DOGFISH CRISPY TACOS

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PORTIONS

4

PREPARATION

25 Minutes

AUTHOR

El Yucateco

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Ingredients:

½ brick of el yucateco annatto/achiote paste (1.7 oz)

1.1 lb dogfish

2 tomatoes

2 garlic cloves

2 bay leaves

¼ chopped onion

Salt

Pepper

12 tortillas

Vegetable oil for frying

Preparation:

1. Heat 4.5 cups of water, add the el yucateco annatto/achiote, let it dissolve, add one tablespoon of salt, 2 bay leaves, one garlic clove, place the fish in this water and let it cook for fifteen minutes, once it is cooked, remove it and shred it, put aside one cup of the broth where you cooked the fish.

2. Roast the tomatoes, the garlic clove and the onion, heat one teaspoon of the oil, fry this mixture, add one cup of the broth where you boiled the fish, and let it all boil for three minutes, add the fish, turn off the heat and let it cool.

3. Fill the tortillas with the fish, fasten the tortillas with a toothpick, and fry them on both sides. Serve them with lime, red onion mixed with lime, a little vinegar and salt.