How to Make
1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or foil. Place the filets flat side down, add the remaining marinade from the pouch and bake for 28-32 minutes from frozen. While the fish is cooking, prepare the sauce.
2. Bring 3 cups of water to a boil. In a heatproof bowl, add all of the dried chilies and let soften for 12-15 minutes until very soft. Remove the chilies from the water and discard the soaking water. Place the chilies in a blender adding the remaining sauce ingredients. Blend until smooth.
3. Pour into a small sauce pan and simmer over low heat for 10 minutes stirring frequently. Taste for seasoning.
4. When the Tilapia has finished cooking, heat a cast iron or non-stick skillet with 1 tsp of oil, dip both sides of the tortillas into the birria sauce and lay in the pan. Heat the tortillas to desired crispness, then flip the tortillas over. Add half of one Tilapia fillet to one side of each tortilla, fold the tortilla over and cook to preferred level of crispness.
5. Serve with chopped onions & cilantro, queso fresco or cotija cheese and lime wedges and the remaining birria sauce. Use any leftover sauce with quesadillas or a favorite vegetable
Ingredients
- 1 Package Morey’s Blackened Tilapia
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3 dried ancho chilies- stem & seeds removed
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3 dried guajillo chilies -stem & seeds removed
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1 dried chipotle chilies – stem & seeds removed
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1 small onion 2 cloves of garlic
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1 tsp ground cumin
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1 tsp dried oregano
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1 1/2 cups of water
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½ tsp salt
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4 corn tortillas
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½ cup of queso fresco or cotija cheese
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½ onion finely chopped
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¼ cup cilantro finely chopped 1 lime cut into quarters
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