Roma Norte Stew With Chipotle Oil

Roma Norte Stew With Chipotle Oil

Roma Norte is a district in Mexico City full of amazing restaurants, coffee shops and colourful residential houses. This stew is a local favourite, and you'll find it in various markets and restaurants served with a simple chipotle oil on the side to add to tacos and tostadas – it really elevates the dish.
Total Time
20 Minutes
1 medium onion, diced
1 celery stick, diced
1 medium carrot (200g), diced
4 garlic cloves, diced
4 tbsp of olive oil
180g of medium tomatoes, roughly chopped
500ml of hot vegetable stock
200g of black beans, cooked
1 tbsp of chipotle paste
Salt and pepper
1 avocado, sliced
A small bunch of coriander, roughly chopped
160g of cooked rice
Zest and juice of 1 lime
2 tbsp of pickled jalapeños, chopped
Step 1

Set a large saucepan on a medium to high heat and add 2 tbsp of olive oil. Then add the onion, celery and carrot to fry for 3 minutes. Stir in the diced garlic and fry for 1 minute before adding in the tomatoes to cook for 2 minutes. Pour in the hot vegetable stock and bring to a boil and then down to a simmer for 3 minutes. Add the beans and season with salt and pepper.

Step 2

In a small bowl mix together the remaining olive oil and chipotle paste. Serve the stew in bowls with the avocado, rice, coriander and jalapeños on top. Drizzle the chipotle over and serve with half a lime on the side.

Recipe Courtesy Of Saucy By Nina Parker

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