1 clove of garlic, finely chopped
1 onion, finely chopped
2 tomatoes, finely chopped
2 cans of tuna in oil,
2 bay leaves
30g fresh cilantro, finely chopped
1 teaspoon of Mexican oregano
1 pinch cumin
1 pinch salt
1 pinch of pepper
2 potatoes, cooked and diced
15 yellow corn tortillas (for frying)
Additional:
Oil for frying (about 1 liter)
Toothpicks to clamp
¼ cabbage, cut into julienne strips and soaked in salted water until ready for use
½ cup water
½ teaspoon salt
5 pieces of radish, cut into slices
2 lemons, cut into wedges
For the pickled onions:
1 red onion, sliced
2 grams of Mexican oregano
¼ cup vinegar( of your choice )
Hot water
For the pickled onions place the sliced onions in a heatproof bowl. Add hot water and let stand for 15 minutes. Drain the water and add the rest of the ingredients. Set aside until ready to serve.
For the árbol chili sauce:
3 tomatoes
2 chiles de árbol
1 tablespoon of oil
¼ clove garlic
½ onion
¼ cup water
For the sauce cook the tomatoes, onion, garlic and chile de arbol for 5 minutes. Now puree until the mixture is smooth. Heat a pan with oil, add the above mixture and cook for 3 minutes or until it changes color.
For the pickled onions place the sliced onions in a heatproof bowl. Add hot water and let stand for 15 minutes. Drain the water and add the rest of the ingredients. Set aside until ready to serve.
For the sauce cook the tomatoes, onion, garlic and chile de arbol for 5 minutes. Now puree until the mixture is smooth. Heat a pan with oil, add the above mixture and cook for 3 minutes or until it changes color.
For the pescadillas heat the oil contained in the can of tuna in a frying pan over medium heat. Add the garlic and onion and sauté until golden brown. Add the tomatoes, potatoes and finally the tuna, bay leaves, coriander and cumin. Season with salt and pepper and remove from heat. Let it cool and set aside.
Heat oil in a deep pot over medium heat. Heat the corn tortillas on a pan, fill with the tuna and then secure with toothpicks.
Now fry the pescadillas until crispy and drain on paper towels.
Serve the pescadillas topped with the garnishes and enjoy with a cold beer.
TIP: If you prefer something spicier, we recommend trying our Ki Salsa Bomba with this recipe.
