Fish Volcano al Pastor with Macha Sauce

Nutrioli
Try these delicious fish volcanoes al pastor with macha sauce and see that this recipe is very easy and full of flavor thanks to the combination of spices and Oli de Nutrioli® Olive Oil, which gives it the special touch. On the other hand, Oli de Nutrioli® Extra Virgin Olive Oil will make your macha sauce the ideal touch for all your meals, in addition to being healthy.
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Ingredients
4
Servings
  • 1 kilo white fish
  • 4 guajillo chiles, for the marinade, without veins and seeds
  • 4 ancho chiles, for the marinade, without veins and seeds
  • 1/2 cups achiote, for the marinade, without veins and seeds
  • 2 cloves garlic, for the marinade, without skin
  • 1/2 onions, for the marinade, in quarters
  • 1/2 teaspoons cumin, for the marinade
  • 1/2 teaspoons oregano, for the marinade
  • 1 teaspoon black pepper, for the marinade
  • 1/2 cups apple cider vinegar
  • 1/2 cups Oli de Nutrioli® olive oil
  • salt
  • 8 taco-sized tortillas
  • 1 cup Manchego cheese, grated, for the volcano
  • 1/2 cups Oli de Nutrioli® extra virgin olive oil, for the macha sauce
  • 3 cloves garlic, without skin, for the macha sauce
  • 1 cup árbol chile, without seeds, for the macha sauce
  • 1 tablespoon salt
  • 4 limes, for accompaniment
Preparation
1h 30 mins
45 mins
Low
  • Blend the guajillo chili, ancho chili, achiote, garlic, onion, cumin, oregano, pepper, and vinegar for 5 minutes until everything is fully integrated. Then, gradually add Oli de Nutrioli® Olive Oil until a thick sauce forms, then add more Oli de Nutrioli® Olive Oil if necessary. Set aside.
  • Place the fish in a baking dish and add the previously blended marinade. Cover with non-stick plastic wrap and refrigerate for at least 1 hour.
  • Cook the fish in a clay or steel pot over medium heat with enough marinade sauce to prevent sticking, for 10 minutes or until slightly golden, to achieve the browning of the pastor tacos. Remove and set aside.
  • Place the fish on a board and shred it with the help of a fork.
  • Place a taco tortilla on a griddle, let it brown for 5 minutes until it achieves an almost toasted consistency. Add two tablespoons of fish and a handful of cheese, completely covering the fish. Let it brown for another 5 minutes until the cheese melts, remove from the griddle and repeat the process with the remaining fish volcanoes al pastor.
  • For the macha sauce: Pour Oli de Nutrioli® Extra Virgin Olive Oil into a pot and cook the garlic over low heat for 5 minutes, add the árbol chili and cook over medium heat for another 30 seconds or until the chiles and garlic are well browned. Remove from heat, strain, and reserve the oil.
  • Blend the garlic, árbol chili, and salt very well until a paste is obtained. You can add a little of the oil to better blend the macha sauce.
  • Serve two fish volcanoes al pastor on a flat plate and add the macha sauce on top, accompanied by limes.

Nutritional Information

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