The Villages - May 2018 - 45

IngredIents | 8 tacos

1 cup all-purpose flour; 2 tablespoons baking powder; 1/2
teaspoon salt; 1 egg; 1 cup beer (usually a lager or ale - no
flavored beers); 1/2 cup plain yogurt; 1/2 cup mayonnaise;
1 lime, juiced; 1 jalapeno pepper, minced; 1 teaspoon
minced capers; 1/2 teaspoon dried oregano; 1/2 teaspoon
ground cumin; 1/2 teaspoon dried dill weed; 1 teaspoon
ground cayenne pepper; 1 quart oil for frying; 1 pound cod
fillets, cut into 2- to 3-ounce portions; 1 (12 ounce) package
corn tortillas; 1/2 medium head cabbage, finely shredded

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dIrectIons

Beer batter: 1. In a large bowl, combine flour, cornstarch,
baking powder and salt. 2. Blend egg and beer, then quickly
stir into flour mixture. (A few lumps are fine.)
White sauce: 1. In a medium bowl, mix yogurt and
mayonnaise. 2. Gradually stir in fresh lime juice until
consistency is slightly runny. 3. Season with jalapeno,
capers, oregano, cumin, dill and cayenne.
1. Heat oil to 375 degrees Fahrenheit. 2. Dust fish pieces
lightly with flour. 3. Dip into beer batter and fry until crisp
and golden brown. 4. Remove fish from oil and drain onto
paper towels. 5. Using the same oil, lightly fry tortillas if
desired, being careful not to let them get too crisp.
6. To serve, place fish into tortillas and top with shredded
cabbage and white sauce.

Chilaquiles Verdes
with Chicken
IngredIents | serves 4

12 tortillas cut into six or eight triangles - preferably
dry tortillas left out on the counter the night before;
1/3 cup vegetable oil; 1 1/2 cup chicken breast, cooked
and shredded; 3 epazote leaves; 1/2 cup Mexican cream;
1/2 cup fresh Mexican cheese crumble; 1/3 cup chopped
cilantro to garnish; 2 onion slices, separated; Salt to season,
as needed

Source: mexicoinmykitchen.com

Source: allrecipes.com

Fish Tacos

For the green salsa: 1 pound tomatillos; 2-3 serrano
peppers; 1 garlic clove
dIrectIons

Salsa: 1. Cook tomatillos, peppers and garlic in a saucepan
covered with water. Simmer for 12-15 minutes until soft
and tender. 2. Drain the water, reserving about a quarter of
the cooking liquid. 3. In a blender, puree the ingredients,
adding remaining liquid as needed for a saucier texture.
Chilaquiles: 1. Heat 1 tablespoon of oil in a large skillet
and begin frying the tortillas until golden and crispy.
To avoid overcrowding the skillet, fry tortillas in two to three
batches as needed. Once crispy, remove the tortillas from
the skillet and allow them to drain on a paper towel.
2. Allow skillet to cool and clean with a paper towel.
3. Turn heat to medium and add 1 tablespoon of oil to
skillet. 4. Add salsa and 3 epazote leaves and let it cook
for around five minutes, seasoning with salt as needed.
5. Carefully stir in tortillas to avoid breaking them. Add
chicken and coat with salsa, cooking for two more minutes.
6. Remove from heat and serve garnished with crumbled
cheese, cilantro and onion and topped with cream.
Tip: Pairs well with refried beans and avocado.
MAGAZINE

45
http://www.allrecipes.com http://www.mexicoinmykitchen.com
Table of Contents for the Digital Edition of The Villages - May 2018
