The Dogfish Taquitos (Tacos de cazón)
A recipe from Veracruz, for crispy taquitos made with dogfish (cazón), a fish in the same family of the sharks from the Gulf of Mexico that is easy to find at fish markets of that city. You will also see these taquitos in Baja California...
Preparing Tacos de cazón
Ingredients for 6 guests:
* 2.2 lb (1 kg) dogfish
* Corn tortillas
* Enough canola oil for frying
* 6 jalapeno peppers
* 6 cups water
* 2 onions
* 2 red tomatoes
* Toothpicks
* 1 lemon
* 6 cups water
* 2 leaves of herba santa
* 1 head of lettuce
* salt to taste
* Pepper to taste
* Salsa roja, completely liquid, when serving
2) As water starts boiling add the fish, reduce heat setting and let it simmer for 15 minutes, drain. Remove the skin and bones from the fish (unless you bought filets) and shred its flesh.
3) In a saucepan begin heating up the oil, meanwhile finely chop the onion and mince the garlic. Dice and discard the veins from the chilies; fry the onions and chilies until the onions become tranlucent then add the flaked fish and chopped herba santa leaves; keep frying for 20 minutes.
4) Aside put oil in a frying pan and when hot fry the tortillas, fried briefly so they do not become crispy.
5) Fill the tortillas with the fish mixture and roll them up, inserting toothpicks to make sure the tortillas will remain rolled tightly while we fry them.
6) With about quarter inch oil in a skillet at the bottom, fry your taquito rolls until crispy and golden. Place them on paper towels to drain excess oil and remove sticks,
Prepare each plate: pour a little tomato salsa over the taquitos and a few leaves of lettuce salad on the side - just as if you were in Veracruz!
* Corn tortillas
* Enough canola oil for frying
* 6 jalapeno peppers
* 6 cups water
* 2 onions
* 2 red tomatoes
* Toothpicks
* 1 lemon
* 6 cups water
* 2 leaves of herba santa
* 1 head of lettuce
* salt to taste
* Pepper to taste
* Salsa roja, completely liquid, when serving
Preparation:
1) Put a pot of water on the burner with onion and 2 garlic cloves, wash the fish and brush them with lemon juice. Slice in small chunks.2) As water starts boiling add the fish, reduce heat setting and let it simmer for 15 minutes, drain. Remove the skin and bones from the fish (unless you bought filets) and shred its flesh.
3) In a saucepan begin heating up the oil, meanwhile finely chop the onion and mince the garlic. Dice and discard the veins from the chilies; fry the onions and chilies until the onions become tranlucent then add the flaked fish and chopped herba santa leaves; keep frying for 20 minutes.
4) Aside put oil in a frying pan and when hot fry the tortillas, fried briefly so they do not become crispy.
5) Fill the tortillas with the fish mixture and roll them up, inserting toothpicks to make sure the tortillas will remain rolled tightly while we fry them.
6) With about quarter inch oil in a skillet at the bottom, fry your taquito rolls until crispy and golden. Place them on paper towels to drain excess oil and remove sticks,
Prepare each plate: pour a little tomato salsa over the taquitos and a few leaves of lettuce salad on the side - just as if you were in Veracruz!
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