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
Step 2: Light Up Your Coals
This was actually the hardest part, but I won't elaborate coz it's actually really, really embarrassing.
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
Heat the oil until smoking and add the bacon. Yeah, it's a lot of fat.... mmmm.... admit it, you'd eat cardboard it it was wrapped in bacon.... I would....
Step 4: Now Finish the Matignon
Wikipedia to the rescue!
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!
Add the poblanos and the tomatoes to the pot, and have another beer.
Step 6: Have a Minion Fan the Flames
Yeah, it took a little bit longer than I expected, but it was worth the wait
Step 7: Now Add the Shark...
And feel awesome about it... I mean, you're eating SHARK! Celebrate your awesomeness with another beer
Step 8: Stir and Add the Liquids
Feel free to alter the proportions on this. If it's liquid enough you could serve it as a chowder instead of tacos. It's a very effective cure for hangovers
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
Always remember to add cilantro at the very end, or it will discolor and the flavor will be lost. Season to taste with salt and pepper
Step 10: Eat, Drink and Be Happy
Just make sure you overlap 2 tortillas for each taco, or the juices will just seep through. Squeeze some lime juice on them and try different combinations of garnishes
And have some more beer, you can't eat shark and not drink
Step 11: Almost Forgot!
To make the pickles, just bring each set of ingredients to a boil and simmer for 2 minutes, then cool and store. No big deal here
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!!!
Finalist in the
Low & Slow BBQ Contest