Mexican mackerel tortilla sauce

Mexican Mackerel Tortilla Sauce 

Mexican food ought to be a safe haven for those with intolerances since it is corn and vegetable based. Unfortunately you have to be alert for tortillas which also contains wheat flour. Having said that it is a fresh and healthy cuisine to try. I reluctantly call this sauce Mexican since I am not sure whether the ingredients are traditionally Mexican. It does go wonderfully well with tortilla shells though and incorporates a healthy element in the oily fish.

Ingredients:

3 cloves garlic, chopped

1 teaspoon chopped ginger

1 onion, finely chopped

2 bay leaves

2 cloves

1 can chopped tomatoes

3 fresh tomatoes, chopped
1 chilli, chopped
1 teaspoon salt
1 teaspoon ground pepper
1 teaspoon ground coriander
1/2 teaspoon cinnamon
1 can mackerel in tomato sauce
1 cup sweetcorn

10 tortilla shells

Pour 2 tablespoons of oil in a large frying pan over a medium heat. Add the bay leaves and clove and allow to fry in the oil for 30 seconds. Add the garlic, ginger and onion and fry, stirring occasionally for 5 minutes. If the onions are catching, add a few tablespoons of water to moderate the heat. 

Add the chilli and fry for 1 minute. Add the tomatoes and half a can of water. Add half of the salt and pepper and bring to the boil stirring occasionally. 

Once the sauce has come to the boil add the coriander and cinnamon and allow the sauce to simmer over a low heat for 40 minutes stirring every so often. 

Add the mackerel, breaking the fish into chunks together with the sweetcorn and allow to simmer gently for a further 40 minutes or until the sauce has reduced to a thick consistency. 

Cook the tortilla shells according to the instructions on the packet. 

Fill the shells with the sauce and enjoy.