He taught Punto MX how guacamole was made live, in the room, in full view of the diner. A whole art, which requires a good avocado, a good splash of lime, onion and a touch of spiciness to taste. But in a show of going a little further, the chef Roberto Ruiz, who continues to prepare this recipe in his new restaurant, Can Chan Chán, in El Corte Inglés on Calle Serrano in Madrid, and in Barracuda MX, goes a little further. there and adds pork rinds of bullfighting tuna on a corn tortilla. It looks complicated, but it is not.
for six diners
For the guacamole 3 avocados ½ white onion 3 cilantro sprigs 2 limes for juice a pinch of fine salt 1 jalapeño pepper 1 vine tomato Red tuna toreado 150 gr. of red tuna1 tablespoon of vegetable oil½ white onion1 jalapeño peppera pinch of saltthe juice of one limeFor the tortillas
1. Preparation of the guacamole
In a bowl, mash the avocados until the desired texture is obtained.
Add the rest of the ingredients, mixing gently.
3. Elaboration of bullfighting bluefin tuna
Cut the tuna into cubes.
Heat the oil in a skillet over medium heat.
Add the white onion cut into small cubes.
Once the onion is golden, add the finely chopped jalapeño.
Once it is all golden, remove from the heat and add the lime juice. It reserves.
Sauté the tuna in a pan and when it is cooked, add the previous mixture.
9. For the tortillas
The tortillas are moistened with a little water before putting them on the griddle over medium/high heat.
#guacamole #easily #recipe #surprise