Pescadillas
Pescadillas are fish tacos in corn tortillas that are fried until crispy. The filling consists of cod stewed in tomatoes and onions. The filling is put in the center of corn tortillas. The tortillas are held closed by toothpicks while they fry. The tacos are topped with cabbage, radishes, pickled onions, and arbol chilies salsa.
Equipment
- food processor
- toothpicks
Ingredients
Filling
- 2 tbsp olive oil
- 1/2 cup white onion finely chopped
- 2 garlic cloves minced
- 2 roma tomatoes diced
- 1 tsp Mexican oregano
- 1 bay leaves
- 1 lb cod
- salt and pepper to taste
Arbol Chiles Salsa
- 2 roma tomatoes
- 24 arbol chilies
- 3 garlic cloves
- 4 cups water
- 2 tbsp vinegar
- 1/2 tsp salt
Tacos and Toppings
- vegetable oil for frying
- corn tortillas
- cabbage shredded
- radishes thinly sliced
- pickled red onion
Instructions
- Simmer the tomatoes and arbol chilies in 4 cups of water for 15 minutes.
- Add the tomatoes, chilies, garlic, and 1/4 cup of the simmering water to a food processor.
- Purée until smooth. Stir in the vinegar and salt. Refrigerate until ready for use.
- Heat up olive oil in a sauté pan over medium high heat. Sauté the onions and garlic for 2 minutes.
- Add in the tomatoes, oregano, and bay leaf. Simmer for 3 minutes.
- Add the cod to the pan. Cover and simmer for 6 minutes.
- Break up the cod. Season with salt and pepper. Cook for 5 more minutes until the majority of the liquid has evaporated. Let cool.
- Heat up a tbsp of oil in a sauté pan. Cook the tortillas for a minute a side to make them pliable.
- Take a scoop of the cod mixture and place it in the center of the tortillas.
- Seal up the tacos with 3 toothpicks per taco.
- Heat up 1/2” deep of vegetable oil in a sauté pan over medium high heat. Add the tacos into the oil.
- Fry for 3-4 minutes a side until crispy. Drain grease on a wire rack.
