A falta de pan, tortillas...

     In college, Taco Tuesday was a big deal. We normally had a good selection and on occasion went all out with plantains, horchata, and Mexican ballads. Since I've been home, Taco Tuesday has not been as popular...until today! This big ol' snow storm made it near impossible to go to the store. This was a serious issue because I really was hankerin for some tacos,but we lacked the little round disks on which to build said tacos. Then my mom made a glorious suggestion that we make our own tortillas. I have no idea why I reacted so violently to this thought. "Homemade tortillas, are you mad?!". Once I calmed down I realized, why, it's just bread. Flat, flat bread. This was TT's only chance, and I was about to fight with everything I had.

Tortillas with Beer Battered Halibut 

     Okay, the first step in this process is to make some tortilla dough. To do this, combine the flour with the salt, baking powder, and shortening. Once the dough resembles course sand, add the warm water and work the mixture until a ball begins to form. Take the dough out of its bowl and knead for 5 minutes on a floured surface. Let the dough rest, covered, on the counter for half an hour.

     Divide the dough into 16 even portions and roll each ball out into a tortilla shape. Some things to note: I'm used to smaller tortillas, so you can certainly make 32 tortillas, but you might hate yourself for it by #24. Also, do not worry about making a perfect circle, tortillas were meant to be roughly hewn, just like people. Once the tortillas are formed, slap them on a hot non-stick or cast iron pan (at a medium-high temp.) and let them toast on both sides for about 30 seconds each. Keep them warm in an oven covered with a moist paper towel so they don't dry out.

     Time for fish, no? First thing's first, get to making that batter. To do this, combine the flour with the salt, onion powder, and black pepper. Once these are mixed, add the beer and mix thoroughly. Let this sit for at least half an hour. In the meantime, cut your fish into either thin strips or cubes. 

     To fry the fish, heat a pan with two cups of neutral oil to 375 F on medium heat. Dredge the fish that has been seasoned with salt and pepper in flour that has also had salt and pepper added to it. Them, dip the fish pieces into the beer batter and carefully lower them into the oil. Let them cook, depending on the thickness, for 3-4 minutes on each side. Salt them immediately upon exiting the oil. 

     I topped mine with sour cream, some shredded queso, chopped tomatoes, and a pickled corn and onion salsa. To make the salsa, take two cups of fresh or frozen corn and add to it 1/4 of thinly sliced red onion. Season with 1 tsp each of cumin, chili powder, and garlic powder. Add one Tbsp of vinegar and the juice of half a lime or lemon. Season with salt and pepper. Cabbage would also be a big hit here.

There you have it. Don't ever let a snow storm dull your taco sparkle. Live the dream everyday. Also, it never hurts to end the day with peanut butter blossoms. 

Recipes

Tortillas (adapted from the blog :I Wash...You Dry")

4 c flour

1 tsp salt 

2 tsp baking powder

3 Tbsp shortening

1 1/2 c warm water

Beer-batter Halibut

4 6-oz fillets of halibut

1/2 cup flour 

2 tsp onion powder

1 tsp salt

pepper

1 oz pale ale

flour for dredging

salt and pepper, to taste