Manta Style Sonora

Name: Manta Style Sonora
Prep time: 65 min
Cook time: 45 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1 kilo stingray, manta ray; 5 sticks butter; 1/2 cups vegetable oil; 5 tomatillos; 1 1/2 white onions; 1/4 cups olives; 2 cans mixed vegetables; 2 small boxes tomato purée; 2 cans salsa, of the duck; 1 cabbage, (col) medium; 1 can pickled chiles, in strips; pepper, to taste; salt, to taste; garlic salt, to taste

Blanca Patricia Salido Macias

You will love this recipe; it's very good. I recommend making it during Lent; you can eat it in tacos or however you like. My family and I really enjoy making it on a disk at the beach.

Reviewed by Editorial Team of Kiwilimón

Published: 06-12-2013

Preparation

20 mins

45 mins

Low

Chop the onion and tomato into small cubes, slice the cabbage into thin strips, and set aside. Wash the manta ray and cut it into large pieces, then fry it with oil and butter, garlic salt, and pepper in a medium pot. Once it is halfway cooked, add the cabbage and cover it. When the cabbage is soft, add the tomato along with the onion, then add the puree along with the duck sauce and cover it again. Once everything is cooked, add the mixed vegetables, the chili, the olives, and salt to taste, stir well, and it's ready.