This recipe is for a dish known in Mexico as Pescadillas, which are mouth-watering crispy tacos made with fish and corn tortillas. This dish is very versatile since it can be a delicious appetizer or a main dish.
"Pescadillas" are different from other fish tacos in Mexico. The 2 main differences are that the fish is cooked until it falls apart and becomes a sort of mince and that the whole taco is fried, instead of only the fish like other fish tacos.
Here we introduce to you a very traditional "pescadilla" recipe in the state of Guerrero in Mexico. Delicious fish quesadillas cooked with tomato and spices.
Ingredients
(Serves 10 pescadillas)
10 Corn Tortillas
1½ cups vegetable oil
500 gr of white fish
2 tbsp. Olive oil
⅓ cup finely chopped onion
1 garlic clove chopped
2 medium tomatoes, chopped
½ tsp oregano
1 bay leaf
Salt and pepper to taste
20 toothpicks*
Optional Toppings:
Shredded lettuce
Cream
Sliced radishes
Lime juice
200 gr grated panela cheese or cotija cheese
Guacamole Sauce or Habanero Sauce to taste
*Two toothpicks are inserted into the folded tortilla to keep the taco closed during the frying process.
Instructions
At medium-high heat, warm the olive oil in a medium-size pan until hot. Add the finely chopped onion and cook until transparent, about 2 minutes. Stir in the chopped garlic and cook for one minute.
Add the tomato, oregano, and bay leaf. Stir, then cover the pan with the lid. Cook for 3 minutes.
Remove the lid and place the fish in the tomato sauce. Cover again and keep cooking for about 6 minutes. By this time, the fish will start to break apart. With the help of a spoon, start separating the fish into small pieces.
Keep cooking for 4 more minutes with the lid off, until there isn’t any liquid left in the pan. Stir well and season with salt and pepper. It is very important that you allow all the liquids to evaporate, in order to avoid having any liquid spill out of the pescadillas at the point of frying them. After the filling is done, remove the pan from the heat to allow everything to cool.
Warm the tortillas on a griddle over medium heat. Warm them for just enough time on each side to make them soft and pliable.
Add two tablespoons of the fish mixture to the center of the tortillas. Fold the tortilla and close it with 2 toothpicks (one on each side).
Fry the whiting with enough oil, place them on absorbent paper to remove excess fat.
Don't load the taco too much or you'll find it difficult to close.
Hope you enjoyed preparing and discovering the flavor of authentic Mexican Pescadillas. Take a picture of your dish and tag us on Instagram @clocfood
For more authentic Mexican recipes check out here