4 cans of tuna in water La Sirena

  • 6 servings
  • 40 minutes
  • Guatemala
Ingredients
  • 4 cans of Tuna in water La Sirena
  • 5 onion stalks (preferably green)
  • 1 bunch of coriander
  • 8 green tomatoes
  • ½ pound of tomatoes
  • 5 chili peppers green
  • Bread
  • Oil
  • Corn dough
  • 1 ½ liter of water or chicken consommé
  • Salt and pepper
Instructions

1

In a pot, place water or chicken consommé, about 1 ½ liter with a few pinches of salt for 15 minutes; You can add spices such as coriander, spearmint, celery.

2

In the same pot, place the onion stem, coriander, green tomatoes and bell peppers for 5 minutes. Remove and blend with the toasted French bread, this gives body and consistency to what the sauce will be. Reserve the broth that will be used for the jocón sauce.

3

Place the sauce prepared in the blender in a saucepan. Add two cups of the chicken broth and leave over medium heat for 10 minutes to release the flavors of the chiles and create a thick sauce.

4

Add the dough to firm up the type of thickness you want. Add the Tuna in La Sirena® water (previously drained) and adjust the flavor with salt and pepper to taste.

5

Serve in a bowl, you can add cooked potatoes (optional). Serve with avocado, white rice and tamales.