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Crepes of Cod with Flour Tortilla

15 mins
10 mins
Low
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Did you have overheated? Prepare a breakfast of champions with some crepes stuffed with cod with a delicious tatemada sauce of tomato and chile güero that you will love, because they give it a spicy and special touch. In addition, they are made in just 25 minutes!
Learn more about Jessica Alcántara

Ingredients

4 portions
  • 2 tomatoes, cut into cubes
  • 1/4 onions
  • 1 clove garlic
  • 5 güero ppeppers
  • 2 tablespoons oil
  • 1 pinch salt and pepper
  • 2 cups cod, to the vizcaya
  • 8 flour tortillas
  • to taste almond, filleted, to decorate
  • to taste olive, sliced, to decorate

Preparation

In a comal over medium heat, roast the tomatoes with the onion, garlic and green peppers until they are golden brown.
Blend the tatemadas vegetables until obtaining a smooth sauce.
Pour into a pot with oil, and cook about 5 minutes. Season with salt and pepper.
Heat the tortillas in a comal. Reservation.
Reheat the cod and fill the flour tortillas. Roll up
Serve the sauce on a plate, place the crepes of cod, decorate with slices of olives and almonds.

PRESENTATION

On an extended plate, decorated with almonds and olives.

TIPS

You can substitute giles chiles for habanero chile for a more spicy version.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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