Taquitos de pescado ahumado
Raciones
Makes 15
Tiempo de preparación
30 Minutes
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Ingredientes
- 1 1/4lb Smoked Whitefish
- 15ea Corn Tortilla
- 2tsp Dried Oregano
- 1tsp Trade East Ancho Chili Seasoning
- 1 1/4c Chihuahua Cheese, shredded
- 1/4 c Olive Oil
- 1 Onion, sliced
- 1ea Anaheim Pepper, seeded and chopped
- 5ea Garlic cloves, peeled and chopped
- 1/2c White Wine
- 2c Tomato, diced
- 6ea Green Olives, coarsely chopped
- 1Tbsp Dried Oregano
- 2ea Bay Leaf dried
- 2Tbsp Butter
- 2 Tbsp Capers
- Kosher Salt, as needed
Preparación de la receta
- Mix seafood, cheese, oregano, and ancho seasoning together in a bowl and reserve.
- In a large sauté pan with canola oil heated up on medium heat, lightly griddle each of the tortillas for 15-30 seconds on each side. More just to warm them and make them pliable.
- Put 2 tablespoons of filling in each tortilla and roll them up. Keeping them sealed with a toothpick through the end. Making sure to run the toothpick as parallel to the rollup as possible. Reserve for service.
- To make sauce, warm a saucepan over medium meat, add olive oil and after hot, add onions and peppers and sauté for 5 minutes to soften vegetables.
- Add garlic and sauté for an additional minute.
- Deglaze the pan with white wine and scrape the bottom to make sure any solids are released. Add tomatoes, olives, oregano, and a bay leaf and let sauce simmer for 15 minutes.
- Puree the sauce until it is smooth. After smooth, turn the blender back on and add butter to finish the sauce. Adjust seasoning with salt and pepper as needed.
- For service, deep fry the taquitos for 2 1/2-3 Minutes, or until the outside shell is light golden brown, Remove and plate with sauce and capers are the garnish.
