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Yaneth Hernandez

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Recipe of Wide Chiles Stuffed with Tuna and Banana Macho
Recipe

Wide Chiles Stuffed with Tuna and Banana Macho

1 h
20 min
Not so easy
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It's a dish inspired by my husband and my mother-in-law. My husband loves the wide chiles stuffed with plantains and my mother-in-law loves chiles en nogada, this is a fusion of both recipes, with my style.

Ingredients

8 servings
  • 8 ancho chili peppers
  • 2 cloves of garlic peeled and chopped
  • 1/2 onion finely chopped
  • 2 cans of Tuna drained
  • 3 plantain ripe, cooked and pureed
  • 50 grams of raisin
  • 50 grams of almond peeled and chopped
  • 50 grams of pitted olive chopped
  • 4 tomatoes mature, roasted and liquefied
  • 1 pinch of ground cinnamon
  • 1 pinch of ground clove
  • 1 teaspoonful of sherry
  • to taste of salt and pepper
  • 1 can of evaporated milk
  • 1/2 onion
  • 4 whole cloves
  • 1 sheet of laurel
  • 60 grams of Butter
  • 60 grams of flour
  • 1 pinch of nutmeg
  • to taste of salt and pepper
  • 2 spoonfuls of oil
  • 1/2 Cup of Water

    Preparation

    Soak the broad chiles in hot water for 5 minutes, open them with a knife and devein them carefully, removing all the seeds.
    For the filling: In a large skillet over medium heat, heat the oil. Add the onion and garlic and sauté until transparent, 3 to 4 minutes.
    Add the tuna, moving constantly, approximately 3 minutes.
    Add the banana, tomato, raisins, almonds and olives. Mix well, season with cloves, salt, pepper and sherry. Stir and cook until the fruit has softened. Remove from heat and allow it to cool a bit.
    For the Bechamel sauce: Put the milk to boil in a pot along with the onion, the bay leaf, the clove, the water, salt and pepper.
    In a separate pot, melt the butter and add the flour, continuing to move, with a balloon whisk, for one minute over medium heat. Set aside.
    When the milk is boiling add to the previous mixture little by little merging and dissolving all the possible lumps. When the ingredients are completely incorporated, put back on the fire. Leave to cook, stirring for about 10 minutes.
    At the end add the nutmeg and rectify the salt and pepper.
    Fill the peppers carefully and bathe them or put a mirror of the béchamel sauce.

    PRESENTATION

    You can accompany with basmati rice or red rice with vegetables. Garnish with a few leaves of Chinese parsley.

    TIPS

    Rectify the flavor of the filling if necessary you can add a little sugar. It is important to constantly move the Bechamel sauce so that no lumps are formed, I recommend you do it with a balloon whisk.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    331
    kcal
    17%
    Carbohydrates
    46.9
    g
    16%
    Proteins
    7.0
    g
    14%
    Lipids
    15.9
    g
    24%
    Fiber
    10.8
    g
    22%
    Sugar
    20.9
    g
    23%
    Cholesterol
    16.1
    mg
    5.4%
    Esha
    Rate this Tip.
    Ratings (1)
    Anonymous
    02/10/2015 09:09:24
    Muchas gracias por esta riquisima receta, por favor enven mas felicidades Muchas gracias por esta riquisima receta, por favor enven mas  felicidades

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