PESCADO EMPAPELADO "A LA TALLA"

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, PESCADO EMPAPELADO "A LA TALLA". One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

PESCADO EMPAPELADO "A LA TALLA" is one of the most well liked of recent trending foods in the world. It is simple, it's quick, it tastes delicious. It's enjoyed by millions daily. PESCADO EMPAPELADO "A LA TALLA" is something that I have loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from PESCADO EMPAPELADO "A LA TALLA", starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare PESCADO EMPAPELADO "A LA TALLA" delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make PESCADO EMPAPELADO "A LA TALLA" is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook PESCADO EMPAPELADO "A LA TALLA" estimated approx 35 minutos.

To begin with this recipe, we must first prepare a few components. You can cook PESCADO EMPAPELADO "A LA TALLA" using 12 ingredients and 3 steps. Here is how you can achieve that.

Esta es mi versión de este platillo originario de Acapulco
Es un platillo delicioso, como de restaurante.

Ingredients and spices that need to be Prepare to make PESCADO EMPAPELADO "A LA TALLA":

1. 4 pedazos papel aluminio
2. 4 filetes pescado
3. 8 tortillas
4. aceite necesario
5. sal
6. pimienta
7. 1/2 cebolla
8. 2 dientes ajo
9. 4 chiles guajillos
10. 4 jitomates
11. 3 cdas mayonesa
12. 1 1/2 ctas consomé en polvo

Steps to make to make PESCADO EMPAPELADO "A LA TALLA"

1. Se cortan tantos pedazos de papel aluminio de unos 40 cm. de largo como filetes de huauchinango o robalo o pargo vayamos a hacer.
   En un sartén con aceite se fríen dos tortillas por cada filete de pescado.
   Se colocan sobre la mesa los trozos de papel aluminio y en cada uno de ellos vamos colocando 2 tortillas doradas, encima de cada una colocamos un filete de pescado al que previamente pusimos sal y pimienta.
2. En una olla ponemos a hervir agua y ahí ponemos a hervir 1/2 cebolla, 2 dientes de ajo, 4 chiles guajillo secos y unos 4 jitomates.
   Se sacan los jitomates, se pelan y se van poniendo en la licuadora donde agregamos 3 cucharadas de mayonesa, 1 1/2 cucharaditas de consomé en polvo, pimienta, la cebolla, los chiles guajillos y los ajos que hervimos, se muelen y se cuelan sobre una ollita donde pusimos una cucharada de aceite de oliva para freír la salsa.
3. Una vez bien cocinada, se van poniendo cucharadas de ella sobre cada uno de los filetes de pescado a que queden bien cubiertos y se van cerrando los paquetitos y se colocan en una vaporera a que se cuezan unos 20 minutos.
   También pueden ponerse a cocinar en una bandeja en el horno.
   Esta cantidad de salsa sirve para cuatro filetes, si son más duplicar las cantidades.

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