ENTOMATADAS DE ATÚN – TUNA TOMATO FRIED ENCHILADAS

(Family Recipe from Elvia González)

Mexican ingredients can be purchased in any Latinamerican/Mexican Import

Shop, and Tortillas and chipotle are the most “rare” ingredients to find.

To those who have prepared or eaten “enchiladas” will find this meal familiar.

INGREDIENTS:
12 Corn made Tortillas
1 Tuna fish can
3 Red Tomatos (saladet variety preferently)
1 Onion
4 Garlic teeth
¼ spoon of oregano
1 chipotle hot chilli (optional)
Corn/Cartamus frying oil
Salt
Cream and lettuce to decorate

PREPARATION:
First boil the tomatos, half the onion, chipotle and garlic teeth in a sauce called
“recaudo”. When boiled, add the oregano and salt, then fry the sauce with
cartamus/corn oil. Also fry each one of the tortillas, and absorbe the excess oil
with paper napkins.
Separately, chop half the onion and mix it with the tuna, all dried from canned
oil/wate. Use salt to the desired flavor.
Sink each fried tortilla into the recaudo sauce and put enough amount of tuna
inside to roll it as a “taco”. For each person, prepare the desire amount of units
(entomadatas). Three are the suggested portion for an adult.
Pour a little more recaudo sauce over the entomatadas, then pour some cream.
Use lettuce or a salad to decorate, and enjoy.