3 tablespoons chipotle chile in adobo sauce, for the broth
1 cup chicken broth , for the broth
2 tablespoons vegetable oil , for the broth
2 sprigs cilantro, for the broth
salt , for the broth
pepper , for the broth
2 tablespoons olive oil , for the filling
1/2 cups onion, finely chopped, for the filling
1 tablespoon garlic, finely chopped, for the filling
1 cup carrot , in small cubes, for the filling
1 cup tomato , in small cubes, for the filling
3 envelopes Herdez® water-packed tuna flakes, 85 g each packet
1/4 cups green olives, finely chopped, for the filling
1/4 cups parsley , finely chopped, for the filling
salt , for the filling
pepper , for the filling
6 Poblano chiles, skinless, seedless, and veined, opened on one side for filling
4 egg whites, for the batter
1 teaspoon salt , for the batter
1 tablespoon baking powder , for the batter
1/4 cups flour , for the batter
4 egg yolks, for the batter
2 cups flour , for the batter
vegetable oil , for frying
sour cream , for garnish
cotija cheese , crumbled, for garnish
red onion, in strips, for garnish
cilantro, leaves, for garnish
Preparation
40 mins
25 mins
Low
For the broth: Blend the boiled tomato, onion, garlic, chipotle pepper, and chicken broth until combined. Pour the mixture into a hot saucepan with vegetable oil, add the cilantro sprigs, and season with salt and pepper. Cook for 10 minutes over medium-low heat, stirring constantly. Remove from heat and keep warm until use.
For the filling: Pour the olive oil into a hot pan and cook the onion, garlic, carrot, tomato, drained Herdez® Water Flake Tuna, green olive, and parsley for 6 minutes over medium-low heat, season with salt and pepper.
Stuff the peeled poblano chilies with the previous mixture, and close them using toothpicks.
For the batter mixture: Beat the egg whites with salt using a hand mixer on medium speed. Once they begin to froth, add the baking powder and flour using a sieve to sift the dry ingredients. Then lower the mixer speed and gradually add the egg yolks until fully combined. You should obtain a uniform mixture.
Dust the chilies with flour and then dip them into the batter mixture until completely covered. Immediately place the chili in a deep pan with hot vegetable oil, using a spatula to turn the chili when it is golden on the bottom, cooking each side for 6 minutes. Drain on paper towels.
Serve the tomato broth on a slightly deep plate, then place the battered chili on the sauce and serve with sour cream, cotija cheese, red onion, and cilantro. Accompany it with white rice.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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