Beef Tongue in Tomato Broth
Whiting
| By : |
Architect by profession, cook by heart. Entrepreneur and creator of @mirecetariodecomida
| Servings |
12 Portions
|
Ingredients
- ½ lb fresh tuna loin 200 g
- ½ lb white fish loin 200 g, I used kampachi
- 1 tomato diced
- ¼ onion finely chopped
- ¼ cup fresh cilantro chopped
- Salt and pepper to taste
- tortillas
- 1 cup Manchego cheese grated
- Avocado oil spay
For serving as garnish:
- Guacamole
- hot sauce
- Fresh cilantro and/or fresh lettuce
Ingredients
For serving as garnish:
|
Instructions
- In a hot pan, add avocado oil and fry the onion. Once golden, add the fish and the tomato. Season with salt and pepper to taste, add the cilantro. Once soft, use a spatula to shred the fish.
- Heat the tortillas, fill with the fish and cheese. Secure with a toothpick, store in an oven-safe container, and let cool so they set in shape.
- On the Instant Vortex control panel, press Air Fry, set time to 10 Minutes and temperature to 375°F (190°C). Press Start.
- When Add Food appears on the display, remove the basket, spray the quesadillas with avocado oil, and arrange them. Put the basket back in the Instant Vortex.
- Serve with toppings.
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