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              HUACHINANGO EN TOSTADO (TOSTADAS WITH RED SNA

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Mexican                          Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Red Snapper
   1       sm           Onion, chopped fine
   1       t            Salt
   3                    Tomatoes, peeled, chopped
                        -and drained
   1       t            Laurel
   1       t            Thyme
   3                    Sprigs parsley, chopped fine
   1       t            Marjoram
     1/2   ts           Pepper
  10                    Olives, chopped
   1                    Clove garlic
  12                    Tortillas
   1       tb           Vinegar
     1/4   c            Fat
   2       tb           Olive oil

  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
 


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