HABANERO DOGFISH

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PORTIONS

4

PREPARATION

20 Minutes

AUTHOR

El Yucateco

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Ingredients:

2 lb dogfish in pieces

¼ cup lemon juice

1 tablespoon epazote leaves, chopped

1 lb tomatoes

½ onion

¼ cup coriander, chopped

2 garlic cloves

2 tablespoons of el yucateco red habanero hot sauce

Preparation:

1. Boil the dogfish in salted water with ¼ onion for twenty minutes. Shred the fish and combine with the lemon and the epazote, set aside.

2. Roast the tomatoes, the remaining onion, the coriander, the garlic, then grind the mixture. Add the el yucateco red habanero hot sauce, strain the mixture then fry in a little bit of oil; season with salt and pepper, incorporate the dogfish and let it cook for five minutes.

3. Serve with tostadas or saltine crackers.