Mexican Vegetable Hash
Portions:
25Preparation Time:
Cooking Time:
Ingredients
- 2 kg (4½ lbs) of Arctic Gardens Mexican Mix
- Salt and pepper to taste
Mexican butter
- 454 g (1 lb) of unsalted butter, creamed
- 21 g (3 tbsp) of ground cumin
- 10 g (2 tbsp) of ground coriander
- 1 g (1 tsp) of red pepper flakes
- 30 ml (2 tbsp) of lime juice
Preparation
- In a mixing bowl, incorporate cumin, coriander, hot pepper flakes and lime juice to the butter. Mix well until smooth and creamy.
- Put butter on parchment paper and roll into a log about 4 cm (1½ inch) in diameter. Store in the fridge.
- Steam or boil frozen vegetables in salted water for 4 to 5 minutes.
- In a pot, melt Mexican butter and sauté hot vegetables.
- Add salt and pepper.
