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!
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
Step 2: Light Up Your Coals
As is tradition, you must go through your first 3 beers while doing so. I went thought 12, that's how bad it was
Step 3: Let's Start With the Bacon
Step 4: Now Finish the Matignon
Add the carrots, onions and celery to the pot and stir frecuently. Do not drool as you smell, you'll look stupid. After the vegetables start releasing liquid, add the garlic.
Have another beer while doing so
Step 5: Let's Make This Thing Mexican Now!
Step 6: Have a Minion Fan the Flames
Step 7: Now Add the Shark...
Step 8: Stir and Add the Liquids
But to be hungover, you must first get drunk... so have another beer.... you know you want it....
Step 9: Simmer for About 20 Minutes, Then Add the Peas and Cilantro
Step 10: Eat, Drink and Be Happy
And have some more beer, you can't eat shark and not drink
Step 11: Almost Forgot!
Thanks for reading. I promise my next instructable won't involve fish, tacos or the same pot, honest. It will, however, be soaked in beer or something alcoholic. Stay tuned!!!