It’s no secret that I LOVE Mexican food, authentic Mexcian. Not the dripping with melted cheese and sour cream type, but rather the fresh and vibrant, brightly coloured type. This is such a dish. Salsa Verde is so fantastic to brighten up anything you put it on, so don’t be shy, make a big batch and use it on everything savoury. It will only keep a couple of days however. The soup on the other hand will not last a couple of days. This is a very hearty vegetarian meal and in fact can be vegan if you don’t serve the Queso Fresco with it.
Either way, you will love it I am sure.
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Need
- 1 Batch Salsa Verde Recipe
- 3 cloves garlic
- ½ red onion
- 20 Grams chipotle chilli in adobo sauce
- 30 Grams Umami Paste Recipe
- 50 Grams Extra Virgin Olive Oil (EVOO) BUY
- 250 Grams Swiss brown mushrooms, sliced
- 150 Grams red capsicum, diced
- 100 Grams fresh corn, sliced off the cob
- 70 Grams buckwheat
- 600 Grams liquid vegetable stock
- Generous Pinches pink salt flakes BUY
- Crumbled feta or Queso Fresco, Baked Tortillas, fresh coriander leaves and lime wedges to garnish
Do
- 1
Make the Salsa Verde and set aside in the fridge. (You can make this ahead of time if necessary.)
- 2
Without cleaning the bowl, place garlic, onion, chipotle chilli with adobo sauce, Umami Paste and EVOO into Thermomix bowl and chop 4 sec/speed 5.
- 3
Scrape down sides of bowl and lid and sauté 5 min/Varoma/speed 1.
- 4
Add mushrooms and cook 5 min/Varoma/Reverse/speed soft.
- 5
Add remaining ingredients other than garnishes and cook 18 min/100°C/ reverse/speed soft.
- 6
Serve generous helpings, drizzled with plenty of Salsa Verde and with all of the accompaniments on the side.
