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 ==
# Heat oil in Dutch oven or large saucepan.
# Add onion and cook over medium heat until soft but not brown.
# Stir in garlic, jalapenos, paprika, cumin and oregano.
# Cook over low heat, stirring, 2 to 3 minutes.
# Add tomatoes and chicken broth.
# Simmer, covered, 30 minutes.
# Meanwhile, cover tortillas with warm water; let stand 10 to 15 minutes.
# Drain; tear into small pieces.
# Add fish and tortillas to tomato mixture.
# Simmer 10 minutes.
# Serve over fluffy rice.
Category:Mexican Meat Dishes
Category:Chili Recipes
Category:Rice Recipes
Category:Jalapeno pepper Recipes
Category:Tomato Recipes
Category:Tortilla Recipes
Category:Shark Recipes
Category:Main Dish Seafood Recipes