With a little heat from Mexico, the main idea
from old Russia, the coconut suggested by our current love of all things Thai, and
quinoa from South America, this is truly a fusion recipe. It’s also
made without dairy or wheat. The name is a shout out to a music and cultural
center in Balboa Park.
Saute:
Anaheim or Poblano pepper
Onion
Garlic
Tomato
Bell pepper
Coat slices of sirloin, chuck, or London Broil in flour*,
salt, pepper. You will need about 1 ½ to 2 pounds of meat cut in thin slices. Size is not critical, since the meat will fall apart in cooking.
Brown these in coconut oil or lard.
Put everything in crock pot with 3 cups of broth for 2 - 3
hours on high. This is best when the meat is falling apart. Allow plenty of
time; it won’t need your attention, so you can do other stuff while it’s
simmering.
About 15 minutes before you’re ready to eat, cook the
quinoa/pasta.
While the quinoa is cooking, add coconut milk to the meat
sauce and turn to warm. Let this sit for about 5 minutes.
Serve over quinoa or quinoa pasta.
*If you’re going wheat free, use a rice or coconut flour.
One of the legume flours would work, too.
When we are no longer able to change a situation, we are challenged to change ourselves.
Viktor Frankel
