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Fish enchiladas from Campeche
Ingredients
  • 1 ½ lbs. white fish cooked (boiled or roasted) and shredded
  • 12 corn tortillas fried
  • 2 cups refried black beans
  • 2 tomatoes chopped
  • ½ onion chopped
  • 2 garlic cloves minced
  • 1 sprig epazote
  • salt to taste
  • frying oil
  • subheading: For the tomato sauce:
  • 4 tomatoes chopped
  • ½ onion
  • 1 garlic clove
  • 1 to 2 chiles habaneros chopped (optional)
  • salt to taste
  • frying oil
  • garnish with avocado slices
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