Category: Sides

Husk 4 ears of corn, removing any silk. Snap off any ends that are still attached so that the cobs will fit inside a large cast-iron skillet.

Heat cast-iron skillet over medium-high until very hot, about 4 minutes. You want the pan to super hot when you add the cobs so that they start to char right away. Arrange corn cobs in a single layer in skillet and cook, turning with tongs every 3–4 minutes, until charred in lots of places but not totally blackened, 15–20 minutes total.

Meanwhile, whisk ½ cup mayonnaise, ½ cup sour cream, ½ cup grated Cotija, 2 tsp. ancho chile powder, and ½ tsp. salt in a 9×5″ loaf pan.

Finely chop 1 cup cilantro leaves (you should get about 3 Tbsp. when you’re finished). Set aside 1 Tbsp. cilantro for serving. Add remaining cilantro to mayonnaise mixture. Grate 1 garlic clove into mayonnaise mixture using a Microplane and whisk to combine. Finely grate zest of 1 lime into mayo, then slice down the center and squeeze in the juice of half. Cut remaining 1½ limes into wedges; set aside for serving.

Using tongs, roll corn in mayonnaise mixture. Transfer corn to a platter, sprinkle generously with more Cotija, and dust with more ancho chile powder. Garnish with reserved 1 Tbsp. chopped cilantro. Serve reserved lime wedges alongside for squeezing over corn.

Combine all of the shrimp with 1 cup of lime juice in a large bowl. Cover and let rest in the refrigerator for at least one hour until the shrimp are mostly pink.

In a separate bowl, combine the onion, cucumber, tomatoes, jalapeño, and cilantro.

Add the shrimp and mix well.

Add the Worcestershire sauce, and season with salt and pepper and additional lime and lemon juice.

Mix well and serve on the tostadas adding hot sauce to taste and avocados.

Combine all the ingredients in a bowl and mix well with a fork.
Taste and adjust salt if needed.

Add slices of bread to a blender and pulse to make fresh breadcrumbs. Set aside until ready to use.

Rinse tuna cans with cool water to remove any factory residue.

Chop all the veggies and finely mince garlic.

Open tuna cans and drain liquid from cans really well over kitchen sink by pressing the lids against tuna.

Add drained tuna to a bowl and flake using a fork.

In a skillet over medium heat, add 1 tsp of oil and cook pepper and onion until softened.

Add garlic and cook for 1 minute.

Remove from skillet and add to bowl.

Add all the other ingredients and mix well.

Take 2 tablespoons of prepared tuna mixture into the palm of your hand and form tuna cakes into small rounds.

Set aside on a plate.

Continue forming tuna cakes until all tuna cakes are ready.
Bread all tuna cakes on both sides.

Cover plate with plastic wrap and chill tuna cakes for 1 hour before frying.

Add about ½ cup of oil to a skillet over medium heat.

Gently add tuna cakes to skillet and cook until golden brown on one side.

Carefully flip over and cook until golden brown.

Drain on paper towels.

Sprinkle a little bit of lime or lemon juice over tortitas and serve immediately with the Lemon Garlic Aioli and extra lime or lemon wedges.