Rick Bayless Makes Contramar's Tuna Tostada
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- เผยแพร่เมื่อ 4 ม.ค. 2022
- Whenever I arrive in Mexico City, I always make a beeline straight to Contramar, Gabriela Cámara's groundbreaking seafood restaurant, for a long leisurely lunch that always includes the restaurant's famous Tuna Tostada.
If you can't make it to Mexico City anytime soon, here's the next best thing: a recipe stepping you through the process to recreate this iconic dish at home.
Yes, I know frying leeks might not be your definition of a "quick bite," but trust me here. The payoff is worth it. (Plus, I've included a substitute...)
RECIPE 👉 www.rickbayless.com/recipe/tu...
Contramar: www.contramar.com.mx/
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This was our Valentine's Day dinner, and it was wonderful!
Actually, when I was a little girl there was a place in Mexico City where they sold tortas. I loved those tortas because of the nice mayo- chipotle combo. The owner covered the torta in mayo and chipotle before he started to fill it in. That was a great flavor. I am glad they using it again. Great video.
Thank you chef. Simple, but elegant.
Fabulous!! Thanks, Chef!
Awesome appetizer!
Love learning why my corn tortillas won't crisp !! Thanks Chef Rick
Awesome, simple dish. 💯
Wow! Those look delicious and would be a great starter for Valentine's. Can't wait to try them.
Looks great Rick
Outstanding!
Awsome! Will make this!
Looks delicious
Love these posts. (thank you for straightening that picture!!!)
Thanks Rick! I love your channel. As a home cook with no professional experience, I gasped @2:39, but then I realized that was your working crock/tub for this particular dish. 😅
Hell yeah Rick! Show us the way!
I'm originally from Seattle, so I WAS able to find sushi grade tuna at the grocery store! Granted, not Safeway - lol. I'm back in Mazatlán, and there are many types of fresh fish available either at the mercado, from one of the pescaderia's, or even at the beach in the early afternoon when the fishermen come in. I'm on a diet, so when I make this I'll substitute a few rinsed red onion for the fried leeks. And I'm still looking for the Pasilla de Oaxaca ... first chile vendor in the mercado had something similar, but they're fruity and not smoked. Still good so I bought some. ¡Gracias por el vídeo, Rick!
Greeting my fellow seattleite !
Wow you must be a pro!
Se ve muuuy bueno
Damn that looks delicious!
Reminds me of the poke nachos I get at a local restaurant that I’m obsessed with. 😋
That sounds great to me!
Damn Rick this is one I may have to push to the forefront. Like tomorrow! Imagine these alongside your scallop avocado salsa matcha tortillas! What an impressive and delicious platter that would be!
Great video! I dry tortillas under a fan. After a couple of hours they fry up to perfect tostadas. No puffing and not greasy. Super crisp 😍
🤔
You may have just very well talked me into eating raw fish.
Hats off.
PS
I make my own tortillas.
There's nothing like a freshly fried corn tortilla! If you live in a part of the country where you can find Azteca corn tortillas they're just as Rick describes -- dry and perfect for frying.
We need a new thing, tortilla sliders, mini tortillas!!!
❤️❤️❤️
Would making somewhat drier tortillas the day before out of masa harina for tamales work in a pinch if I can’t find tostada shells that aren’t smashed to pieces?
Thanks, going to make these this weekend!
I haven't tried that, but it might work. good thought.
Yes I've dried mine out on the counter for a day then further dried them in the oven and it's been great 😊
🤤🤤🤤👏👏👏
Can a salad spinner be used with the leek?
Indeed it will.
i can get ahi tuna delivered flash frozen to the store i work at!
gj rb
Does anyone else get nervous when Rick cuts an avocado by holding it in his other hand and spinning it around? I say slow it down man...LOL! Just kidding Rick, I'm sure you have cut thousands of those and probably no real chance to cut yourself but just be careful for me hahahha :)
well, well, well…I detect a very slight crack or fissure in Chef RB “Tradition!” mantra.
So, Chef how about YOUR take on burritos, and other tex-mex americanized Mexican foods!?!
@@wetguavass your point is well taken (and correct) however when has Chef Bayless ever presented the making of a burrito?
what's tex mex about a burrito? they're from mexico and most of "tex-mex" food is mexican food as well. Look up the recipe for original texas chile and compare it to something like chile colorado or birria you'll see the ingredients can be very similar.
Crickets…
I love Rick, but I wish he would eat his own food every now and then