Mexican

FISH TACOS

1 can cheap Beer

2 large Hoki or Cod steaks

½ cup flour

Pinch of Rosemary

Pinch of Garlic

Pinch of salt

Pinch of Paprika

½ cup salsa

¼ head of cabbage sliced thin

1 Lime quartered

Flour or Corn tortillas  

salsa and taco sauce below

Fish:  Rinse and drain fish and tear it into slightly larger than bite size chunks.  Put the flour in a bowl and mix in enough beer to make a foamy paste.  Stir in spices.  Use this mixture to coat the fish and cook in a deep fryer at 350 degrees or fry it in a pan, until golden.

 Tortillas:  Microwave until warm and soft. 

Construction:  Take a warm tortilla, spoon some sauce on it to form a line down the middle.  Place pieces of fried fish on the line and top it with cabbage and salsa.  Fold and serve with a slice of lime.

See recipes below for sauce, salsa,  tortillas, and beans.

 This makes about 5.

Fish Taco Sauce

5 parts mayonnaise to 1 part plain yogurt and 1 part water.

 This sauce should be thick and not too runny.

Chile de Arbol Salsa

Chile de Arbol (red chiles). The amount depends on how spicy you want it

Olive oil

1 8-oz can tomato sauce

small amount of water

Garlic salt to taste

Heat up enough oil to cover the bottom of a small frying pan.  BE CAREFUL TO NOT INHALE THE FUMES.  Add chiles and stir them until they run reddish brown or even black.  Remove from oil and finely chop.  Add to tomato sauce and add touch of water.

CORN TORTILLAS

2 cups blue or yellow corn meal (Masa Harina is available in the cereal section)

1 tsp. Salt

1 2/3 cups boiling water

 1.      Combine Masa Harina and salt in a mixing bowl.

2.      Add boiling water and stir until dough resembles thick, cooked cereal.

3.      Wet hands and form dough into egg size balls.

4.      Place each ball of dough between two lightly moistened pieces of wax paper and flatten to about 1/8 inch thick. (using tortilla press, rolling pin, or pressure from the hands)

5.      Heat griddle or skillet on medium heat.  Place each tortilla on griddle and cook for approximately 1 minute on each side.  (Tortilla should be lightly speckled.)

For fish tacos, the thicker the tortilla the better. 

REFRIED BEANS (but not refried, just yummy)

1-2 cans of pinto beans boiled in water

Garlic salt

Pepper 

Cook beans in water, water should be just above the surface of the beans.  Add garlic salt and pepper, mash them until fluid.  No oil or lard added.

MIGAS

5-6 eggs, beaten

Salt and pepper

1 medium ripe tomato, diced

½ medium white onion, chopped

1 Serrano pepper, diced

1 tsp. Fresh cilantro, chopped

3 corn tortillas cut into 1-inch squares

1 cup Monterey Jack cheese, grated

2 tblsp. Oil or butter

In a sauté pan, heat the oil or butter on medium heat.  When hot add tortilla strips and cook 2-3 minutes.  Add the eggs to the pan and scramble until fluffy and done.  Stir in the onion, Serrano, tomato and cilantro until warm, about 1 minute.  Turn off the heat and add ½ of the grated cheese.  Stir lightly, Top with remaining grated cheese.

  Serve immediately with sliced fruit, black beans and/or warm tortillas.

  Serves 2 people  

AUNT ROSA'S ENCHILADAS

I use sauce instead of oil for tortillas – much healthier

Filling:

 2 lbs ground beef or shredded chicken

2 lbs cheddar or jack cheese shredded (or use both) jalapeno jack cheese is good BUT hot

1 small can sliced black olives

½ tsp garlic salt

1 small onion diced

1 cup cilantro diced

Pepper to taste

Brown meat with pepper and onion, drain and let cool

Sauce:

 3 small cans tomato sauce

4 ½ cups water

4 tblsp chili powder

¾ cup cider vinegar

Salt to taste

½ cup flour

1 cup cold water

Combine all ingredients for SAUCE, except flour and 1 cup water.  Cook over medium heat for 5-10 minutes.  Make paste with flour and 1 cup cold water, no lumps.  Stir into sauce slowly and bring to a boil, stirring constantly.  Simmer 10 minutes.

 Combine cooled meat with olives, cilantro and HALF the cheese.

 Using sauce, hold one edge of tortilla and dip into sauce, coating both sides, place on plate and set aside.  Continue to pile up tortillas.  Fill each tortilla with meat filling and roll, place in large casserole dish.  After all tortillas are done, pour remaining sauce over enchiladas and cover with remaining cheese.

 Bake at 450 degrees for 15-20 minutes.

 **adjust ingredients as necessary