This is my version of a popular dish form Baja California. Most of you guys must have probably heard of Baja from races and Spring Break, but I assure you there's a lot more to it than that.
Please notice that there's no Cheddar cheese, cumin or black olives involved. It's time we vindicate our food!
Friendly note to all anal-retentives:
Each and every food Instructable I've read is clouded with people's critiques on health
WE ALL KNOW THIS: This recipe involves large ammounts of smoked food (which has been linked to gastric cancer), fat, beer (yeah!) and Chiles and spices (double yeah!). It was also cooked outdoors at a public park by (god forbid!) a bunch of happilly intoxicated friends having a great time, not by people in lab coats and rubber gloves. We tried to keep it as clean as possible (after all, we're doctors), but we deffinitely didn't follow any public health codes.
If risk factors, people having fun cooking outdoors and alcohol consumption offend you, I encourage you to look elsewhere for recipes that more closely suit your tastes and lifestyle.
Step 1: The ingredients
Feeds 10 really drunk and hungry doctors (or about 16 regular people, coz we're pigs)
You will need:
5 lbs of smoked swordfish or tuna (I guess almost any kind of smoked fish would do, though)
2 large onions, sliced in half-moons
1 whole head of galic, crushed
1 head of cabbage, shredded
6 large tomatoes, cubed
4 large green bell peppers, cut into matchstick-sized sticks
1 large bunch of finely chopped cilantro
2 large containers (about 300g) of tomato sauce
1 large can of corn
1 large can of chipotle peppers in adobo sauce
about a cup and a half of vegetable oil
Corn and flour tortillas
Lots of shredded manchego cheese
Also a large, oval baking dish or anything that can hold all this food and take the flames