Manta Style Sonora

Blanca Salido Macias
You will love this recipe; it's very good. I recommend making it during Lent; you can eat it in tacos or however you like. My family and I really enjoy making it on a disk at the beach.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 kilo stingray, manta ray
  • 5 sticks butter
  • 1/2 cups vegetable oil
  • 5 tomatillos
  • 1 1/2 white onions
  • 1/4 cups olives
  • 2 cans mixed vegetables
  • 2 small boxes tomato purée
  • 2 cans salsa, of the duck
  • 1 cabbage, (col) medium
  • 1 can pickled chiles, in strips
  • pepper, to taste
  • salt, to taste
  • garlic salt, to taste
Preparation
20 mins
45 mins
Low
  • Chop the onion and tomato into small cubes, slice the cabbage into thin strips, and set aside.
  • Wash the manta ray and cut it into large pieces, then fry it with oil and butter, garlic salt, and pepper in a medium pot. Once it is halfway cooked, add the cabbage and cover it.
  • When the cabbage is soft, add the tomato along with the onion, then add the puree along with the duck sauce and cover it again.
  • Once everything is cooked, add the mixed vegetables, the chili, the olives, and salt to taste, stir well, and it's ready.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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