Minilla Tacos

From 'Mexico The Cookbook' by Margarita Carrillo Arronte

A traditional Veracruz fish stew served on a corn tortilla.

Ingredients:

• 1kg mackerel, cleaned
• 1 bouquet garni
• ¼ onion, plus 1 onion chopped
• 1 ancho chilli, dry roasted and chopped
• 3 serrano chillies, chopped
• 2 tomatoes, peeled
• 4 tbsp corn oil
• 1 tbsp capers
• 3 tbsp coriander, chopped
• 12 corn tortillas
• Salt
  • To Serve:
• 1 tbsp corn oil
• Salsa of choice
• Sour cream
• Grated cheese

Recipe:

1. Put the fish, bouquet garni, and ¼ onion into a saucepan and pour in enough water to cover. Bring to the boil, then reduce to a gentle simmer for 10-15 minutes.
2. Remove the pan from the heat and lift out the fish. Flake the flesh, discarding the bones and skin.
3. Put the chillies and tomatoes into a blender and process until thoroughly combined.
4. Heat 3 tablespoons of the oil in a saucepan. Add the chopped onion and cook over medium heat, stirring occasionally, for 5-8 minutes, until lightly browned.
5. Add the tomato and chilli mixture, reduce the heat to low, and simmer for about 10 minutes.
6. Season to taste with salt, add the fish and capers, and mix well. Simmer for another 10 minutes, until the sauce has reduced. Stir in the coriander and remove the pan from the heat.
7. Warm the tortillas, and fill each tortilla with the fish mixture, fold in half, and lightly cook on a grill pan over a medium heat.
8. Put the hot tacos on a serving dish and garnish with salsa, sour cream, and cheese, Serve immediately.