Recipe for Mexican fish in adobo (pescado en adobo)
Unlike the basic fried fish, fish cooked in adobo will get a special texture and flavor depending on the thickness of the fillets. Done this way, the ingredients completely transform the nature of the fish meat, making this a recipe for a much deeper tasting and flavorful dish.
Mexican recipe for fish in adobo:
2 lb of cleaned and complete Carp (heads removed)
3 Ancho Chiles
1 cup vinegar
2 cloves garlic
1 tablespoon of cumin
1 pinch of oregano
1 teaspoon salt
4 tablespoons oil
1 Ground Tomato
1 medium onion chopped
1 Chipotle Chile
Preparation:
Soak the ancho chiles, seeds and stem removed in the cup of vinegar, for about 10 minutes.
When they become soft blend them in a food processor with the garlic, oregano, cumin and salt.
Brush the cleaned carps with some of the sauce we just blended, outside and inside the fish too.
In a skillet, heat 3 tablespoons oil and put the carps in there; cover the skillet and allow to simmer for about 15 minutes.
With the other tablespoon of oil cook the onions until they become translucent; add to these the tomato and chipotle sauce.
Simmer over medium heat for a few minutes.
Serve the carps and pour the sauce over.
Enjoy your meal!
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