Stuffed Chili with Tuna in Tomato Broth

Herdez
Herdez
Enjoy this Herdez® Tuna Stuffed Chili in tomato broth, it is the perfect dish for lunchtime. The batter will give it an extra touch of flavor.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 5 tomatoes, boiled, for the broth 5 tomatoes, boiled, for the broth
  • 1/4 onions, for the broth 1/4 onions, for the broth
  • 1 clove garlic, roasted, for the broth 1 clove garlic, roasted, for the broth
  • 3 tablespoons chipotle chile in adobo sauce, for the broth
  • 1 cup chicken broth, for the broth 1 cup chicken broth, for the broth
  • 2 tablespoons vegetable oil, for the broth 2 tablespoons vegetable oil, for the broth
  • 2 sprigs cilantro, for the broth 2 sprigs cilantro, for the broth
  • salt, for the broth salt, for the broth
  • pepper, for the broth pepper, for the broth
  • 2 tablespoons olive oil, for the filling 2 tablespoons olive oil, for the filling
  • 1/2 cups onion, finely chopped, for the filling 1/2 cups onion, finely chopped, for the filling
  • 1 tablespoon garlic, finely chopped, for the filling 1 tablespoon garlic, finely chopped, for the filling
  • 1 cup carrot, in small cubes, for the filling 1 cup carrot, in small cubes, for the filling
  • 1 cup tomato, 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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