Huachinango en tostado (tostadas with red sna
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Red Snapper |
| 1 | small | Onion, chopped fine |
| 1 | teaspoon | Salt |
| 3 | Tomatoes, peeled, chopped and drained | |
| 1 | teaspoon | Laurel |
| 1 | teaspoon | Thyme |
| 3 | Sprigs parsley, chopped fine | |
| 1 | teaspoon | Marjoram |
| ½ | teaspoon | Pepper |
| 10 | Olives, chopped | |
| 1 | Clove garlic | |
| 12 | Tortillas | |
| 1 | tablespoon | Vinegar |
| ¼ | cup | Fat |
| 2 | tablespoons | 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