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1
Put the garlic, cilantro, lime zest, cumin, salt, and pepper in a small food processor bowl and pulse until combined, approximately 20 seconds.
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2
With the processor running, add the tequila.
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3
Put the tilapia fillets into a 1 gallon resealable bag, add the garlic mixture and move around to coat each fillet.
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4
Set aside at room temperature for 15 to 20 minutes.
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5
Heat an electric nonstick griddle to 375 degrees F.
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6
Brush the griddle with the olive oil.
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7
Cook the fillets until just cooked through and opaque about 3 to 4 minutes per side.
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8
Cut into strips and serve in warm tortillas with crema, shredded red cabbage and lime wedges.
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9
Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times.
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10
Add the lard to the flour mixture in 4 to 5 chunks and pulse 10 to 15 times until the mixture resembles coarse crumbs.
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11
With the processor running, add the water in a steady stream just until a ball of dough begins to form, approximately 30 seconds.
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12
Sprinkle the remaining 1/4 cup of flour on a clean surface.
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13
Remove the dough from the bowl of the processor and knead until well incorporated and less sticky.
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14
Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour.
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15
Evenly divide the dough into 8 pieces and form them into round balls.
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16
Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface.
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17
Keep all of the dough balls covered with a tea towel.
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18
Heat an electric nonstick griddle to 375 degrees F.
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19
Put the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden, about 4 minutes per side.
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20
Can be held for up to 2 hours, at room temperature, wrapped in a barely damp tea towel.
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21
Repeat with the remaining tortillas.
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22
Microwave for 1 minute in the damp tea towel to reheat.
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23
Put the heavy cream in a 16-ounce microwave-safe glass jar.
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24
Microwave on high until the cream is just under 100 degrees F, about 30 to 40 seconds.
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25
Add the buttermilk, close the jar, and store in a warm place for 24 hours.
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26
The cream will have thickened to the consistency of thin yogurt.
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27
Add the chipotle chile and salt and process with an immersion blender, in the jar, until smooth, approximately 20 seconds.
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28
Refrigerate until ready to use.
