It is a delicious Warrior-style huanchinango, very typical and easy to make.
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Ingredients4 portions
Preparation
Boil the chiles with the garlic and onion, clean them and then liquefy everything.
Add salt to season, then fry the sauce and add water, let it boil until it thickens, once the sauce has cooled and the fish has salted with the grain salt.
To parboil the fish with the sauce only by the side where the meat is, to place it to the embers of coal in a zarandeador that is a grill of two sides to embrace the fish.
Turn the fish so that the skin also cooks, put butter on the meat and turn it over again.
Place it on a plate with salad and French fries or a soup of rice, accompanied by a green sauce, and a mayonnaise dip with chipotle.
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