Dolores® Tuna Empanadas

For the filling:

1 garlic clove

2 spoons of chopped onions

2 cans of Dolores® Tuna in water

1 cup of corn Kernels

1 tablespoon of salt

1 tablespoon of pepper

1 cup of shredded manchego cheese

 

You will need:

1 cup

1 bowl

1 spoon

Dolores® Tuna

Ingredients:

For the chimichurri salsa:

½ cup of corn oil

½ cup of white vinegar

1 spoon of chopped garlic

1 cup of parsley

½ spoon of tajin

½ spoon of salt

½ spoon of black pepper

2 spoons of boiling water

For the dough:

3 cups of flour

½ spoon of salt

100g of butter

1 egg

2 spoons of olive oil

2 spoons of milk

6 spoons of warm water approximate

2 cups of canola oil to fry (optional)

1 Egg yolk (optional)

PREPARATION:

Mix all the ingredients for the chimichurri salsa in a bowl. Cover it and place in the fridge. Make a flour volcano with salt in a big bowl. Keep  4 spoons of flour. Put butter and the egg in the center. Mix together and add oil and milk. Add the warm water while you are mixing. When the dough is no longer sticky with your hands take it out of the bowl and place it on a surface with flour sprinkled on it. Knead until it's a soft and elastic texture. Knead for about 10 minutes.

 

Put the dough in the bowl, cover it and put it in the fridge for 3 hrs ** Take the dough out of the fridge and let it reach room temperature. Roll the dough on a floured surface until 1/4 inch thick and cut into 6 inch circles. Mix filling ingredients and divide equally among the circles. Moisten the edge of the dough circle and fold over the filling  then seal and crimp the edges. Mix garlic, onion, tuna, corn, salt and pepper. Place some of the shredded cheese and the Dolores® Tuna filling into each circle made out of dough.

 

Get the border of the empanada wet and close firmly so it isn't able to open. Get the canola oil hot enough to fry the empanadas. Once fried place them onto a paper towel and dish.  If you prefer it, preheat the oven to 180 ºC. Place the empanadas on a tray, brush lightly with battered egg yolk and bake for 20 minutes or until golden brown.

 

*The recipe Is better if the chimichurri is prepared 2 days earlier.

**To get better results it is important to make sure the dough is cold.

 

Dolores® Tuna Mac & Cheese
You will need:

1 cup

1 pan

1 spoon

Dolores® Tuna

Ingredients:

200 g of elbows pasta

1 spoon of salt

1 spoon of butter

½ cup of medium diced onions

¼ cup of wheat flour

1 ½ cup of milk

½ cup of sour cream

150 g of shredded gruyere cheese

150 g of shredded cheddar cheese

¼ spoon of pepper

⅛ spoon of nutmeg

200 g of Dolores® Tuna in oil

½ cup of shredded cheddar cheese

Cilantro

PREPARATION:

Add pasta to boiling salted water and follow the directions on the package. Melt butter in a pan over medium heat. Add onions and cook until soft. Add a teaspoon of flour to butter and mix. Add flour twice again mix  and cook until thickened.

Add the milk and cream slowly, then add salt. Cook until the mix is thick. Add the cheeses, pepper, and nutmeg; continue cooking until cheese is melted and the salsa is smooth. Add pasta and Dolores® Tuna in oil and then mix well.

Sprinkle Parmesan cheese on top and decorate with cilantro.

 

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For PoRtIONS 4
For PoRtIONS 4
Dolores® Tuna Sticks
You will need:

1 cup

1 bowl

1 spoon

Dolores® Tuna

Ingredients:

1 boiled potato, diced.

1 red bell pepper, diced.

2 Dolores® Tuna on oil cans

Salt

1 egg beaten

1 cup of breadcrumbs

Olive oil

PREPARATION:

Mash potato until smooth, add all other ingredients except breadcrumbs and oil. Form into ½ inch thick by 3 inch long sticks. Roll in breadcrumbs. Fry in olive oil until brown and crispy. Drain on paper towels, serve while hot.

 

For PoRtIONS 4

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