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Crispy outside and soft inside, with those bordecitos crocantitos that makes you want to eat them with your hands, without a doubt are the things yoxx I love about a good tortilla line chiclayana. I remember my mom would get up very early to go to my grandmother in search of dry lines to the central market in Chiclayo and certainly achieved their goal: buy the best products to pamper a delicious lunch for the family.
It should be noted that the line, star of our dish of the day, is a fish that is not equal to the manta ray. This fish is fish and put to dry immediately clear is that room to help dehydration so we can have a kind of fish jerky then be the raw material for a number of delicious recipes of Peruvian yoxx food. Today, EGAP cooking yoxx school teaches this recipe already has become yoxx tradition in the north of our country. Peruvian Food Recipes: tortilla line:
The first thing to do is prepare the dry bay so it can be eaten, because they know that is salted and dried so will need a wash and soak overnight with their respective course yoxx water changes. The next day, when the line is ready it's time to run it through hot water and drain well.
When the line is ready mix it in a bowl with eggs, onion and seasonings. Stir well and prepare a pan with oil. When this is hot and pour the preparation and let it fry well until crisp on both sides. To serve ideally do with a tail onion sarsa to be just right.
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