Name: Recipe for Tuna Stuffed Jalapeños
Prep time: 45 min
Cook time: 25 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 tablespoon olive oil; 1/2 cups onion, finely chopped; 1 teaspoon garlic, finely chopped; 1 cup tomato, in small cubes and seedless; 1/4 cups serrano chile, finely chopped; 3 cans canned tuna, drained; 1 1/2 cups tomato soup; salt; pepper; 1 teaspoon ground cumin; 8 Jalapeño chiles, previously deseeded in water with piloncillo, without seeds and veins; 3 cups Rice Flour Three Stars®, for the batter; 1 teaspoon salt, for the batter; 1 3/4 cups beer, for the batter; 2 eggs, for the batter; vegetable oil, for frying the chiles; salsa macha, for accompaniment

Preparation

20 mins

25 mins

Low

Heat the olive oil in a pan over medium heat, then add the onion, garlic, and tomato and cook for 2 minutes. Subsequently, add the serrano pepper, the tuna, the tomato broth, salt, pepper, and cumin. Cook for 5 minutes or until the liquid reduces. Set aside. Stuff each of the jalapeño chiles with the tuna filling. Set aside.