August 15th, 2010

Tortillas and “spicy red sauce”

I made some tortillas and a “red sauce” today to make fish tacos. I’m sure my tortillas aren’t at all traditional Mexican – I used a mixture of strong white bread flour (not maize), olive oil (not lard) and hot water – but they have turned out pretty well. I kneaded together the flour, oil and water and let them sit for an hour before rolling them out and quickly cooking in a dry frying pan.

I’m not sure  what to call my “red sauce” – it’s a mixture of tomatoes, tomato paste, onions, garlic, chilli, garlic, paprika, cinnamon, brown sugar black pepper, coriander and salt – with a little sherry vinegar and pomegranate molasses thrown in – and cooked over low heat for about 25 mins.

I’m hoping it will go well tonight with some fried fish and guacamole.

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