Delicious dish, which keeps the aromas of the hierba santa, and due to its steam cooking, it gives a unique aroma and flavor.
Preparation time: 30 minutes
Ingredients
1 kg. Bass fish
500 gr. Tomato
100 gr. Onions
2 pcs. Cuaresmeño chili
5 Epazote leaves
2 large garlic cloves
90 ml. Olive oil
3 pcs. Banana or chumul leaves
Salt
Pepper
Preparation
Wash and cut the tomato, onion and chili into thin slices.
Finely chop the garlic.
Clean and wash the bass fillets.
Cut the banana leaves into 30x30 cm squares.
Place on a banana leaf, the fillet, two slices of tomato, a slice of onion, the chili, a little garlic, a sprig of epazote, a tablespoon of oil, salt and pepper.
Join the ends of the sheet and fold them like sachets, and steaming or baking them.