Serves 4 as a main course
Preparation: 10 minutes. Cooking: 15 minutes.
This is one of the main courses I served up at a dinner party recently, along with Prawns in Creamy Guajillo sauce and Sea bass Veracruz style. I wanted to showcase contrasting flavours from the Mexican culinary repertoire and I think I managed.
The Diabolo sauce is fiery and garlicky and really packs a punch. One of my dinner guests said that the sauce was reminiscent of Vindaloo curry in terms of the spice and pungency of flavour.