This nopal breaks the barriers of creativity and gives you a very healthy option, rich in flavor and super easy to make for any of your meals, whether it's breakfast, lunch, or dinner.
1/2 cups chipotle chile in adobo sauce, for the tinga
1/4 onions, for the tinga
1 clove garlic, for the tinga
1 cup water, for the tinga (you can use the leftover water from the tuna)
3 tablespoons Oli de Nutrioli® olive oil, ideal for cooking
1 cup white onion, sliced, for the tinga
3 cups canned tuna, drained
salt, for the tinga
pepper, for the tinga
1/4 cups Oli de Nutrioli® olive oil, ideal for cooking
1 tablespoon oregano, dry, for the oil
1 tablespoon apple cider vinegar, for the oil
salt, for the oil
4 nopales, thick, for filling
chives, 1 banana leaf, cut into strips, for decoration
4 green onions, grilled for accompaniment
4 chiles, fried, for accompaniment
Preparation
25 mins
15 mins
Low
For the tinga. Blend the tomato along with the chipotle pepper, onion, garlic, and water for 3 minutes.
Heat a skillet over medium heat and pour in Oli de Nutrioli® Olive Oil ideal for cooking, add the onion and fry for 2 minutes or until the onion is transparent, add the drained tuna and fry for 2 more minutes, add the blended sauce, season with salt and pepper, and cook on medium-low heat until about 80% of the cooking liquid evaporates, approximately 8 minutes. Cool slightly and set aside until use.
Flavor the oil, in a bowl, mix Oli de Nutrioli® Olive Oil ideal for cooking, oregano, apple cider vinegar, and salt.
Open the nopal in half horizontally using a knife. Place the base of the nopal brushed with oregano oil on a sheet of aluminum foil, fill with the tuna tinga, close with the other half of the nopal and finish brushing. Wrap in an envelope shape. Repeat until all the nopales are used.
Cook over medium heat on a hot comal for 5 minutes, flipping halfway through cooking.
Remove the nopales from the aluminum foil, decorate by tying each piece of nopal in the middle with a strip of banana leaf or scallion. Serve with grilled onions and fried chiles.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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