One of the typical Mexican dishes is Christmas cod, enjoy it guilt-free with small modifications. Be sure to eat it natural and not in the form of a sandwich. Enjoy!
Place the cod in a large container and cover it with warm water; change the water every 8 hours to remove the salt for one day. Rinse it and cook with clean water until tender, between 10 and 15 minutes; shred it finely.
Soak the ancho chili in hot water until softened, about 25 minutes. Meanwhile, boil plenty of water in a medium pot and prepare a separate container with water and ice. Make a shallow X-shaped cut on the bottom of the tomatoes and place them in the pot with boiling water. When the skin begins to peel off, immediately remove the tomatoes and immerse them in the ice water. Leave them there until completely cool, take them out, peel them, and remove the seeds. Blend them with the ancho chili and cinnamon, adding pepper to taste.
Heat the olive oil in a large skillet over medium heat, add the garlic, onion, and parsley leaves; sauté until the onion looks transparent. Pour the tomato sauce on top and cook over low heat for 45 minutes.
Incorporate the cod with a little of the water it was cooked in and simmer for 10 minutes. Then add the olives, bell peppers, and yellow chiles. Cook until everything is heated and remove from the heat. Let it rest for 30 minutes before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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