That sardine recipe is served in Oaxacan tortilla chips and if you do not get them on toast, you can decorate them with a slice of avocado.
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Ingredients30 portions
Preparation
The sardine can is opened and half of the stew is removed and half of the sardines are saved.
Pour into the glass of the blender with the bones and half a can of chipotle chillies or to taste, and liquefy.
In a large skillet with a little oil, preheated and poured, after a minute it starts to move so that it does not stick, after a minute and a half the peas are poured and continue moving, the olives are poured and the Another part of the sardine stew, and continue moving until lumps are formed, is removed from the fire.
Chop the tomato and the egg cooked in cubes and add to the pan.
Stir with half of the minced sardines. Serve with toast.
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