Mexi-CAN

Say goodbye to boring tacos and bean burritos, well at least upgrade them. On a whim I made a tomatillo (spelling? I'm a little slow once in and while.) salsa. It is sweet and spicy, like me, hah? Anyway, this pureed mix of veggies will amp up any mexican dish! I also made a veggie n' buffalo stew to ladle over sweet potatoes along with my salsa! ENJOY. (that's an order)
Tomatillo-Apple Salsa
about 10 tomatillos, husked, washed and chopped into 1/4s
1/4 red onion, chopped
2 jalapenos, chopped
4 cloves garlic, peeled
s&p, just a sprinklin'
LARGE handful of cilantro
juice of 1 lime
1/2 apple, chopped
1/4 water
1. Oven @ 500
2. In a baking dish or sheet tray, toss tomatillos, onion, jalp, garlic, and s&p togeth. Roast 20ish minutes until soft and slightly charred.
3. Remove from oven and cool 10 min. Then place ALL ingredients into a blender. (I use a vitamix bc they are obviously rad). Add more water if needed. Puree until desired consitincey, I like mine kind of chunky.
Veggie n' Buffalo Stew
3/4 lb ground bison, you can use any ground meat (this is a good choice bc you norm buy it from local farmers, so it is grass fed and no fillers)
3 cups of random, chopped veggies.. tonight I used mushrooms, bell peppers, leeks, and corn.
1 can roasted tomatoes, no salt added
1 can low sodium, organic chick broth
3 T cumin
2 T paprika
s&p to taste
2 t oregano
1 T granulated garlic
1. Brown the bison in a dutch oven or deeper pan then stir in your seasonings and tomatoes and chick borth, reduce the heat to low and add in veggies.
2. Cover and simmer for about 30 min, but you can let it hang as long as you want.
3. I serve this over sweet potatoes which I bake at 400 for about 45 min. Top w salsa and maybe some more cilantro and def some avocado!

Hope you love :)