Mealtime.
- Baja Fish Tacos
Preparation Time :
Cooking Time : | 20 minutes
15 minutes |
1
1
1
2
1/2
1/2
1/4
1/2
12 |
lb catfish nuggets or other white fish, cut into 1 inch pieces
cup dark beer
cup flour
tablespoons taco seasoning mix
bunch cilantro
cup sour cream
cup lime juice
teaspoon taco seasoning mix (optional)
Ibarra's corn tortillas |
Garnishes:
finely shredded cabbage
chopped tomato
lime wedge
finely chopped onion or scallion
chopped cilantro
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- Whisk together the flour, beer, and taco seasoning mix.
- Wash catfish nuggets and pat dry with paper toweling.
- In a food processor or blender, process for a few seconds sour cream, cilantro, lime juice and additional taco seasoning mix to taste.
- You don't want to totally liquify the cilantro.
- Prepare garnishes as you heat about 1/2" of oil in a cast iron skillet or heavy frying pan to 360F.
- Dip fish nuggets into batter and place in hot oil with a fork.
- Turn once after about 1 minute and brown the other side for another minute.
- Do this in batches.
- Don't crowd the fish.
- Drain on paper toweling and keep warm in 200F oven until ready to serve.
- Heat tortillas in foil in the oven. Or place in the microwave bag and heat for 30 - 40 seconds.
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| This recipe © Mary Leverington & Recipe Zaar |
- Basic Ground Beef Tacos
Preparation Time :
Cooking Time : | 15 to 20 minutes
15 minutes |
12
2
2
2
1
1
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Ibarra's corn tortillas
cups ground beef
chopped small tomatoes
cups shredded lettuce
cup (4 ounces) shredded Cheddar cheese
cup salsa or taco sauce
vegetable oil |
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- Heat 1/4 inch oil in a large skillet over medium-high heat
- Put 2 to 3 tablespoons of beef down the center of each Ibarra's tortilla
- Place Ibarra's tortillas flat in the skillet and heat slightly until the tortilla becomes flexible enough to fold one side over the beef without tearing or cracking
- Gently press folded side down with tongs until tortilla begins to crisp and hold shape on its own
- Crisp-fry each taco on one side then turn over to fry the other side
- Arrange tomatoes, lettuce, cheese and salsa in separate bowls to give diners the opporttunity to garnish their tacos as desired
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- Classic Red Enchiladas
Preparation Time :
Cooking Time : | 30 minutes
10 minutes |
6
2
3
10
2 ¼ |
tablespoons vegetable oil
finely chopped medium onions
cups of red chile sauce
Ibarra's corn tortillas
cups shredded Cheddar cheese |
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- Heat 1/4 inch oil in a large skillet over medium-high heat
- Put 2 to 3 tablespoons of beef down the center of each Ibarra's tortilla
- Place Ibarra's tortillas flat in the skillet and heat slightly until the tortilla becomes flexible enough to fold one side over the beef without tearing or cracking
- Gently press folded side down with tongs until tortilla begins to crisp and hold shape on its own
- Crisp-fry each taco on one side then turn over to fry the other side
- Arrange tomatoes, lettuce, cheese and salsa in separate bowls to give diners the opporttunity to garnish their tacos as desired
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- Hearty Tortilla Soup
Preparation Time :
Cooking Time : | 20 minutes
20 minutes |
1
1/2
1
3 ½
1
1
1
1/4
6
2
1 |
tablespoon margarine or butter
chopped medium onion
minced garlic clove
cup of chicken broth
14-ounce can of stewed tomatoes
8-ounce can of tomato sauce
4-ounce can of diced green chiles
cup minced cilantro
Ibarra's corn tortillas
tablespoons of vegetable oil
cup shredded Jack cheese |
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- Heat margarine in a large soup pot over medium heat and saute onion and garlic until tender
- Add chicken broth, undrained stewed tomatoes, tomato sauce, chiles, cilantro and oregano
- Bring to a boil, reduce heat and simmer covered for at least 20 minutes
- Heat oil in a skillet over medium heat. Add Ibarra's corn tortillas strips a few at a time and fry to a crip and light brown. Drain well
- Put cheese in soup bowl and serve immediately
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