4 cans of tuna in olive oil La Sirena

  • 6 servings
  • 90 minutes
  • Guatemala
  • 4 cans of La Sirena Tuna in Olive oil
  • 1 chili pepper
  • 1 guaque chili
  • 3 ounces sesame
  • Cinnamon slices to taste
  • 5 tomatoes
  • 1 cup of tomato
  • 2 cups white onion, chopped
  • 3 ounces green pepitoria seed
  • 1 banana peel
  • 4 garlic cloves, minced
  • Allspice to taste
  • 3 cloves
  • French bread or golden omelette
  • 1 bunch of coriander
  • 1 liter of water or chicken consommé
  • 1 güisquil
  • 2 cups green beans, chopped
  • 2 cups diced potatoes
  • 1 carrot
  • Salt and pepper to taste


In the liter of chicken broth or water, add the previously chopped vegetable carrot, potatoes, green beans, and the güisquil in the order of the vegetables that need more cooking.


For the sauce; In a comal add all the dry ingredients are placed such as the chile pasa and the guaque, the other ingredients are added such as tomatoes, onion, tomato, sesame, cinnamon in slices, pepitoria, allspice, cloves, garlic , bread or golden omelette and the banana peel (this really is an ancient technique where the comal gives it that unique flavor, it is a tool used for many years).


When the ingredients are browned on the comal, blend them all with a little of the broth.


When it is blended in a pot with a touch of oil, put this mixture to a boil with the coriander for 25-35 minutes.


Subsequently, the La Sirena Tuna in olive oil is added, with the vegetables so that the sauce infuses its flavor to the entire preparation with the vegetables. Place over low heat for 10 minutes.


Finally accompany with a bowl of white rice, avocado, and corn tortillas.