, and 1/2 cup of the broth. Adjust the salt carefully. Cover and cook for 15 minutes over low heat. Uncover, add the chopped parsley, and let it reduce until the stew is dry. Serve on slices of baguette bread with an olive on top. ⏱️ TIMESTAMPS: 0:21 — Desalt the cod (24 hours before) 1:05 — Cook the cod and shred it 1:54 — Cook the potatoes 2:02 — Toast almonds 2:22 — Sautéed garlic, onion and tomato 4:16 — Add all the ingredients 5:36 — Final cooking and parsley 7:01 — Serve on bread #BacalaoALaVizcaina #ChristmasDinner #MexicanRecipe #ChristmasCod #CodCakes Recipe book: https://www.zelecisne.com/ Instagram:   / zelecisnerecetas   Twitter:   / zelecisne   Facebook:   / zelecisne   Pinterest:   / zelecisne   Direct contact: https://www.zelecisne.com/contacto ------------------------------------------------------------- Equipment I use for my recipes: (Affiliate Links) Kitchen Utensils: https://kit.co/zelecisne/utensilios-d... My Recording Equipment https://kit.co/zelecisne/mi-equipo-de... Music from the channel: https://www.epidemicsound.com/referra... Get vidIQ to grow your channel faster! 🚀 https://vidiq.com/zelecisne