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Tostadas de Marlín with Poro Frito

Name: Tostadas de Marlín with Poro Frito
Prep time: 65 min
Cook time: 65 min
Yield: 4
Cuisine: Mexicana
Ingredients: 250 grams smoked marlin; 1 tablespoon Great Value® Pure Canola Oil; 3 tablespoons Extra Special Olive Oil®; 4 tablespoons onion, finely chopped; 2 cloves garlic, finely chopped; 3 carrots, in cubes; 3 tablespoons white vinegar; 1/4 cups Water; 1 leave bay (laurel); 1 tablespoon fresh coriander, finely chopped; 2 peppercorn; 1/3 cups pea; 4 tablespoons olive, boneless and sliced; 4 tablespoons pickled chili pepper, chopped; 1 chipotle peppers in adobo sauce, finely chopped; 1 teaspoon Great Value® salt; 1/4 cups Great Value® Pure Canola Oil; 1/4 cups leek, in juliana; 1 teaspoon lemon pepper seasoning; 1/2 cups mayonnaise; 2 habanero peppers, roasted and finely chopped; 1 avocado, in slice; 8 fried or toasted corn tortilla

40 mins

25 mins

Low

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Try these delicious marinated smoked marlin toast with a touch of spicy mayonnaise, avocado, and crispy fried pore. Ideal for this season of Lent or any hot day.

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Ingredients

4 portions

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Preparation

Crumble and clean the marlin. Reservation.

In a deep frying pan over medium heat, heat the oils and fry the onion. Add the garlic, carrot, vinegar, water and bay leaf. Cook a few minutes over low heat, covered, until the carrots are soft.

Add cilantro, pepper, peas, olives and chilies. Cook a few more minutes. Remove from heat and mix with marlin, season with salt. Remove the peppers and the bay leaf. Chill and refrigerate 20 minutes.

Meanwhile, in a frying pan over medium heat, heat the oil and fry the pore, taking care not to burn. Drain on absorbent paper and season with a little pepper with lemon, reserve.

For mayonnaise, mix mayonnaise with habanero pepper and season with a little salt. Reservation.

Serve marlin on toast, removing excess liquid. Add a bit of mayonnaise, fried pore and slices of fresh avocado. Enjoy

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