Lorenza Avila

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Recipe

Fillet in Aztec sauce

Name: Fillet in Aztec sauce
Prep time: 60 min
Cook time: 60 min
Yield: 12
Cuisine: Mexicana
Ingredients: 3 kilos fish steak, in medallions; 8 chipotle chilies, dried; 1 kilo green tomato, washed; enough oil; 1 onion, in pieces; 4 cloves garlic; 6 grains black pepper; 4 whole cloves; 1 piece cinnamon; 1 bunch aromatic herb; 1 bolillo bread, in pieces; 5 tomatoes, washed and cut into pieces; to taste salt; to taste chicken broth; enough chicken soup; to taste corn tortilla; 1/2 kilos manchego cheese, grated

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Lorenza Avila

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This steak recipe is served on a bed of corn tortillas, and covered with chipotle chile sauce and green tomato. Gratin with Manchego cheese before serving.

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Ingredients

12 portions

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Preparation

Desvene chiles and tuéstelos in a comal. Then boil them in a saucepan along with the green tomatoes.

Fry the onion, cloves of garlic, pepper, cloves, cinnamon, herbs, bread roll and tomatoes. After a while, remove the herbs and cinnamon. Blend together with green tomatoes and chipotle chili.

Strain the sauce and fry it in a saucepan with a little hot oil until it boils. Season with salt and consommé powder. Add a little chicken broth to give the desired consistency.

Seal the fillets in oil until you get the desired term.

Pass the tortillas through hot oil and place in a refractory. Put the steaks on top and cover with the prepared sauce. Sprinkle with the grated cheese and gratine for a few minutes in the oven.