Fish in chumul

The flavors of Soconusco

Delicious dish, which keeps the aromas of the hierba santa, and due to its steam cooking, it gives a unique aroma and flavor.

Pescado en chumul

Preparation time: 30 minutes

Ingredients
  1. 1 kg. Bass fish
  2. 500 gr. Tomato
  3. 100 gr. Onions
  4. 2 pcs. Cuaresmeño chili
  5. 5 Epazote leaves
  6. 2 large garlic cloves
  7. 90 ml. Olive oil
  8. 3 pcs. Banana or chumul leaves
  9. Salt
  10. Pepper
Preparation
  1. Wash and cut the tomato, onion and chili into thin slices.
  2. Finely chop the garlic.
  3. Clean and wash the bass fillets.
  4. Cut the banana leaves into 30x30 cm squares.
  5. 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.
  6. Join the ends of the sheet and fold them like sachets, and steaming or baking them.
Tips:

If you want you can also add hierba santa.



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