By David Calito Fish Salvadorean Flambé
April 11, 2015
Loroco flower is one of the main spices in Salvadoran cuisine, being used to flavor soups, pizzas, sauces for meat, and it is an ingredient of traditional pupusas.
1 oz Loroco
2 oz Onion
1 tablespoon Mustard
1 oz QUESILLO or Mozzarella
Wash and clean Vegetable and corvina
Chop finely onion and Garlic.
Boning FISH Then ask an incision in INTERMEDIATE TERM CUT FISH OR MARKET.
Then fill Cheese and Loroco
Seasoning IN THE INSTANT FOR BETTER TASTE.
IS IN THE IRON FOR ABOUT 2 MINUTES FOR EACH SIDE finishing it BAKED FOR 2 MINUTES.
OVEN it with Chop vegetables and Mustard. around 2 minutes
Enjoy it with Pico de gallo.
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