Ok, I had my doubts about publishing this Instructable, but after a week or so of constant peer pressure, I went on with it. These guys desperately wanted to have their pics posted on the Internet.
I KNOW to the untrained eye it may look identical to my last one. "It's only fish tacos", you may think, "what can this guy possibly innovate? It's the same park, the same people, the same freakin POT!" Well, you sort of have a point.... but don't...
Here's the thing: If there's anything cooler than being a carnivore, it's probably eating another carnivore...it's a man thing. So after some last minute planning following yet another night on call at the ER, the idea just took shape.
This is a traditional northern mexican (Sonoran, actually) recipe, with a twist. It originally involved a mixture of sea turtle and manta ray, both once readily available off the shores of the Sea of Cortez; but with sea turtles now being an endangered species, and my Southern friends not thinking Manta Rays are actually edible, sharks became the next logical target. After all, Mantas and Sharks are cousins or something.... (http://en.wikipedia.org/wiki/Batoidea)
Another friendly note to Anal-Retentives:
Yeah, smoke is hazardous for your health. So is fat. So is alcohol. So is bacon. And there's lots of those involved here.... again. Please, just look someplace else if you don't like what it sounds like so far.
Step 1: On to the Cooking, Then!
I fail you once again regarding pictures of fresh produce.... but then again, who would want them, anyways? I mean, we all know what a tomato looks like, don't we? So if you're cooking this at a park, just do what we do and prep everything at home and take it in freezer bags. They can hold the leftovers (if there's any) on your way back home....
Here's the list of ingredients, feeds 16 people and leaves them hungry for more
6 lbs of shark or manta ray fillets, cut up in 1cm cubes
6 large poblano peppers, roasted, seeded, de-veined and chopped (in retrospect, I should have bought more)
2 large onions, sliced in half-moons
1 head of garlic, crushed
6 carrots, diced (I grated them coz I'm lazy)
6 ribs of celery, chopped
3 lbs of roma tomatoes, seeded and cubed
2 lbs of tomato sauce (yeah, in mexico it's measured by weight, not volume)
1/2 lb of bacon
2 qts of tomato-clam cocktail
1 bunch of cilantro, finely chopped
3 cups of vegetable oil
A large can of peas
And the garnishes:
Soy-pickled jalape�os (the not-so-traditional, but great):
1 cup of light soy sauce
1/3 of a cup of rice vinegar
6 large jalape�os, sliced, seeds and all
a pinch of sugar
1 large onion sliced in half moons
1/2 cup of apple cider vinegar
1 large habanero pepper, finely chopped, with seeds
Salsa (PLEASE!!! MAKE IT YOUR SELF!):
3 large tomatoes, cubed
1/2 large onion, finely chopped
3 large jalape�os, finely chopped (leave the seeds in there, you wuss)
some chopped cilantro
juice of half a lime
Lots of corn tortillas
Lots and lots of limes
At least 3 different kinds of hot sauce
A Keg of beer