
Ingredients :
- 3 lb yukon gold potatoes; quatered
- 1 C nopalitos (cactus)
- 1 red bell pepper; medium dice
- 1 poblano pepper; medium dice
- 1 spanish onion; medium dice
- 1 C cooked black beans
- 4 roma tomatoes; medium dice
- 4 cloves garlic; minced
- 1 T smoked paprika
- 1 T ground coriander seed
- 2 t cumin
- 1/2 stick butter
- 1/3 C coconut oil
- 1/2 bundle cilantro; chiffonade
- 1 large pinch kosher salt and black pepper
Method :
- Boil potatoes in cold, salted water until easily pierced with a paring knife.
- Heat butter and coconut oil in a large saute pan over medium-low heat. Add peppers, onions, and nopalitos with a small pinch of salt.
- When peppers and onions begin to soften, add garlic and cook until garlic is fragrant, about 30 seconds.
- Add potatoes, black beans, and tomatoes. Toss. Season. Cook 1 minute. Add cilantro. Toss. Serve.
- Variations; JalapeƱos, paprika, shallots, habanero, celery, bacon, corn, zucchini, squash, scallions, chives, cayenne, crushed pepper flakes, parsely, sofrito, vinegar, avocado, cotija, lime, lemon, horseradish, salsa, guacamole, tomatillos, beer, thyme, salsa verde or other salsa, pork, chicken, beef, chickpeas, serrano, rosemary, thyme, chili powder, ground jalapeƱo powder,
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