Bagre al vapor con calabaza anco

Hello everybody, hope you're having an incredible day today. Today, we're going to make a distinctive dish, Bagre al vapor con calabaza anco. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Bagre al vapor con calabaza anco is one of the most popular of current trending meals in the world. It is simple, it's quick, it tastes yummy. It's enjoyed by millions daily. They are nice and they look fantastic. Bagre al vapor con calabaza anco is something that I have loved my whole life.

Many things affect the quality of taste from Bagre al vapor con calabaza anco, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bagre al vapor con calabaza anco delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Bagre al vapor con calabaza anco is 3 porciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can cook Bagre al vapor con calabaza anco using 14 ingredients and 7 steps. Here is how you can achieve that.

Solo una idea simple muy fácil y rica

Ingredients and spices that need to be Prepare to make Bagre al vapor con calabaza anco:

1. 3 bastones de calabaza Anco
2. 3 lomitos de bagre de 200 gramos cada uno
3. 1 limón en rodajas
4. sal ajo perejil
5. 2 hojas laurel
6. limón
7. ajo
8. poquito perejil tomillo
9. salsa criolla
10. 1/2 cebolla picada
11. 1 cuarto morrón rojo picado
12. 1 tomate perita chico picadito
13. pepino un poquito picado
14. sal jugo de limón aceite

Instructions to make to make Bagre al vapor con calabaza anco

1. Conseguir bagre
2. Separar los lomitos y sal pimentar reservar para otra receta el resto de los bagres
3. Colocar en una vaporera con agua y laurel hojas de limón ajo perejil tomillo
4. Colocar con limón y perejil
5. Después de 30 minutos retirar y presentar con salsa criolla y un salsa de tomates para panchos y perejil
6. 2 rodajas de limsa sacar fotfocompartir y disfrutar
7. La vaporera es una olla de aluminio con tapa que le puse una parrilla con patas de 3 centímetros y da muy buen resultado

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