This recipe is ideal for preparing as a complete and easy meal, as it is made with delicious and tender nopales spread with refried beans and the original tuna tinga recipe. Dare to try these sopecitos; they will surprise you.
3 tablespoons onion, finely chopped, for the beans
2 árbol chiles, sliced, for the beans
1 cup beans, January, for the beans
1/4 cups Cotija cheese, for the beans
2 tablespoons vegetable oil, for the tuna tinga
1 cup onion, sliced, for the tuna tinga
3 envelopes Herdez® tuna tinga, 75 g, for the tuna tinga
2 chipotle chiles in adobo sauce, for the tuna tinga
4 nopales, baby
olive oil, for the tuna tinga
lettuce, for serving
sour cream, for serving
cheese, for serving
green salsa, for serving
Preparation
30 mins
20 mins
Low
In a skillet over low heat, sauté the onion, add the árbol chili, the beans, and using a masher, mash the beans; cook for 5 minutes. Add the cheese, mix, and cook for 3 more minutes. Remove from heat and set aside.
For the tuna tinga, in a skillet over medium heat, heat the oil and sauté the onion until translucent, then add the Herdez® tuna tinga and cook for 5 minutes. Remove from heat and set aside.
On a high grill, roast the nopales on both sides until cooked. Remove from heat.
On a plate, place a nopal and spread refried beans, top with tuna tinga, then lettuce, and finish with cream and cheese.
Serve accompanied by green salsa and lime water.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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