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Ingredients6 portions
Preparation
For the whiting: Fry the potatoes until they are cooked and brown a little, add the onion until the citrus. Incorporate the drained tuna and salpimenta, let season a few minutes. Turn off and add the cilantro, stir and let cool.
Heat the oil to fry the whiting, meanwhile fill the tortillas with the tuna stew and fold in half, fry until browned.
For the peanut sauce: Grind the chiles with the onion, fry the mixture; separate, liquefy the peanuts with the bolillo soaked in milk, season with salt and pepper. When the mixture of peppers is half parched, add the peanut smoothie, let it boil until it thickens, stirring occasionally.
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