Ingredients with Measurements:
- 1 lb. pejelagarto (gar fish) fillets
- 1 tbsp. olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. dried oregano
- 1 can (14 oz.) diced tomatoes
- 1 can (4 oz.) diced green chilies
- 8 corn tortillas
- 1 cup shredded Monterey Jack cheese
- Salt and pepper to taste
Special equipment needed:
- Skillet
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened.
3. Add the cumin, chili powder, and oregano and cook for 1 minute.
4. Add the diced tomatoes and green chilies and cook for 5 minutes.
5. Add the pejelagarto fillets to the skillet and cook for 5-7 minutes, or until cooked through. Season with salt and pepper to taste.
6. Remove the pejelagarto fillets from the skillet and shred them with a fork.
7. In a baking dish, spread a layer of the tomato sauce on the bottom.
8. Dip each tortilla in the tomato sauce to coat it.
9. Fill each tortilla with some of the shredded pejelagarto and roll it up.
10. Place the enchiladas seam-side down in the baking dish.
11. Pour the remaining tomato sauce over the enchiladas.
12. Sprinkle the shredded Monterey Jack cheese on top.
13. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4.
Nutritional information:
Calories per serving: 350
Fat: 15g
Carbohydrates: 27g
Protein: 27g
Sodium: 600mg
Substitutions for ingredients:
- Pejelagarto fillets can be substituted with any firm white fish.
- Monterey Jack cheese can be substituted with cheddar cheese or queso fresco.
Variations:
- Add some chopped cilantro to the tomato sauce for extra flavor.
- Top the enchiladas with some sour cream or guacamole before serving.
Tips and tricks:
- To make the tortillas easier to roll, warm them up in the microwave for 30 seconds before dipping them in the tomato sauce.
- Use a fork to shred the pejelagarto fillets, as they can be quite tough to shred by hand.
Storage instructions:
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the enchiladas, place them in a baking dish and cover with foil. Bake in a preheated 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the enchiladas on a platter and garnish with some chopped cilantro and a slice of lime.
Garnishes:
- Chopped cilantro
- Lime wedges
- Sour cream
- Guacamole
Pairings:
- Mexican rice
- Refried beans
- Corn on the cob
Suggested side dishes:
- Cucumber and tomato salad
- Grilled vegetables
- Black bean salad
Troubleshooting advice:
- If the tortillas are too dry to roll, dip them in some warm water before dipping them in the tomato sauce.
Food safety advice:
- Make sure the pejelagarto fillets are cooked through before shredding them and using them in the enchiladas.
Food history:
Pejelagarto is a type of gar fish that is native to Mexico and Central America. It has been a popular food fish in the region for centuries.
Flavor profiles:
The pejelagarto enchiladas have a spicy and tangy flavor from the tomato sauce and green chilies, with a mild and slightly sweet flavor from the pejelagarto fillets.
Serving suggestions:
Serve the pejelagarto enchiladas with some Mexican rice and refried beans for a complete meal.
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Region: Mexican