3 guajillo chiles, deveined and soaked
1/4 onions
1/2 cups orange juice
25 grams achiote
1 clove garlic
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoons salt
4 red snapper fillets, cut into strips
2 tablespoons Carbonell ® olive touch vegetable oil
salt and pepper
1 tablespoon Carbonell ® olive touch vegetable oil
4 slices pineapple
8 corn tortillas
4 tablespoons onion, finely chopped, for garnish
4 tablespoons fresh cilantro, finely chopped, for garnish
green salsa, with avocado, for garnish
3 guajillo chiles, deveined and soaked
0.25 onions
4.22 onzas líquidas orange juice
0.88 onzas achiote
1 clove garlic
0.07 onzas cumin
0.04 onzas oregano
0.11 onzas salt
4 red snapper fillets, cut into strips
1.01 onzas líquidas Carbonell ® olive touch vegetable oil
0 salt and pepper
0.51 onzas líquidas Carbonell ® olive touch vegetable oil
4 slices pineapple
8 corn tortillas
2.01 onzas onion, finely chopped, for garnish
0.15 onzas fresh cilantro, finely chopped, for garnish
0 green salsa, with avocado, for garnish
3 guajillo chiles, deveined and soaked
0.25 onions
0.5 cups orange juice
2.06 cucharadas achiote
1 clove garlic
1 teaspoon cumin
1 teaspoon oregano
0.5 teaspoons salt
4 red snapper fillets, cut into strips
2 tablespoons Carbonell ® olive touch vegetable oil
0 salt and pepper
1 tablespoon Carbonell ® olive touch vegetable oil
4 slices pineapple
8 corn tortillas
4 tablespoons onion, finely chopped, for garnish
4 tablespoons fresh cilantro, finely chopped, for garnish
0 green salsa, with avocado, for garnish
3 guajillo chiles, deveined and soaked
0.25 onions
12.5 centilitros orange juice
25 grams achiote
1 clove garlic
2.05 gramos cumin
1 gramo oregano
3.08 gramos salt
4 red snapper fillets, cut into strips
3 centilitros Carbonell ® olive touch vegetable oil
0 salt and pepper
1.5 centilitros Carbonell ® olive touch vegetable oil
4 slices pineapple
8 corn tortillas
57 gramos onion, finely chopped, for garnish
4.2 gramos fresh cilantro, finely chopped, for garnish
0 green salsa, with avocado, for garnish