This is one I make up as I go along. Use whatever you have one hand. This one has kidney beans but you would use black beans. You could use turkey or beef or buffalo. Throw some corn in if you have it on hand. Anything goes.
1 lb turkey
½ onion chopped
½ green pepper chopped
1 cup mushrooms, chopped
1 large can chopped tomatoes
1 can beans
½ cup tomato paste
1 tbsp Adobo
2 tsp basil
1 tsp oregano
1 tsp salt – to taste
generous grind of black pepper
1 cup prepared salsa
shredded cheese for garnish
Cook the turkey and onion (add a chopped clove of garlic if you want)
Add the pepper and mushrooms and any other vegetables you want.
Add the tomatoes and spices and beans. Let it simmer until the vegetables are cooked.
It’s all about the sauce. Salsa Verde is made with tomatillos, the small green Mexican tomatoes. A taco includes a corn tortilla, some meat or beans, some avocado, a little cheese, and Salsa. It can be red or green Salsa. It can be hot or mild. But hot is good!
Green Salsa
Use about 5 tomatillos Take the outer husk off and simmer in water for about 15-20 minutes. Cool.
Then throw the tomatillos and the following ingredients into a food processor and blend.
2 Serrano chiles
a large handful of fresh cilantro
½ tsp salt
1-2 cloves garlic, peeled
1/3 chopped onion
½ ripe avocado
I cooked up some pork loin chops and cut into strips. You could use chicken, beef, lamb, or beans.
Heat your tortillas
Assemble
I put a little queso fresco on top. If you can’t find queso fresco, a creamy feta would work.
Today we land in Mexico. One of my favorite food places. This is a layered casserole that is really worth the effort. Vegetarians can leave the chicken out. For a variation, use pork instead of chicken.
Budin Azteca (Aztec Casserole)
2 tablespoons oil
½ cup chopped onion (125g)
2 cloves garlic, finely chopped
Heat up a pan with the oil and cook onion and garlic until transparent. Watch it so you don’t burn the garlic.
Add:
3 cups tomato puree (750g)
1.5 tsp salt
Cook until heated through
To another pan add:
1 tbsp butter
3 cups fresh or frozen corn kernels
2 small zucchini (courgettes) chopped
Cook a 2-3 minutes and add:
1/3 cup water
Cover and cook on low heat for 5-7 minutes until the zucchini is tender.
