Pescadillas Drowned in Pasilla Sauce
Try this special recipe for pescadillas as they are drowned in a rich pasilla chili sauce that is very easy to prepare, all thanks to Tomates Molidos Del Fuerte® Origen.
Reviewed by Editorial Team of Kiwilimón
|
1 comentarios
Ingredients
4
Servings
- 2 tablespoons vegetable oil
- 1 cup onion, finely chopped
- 1 clove garlic, finely chopped
- 2 tablespoons Jalapeño chile, finely chopped
- 500 grams tilapia fillet, cut into small cubes
- 1 jar Ground Tomatoes Del Fuerte® Origin, 400 g
- corn tortillas, hot
- vegetable oil, for frying the pescadillas
- 1 jar Ground Tomatoes Del Fuerte® Origin, 400 g, for the sauce
- 3 pasilla chiles, seedless and hydrated, for the sauce
- 1/4 onions, for the sauce
- 1/2 cloves garlic, for the sauce
- 1 tablespoon vegetable oil
- salt, for seasoning
- pepper, for seasoning
- red onion, in strips, for serving
- cilantro leaves, for serving
- avocado, sliced, for serving
Preparation
20 mins
22 mins
Low
- Heat the vegetable oil in a skillet over medium heat and cook the onion and garlic for 2 minutes or until they are shiny, then add the jalapeño pepper and the fish, season with salt and pepper, cook for 3 minutes, then you will notice it starting to change color, and then it will be time to pour in the jar of Tomates Molidos Del Fuerte® Origen. Mix the ingredients well with a wooden spoon and cook over medium-low heat for another 8 minutes or until the mixture thickens slightly. Remove from heat and let cool.
- Place a tortilla on a board and fill it with one or two tablespoons of the stewed fish from the previous step. Close the pescadillas with two toothpicks to help keep the filling inside, and repeat until the fish is finished.
- Fry the pescadillas in a pot with enough oil over medium heat for 4 minutes on each side or until golden brown. Remove from the oil and place on a plate with absorbent paper.
- For the sauce: blend the Tomates Molidos Del Fuerte® Origen with the pasilla chili, onion, and garlic clove until fully integrated and obtain a smooth sauce.
- Pour a little vegetable oil into a pot and cook the sauce over medium heat for 5 minutes, then season with salt and pepper.
- Place 2 or 3 pescadillas on a deep plate and drown with the pasilla chili sauce, then decorate with red onion and cilantro leaves. Serve the drowned pescadillas with avocado.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by