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Huachinago a la Veracruzana Recipe

Ingredients

How to make it

  • Have the fish cleaned leaving on the head and tail.
  • Prick the fish on both sides with a coarse tined fork, rub in the salt and the lime juice and set aside in refrigerator to season for two hours.
  • Preheat oven to 325 degrees.
  • Chop the tomatoes well.
  • Heat the oil and fry the onion and garlic without browning until they are soft.
  • Add the tomatoes with the remainder of the ingredients.
  • Cook the sauce over a brisk flame until it evaporates slightly and the flavors meld. (approx 10 minutes)
  • Pour over the fish.
  • Drizzle oil over sauced fish and bake for 20 minutes, loosely covered with foil.
  • Turn the fish over and continue baking, basting with sauce all the time another 20 minutes or so.
  • The sauce should be flavored by the chilies but should not be too picante. If you serve this as a main course, then arroz blanco would be a good accompaniment. If it is served alone before the main course, then simply accompany it with hot tortillas. If you have any leftover; it is even good cold. The sauce becomes gelatinous with the juice of the bones and head.

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The Cook

notyourmomma South St. Petersburg, FL

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