Salsa a La Mexicana Para Pescado - Mexican Sauce for Fish

“A savory sauce for fish (but might also be good on chicken or beef, too) from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
20mins
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook onion in oil until tender; add flour and allow to brown.
  2. Add remaining ingredients except egg.
  3. Simmer about ten minutes.
  4. Add egg and serve over fish.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: