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Ingredients:
1 lb red snapper
1 small onion, chopped fine
1 tsp salt
3 tomatoes, peeled, chopped and drain, ed
1 tsp laurel
1 tsp thyme
3 sprigs parsley, chopped fine
1 tsp marjoram
1/2 tsp pepper
10 olives, chopped
1 clove garlic
12 tortillas
1 tbsp vinegar
1/4 cup fat
2 tbsp olive oil
Instructions:
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
Servings: 6
Never eat more than you can lift. Miss Piggy
More information:
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Huachinango En Tostado (Tostadas With Red Sna Recipe brought to you by Mexican Recipes To-Go
