The Culinary World, with Chef James - Recipe -- Chili Santa Cruz

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Recipe -- Chili Santa Cruz

FoodReference.com

Yield: Makes 6 servings.

* 3 tablespoons vegetable oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 2 to 3 fresh or pickled jalapenos, seeded, and minced
* 1 tablespoon paprika
* 1 teaspoon cumin seed
* 1/2 teaspoon crushed oregano leaves
* 1 14-1/2- to 16-ounce can peeled tomatoes, chopped
* 2 cups chicken broth
* 3 corn tortillas
* 1 pound shark fillets*, cut into 1/2-inch cubes
* 3 cups hot cooked rice

Heat oil in Dutch oven or large saucepan. Add onion and cook over medium heat until soft but not brown.

Stir in garlic, jalapenos, paprika, cumin and oregano. Cook over low heat, stirring, 2 to 3 minutes. Add tomatoes and chicken broth. Simmer, covered, 30 minutes.

Meanwhile, cover tortillas with warm water; let stand 10 to 15 minutes. Drain; tear into small pieces. Add fish and tortillas to tomato mixture. Simmer 10 minutes. Serve over fluffy rice.

*Or other firm whitefish, such as halibut.

Courtesy of FoodReference.com.

This news arrived on: 03/03/2008

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