This recipe is made in my family for a long time. A friend of my mom taught it to her when she was a girl. On the occasions that we meet, we always prepare them and they are a success.
Learn more about VERONICA GONZALEZ
Ingredients6 portions
Preparation
For the sauce: add the 2 cooked tomatoes, 2 chipotle chilies, the garlic clove and a half teaspoon of salt in the blender. Fry the onion in slices and empty the sauce in that pan. Let boil.
Stuffing the enchilada: Drain the water or the tuna oil and stir with the onion and the chopped tomato. Add a little salt. Fry the tortillas, making sure they are not too golden, rather soft. Fill with tuna and roll each one. Bathe with chipotle sauce.
You can serve it with cream, cheese, onion slices and avocado.
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