Whether you are celebrating Cinco De Mayo or having a simple family gathering at home, this tasty fresh Mexican recipe is fun to make, packed full of healthy veggies with authentic flavors. Pick out a few to try this week!
2 cans of green yaca (pickled, not in syrup), drained, rinsed, cut into strips and seeded 1 teaspoon. chipotle smoked
1 teaspoon. pasilla pepper powder
1 teaspoon. smoked páprika
2 teaspoons. cumin
4 cloves garlic chopped
1 small onion chopped
1 teaspoon. Dried cilantro or 3 sprigs fresh cilantro, chopped
Juice and pulp of one orange
organic brown sugar 1 teaspoons.
salt 2-3 teaspoons.
Mix all ingredients except coconut oil in a large bowl. If you don’t find smoked chipote or paprika, add a pinch of smoked mesquite, which you should find in any supermarket.
Put the coconut oil in a slow cooker, making sure the sides of the pot are covered as well.
Add the yaca mixture and cook on high heat, stirring every 2 hours, until slightly toasted and dried (for texture), between 6 and 8 hours.
Serve with hot corn tortillas and any other seasoning you like. We eat our with avocado and salsa.