This recipe is very versatile since you can use it in soft or golden tacos, on toast, biscuits or as empanada stuffing, however you like it. It is practical and delicious!
In a comal put to roast the onion, the jiomates and the clove of garlic (leave the cascarita) do not forget to turn them so that they are tatemen by all sides.
Chop the bacon and put it to brown over medium heat, while chopping the carrots and potatoes in small squares (wash them well so you can use them with everything and skin and take advantage of their fiber).
Blend the onion, garlic (without peel) and tomatoes together with the chipotle and a little water. Pour it into the bacon mixture and let it boil for a few minutes.
Add water to make it slightly broth, lower the heat a little and let it cook until the vegetables are soft, if you need liquid, add more water (it should look like a stew).
When the vegetables are soft add the tuna and the olives chopped in a thick form, stir and season with freshly ground pepper and oregano.
Rectify if you lack salt, (leave this ingredient until the end because olives, bacon and tuna already contribute salt to the dish and it may not be necessary to add it).
Leave the fire for 1 minute more just to integrate the flavors and go. Serve warm with crackers, toast or taquitos.Tambien you can use it for empanadas.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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