Entree: Mexico – Tabasco – Chanchamito (Spicy Tabasco-style stewed fish in a tomato-chile and citrus sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 20 min

Total 50 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1.5 lb firm white fish fillets, cut into 6–8 chunks
- 1 cup (240 ml) sour orange juice or a mix of 3/4 cup (180 ml) orange juice + 1/4 cup (60 ml) lime juice
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced — about 6 oz
- 3 cloves garlic, minced — about 0.5 oz
- 3 medium tomatoes, roughly chopped — about 12 oz
- 2 guajillo chiles, seeded and torn (or 2-3 dried mild red chiles)
- 2 serrano or jalapeño chiles, stemmed (leave seeds for heat preference)
- 1/2 cup (120 ml) chicken or fish broth
- 1 small green plantain, peeled and cut into 1/2-inch rounds (optional) — about 4 oz
- 1/4 cup fresh cilantro leaves, roughly chopped
- 1 tbsp (15 ml) finely chopped epazote or extra cilantro if unavailable
- 1 tsp ground cumin
- 1 tsp dried oregano (Mexican oregano if available)
- 1 tsp salt, adjust to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp (30 ml) neutral oil or lard for frying plantain (if using)
- Lime wedges, for serving

Show original ingredient measurements

- 1.5 lb (680 g) firm white fish fillets, cut into 6–8 chunks
- 1 cup (240 ml) sour orange juice or a mix of 3/4 cup (180 ml) orange juice + 1/4 cup (60 ml) lime juice
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced — about 6 oz (170 g)
- 3 cloves garlic, minced — about 0.5 oz (15 g)
- 3 medium tomatoes, roughly chopped — about 12 oz (340 g)
- 2 guajillo chiles, seeded and torn (or 2-3 dried mild red chiles)
- 2 serrano or jalapeño chiles, stemmed (leave seeds for heat preference)
- 1/2 cup (120 ml) chicken or fish broth
- 1 small green plantain, peeled and cut into 1/2-inch rounds (optional) — about 4 oz (110 g)
- 1/4 cup (15 g) fresh cilantro leaves, roughly chopped
- 1 tbsp (15 ml) finely chopped epazote or extra cilantro if unavailable
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano (Mexican oregano if available)
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) neutral oil or lard for frying plantain (if using)
- Lime wedges, for serving

Instructions

1. Combine the sour orange (or orange + lime) juice, 1/2 tsp salt, and 1/4 tsp black pepper in a shallow bowl. Add the fish chunks, cover, and marinate 15–20 minutes in the refrigerator; do not exceed 30 minutes to avoid over-curing the fish.
2. While fish marinates, rehydrate the guajillo chiles in 1/4 cup (60 ml) hot water for 10 minutes if using dried; reserve the soaking liquid.
3. In a blender, add the chopped tomatoes, rehydrated guajillo chiles with soaking liquid (or fresh chiles), half the cilantro, garlic, and 1/4 cup (60 ml) of broth. Purée until smooth and set aside.
4. Heat 2 tbsp (30 ml) vegetable oil in a wide, heavy skillet or cazuela over medium heat. Add the sliced onion and sauté until translucent, about 5–7 minutes. Stir in cumin and oregano and cook 30 seconds to bloom the spices.
5. Pour the tomato–chile purée into the skillet with the onions, add the remaining 1/4 cup (60 ml) broth, and bring to a gentle simmer. Adjust salt and pepper and simmer uncovered 8–10 minutes until the sauce thickens slightly.
6. If using plantain, heat 2 tbsp (30 ml) neutral oil in a small frying pan over medium-high heat and pan-fry plantain rounds until golden on both sides, 2–3 minutes per side; drain on paper towels and add to the sauce.
7. Remove fish from marinade (reserve marinade), pat lightly dry. Gently nestle the fish pieces into the simmering sauce, pour in one tablespoon of the reserved marinade for brightness, cover, and simmer on low 6–8 minutes until fish is opaque and flakes easily.
8. Stir in chopped epazote (or extra cilantro) and remaining cilantro, adjust seasoning, and finish with a squeeze of lime if desired.
9. Serve hot with warm corn tortillas or steamed rice and lime wedges on the side.