Tuna Salpicon Recipe: A Traditional Mexican Cooking from Colima

This tuna salpicon recipe is considered an emblematic preparation of the historic center of Manzanillo that over time has been transformed and remained in the taste memory of the inhabitants of the port and the state of Colima. The recording and safeguarding of flavors and knowledge through the kitchen promote the identity and sense of belonging of its inhabitants to the knowledge of their regional food heritage.

Tuna salpicon recipe

6-8 servings

Ingredients

1 kg of fresh tuna meat
200 g guajillo chile
200 g of pasilla chile
15 g salt
10 g pepper
2 liters of water
5 g cumin
5 g bay leaf
1 package of corn tostadas
100 g pickled fruit
20 ml of oil
250 ml tomato puree
500 g tomato
250 g potato
250 g carrot
200 grams of peas
25 g garlic

Procedure

Chop the potato and the carrot into small cubes and pre-cook them. Clean the tuna meat perfectly and cut it into pieces. Cook the meat in water with garlic, salt, and bay leaf for about 1 hour and shred it (reserve the cooking water).

Clean and devein the dried chiles. Soak them in hot water and let them stand for approximately 20 minutes. Remove the chiles from the water and place them in the blender along with pepper and cumin, adding little by little the cooking water (the marinade) of the tuna.

Place a pot over medium-low heat and add oil. Place the marinade to cook in the pot, followed by the meat, the tomato puree, and the previously blended tomato, and mix homogeneously. Once these ingredients are integrated, add potatoes, carrots, and peas and season. Serve with toast and pickled fruit.

Recipe by Mrs. María Concepción Covarrubias Gonzales