PESCADO EMPAPELADO EN SALSA VERDE CON CHILE POBLANO ©

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As for the number of servings that can be served to make PESCADO EMPAPELADO EN SALSA VERDE CON CHILE POBLANO © is 2 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 EN SALSA VERDE CON CHILE POBLANO © estimated approx 30  minutos.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook PESCADO EMPAPELADO EN SALSA VERDE CON CHILE POBLANO © using 10 ingredients and 4 steps. Here is how you can achieve it.

Quedan muy buenos pareciera que está uno tomando un tamal de pescado.
Son un éxito.

Ingredients and spices that need to be Prepare to make PESCADO EMPAPELADO EN SALSA VERDE CON CHILE POBLANO ©:

1. 4 tortillas
2. 2 pedazos papel aluminio
3. 2 filetes pescado
4. 4 tomates verdes
5. 1 pedazo cebolla
6. 1 rama cilantro
7. 1 diente ajo
8. 1 cta consomé en polvo
9. sal
10. rajas chile poblano congeladas al gusto

Steps to make to make PESCADO EMPAPELADO EN SALSA VERDE CON CHILE POBLANO ©

1. Para los FILETES DE PESCADO:
   Se cortan tantos pedazos de papel aluminio como filetes de pescado. Puede ser huauchinango, robalo, mero, lenguado, etc.
2. Se prepara una SALSA DE TOMATE VERDE (el de cáscara): ponemos a hervir unos 4 tomates verdes, un diente de ajo y un trozo de cebolla, después lo molemos todo en la licuadora, añadiendo cilantro y lo vaciamos en una ollita con un poco de aceite adonde habremos salteado un poco de cebolla picada y una rajas de chile poblano (yo uso congeladas), a que se refría sazonando con sal y pimienta.
3. Freímos 2 tortillas por cada filete de pescado y las reservamos.
   
   Procedemos a ARMAR: colocamos el papel aluminio, encima 2 tortillas pasadas por aceite, un poco de salsa verde, un filete de pescado al que le pusimos previamente sal y pimienta, encima del filete mas salsa verde y una ramita de cilantro y vamos cerrando cada paquetito y los colocamos en la vaporera a que se cuezan unos 20 minutos.
4. 

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