SALTY RECIPE
By: Guanajuato ¡Si Sabe!
Michi Broth
Reina Martínez Ramírez
Parangarico, Yuriria
8 Portions
- 8 medium white fish (catfish)
- 5 medium carrots, peeled and peeled, cut into thick julienne strips
- 3 shelled chayotes, cut into large wedges
- 3 creole pumpkins, cut in thick julienne strips
- ¼ kg of peas
- ¼ kg green beans cut in two parts
- ¼ kg small cabbage
- 3 ears of corn cut in three parts
- 4 potatoes, cut in four parts, without skin
- 1 broccoli bunch
- 1 small cauliflower bunch
- 3 xoconostles cut in wedges without prickles
- 1 large quince, cut in thick julienne strips, or 1 green apple
- 3 tomatoes chopped in small cubes
- 3 green chilies finely chopped
- 1 medium onion, sliced
- 3 sprigs cilantro, washed, disinfected and finely chopped
- 1 large clove of garlic, minced
- 1 small branch of marjoram
- 1 small branch of thyme
- 1 large bay leaf
- 5 large black peppers
- 4 tablespoons of flour
- 8 guajillo chiles
- Oil, as needed
- ½ light or dark beer
- 1 tbsp. oregano
- 4 chiles in vinegar
- ¼ cup chili vinegar (or to taste)
- 5 liters of water
Directions:
Brown the vegetables (potato, chayote, pumpkin, carrot, xoconostle, cabbage cut in half, cauliflower, broccoli and corn); add the tomato, green chile, onion, garlic, peas and spices (except oregano). Once the onion is crystallized, add the flour previously dissolved in one cup of water and strained; add the ground guajillo chile with two cups of water, previously passed through a strainer. Later, add the quince or apple, the fish and salt to the taste; let it cook; when the gills of the fish are cooked, add the oregano, the chili in vinegar, vinegar and the beer. Let cook for 5 more minutes. Serve fish with vegetables and broth in deep plates and accompany with lemon, freshly made tortillas and rice in another plate.