Ingredients

The following ingredients have 4 Servings
  • F
  • i
  • s
  • h
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  • T
  • o
  • m
  • a
  • t
  • o

Instruction

  • <p>To make the sauce, heat the oil in a saucepan and sweat the onion, garlic, epazote or oregano and chilli until very soft. Add the passata and cook for 15–20 minutes. Liquidise the sauce in a blender or food processor and season with pepper and salt to taste.</p> <p>Reserve one-third of the tomato sauce for finishing the dish, then put the rest back in the pan and add the sardines. Cook for about 15 minutes until the fish has broken up and combined with the tomato sauce – the sauce should be quite thick and most of the liquid evaporated.</p> <p>Heat the corn oil in a frying pan and fry the tortillas for 1–2 minutes until crisp. Drain them on kitchen paper. Spread 8 of the tortillas with refried beans. Place one on each of 4 plates and spoon on some of the sardine ‘stew’. Top with a second bean-covered tortilla, bean-side up, then add a bit more of the sardine stew. Finish with a third tortilla, then divide the reserved tomato sauce between the tortilla stacks and garnish with a few slices of avocado. Serve at once.</p>