Chili Santa Cruz

Makes 6 servings.

Ingredients

 * 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
 * ½ teaspoon crushed oregano leaves
 * 1 x 14½ to 16 ounce can peeled tomatoes, chopped
 * 2 cups chicken broth
 * 3 corn tortillas
 * 1 pound shark fillets, cut into ½-inch cubes
 * 3 cups hot cooked rice

Directions

 * 1) Heat oil in Dutch oven or large saucepan.
 * 2) Add onion and cook over medium heat until soft but not brown.
 * 3) Stir in garlic, jalapenos, paprika, cumin and oregano.
 * 4) Cook over low heat, stirring, 2 to 3 minutes.
 * 5) Add tomatoes and chicken broth.
 * 6) Simmer, covered, 30 minutes.
 * 7) Meanwhile, cover tortillas with warm water; let stand 10 to 15 minutes.
 * 8) Drain; tear into small pieces.
 * 9) Add fish and tortillas to tomato mixture.
 * 10) Simmer 10 minutes.
 * 11) Serve over fluffy rice.