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This is very healthy, simple and easy to make. You can buy the menudo spice in any grocery store. Just look in the mexican food aisle. I prefer to serve it with Mission's extra thin corn tortillas (lower calorie), because you can slightly warm them in the pan and they will soften. Or try the low carb flour tortilla for extra fiber.
- 1 green bell pepper, seeded and sliced
- 1 red bell pepper, seeded and sliced
- 1 orange bell peppers or 1 yellow bell pepper, seeded and sliced
- 2 red onions, peeled and sliced
- 3 garlic cloves, chopped
- 4 tablespoons peanut oil
- 1 -2 teaspoon Menudo Spice Mix (mix of oregano, dried onion, comino, and garlic)
- 1⁄4 teaspoon cumin
- 1 dash salt (optional)
- 1 dash black pepper or 1 dash lemon pepper
- 1 cup fresh cilantro, chopped
- Heat oil in large fry-pan, adding all the spices, including the garlic.
- The more menudo spice you add - the spicier it will be.
- Do not go above medium to medium-high heat.
- Add all the sliced bell peppers and heat for 5-10 minutes until they are softened.
- After bell peppers are soft, add all the onions and cook to desired taste and texture. Approximately 10 to 15 minutes.
- Before serving, turn the heat up to almost high and allow veggies to blacken on one side. This will intensify the flavor.
- Before moving into a serving dish, toss with cilantro for one minute.
- Keeping pan hot, heat up the corn or flour tortillas one minute each on both sides.
Wondeful, I think I will add a bit of basmati rice to it next time. If you're used to eating greasy foods - you might not appreciate the great taste of this right away.