Bacalao a la Mexicana is the star dish of Christmas Eve in Mexico: a festive stew of shredded cod in a tomato sauce with olives, capers, potatoes, and güero peppers. A Spanish heritage adapted with Mexican ingredients, it's bittersweet, spicy, and deeply comforting. A recipe full of tradition to surprise this Christmas.
In Mexico, bacalao a la vizcaína (as they call it) is a must-have Christmas Eve dish. It arrived with the Spanish and became Mexicanized: more tomato, güero peppers, olives, capers, and those bell peppers that give it a festive color. It is one of the most anticipated dishes of the year in Mexican homes, and each family guards its recipe like a treasure. It is prepared on the 23rd, eaten on the 24th, and reheated on the 25th. It tastes better every day.
Ingredients
- 500 g of desalted shredded cod (we use Extra Shredded Desalted Cod - 500g)
- 800 g of crushed tomatoes (or roasted jitomate)
- 2 large sliced onions
- 4 cloves of garlic
- 100 g of green olives
- 50 g of capers
- 1 jar of bell peppers in strips
- 2-3 güero peppers (or mild chili peppers)
- Olive oil, parsley, pepper
Step-by-step preparation
- Sauté the onions in oil for 12 minutes until translucent. Add garlic, 2 minutes. Add the crushed tomatoes, cook for 10 minutes over medium heat until it thickens.
- Stir in the shredded cod, olives, capers, bell peppers, and chili peppers. Cook for 10 minutes over low heat, stirring occasionally.
- Let it rest for at least 2 hours (preferably overnight) for the flavors to meld. Reheat gently before serving. Serve with telera or bolillo bread (or crusty bread).
The house trick
Bacalao a la Mexicana is one of those dishes that improve exponentially with rest. Make it on the 23rd and leave it in the fridge: the flavors marry, the tomato integrates with the cod, and the result on the 24th is incomparably better than freshly made. It's the perfect recipe to cook calmly and enjoy stress-free on dinner day.
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Frequently Asked Questions
What cod is used in Bacalao a la Mexicana?
Desalted shredded cod, which breaks down in the tomato sauce and absorbs all the flavors of the stew.
Is it very spicy?
The güero chili provides a moderate and aromatic, not aggressive, spiciness. You can remove it or adjust the amount to your taste.
Can it be made the day before?
Yes, in fact, it improves: resting for a day integrates the flavors. It's ideal for preparing before Christmas Eve dinner.
