Huachinango en tostado (red snapper with tost

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Recipe by: wigand

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Red snapper
1 ts Salt
1 ts Laurel
1 ts Thyme
1 ts Marjoram
1/2 ts Pepper
1 Garlic clove
1 tb Vinegar
2 tb Olive oil
1 sm Onion; chopped finely
3 Tomato; peeled, chopped
-drained
3 Parsley sprig; chopped fine
10 Olive; chopped
12 Tortillas
1/4 c Shortening
Lettuce; shredded

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 torillas were fried.

Source: "Good Food From Mexico" by Ruth Watt Mulvey and Luisa Maria
Alvarez
Posted by: Charles Walstrom
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