Fish -based soup, in this case Mantarraya, with the special touch of traditional Mexican cuisine.
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make a sound style: |
| 3 kilograms of manthaya fillet (it is cut into squares medianos 2 celery bars (in very small pieces.) 3 carrot units (they are cut small.) 15 units of ejotes (they are cut small.) 3 units of Medium tomatoes 2 cans of puree of the Fort 1 tablespoon of oregano 1 pinch of ground cumin 2 shrimp broth cubes 6 tablespoons of chili chili cocido and liquef 1 tablespoon of pork butter stew 6 teeth of peeled garlic |
| ADDITIONAL CHARACTERISTICS: Average cost, boiled, |
Ingredients to make a sound style:
1. A hot water bath is given to the blanket already cut into pieces and another cold water bath as well as 2 bathrooms.
2. The tomato, mashed, oregano, cumin, shrimp cube, paste chili is liquefied.
3. the pig butter burns and the garlic is put since they are burned and the liquefied is added and puts to stew. (For 5 min.).
4. The celery, the carrot, is cooked, and the eyeball calculating that it is caldito for the blanket since it is cooked the stew and since it releases the first boil is put on the mantarrya and let it boil for 10 minutes.
5. Optional: You can put Jalapeño Chile.
