Codfish Mexican Dobladitas
Ingredients
- 16 tortillas made with MASECA® Yellow corn masa flour
- ½ cup of olive oil
- 2 onions, finely chopped
- 4 garlic cloves, finely chopped
- ½ cup of parsley, finely chopped
- 14.1 ounces of dried codfish
- 2 cups of water
- 1 handful of aromatic herbs
- 2 bay leaves
- 2 thyme springs
- 8 tomatoes, cut in cubes
- 5 banana peppers (chiles güeros)
- ½ cups of olives
- 1 tablespoon of capers
- 1 tablespoon of raisins
- 3 tablespoons of almonds, sliced
Preparation
- Soaked dried codfish for 24 hours changing the water 4 times (every six hours).
- Drain the codfish and shred it, make sure to take off all fish bones.
- Heat oil in a pan, sauté onion, garlic and parsley.
- Add codfish, water, aromatic herbs, bay leaves and thyme.
- Add tomatoes and let it boil. Cook until thicken and add banana peppers, olives, capers, raisins, and almonds.
- Warm tortillas made with MASECA® Yellow and make the Mexican dobladitas (tacos) with the codfish.
