Puff Pastry Chile with Tuna Tinga

Herdez
Herdez
These puff pastry chiles filled with tuna tinga will leave you amazed, as you won't be able to resist the delicious flavor that Herdez® Tuna Tinga Stew will bring to this very Mexican dish.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 1 tablespoon garlic, for the filling 1 tablespoon garlic, for the filling
  • 1 cup onion, for the filling 1 cup onion, for the filling
  • 1 cup potato, for the filling 1 cup potato, for the filling
  • 4 envelopes Tinga Stew with Herdez® Tuna, for the filling
  • 2 Poblano chiles, cleaned, without skins or seeds
  • 1 kilo puff pastry
  • 1 egg, for glazing 1 egg, for glazing
  • 1 egg yolk, for glazing 1 egg yolk, for glazing
  • white rice white rice
  • pickled onions with Habanero chile
Preparation
20 mins
36 mins
Low
  • Sauté the garlic, onion, and potatoes in a skillet over medium heat with a little oil for 3 minutes, then add the Herdez® Tuna Tinga Stew and cook for another 3 minutes. Set aside.
  • Fill the poblano chiles with the cold Herdez® Tuna Tinga Stew. Set aside.
  • Roll out the puff pastry on a flat surface with a little flour until it reaches a thickness of ½ centimeter, wrap the chiles one by one, and place them on a baking tray.
  • Beat the egg and egg yolk, glaze the puff pastry chiles with tuna tinga, and bake at 180 °C for 30 minutes or until the pastry is well cooked and golden.
  • Serve the puff pastry chile with tuna tinga and accompany it with white rice and pickled onions.

Nutritional Information

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