Huachinango En Tostado (tostadas With Red Sna Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Red Snapper,
1 small: Onion, chopped fine
1 tsp: Salt,
3: Tomatoes, peeled, chopped and drained
1 tsp: Laurel,
1 tsp: Thyme,
3 Sprigs: parsley, chopped fine
1 tsp: Marjoram,
1/2 tsp: Pepper,
10: Olives, chopped
1 Clove: garlic,
12: Tortillas,
1 tbsp: Vinegar,
1/4 cup: Fat,
2 tbsp: Olive oil,
Directions:
Shredded lettuce
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 tortillas were fried.
Yield: Six servings.
Source: "Good Food From Mexico" by Ruth Watt Mulvey and Luisa Maria
Alvarez
Source from luhu.jp
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 tortillas were fried.
Yield: Six servings.
Source: "Good Food From Mexico" by Ruth Watt Mulvey and Luisa Maria
Alvarez
Source from luhu.jp