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Ingredientes
-
1
libra de filete de bacalao, sin espinas y cortados en tiras largas
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1 1/2
tazas de harina multiuso Gold Medal™
-
1
cucharadita de polvo para hornear
-
1
cucharadita de sal
-
1/2
cucharadita de pimentón
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1/2
cucharadita de comino molido
-
1
botella (12 oz) de cerveza mexicana
-
Aceite vegetal para freír (unas 8 tazas)
-
4
tortillas de maiz
Sirve a tu gusto
-
Rábano picado en pedazos finos
-
Pedazos de limon
-
Old El PasoTM Crema Mexicana
-
Repollo en pedazos finos
-
Cebollas picadas
-
Pico de Gallo
-
Variedad de salsas Mexicanas
-
Cilantro fresco picado
-
Queso Cotija
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-
En un tazón grande, mezcla todos los ingredientes secos, incluido el comino y el pimentón. Incorpora lentamente la cerveza hasta que la masa esté suave.
-
En una olla honda o en una freidora, calienta el aceite (1 1/2 pulgadas) a 350°F. Si no tienes un termómetro, echa un poco de masa en el aceite; si se frie rápidamente en la superficie, el aceite está listo.
-
Cubre las tiras de pescado con la masa de cerveza. Con unas pinzas, agrega las tiras de pescado al aceite caliente en tandas para evitar abarrotar la olla o la freidora.
-
Freír por tandas, durante 5 a 7 minutos, volteándolas ocasionalmente, hasta que estén dorados.
-
Retira el pescado del aceite y colócalo en un plato forrado con toallas de papel para que escurra.
-
Calienta las tortillas en un comal caliente o en una sartén de hierro fundido. Coloque el pescado en el centro de las tortillas. Sirve con rábano, limón, crema, repollo, cebolla, pico de gallo, tus salsas mexicanas favoritas, cilantro y queso cotija.
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Información Nutricional
No hay información nutricional disponible para esta receta
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© 2024 ®/TM General Mills Reservados todos los derechos
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