Steamed Sole in Hoja Santa with Chicharrón and Ayocotes

2 Instructions

1. 1

   Step 1: Season the sole fish with sea salt and olive oil.

2. 2

   Step 2: Wrap the seasoned fish in hoja santa leaves.

3. 3

   Step 3: Place the wrapped fish in a steamer and steam for about 15-20 minutes until cooked through.

4. 4

   Step 4: Meanwhile, heat oil in a fryer and fry the diced chicharrón until crunchy.

5. 5

   Step 5: In a saucepan, melt the butter and add the cooked ayocote beans, crushed chiltepín chili, and lime juice. Stir to combine and heat through.

6. 6

   Step 6: Serve the steamed sole on a plate, topped with crunchy chicharrón and the ayocote bean broth.