Description
This is a quick, easy Mexican dinner. Serve with warm tortillas.
Ingredients
- ½ pound dry lentils
- 1 cube chicken bouillon
- ½ (1 pound) Mexican chorizo, casing removed and meat crumbled
- 6 slices bacon
- 1 Roma (plum) tomato, diced
- 1 tomatillo, diced
- 1 small white onion, diced
- 2 cloves garlic, minced
- ½ cup water
- ½ bunch cilantro, chopped
- ⅛ teaspoon cumin
- 5 teaspoons crumbled cotija cheese, divided
- 5 teaspoons sour cream, divided
Instructions
- Rinse lentils; place in large pot. Pour enough water into the pot to cover the lentils by 2 inches; add the chicken bouillon cube to the pot. Bring to simmer; cook until lentils are just tender
- about 20 minutes.
- While lentils are cooking
- heat a large skillet over medium-high heat. Cook chorizo until brown
- 10 to 15 minutes. Remove from pan. In the same pan
- lightly fry bacon until cooked but still soft
- about 5 minutes. Remove bacon
- leaving drippings in pan. Chop bacon.
- Cook the tomato
- tomatillo
- onion
- and garlic in the bacon fat until soft
- about 5 minutes. Stir in the water and cilantro; transfer mixture to a blender. Hold down the lid of the blender with a folded kitchen towel
- and carefully start the blender
- using a few quick pulses to get the mixture moving before leaving it on to puree until smooth.
- Stir the pureed vegetables
- cooked chorizo
- cooked bacon
- and cumin into the lentils and cooking water. Stir over medium heat until hot
- about 5 minutes. Serve in bowls; top each bowl with a teaspoon of cotija cheese and a dollop of sour cream.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 5