Huachinango En Tostado (Tostadas with Red Snappers)
Yield
6 servingsPrep
30 minCook
30 minReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
red snapper fillets
|
|
| 1 | small |
onions
finely chopped |
|
| 1 | teaspoon |
salt
|
|
| 3 |
tomatoes
peeled, chopped and drained |
*
|
|
| 1 | teaspoon |
laurel leaf
|
* |
| 1 | teaspoon |
thyme
|
*
|
| 3 | sprigs |
parsley leaves
chopped fine |
|
| 1 | teaspoon |
marjoram
|
*
|
| ½ | teaspoon |
black pepper
|
|
| 10 |
olives
chopped |
*
|
|
| 1 |
garlic cloves
|
*
|
|
| 12 |
flour tortillas
|
*
|
|
| 1 | tablespoon |
vinegar
|
|
| ¼ | cup |
lard
|
|
| 2 | tablespoons |
olive oil
|
|
|
lettuce
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
red snapper fillets
|
|
| 1 | small |
onions
finely chopped |
|
| 5 | ml |
salt
|
|
| 3 | each |
tomatoes
peeled, chopped and drained |
*
|
| 5 | ml |
laurel leaf
|
* |
| 5 | ml |
thyme
|
*
|
| 3 | Sprigs |
parsley leaves
chopped fine |
|
| 5 | ml |
marjoram
|
*
|
| 2.5 | ml |
black pepper
|
|
| 1E+1 | each |
olives
chopped |
*
|
| 1 | clove |
garlic cloves
|
*
|
| 12 | each |
flour tortillas
|
*
|
| 15 | ml |
vinegar
|
|
| 59 | ml |
lard
|
|
| 3E+1 | ml |
olive oil
|
|
| 1 | x |
lettuce
shredded |
*
|
Directions
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.
