This morning (okay, noon) I got up and worked on more food. My original plan was to add the beef tongue to the stew below, but decided it might be better to keep them separate and mix them in a burrito or over rice.
Mexican Green and Yellow Stew
2 Tablespoons olive oil
1/2 yellow onion, diced
1/2 yellow bell pepper, diced
1 small poblano pepper, diced
2 celery stalks, diced
6 nopal paddles, cleaned, de-spined and diced
2 medium yellow tomatoes, chopped
1 11 oz. can San Marcos Tomatillos, chopped
1/3 – 1/2 cup chopped fresh cilantro
1 7 oz. can San Marcos Green Mexican Salsa
1 cube Dorot chopped garlic
1/2 cup Goya Recaito
juice of 1 lime
1 cup Trader Joe’s Roasted Corn
2 Tablespoons Maseca Harina de Masa
Don Julio Pepper and Cumin powder*, to taste
Cholula Chile and Lime Seasoning, to taste
Salt, to taste
1. Sautee onion, peppers and celery in a large pan or Dutch Oven.
2. Add other chopped vegetables and ingredients as they become ready: nopales, tomatoes, tomatillos, and cilantro and simmer until softer.
3. Add the can of Mexican salsa to the pan, along with the recaito, garlic, and lime and stir into the mixture.
4. Add other spices: Pepper and Cumin Powder, Chile and Lime Seasoning, and Salt to taste.
5. I add the Trader Joe’s Roasted Corn (which is frozen) last, because I don’t want it to lose its shape and “roasted” look.
5. I added the Masa Harina as a thickener. It really added body to the mix.
I am eating this right now with brown rice and it is delicious – it may be a little tart for some, but I think that the addition of meat (tongue, for example) will balance that out. I think that it would also be good in a soup, and I will try that later.
*I tried to find a link to the Don Julio products, but gave up. I found this and some achiote powder in the Honduran section of my Mexican grocery.
Oh, I also found a recipe for Nopal Cactus Paddle Cake while searching – gotta try that!