1 5-oz package saffron rice, cooked
2 6-oz cans tuna in water, drained
ground chiltepin to taste
1 Tbsp olive oil
3 Tbsp minced chipotles in adobo sauce
3 Tbsp chile powder
2 Tbsp ground cumin
2 oz tequila
1 oz lime juice
1 oz cayenne hot sauce
2 Tbsp butter, chopped
1 Tbsp minced garlic
Cook rice according to package directions.
Heat olive oil in a skillet over medium-high heat. Add drained tuna, sprinkle with ground chiltepin, chile powder, and ground cumin. Brown, stirring frequently.
Remove tuna from skillet, remove skillet from heat and deglaze carefully with tequila, scraping skillet to loosen all seared juice. Return skillet to heat and stir in lime juice and hot sauce. Bring to a boil; cook 2 to 3 minutes or until thickened to desired consistency. Remove from heat and allow to cool about 2 minutes. Add butter to skillet and stir to melt.
Combine pan sauce, rice, tuna, chipotles and garlic. Wrap in a tortilla or serve as a side.
This recipe last updated: 21 September 2008