Church Planting among the Nahuatl

Recipe of the Week: Espinaca con Betabeles, Queso, y Pasitas

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So…I’ve decided I would like to try something new on the blog!

I think it would be fun to start including some recipe posts of Mexican dishes or other recipes I try out and like enough to share with all of you. (I will be still be doing regular updates on our ministry and language learning as well) To be honest, I don’t remember the last time I followed a recipe exactly so these will be my versions of the originals. I hope you all enjoy this new addition, and maybe try some of the recipes. If you do, please comment and let me know how you liked them!

Okay first up…

Espinaca con Betabeles, Queso Chihuahua, y Pasitas –  (Spinach with Beets, Chihuahua Cheese, and Raisins)

2 bunches of spinach (maybe around 6-7 cups)

2 bunches of medium beets (about 3.5 inches in diameter)

1/8 cup olive oil

1 large white onion; cut in half and then into thin slices

5 garlic cloves, chopped

2 serrano chilies, chopped fine (less if you don’t like spicy…this dish has some heat)

4 ripe roma tomatoes

1 cup packed golden raisins

1.5 tsp. salt

2 limes, halved

1 cup diced Chihuahua cheese (or other soft white cheese)

Trim the greens from the beets and wash well. Put the beets in a large saucepan and pour in enough cold water to cover them by 3 inches. Bring to boil and cook until the beets are tender, around 25-35 minutes. Drain and cool to room temperature.

While the beets are cooling, wash the spinach and drain. Next heat the oil in a wide, deep skillet over medium heat. Add the onion and cook until softened, about 3 min. Add the garlic and serrano chilies, cook stirring for about another 3 min. Add the tomatoes, all but 2 Tbsp. of the raisins, and the salt. Cook until the tomfatoes are tender, raisins are plump, and most of the tomato liquid has cooked off, about 10 min, or so. While this is cooking, slip the skins off the beets and cut beets into bite-sized cubes, set aside.

When the tomatoes and raisins are tender, add the spinach cook until just wilted and incorporated into the sauce. Remove from heat and squeeze the juice from the limes over the top. Transfer the spinach mixture to a large platter and top with the diced beets, the remaining 2 Tbsp. of raisins, and the cheese. Serve hot, or warm as the cheese begins to melt a little on top of the greens.

This made roughly 4-5 main dish servings for us, and we loved it. It also makes great cold leftovers, kind of like a beet salad


The finished product


Author: Liesl Hypki

We are a young couple living in remote Mexico to reach the Nahuatl people for Christ.

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