Huachinango En Tostado (red Snapper With Tost Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Red snapper,
1 tsp: Salt,
1 tsp: Laurel,
1 tsp: Thyme,
1 tsp: Marjoram,
1/2 tsp: Pepper,
1: Garlic clove,
1 tbsp: Vinegar,
2 tbsp: Olive oil,
1 small: Onion, chopped finely
3: Tomato, peeled, chopped & drained
3: Parsley sprig, chopped fine
10: Olive, chopped
12: Tortillas,
1/4 cup: Shortening,
Lettuce, shredded
Directions:
Cook fish in one cup water with the salt, laurel, thyme, marjoram,
pepper, garlic and vinegar fifteen minutes or until fish can be
flaked with a fork. Drain and shred. Fry in the olive oil for five
minutes onion, tomatoes and parsley and then add the shredded fish
and the olives. Fry tortillas in fat until lightly toasted. Spread on
each a spoonful of the fish, a layer of shredded lettuce and sprinkle
with the hot fat in which the torillas were fried.
Source: "Good Food From Mexico" by Ruth Watt Mulvey and Luisa Maria
Alvarez
Posted by: Charles Walstrom
Fidonet COOKING echo
Source from luhu.jp
pepper, garlic and vinegar fifteen minutes or until fish can be
flaked with a fork. Drain and shred. Fry in the olive oil for five
minutes onion, tomatoes and parsley and then add the shredded fish
and the olives. Fry tortillas in fat until lightly toasted. Spread on
each a spoonful of the fish, a layer of shredded lettuce and sprinkle
with the hot fat in which the torillas were fried.
Source: "Good Food From Mexico" by Ruth Watt Mulvey and Luisa Maria
Alvarez
Posted by: Charles Walstrom
Fidonet COOKING echo
Source from luhu.jp