| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Mexican |
4 |
Servings |
INGREDIENTS
| 6 |
sl |
Bacon — chopped |
| 1 |
md |
Onion — chopped |
| 1 |
|
3 inch |
|
|
Slices |
| 2 |
|
Cloves garlic — chopped |
| 1/4 |
lb |
Ham — in 1/2" cubes |
| 1 |
|
16 oz can |
| 6 |
c |
Water |
| 1 |
|
16 oz can |
| 1 |
lb |
Chaya * — coarsely chopped |
|
|
Chorizo sausage — in 1/4" |
|
|
Whole tomatoes — chopped |
|
|
Garbanzo beans — drained |
INSTRUCTIONS
* Chaya is a leafy plant with a cabbage-like taste that has been used in
Yucatan since pre-Hispanic times. Fresh spinach is an acceptable
substitute.
Saute the bacon, onion, chorizo, garlic, and ham at medium heat until the
onion is soft. Add the tomatoes and simmer for 5 minutes. Add the water,
garbanzos, and chaya and bring to a boil. Reduce heat and simmer, covered,
for 1 hour.
Recipe By : Chile Pepper Magazine - Oct. 1992
From: Gary Watson <watson@rahul.Net> Date: Sun, 22 Jan 1995 09:09:32 -0800
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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