Sonoran Manta Ray Tacos with Chile-Tomato Broth

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A signature dish from Puerto Peñasco on the Sea of Cortez, tender manta ray is gently braised until silky and shredded into a rich tomato and guajillo broth, then spooned into warm corn tortillas with crisp cabbage and lime. The broth carries a mild chile warmth that balances the sweet, oceanic flavor of the ray for an unforgettable Sonoran coastal taco.

Nutrition Facts

Per serving (estimated)

• 395 kcalCalories
• 11 gFat
• 2 gSaturated Fat
• 48 gCarbs
• 8 gFiber
• 6 gSugar
• 28 gProtein
• 720 mgSodium
• 680 mgPotassium
• 145 mgCalcium
• 4 mgIron
• 28 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the manta ray and braising liquid

• 1 1/2 lb manta ray meat (skate wing may be substituted), rinsed
• 8 cups water
• 1/2 white onion, halved
• 3 garlic cloves, smashed
• 2 bay leaves
• 1 tablespoon Mexican oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon whole black peppercorns

For the chile-tomato sauce

• 4 Roma tomatoes, halved
• 2 dried guajillo chiles, stemmed and seeded
• 1 dried chile de árbol, stemmed (optional, for heat)
• 1/2 white onion, chopped
• 2 garlic cloves
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon Mexican oregano
• 1 teaspoon kosher salt, plus more to taste

For the tacos and garnish

• 8 corn tortillas
• 1 1/2 cups finely shredded green cabbage
• 1/2 white onion, finely diced
• 1 ripe avocado, sliced
• 1 lime, cut into wedges
• 1/4 cup fresh cilantro, chopped
• 4 radishes, thinly sliced
• Salsa verde or bottled hot sauce, to taste

Directions

1. Combine the water, onion half, smashed garlic, bay leaves, oregano, salt, and peppercorns in a large pot and bring to a boil over high heat. Add the manta ray meat, reduce the heat to low, cover, and simmer gently for 30 to 35 minutes until the flesh is fork-tender and pulls apart easily.
2. Meanwhile, prepare the chile-tomato sauce: toast the guajillo and árbol chiles in a dry skillet over medium heat for about 15 seconds per side until fragrant. Soak them in hot water for 10 minutes until softened.
3. Drain the chiles and blend them with the tomatoes, chopped onion, garlic, cumin, oregano, and 1/2 cup of the reserved soaking water until smooth. Strain through a fine-mesh sieve for a silky sauce.
4. Heat the olive oil in a saucepan over medium heat, pour in the strained sauce, and simmer for 10 minutes, seasoning with salt. The sauce should thicken enough to coat the back of a spoon.
5. Carefully remove the manta ray from the braising liquid and let it cool slightly. Shred the meat with two forks, discarding any cartilage. Strain 2 cups of the braising liquid and stir it into the chile-tomato sauce along with the shredded ray; simmer 5 more minutes to meld the flavors.
6. Warm the corn tortillas directly over a gas flame or in a dry skillet for about 20 seconds per side until pliable and lightly charred. Keep them stacked in a clean towel to stay warm.
7. Build each taco by laying a tortilla on a plate and spooning a generous portion of the manta ray in its chile broth into the center. Top with shredded cabbage, diced onion, avocado slices, cilantro, and radish.
8. Serve immediately with the remaining broth in small bowls for dipping, lime wedges, and salsa verde on the side.

Cook’s Notes

• Manta ray has a delicate cartilage structure; simmer gently and avoid a hard boil to keep the meat tender and not rubbery.
• If manta ray is unavailable, skate wing is the closest substitute in both texture and flavor; shark is a heartier alternative that cooks in about the same time.
• Strain both the braising broth and the chile sauce for a cleaner, restaurant-style finish that lets the ray shine.
• Toast tortillas over an open flame just before serving for the signature charred aroma and pliable texture.
• Always offer extra broth on the side—dipping the taco into the warm consomé is essential to the Sonoran experience.

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