Poblano Chile Tacos Stuffed with Tuna al Pastor
Tomatillas
The perfect combination of flavors and tradition is found in this recipe for Poblano Chile Tacos Stuffed with Tuna al Pastor, which are possibly the tastiest tacos with few calories. These Stuffed Chile Tacos are served on Tomatillas, a tortilla option that has only 33 kcal; in fact, 2 pieces are equivalent to one normal corn tortilla.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 50 grams achiote , for the marinade
  • 1/4 cups apple cider vinegar, for the marinade
  • 3 guajillo chiles, cleaned, deveined, and seedless. Hydrated. For the marinade
  • 2 ancho chiles, cleaned, deveined, and seedless. For the marinade
  • 3 cloves garlic, for the marinade
  • 1/4 white onions , for the marinade
  • 1/2 cups pineapple juice, for the marinade
  • 1 tablespoon coarse salt , for the marinade
  • 1 tablespoon allspice berry, for the marinade
  • 2 cloves, for the marinade
  • 1 tablespoon oregano , for the marinade
  • 1 tomato, roasted, for the marinade
  • 1 tablespoon cumin, whole, for the marinade
  • 1 tablespoon vegetable oil
  • 2 cups canned tuna, drained
  • 4 Poblano chiles, roasted, steamed, peeled, and deveined
  • 1 cup refried beans
  • 1 cup red onion, for the sauce
  • 1/2 cups pineapple, roasted, cut into cubes. For the sauce
  • 3 tablespoons olive oil , for the sauce
  • 2 tablespoons white vinegar, for the sauce
  • 1/2 cups queso fresco
  • 1 pinch salt
  • 1 pinch pepper
  • 1 package Tomatillas®, 454 g
  • 1/2 cups queso fresco, crumbled, for serving
  • fresh cilantro, for serving
Preparation
30 mins
25 mins
Low
  • For the marinade, blend the achiote with the vinegar, chiles, garlic, onion, pineapple juice, salt, pepper, cloves, oregano, tomato, and cumin until a homogeneous mixture is obtained.
  • Heat a skillet over medium heat with the oil and cook the tuna with the marinade until reduced, about 10 minutes.
  • Fill the chiles with the previous preparation and hot refried beans. Keep warm.
  • For the sauce, in a bowl, mix the red onion with the roasted pineapple, olive oil, vinegar, and season to taste with salt and pepper.
  • Heat the Tomatillas® on a comal over medium heat. Place two pieces on each plate, top with a stuffed chile, and serve with onion and pineapple sauce, fresh cheese, and cilantro leaves.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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