Machar the celery and garlic in El Molcajete, then season the fillets with salt, pepper, a good stream of soy sauce, celery and crushed garlic.
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| Ingredients to make chipotle fish fillets: |
| 2 lbs. mojarra fillet 2 celery baritas crushed in the molcajete 2 cloves of garlic crushed in the molcajete 3 cloods. of mayonna 1 blade. from mustza 2 chipotles chiles 1 tomato in thin slicitas 1 piece of white onion in thin slices 1 chile jalapeno raw in strips salt pepper salsa of soy soa soa |
Ingredients to make chipotle fish fillets:
2. Cover and let fish stand for half an hour.
3. While liquefies mayonnaise, mustard and chipotles chiles.
4. In a piece of aluminum foil you are going to put a steak, you will spread a little of the mixture of the mayonnaise, you put on top other steak add the mixture again and a slice of tomato, another onion and the chili strip Jalapeno, then you bend the aluminum foil and close it as if it were a bag.
5. Continuous with the other fillets (they are two fillets per bag).
6. since you have all ready then you are putting them on the comal and when the paper is inche you turn it over and leave it again to inche (5min. On each side).
7. Accompany with rice with butter and corn granites.
