RECIPES: Recipe Details
TEXAS CATFISH BURGER WRAPS with GUACAMOLE CHIMICHURRI and VERDOLAGA
Since Texas borders Mexico, and the Hispanic population in Texas is estimated to be over 35 %, our state has developed a distinctive Tex Mex cuisine. Being landlocked in Fort Worth, fried catfish is one of the most popular seafood dishes. My burger combines this beloved fish and typical Mexican ingredients. Last but not least I gave a luxury twist to the tortillas by soaking them in eggs to incorporate the American technique of making French toast with bread. The final result is a true local fusion burger!
Ingredients for Tortilla wraps:
6 X-large eggs
1/2 teaspoon salt
1 teaspoon chili powder
1/4 cup finely chopped cilantro
12 fajita size flour tortillas
1/3 cup COLAVITA OLIVE OIL plus more for brushing grill
Ingredients for burgers:
1 cup corn tortilla chips
1/2 cup minced pickled jalapenos from a jar
1/2 teaspoon TABASCO Habanero sauce
2 tablespoon fresh lime juice + grated zest from 2 limes
2 tablespoon SUTTER HOME SAUVIGNON BLANC
1 1/2 tablespoon chili powder
1 tsp coarse black pepper
1 tsp dark brown sugar
1/2 tsp salt
1/2 cup finely chopped red onions
2 lbs catfish filets cut into cubes
8 oz Queso Fresco cheese, crumbled
1 cup finely chopped cilantro leaves
12 oz sliced Queso Quesadilla cheese
Leaves of 1 bunch verdolaga/purslane (available at Fiesta)
For Guacamole Chimichurri spread, process briefly:
1 cup husked, chopped tomatillos
1 cup mashed avocadoes
1 cup diced seeded poblano pepper
1 cup chopped cilantro
1/2 cup chopped fresh parsley
3 tablespoon fresh lime juice
1/3 cup COLAVITA OLIVE OIL
1 teaspoon salt
1/2 teaspoon TABASCO Habanero
In a 14 inch round pasta bowl beat eggs, salt, chili powder and cilantro. Place tortillas one by one in eggs until well coated on both sides and leave to soak 15 minutes or longer while preparing other ingredients. After lighting fire and tending to other ingredients, place iron griddle on grill, add 1-tablespoon oil and heat until hot. Place one tortilla on griddle, brown a few seconds and flip to brown the other side. Move to plate and keep warm. Repeat until you have 12 nice wrappers. You need only about 1 1/2 teaspoon oil every time. Keep warm.
In a food processor grind tortilla chips, then add all other ingredients except fish, cheese and cilantro. Using pulse button mix everything. Add fish and use pulse button to coarsely mix in fish. By hand stir in crumbled queso fresco and cilantro. Form 12 burgers, each shaped as a half circle to fit size of tortillas.
Brush grill with oil and heat fire until medium hot. Grill patties on one side about 4 minutes or until nice grill marks appear. Flip and place a piece of quesadilla cheese on top. Continue to grill a few more minutes until desired doneness.
Spread a prepared tortilla with guacamole spread. Place burger on one half, followed by some verdolaga leaves. Fold over other half of tortilla. Repeat process until finished. Serve.
Yields: 6 servings (2 tortillas per person)
If desired the burgers can be presented open faced instead of folding the tortilla.