This nopal breaks down the barriers of creativity and gives you a very healthy option, rich in flavor and super easy to prepare for any of your meals, be it breakfast, lunch or dinner.
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Ingredients4 portions
Preparation
For the tinga. Blend the tomato together with the chipotle chile, onion, garlic and water for 3 minutes.
Heat a pan over medium heat and pour Oli de Nutrioli® Olive Oil ideal for cooking, add the onion and fry for 2 minutes or until the onion is transparent, add the drained tuna and fry for two more minutes, add the liquefied marinade, season with salt and pepper and cook over medium low heat until 80% of the cooking liquid has evaporated, about 8 minutes. Cool slightly and reserve until use.
Aromatize the oil, in a bowl, mix Oli de Nutrioli® Olive Oil ideal for cooking, oregano, apple cider vinegar and salt.
Open the nopal in half horizontally with the help of a knife. Place the base of the nopal varnished with oregano oil on a sheet of aluminum foil, fill with the tinga of tuna, close with the other half of nopal and finish varnishing. Wrap in the shape of an envelope. Repeat until finished with the nopales.
Cook at medium temperature on a hot griddle for 5 minutes, turn halfway through cooking.
Remove the nopales from the aluminum foil, decorate by tying each piece of nopal in the middle with a strip of banana leaf or chives. Accompany with roasted onions and toreado chiles.
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