Salt Cod Tacos

From 'Mexico The Cookbook' by Margarita Carrillo Arronte

This recipe is from one of the Guest Chefs that feature in Mexico The Cookbook: Jason Debriere. Founder of Tacombi, Jason has been selling his renowned tacos from a VW Bus since 2006. Starting out on the sunny beaches of Yucatan, before driving up to New York City in 2010 where the bus is still parked and open today.

Ingredients:

• 900g cod fillet, skinned and deboned
• Salt
• 1 2/3 pints whole milk
• 3 cloves garlic, smashed
• 2 arbol chillies
• 2 tbsp Mexican oregano
• 2 tbsp epazote
• 2 pasilla chillies
• Red salsa or mole
• Fresh tortillas, to serve
• Pickled red onion, to garnish
• Coriander, to garnish

Recipe:

1. Completely cover the fish with salt and place in a perforated, nonreactive container for 48 hours. Keep a container underneath the fish to catch the water that is extracted during the salting process.
2. After 48 hours, remove and scrape the salt off the fish. Rinse with water and submerge in clean water, soaking for 6 hours (changing the water 3 times over this period).
3. In a nonreactive saucepan, add the fish, milk, 900ml water, garlic, arbol chilli, oregano, and epazote. Keep over a low heat until the fish is cooked through, being careful not to boil as this makes the texture of the fish like sawdust.
4. When the fish is cooked through, remove and let cool. The texture should be flaky.
5. Gently flake the fish into a bowl and toss with red salsa or mole.
6. Enjoy on a fresh tortilla with pickled red onion and coriander.