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Una receta deliciosa preparada con los mejores ingredientes.
Portions to prepare
* Ingredient quantities will be adjusted approximately🌽 Ingredients
🛠 Necessary Equipment
Preparation Steps
Prepare the Dough
For the tortillas: In a bowl, place the water and salt. Gradually incorporate the Harina Precocida de Maíz Blanco P.A.N., kneading until you achieve a homogeneous consistency. Set aside and let the dough rest covered for 5-10 minutes. Add an extra tablespoon of water if the dough feels hard.
Form the Tortillas
Divide the dough into equal portions and form small balls. Place a portion of dough between two thick plastic sheets in a tortilla press. Press until you obtain a very thin disc.
Cook the Tortillas
Cook on a comal, griddle, or pan over high heat for 45 seconds, flip, and cook for 50 more seconds. Cover with a cloth and let rest before serving.
Prepare the Batter
For the fish: In a medium bowl, mix the beer and vinegar. Using a whisk, incorporate the cornstarch, Harina Precocida de Maíz Blanco P.A.N., baking soda, egg, salt, and pepper until you obtain a slightly thick batter.
Heat the Oil
Heat the oil to approximately 200°C (390°F).
Fry the Fish
Dry the fish strips with paper towels, season with salt and pepper, dredge them in the Harina Precocida de Maíz Blanco P.A.N. set aside for this purpose, then dip them into the beer batter, let the excess drip off, and fry in the preheated oil.
Drain the Fish
Fry until they have an even golden-brown color. Remove from the oil and drain on paper towels.
Prepare the Mayonnaise
For the mayonnaise: Mix the mayonnaise with the garlic and, if desired, the jalapeños. Set aside.
Assemble the Tacos
To assemble the tacos: Place two pieces of fish on the tortilla, add a portion of pico de gallo, and finish with the garlic and jalapeño mayonnaise. Serve immediately.
Frequently Asked Questions about this recipe
¿Se puede guardar la masa?
Sí, puedes refrigerarla cubierta en un recipiente hermético por hasta 2 días.
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