Ostiones a la Diabla (Devil-Style Oysters)
Oysters in very hot sauce, a Veracruz speciality.
About this recipe
Ostiones a la diabla is a Veracruz preparation where fresh oysters are cooked in an extremely hot sauce of árbol chiles, guajillo and garlic.
History & Origin
Ostiones a la diabla is a preparation that reflects Veracruz cuisine's passion for intense flavours and spice. Veracruz, with its extensive Gulf of Mexico coastline, has one of the richest seafood traditions in the country, and oysters hold a special place in its gastronomy. Oysters are cultivated primarily in coastal lagoons such as Laguna de Tamiahua and Laguna de Mandinga, where conditions are perfect for their growth. The "a la diabla" (devil-style) preparation is a Mexican technique characterised by an extremely hot red sauce made with dried árbol chiles, guajillo chile, garlic and tomato. In restaurants on the Veracruz malecón, ostiones a la diabla are served bubbling in their individual shells or in a deep dish with the fiery red sauce.
Estimated cost
$9.30
Total cost
$2.33
Per serving
* Approximate prices based on US supermarkets
Nutritional information per serving
200
Calories
12g
Protein
12g
Carbohydrates
10g
Fat
1.5g
Fiber
450mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Soak the guajillo chiles in hot water for 15 minutes. Toast the árbol chiles on a comal.
- 2
Blend the chiles, roasted tomatoes, garlic and onion with a little water until smooth.
- 3
In a skillet with oil, fry the sauce for 10 minutes until it darkens. Season.
- 4
Carefully clean the oysters, removing shell fragments.
- 5
Add the oysters to the hot sauce. Cook for 5-7 minutes without stirring too much.
- 6
Serve with warm tortillas and limes.
Have you tried this recipe?
Tell us how it turned out. Your feedback helps other cooks.
Leave a reviewRate this recipe
Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
Read moreRelated Recipes
Camarones Roca (Rock Shrimp with Sweet & Tangy Sauce)
Battered shrimp with creamy sweet and tangy sauce, Baja California pride.
Tiritas de Pescado (Zihuatanejo Raw Fish Strips)
Raw fish strips marinated in lime with red onion and habanero, Zihuatanejo style.
Pulpo Enamorado Marinated Octopus with Pickled Red Onion
Cooked octopus marinated in pickled red onion vinaigrette, lemon and herbs.
Puerto Nuevo Lobster
Butter-fried lobster served with flour tortillas, Baja California style.