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BAJA TACO TIME YA FREAKS BATTERED FISH FRESH PICO DE GALLO CRISP CABBAGE AND SOME CREMA MAKE IT ALL YOURSELF EXCEPT MAYBE NOT THE TORTILLAS UNLESS YOURE REALLY GOOD AT IT AND HAVE THE RIGHT EQUIPMENT BUT ALSO MAYBE ITS JUST EASIER TO BUY THEM WE’RE COOKIN’ SOMETHIN’
INGREDIENTS:
TORTILLA INGREDIENTS
1 can/ 620g Hominy
Chicken Seasoning
400g All Purpose Flour
1tbsp Baking Powder
140g Butter (melted)
pinch of salt
oil
BEER BATTER INGREDIENTS
1/2 Cup AP Flour
1 Cup Rice Flour
Pinch of S+P
1 cup beer (Corona, Tecate, or Sol)
PICO DE GALLO INGREDIENTS
3 Roma Tomatoes
2 Jalapenos
1/2 diced red onion
1 Handful of Cilantro, diced
CREMA INGREDIENTS
Sour cream
Mayo
2 limes
Parmesan
s+P
FISH INGREDIENTS
Cod
Salt
Rice Flour
GARNISH
1/2 White Cabbage, thinly sliced
Avocado
Lime Juice
TORTILLAS METHOD
1. Blend a can of hominy with a heaping spoon of chicken seasoning until smooth
2. Measure out 400 grams of all purpose flour / 1 tbsp of baking powder/ pinch of salt
3. Melt 140g of butter, mix into hominy
4. Mix wet and dry ingredients together until dough is formed into a ball.
5. Measure out into 50g ball, cover with wet paper towels, and refrigerate
6. When ready, press tortillas
7. Heat griddle/ pan to medium hot
8. Cook flattened tortillas until lightly brown on both sides, wrap them up in a towel to keep warm
BEER BATTER METHOD
1. Mix together 1/2 cup all purpose flour and 1 cup rice flour
2. Add 1 cup of beer
3. Whisk together until loose
PICO DE GALLO METHOD
1. Dice 2 roma tomatoes
2. Dice 2 jalapenos
3. Dice 1/2 red onion
4. Dice Handful of cilantro
5. Mix all together, set aside
CREMA METHOD
1. Mix together equal parts sour cream and mayo
2. add zest of 2 limes, salt, and parmesan
3. fold together
FISH METHOD:
1. Season with salt
2. Dust with rice flour
3. Dredge in beer batter
4. Submerge in hot oil until golden
5. Set on wire rack to drain
PLATING METHOD:
1. Place warmed tortilla on plate
2. Add fish, then crema
3. Then add a scoop of pico de gallo, cabbage, and sliced avocado
