food

Receitas Mexicanas de Uma Viajante

A chef Parisa se apaixonou pelos sabores da Cidade do México e hoje ela está fundindo os sabores mexicanos com a cozinha persa, criando novas e emocionantes receitas: um chile relleno da Pérsia e uma limonada de rosas e chia.

food

Receitas Mexicanas de Uma Viajante

A chef Parisa se apaixonou pelos sabores da Cidade do México e hoje ela está fundindo os sabores mexicanos com a cozinha persa, criando novas e emocionantes receitas: um chile relleno da Pérsia e uma limonada de rosas e chia.

Supplies

  • 1 ½ cup fresh squeezed lime juice
  • 1 cup sugar or ¾ cup agave syrup, dissolved in 1 cup hot water
  • ⅛ cup chia seeds
  • 1 tablespoon rosewater
  • 2 tablespoon beet juice
  • 1-gallon water
  • Sprig mint leaves for garnish

Passo a passo

  1. Pour lime juice and dissolved sugar water into one gallon pitcher and mix.
  2. Add rose water, chia seeds, and beet juice to the pitcher.
  3. Fill pitcher with water and gently stir to blend ingredients.
  4. Garnish with mint sprigs.

Supplies

Peppers

  • 3 large poblano peppers, vertically halved & seeds/membrane removed
  • 1 pound lean ground beef
  • 2 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 1 cup cooked white basmati rice, cooked
  • 1/2 cup cooked yellow split peas, cooked

Stuffing

  • 1 heaping tablespoon dried tarragon
  • 1 heaping tablespoon dried dill
  • 1 cup chopped cilantro
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon turmeric

Sauce

  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 3 heaping tablespoon tomato paste (1 tbsp for stuffing plus 2 tbsp for sauce)
  • 4 cups water
  • Juice 2 limes
  • 1 tablespoon apple cider vinegar
  • 1 1/2 cups crumbled feta
  • 4-5 scallions chopped

Passo a passo

Peppers

  1. Preheat oven to 350 degrees and lightly grease a large baking sheet. Line sheet with parchment paper. Spray with oil.
  2. Arrange halved poblano peppers in a single layer on the baking sheet, skin side up.
  3. Lightly spray peppers with oil. Bake for 10-12 minutes.

Stuffing

  1. Heat oil on med-high heat in large, deep dish non-stick frying pan.
  2. Add half of the chopped onions and sauté until just starting to turn golden brown.
  3. Add ground beef and brown.
  4. Add tomato paste, fresh and dried herbs and mix with spatula.
  5. Add all dried spices, cooked rice & yellow split peas and continue to mix until evenly blended.
  6. Remove from heat.
  7. Empty stuffing mix into a bowl and allow to cool slightly.
  8. Place the roasted peppers inside the pan with sauce, skin side down.
  9. Stuff each pepper with 1/6 of the stuffing mix. Sprinkle top with feta cheese
  10. Close lid of pot and let the peppers simmer in the sauce on medium-high heat for at least 15 minutes or until peppers are soft and cheese melted.
  11. Serve by pouring some sauce on bottom of a plate and placing a pepper on top.
  12. Garnish with some fresh chopped scallions.

Sauce

  1. In same non-stick pan/pot that stuffing was made, add 1 tbsp oil and sauté the other half of chopped onion until golden brown in medium high heat.
  2. Add 2 tbsp tomato paste, lime juice, vinegar and 4 cups water and mix until well blended.
  3. Add all the dry spices and mix well.