Recipe for Tuna Stuffed Jalapeños
Harina Tres Estrellas
If you want to enjoy the best canned tuna dishes, then you can't miss this recipe for tuna stuffed chiles, which are also battered with a flavorful mixture and, to top it off, they will be very fluffy after frying. So don't hesitate to prepare this Mexican food recipe during Lent or for any family meal; it will be a total success!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 tablespoon olive oil
  • 1/2 cups onion, finely chopped
  • 1 teaspoon garlic, finely chopped
  • 1 cup tomato, in small cubes and seedless
  • 1/4 cups serrano chile, finely chopped
  • 3 cans canned tuna, drained
  • 1 1/2 cups tomato soup
  • salt
  • pepper
  • 1 teaspoon ground cumin
  • 8 Jalapeño chiles, previously deseeded in water with piloncillo, without seeds and veins
  • 3 cups Rice Flour Three Stars®, for the batter
  • 1 teaspoon salt, for the batter
  • 1 3/4 cups beer, for the batter
  • 2 eggs, for the batter
  • vegetable oil, for frying the chiles
  • salsa macha, for accompaniment
Preparation
20 mins
25 mins
Low
  • Heat the olive oil in a pan over medium heat, then add the onion, garlic, and tomato and cook for 2 minutes. Subsequently, add the serrano pepper, the tuna, the tomato broth, salt, pepper, and cumin. Cook for 5 minutes or until the liquid reduces. Set aside.
  • Stuff each of the jalapeño chiles with the tuna filling. Set aside.
  • In a bowl, mix with the help of a whisk, the Tres Estrellas® Rice Flour, with the beer, the egg, season with salt and pepper until you have a homogeneous consistency. Set aside.
  • Fry the battered stuffed chiles in a pot with enough oil over medium heat for 5 minutes or until golden brown. Remove the tuna stuffed chiles and place on a plate with paper towels.
  • Serve the tuna stuffed chiles on a board with wax paper and accompany with salsa macha.

Nutritional Information

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