4 cans of sardines in olive oil La Sirena

  • 10 servings
  • 90 minutes
  • Guatemala
Ingredients
  • 1 dozen peppers
  • 4 cans of Sardine in olive oil La Sirena
  • 3 medium carrots
  • 1 pound potato
  • ½ pound green beans
  • 5 tomatoes
  • 3 garlic cloves
  • 3 eggs
  • Consommé
  • 3 onions
  • 1 teaspoon ground pepper
  • Bay leaves
  • Salt to taste
Instructions

1

In a bowl, mash the Sardine in La Sirena olive oil with a fork.

2

Apart, wash the green beans, carrots, potatoes and 1 onion. Then peel these ingredients, chop finely and cook them.

3

Next, crush 3 peeled tomatoes, 2 cloves of garlic, 1 chili pepper and 1 onion. fry with bay leaves, consommé, pepper and salt.

4

Add the previously cooked vegetables and the Sardine in La Sirena olive oil, stir.

5

Wash the chilies and put them to roast, then place them in a large container. Make a not very large opening, devein them and remove the seeds.

6

With a spoon, place the filling in each of the chilies, close them and pass them through the egg, previously beaten, and add a little salt.

7

Fry with enough oil over low heat. Remove and place them on a napkin to absorb excess oil.

8

Serve and garnish with parsley, dry cheese, and onion.