Recipe courtesy of Chuck's Week Off: Mexico
Episode: Cabos
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Emiliano's Tuna Machaca
Total:
20 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 tablespoons/30 ml canola oil
  • 2 cloves garlic, minced
  • 1 1/2 pounds/675 g fresh tuna, cut in chunks
  • 1 onion, thinly sliced
  • 1 poblano chile, finely chopped
  • 2 tomatoes, seeded and sliced
  • A few sprigs fresh oregano, leaves finely chopped
  • Salt and freshly ground black pepper
  • Tortillas, warmed, for serving
  • Lime wedges, for serving

Directions

Heat the oil in a wok or a nonstick pan. Add the garlic, then add the tuna and cook for 3 to 4 minutes, breaking the pieces as it cooks. Add the onions and poblano chile and continue cooking for 2 minutes. Add the tomatoes and oregano. Season with salt and pepper. Serve warm with tortillas and a squeeze of lime.

Cook's Note

Chuck uses a disca on the show, but a wok will get the job done too!

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