Roma Norte Stew, Chipotle Oil

Roma Norte is probably my favourite part of Mexico City. It’s a district full of amazing restaurants, coffee shops and colourful residential houses with jacaranda trees in full purple bloom. I will never forget wandering around the streets with a taco in hand. I had about three different versions of this stew in various markets and restaurants. You are often served a simple chipotle oil on the side to add to tacos and tostadas. The oil elevates this humble one-pot quick dinner!

This recipe is from my new cookbook, Saucy.

VEGAN / GF

Serves 2
1 medium onion, diced
1 celery stick, diced
1 medium carrot (200g), diced
4 garlic cloves, diced
4 tbsp olive oil
180g medium tomatoes, roughly chopped
500ml hot vegetable stock
200g black beans, cooked
1 tbsp chipotle paste
Salt and pepper

Toppings
1 avocado, sliced
A small bunch of coriander, roughly chopped
160g cooked rice
Zest and juice of 1 lime
2 tbsp pickled jalapeños, chopped

Set a large saucepan on a medium to high heat and add two tablespoons 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.

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!