Hello Blog Friends– We could eat Mexican-ish food 7 days a week around here. On one of those questionnaires you see that ask, “What 5 things do you always have in your fridge?”, tortillas would be at the top of the list. Last night it was left over try-tip in a quesadilla with avocado and chicken fajitas is a staple on our table.
But here’s a tortillas-less bowl of Mexican flavors, topped with sour cream and guacamole. It was just right for a warm early summer supper with a cold glass of “tinto de verano” (Fresca, red wine & lemon).
FARRO ENCHILADA BOWL
2 cups farro
1/2 tsp. salt
2 chicken breasts, but to smallish bits
2 tab. olive oil
2 tsp. cumin
1 tsp. chili powder
1/2 tsp. garlic salt
1 large avocado
1 cup cherry tomatoes
a couple shakes of garlic salt
1/2 cup cilantro, chopped fine
1 can chili beans, rinsed
1 cup corn, fresh or frozen, microwave 2-3 minutes until tender.
garnish: sour cream, pepitas (pumpkin seeds), cilantro
Cook the faro according to the directions on the package. (Mine cooked with 5 cups water, 1/2 tsp. salt for 10 minutes) Drain extra water, if there’s some in the pot.
While that’s cooking, heat the olive oil in a skillet and add in the chicken chunks, cooking until they are well browned and cooked through. Stir in the cumin, chili powder and 1/2 tsp. garlic salt along with a couple tablespoons of water.
To make the simplest guacamole, smash the avocados along with a couple tablespoons of tomato cut to tiny pieces and a couple shakes of garlic salt.
Then layer it all up in a bowl– the farro, chili beans, corn, chicken, sour cream, guacamole, tomatoes & pepitas– and tuck in!