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Lorenza

Lorenza Avila

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Recipe of Fillet in Aztec sauce
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Fillet in Aztec sauce

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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.
Learn more about Lorenza Avila

Ingredients

12 portions
  • 3 kilos fish steak, in medallions
  • 8 chipotle chiles, dried
  • 1 kilo green tomato, washed
  • 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
  • salt
  • chicken broth
  • chicken broth
  • corn tortillas
  • 1/2 kilos Manchego cheese, grated

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.

TIPS

Serve immediately.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
107.5
kcal
5.38%
Carbohydrate, by difference
4.4
g
1.47%
Protein
11.2
g
22.4%
Total lipid (fat)
5
g
7.69%
100
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Provided by USDA
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