I am not good at following recipes. It’s not that I don’t like them or have anything against handy measuring cups. In fact my creations would probably turn out better if I just went ahead and followed the simple steps. But for some reason it feels like its cramping my style. I like to add stuff and change a lil’ of this for a lil’ of that. I like to improvise and improve and create.
Last week my Spanish teacher asked me what I wanted to learn for the week and I told her that I wanted to learn how to make pepián, pronounced pay-pe-ahn’. If you have not had the privilege of eating this delicious soup/stew/curry like dish than you’re missing out. And the best part about it is that it’s my kind of recipe! No measuring cups, no exact amounts, just a list of fresh vegetables and a little estimation.
We started with this:
And two hours later, after some chopping, boiling, browning, blending, and stirring, we finished with this:
I feel fairly confident that I could repeat it and make it by myself; minus the slimy-chicken-skin-peeling-bone-breaking part. The end result is served hot, over rice or with tortillas. And it makes wonderful leftovers. I’ll include the “Recipe” below. (this is probably more so for me so that I can remember the ingredients and what order they go in)
Dear Blog Readers, Meet Pepián
1 libre de pollo/carne de res
2 onzas de peitoria semillas
2 onzas de ajonjoli
1 chile pasa
2 onzas de miltomate
1 manojo mediano de cilantro
3 dientes de ajo
1) Boil chicken/carne in water with onion and any vegetables you want (potatoes, squash, carrots)
2) Brown pepitoria, el anjonjoli and child pasa in a frying pan.
3) Broil tomate, cebolla, el ajo, and miltomates
4) Put items from #2 and #3 in the blender for 5 min
5) Pour back to pot, and cook for another 20 min with chicken.
*If you like rice, cook that simultaneously.
My little gas stove and I have been becoming much better friends these past few weeks. I think because fruits and vegetables are so cheap here and I have a little more time in the evenings I’m enjoying cooking. Even though I just confessed my inability to follow recipes I’d actually like to get better. So, if you have any easy or good recipes pass them along. I promise to try and follow the directions.