36 each 6" Yellow Corn Tortillas (06942)
2 Tbsp. Olive Oil
2 each Spanish Onions , chopped
4 each Garlic Cloves , minced
16 oz. Chunky Salsa Rojo , prepared
4 Tbsp. Achiote with Annatto Powder
2 Tbsp. Ground Cumin
1 cup Cilantro , fresh , chopped
1 cup Green Manzanilla Olive , chopped
4 each Limes , juiced
12 oz. Sweet Corn , canned , drained
3 lbs. Canned Tuna , packed in oil
Salt and Pepper , as needed
36 oz. Salsa Verde , chunky , prepared
1.) Pre-heat oven to 350°F.
2.) In a large sauté pan, over medium heat, heat the olive oil and add the onion and cook until almost translucent. Add the garlic and sauté 3 minutes. Add the salsa rojo, achiote, cumin, cilantro, olives, lime juice, sweet corn and the tuna with oil. Combine and bring mixture to a boil. Reserve warm.
3.) To prepare plate: Warm three tortillas and place ¼ cup (2.25 oz.) of tuna filling in each, and roll. Place three tortilla rolls in an individual baking dish, top with 3.0 oz. salsa verde and warm in the oven for 10 minutes. Serve.
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