Pescadillas de la Playa
Gulf Coast Sunsets: Bright & Fast Seafood
This is the taste of a sunset in Progreso. Unlike the olive-laced fish tacos of the Pacific, the authentic Yucatecan pescadilla relies on the earthy punch of epazote and a fiery, smoky roasted chiltomate sauce. Originally built on local shark, this adaptation uses fresh cod or tilapia easily found in the American Midwest. The secret any coastal grandmother will loudly insist upon is the absolute eradication of moisture from the filling. A wet stew means an exploding taco in the hot oil. Pin them shut with a toothpick, fry them until they shatter, and drown them in chiltomate.
Before you start
Separate your tomatoes.
You will need two distinct batches of tomatoes for this recipe. Leave four whole for the roasted chiltomate sauce, and seed and dice the other two for the fish filling.
Ingredients
- Roma tomatoes4 med
- habanero peppers2 med
- white onion1/4 med
- garlic cloves2 med
- kosher salt1/2 tsp
- firm white fish fillets1 lb
- olive oil1 tbsp
- white onion1/2 med
- garlic cloves2 med
- Roma tomatoes2 med
- fresh epazote1 large
- kosher salt1/2 tsp
- black pepper1/4 tsp
- corn tortillas12 med
- vegetable oil2 cup
- wooden toothpicks12 med
Method
- 01
Char the sauce vegetables on a dry skillet.
Place a dry skillet over medium-high heat and roast four whole tomatoes, the habaneros, the quartered onion, and unpeeled garlic until blackened and blistered, about 10 to 15 minutes. Remove the garlic and habanero early so they do not turn bitter.
- 02
Blend the rustic chiltomate.
Peel the garlic but leave the charred skins on the tomatoes and habaneros for authentic flavor. Pulse in a blender with a half teaspoon of salt until combined but still chunky, then set aside.
- 03
Poach and shred the fish.
Gently simmer the fish fillets in lightly salted water for 5 to 7 minutes until opaque. Drain on paper towels, let cool slightly, and use two forks to shred the meat entirely into fine flakes.
- 04
Build the Yucatecan flavor base.
Heat the olive oil in a skillet over medium heat, sautéing the diced onion until translucent, then add the minced garlic for 30 seconds. Stir in the diced tomatoes and the epazote sprig, cooking until the tomatoes break down into a paste.
- 05
Cook the filling until completely dry.
Add the shredded fish, the remaining half teaspoon of salt, and pepper to the skillet. Stir continuously until absolutely all liquid has evaporated; any remaining moisture will cause the tortillas to explode when fried.
- 06
Warm and stuff the tortillas.
Heat the corn tortillas in a microwave or dry skillet until steaming and pliable. Place two tablespoons of the dry fish filling on one half, fold it over into a half-moon, and weave a wooden toothpick through the open edges to pin it securely shut.
- 07
Fry the pescadillas until crisp.
Heat a half-inch of vegetable oil in a heavy-bottomed skillet to 350°F. Fry the pescadillas in small batches for 2 to 3 minutes per side until deeply golden, then drain them vertically on paper towels and discard the toothpicks before serving with the chiltomate.
Notes
Respect the dry filling.
Moisture is the enemy of the pescadilla. Water rapidly converts to steam in hot oil, which will blow the side out of your tortilla and ruin the dish. Cook the fish hash down until it sizzles aggressively.
Warm your tortillas.
Do not attempt to fold a cold store-bought tortilla. It will crack, oil will rush in, and the filling will rush out.
Sourcing the epazote.
Do not substitute cilantro here. Epazote has a distinctly pungent, earthy aroma that defines the cuisine of the Yucatán. Check the produce or dried spice section of any local Latin market.