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Sardines in tortillas with spicy tomato sauce and refried beans
Ingredients
2 tbsp
olive oil
1 medium
onion, sliced
1 clove
garlic, chopped
1 tsp
dried epazote or oregano
1/2–1
habanero chilli, chopped
600ml
tomato passata
250g
sardines in olive oil, drained
250ml
corn oil
12 small
corn tortillas
salt and freshly ground
pepper
1
avocado
600g
black beans, rinsed
2 medium
onions, finely chopped
6
garlic cloves, finely chopped
1
bay leaf
1/2 tsp
dried epazote or oregano
35g
lard
1
green jalapeno or serrano chilli, finely chopped
1/2 tsp
salt
Instructions
STEP 1
Prepare refried beans: Rinse beans, cover with water, add onion, garlic, bay leaf, and salt, boil for 10 minutes, then simmer for 45-60 minutes until tender. Remove bay leaf and mash beans.
STEP 2
For sardine stew, heat oil in a pan, sweat onion, garlic, epazote or oregano, and chopped chilli until soft. Add passata and cook for 15-20 minutes.
STEP 3
Blend sauce until smooth, season with salt and pepper. Return two-thirds to the pan, add sardines, and simmer for 15 minutes.
STEP 4
Finish refried beans: Melt lard in a frying pan, sweat remaining onion, garlic, and chilli until soft. Mix in mashed beans, add seasoning to desired consistency.
STEP 5
Heat corn oil for frying tortillas until a cube of bread browns quickly. Fry tortillas one at a time for 1-2 minutes until crisp.
STEP 6
Assemble: Spread refried beans on 8 tortillas, add sardine stew, top with another tortilla, then more stew, and finish with a third tortilla. Divide remaining sauce.
STEP 7
Garnish with avocado and serve.
Nutrition Facts
(per serving)
Calories:
1200 calories
Servings:
4 servings
Carbohydrates:
150 g
Fat:
45 g
Fiber:
45 g
Protein:
57 g
Sugar:
9 g
Meal Effort
Preparation:
30 minutes
Cook:
30 minutes
Total:
1 hrs