Name: Stuffed Chili with Tuna in Tomato Broth
Prep time: 65 min
Cook time: 25 min
Yield: 6
Cuisine: Mexicana
Ingredients: 5 tomatoes, boiled, for the broth; 1/4 onions, for the broth; 1 clove garlic, roasted, for the broth; 3 tablespoons chipotle chile in adobo sauce, for the broth; 1 cup chicken broth, for the broth; 2 tablespoons vegetable oil, for the broth; 2 sprigs cilantro, for the broth; salt, for the broth; pepper, for the broth; 2 tablespoons olive oil, for the filling; 1/2 cups onion, finely chopped, for the filling; 1 tablespoon garlic, finely chopped, for the filling; 1 cup carrot, in small cubes, for the filling; 1 cup tomato, in small cubes, for the filling; 3 envelopes Herdez® water-packed tuna flakes, 85 g each packet; 1/4 cups green olives, finely chopped, for the filling; 1/4 cups parsley, finely chopped, for the filling; salt, for the filling; pepper, for the filling; 6 Poblano chiles, skinless, seedless, and veined, opened on one side for filling; 4 egg whites, for the batter; 1 teaspoon salt, for the batter; 1 tablespoon baking powder, for the batter; 1/4 cups flour, for the batter; 4 egg yolks, for the batter; 2 cups flour, for the batter; vegetable oil, for frying; sour cream, for garnish; Cotija cheese, crumbled, for garnish; red onion, in strips, for garnish

Preparation

40 mins

25 mins

Low

For the broth: Blend the boiled tomato, onion, garlic, chipotle pepper, and chicken broth until combined. Pour the mixture into a hot saucepan with vegetable oil, add the cilantro sprigs, and season with salt and pepper. Cook for 10 minutes over medium-low heat, stirring constantly. Remove from heat and keep warm until use. For the filling: Pour the olive oil into a hot pan and cook the onion, garlic, carrot, tomato, drained Herdez® Water Flake Tuna, green olive, and parsley for 6 minutes over medium-low heat, season with salt and pepper.