Scale:
Ingredients
- 4 fresh soft-shell crabs, cleaned
- 1 cup Mexican chorizo, casing removed
- 1 cup masa harina (blue corn preferred)
- 3/4 cup warm water (for tortillas)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 cup ice-cold Mexican lager or soda water
- 2 ripe avocados
- 1/4 cup Mexican crema or sour cream
- 2 limes (1 for juice, 1 for wedges)
- 1/2 red onion, shaved paper-thin
- 1 bunch fresh cilantro, leaves picked
- Fresh dill or fennel fronds (optional garnish)
- Vegetable oil for frying
- Salt and black pepper
Instructions
- First, the chorizo. In a skillet over medium heat, cook the chorizo until the fat renders out and the meat is crispy. Strain it through a fine-mesh sieve. Keep the crispy meat for garnish and reserve that bright red oil. Let both cool.
- Tortilla time! Mix masa harina, a pinch of salt, and warm water in a bowl. Knead until smooth like playdough. Press into balls, flatten with a tortilla press (or heavy pan), and cook on a hot dry skillet for 1-2 minutes per side until you see brown spots. Keep them warm in a towel.
- Blitz the avocado cream. In a blender, combine avocado flesh, crema, juice of 1 lime, and a pinch of salt. Blend until silky smooth. If it's too thick, add a splash of water. Transfer to a squeeze bottle or bowl.
- Batter up! Whisk flour, cornstarch, baking powder, and 1 teaspoon of salt in a large bowl. Whisk in the ice-cold beer and 2 tablespoons of your reserved chorizo oil. The batter should be the consistency of thin pancake batter and have a nice orange tint.
- Heat your frying oil to 375°F (190°C) in a deep pot or dutch oven.
- Dredge the cleaned crabs lightly in plain flour, shake off excess, then dip fully into the chorizo batter. Carefully lay them into the hot oil away from you.
- Fry for about 3-4 minutes until the shell is crispy and golden red. Drain on a wire rack.
- Assembly line! Lay down a blue corn tortilla. Smear a generous dollop of avocado cream. Place a hot fried crab right in the center.
- Top with those reserved crispy chorizo bits, shaved red onion, fresh cilantro, and dill fronds.
- Finish with a sprinkle of Smokin' Chipotle Finishing Salt to drive that flavor home. Serve with a lime wedge. DUNZO!
Had these tacos at Tropicana on our first night in Baja. Out of this world! So good. Service was great and the atmosphere… let me tell you, after leaving the frozen tundra in the north it was amazing. Feliz Navidad and can’t wait to make these at home and remember our friends in Cabo!
Bob, sounds like you had a fantastic trip and a memorable meal to match! Bringing those Baja vibes into your kitchen is a delicious way to keep the memories alive.