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Jessica Alcántara

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Crepes of Cod with Flour Tortilla

15 min
10 min
Easy
11
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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!
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Ingredients

4 servings
  • 2 pieces of tomato cut into cubes
  • 1/4 of piece of onion
  • 1 clove of garlic
  • 5 pieces of güero pepper
  • 2 spoonfuls of oil
  • 1 pinch of salt and pepper
  • 2 cups of cod to the vizcaya
  • 8 pieces of flour tortillas
  • to taste of almond filleted, to decorate
  • to taste of 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.
    Calories
    192
    kcal
    9.6%
    Carbohydrates
    0.0
    g
    0.0%
    Proteins
    28.5
    g
    57%
    Lipids
    8.2
    g
    13%
    Fiber
    0.0
    g
    0.0%
    Sugar
    0.0
    g
    0.0%
    Cholesterol
    68.7
    mg
    23%
    Esha
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