Chiapas-style Vegetable Stew

Ingredients

While the original Greek dish, Briám, is traditionally prepared with Mediterranean vegetables like zucchini and eggplant, this Chiapas-style Vegetable Stew incorporates local ingredients such as chayote and corn. The spices and seasonings are also adapted to reflect the flavors of Chiapas cuisine, with the addition of epazote, a traditional Mexican herb known for its earthy and citrusy notes. We alse have the original recipe for Briám, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 chayotes, peeled and cubed 2 chayotes, peeled and cubed
• 2 ears of corn, kernels removed 2 ears of corn, kernels removed
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 tablespoon chopped fresh epazote (substitute with cilantro if unavailable) 1 tablespoon chopped fresh epazote (substitute with cilantro if unavailable)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 28g, 10g
• Protein: 4g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat.
2. 2.
   Add diced onion and minced garlic to the pot. Sauté until the onion becomes translucent.
3. 3.
   Add chayotes, corn kernels, diced tomatoes, red bell pepper, and green bell pepper to the pot. Stir well to combine.
4. 4.
   Sprinkle ground cumin, dried oregano, paprika, salt, and black pepper over the vegetables. Mix thoroughly.
5. 5.
   Pour vegetable broth into the pot and bring to a simmer. Cover and cook for 20 minutes, or until the vegetables are tender.
6. 6.
   Stir in the chopped fresh epazote (or cilantro) and cook for an additional 2 minutes.
7. 7.
   Remove from heat and let the stew rest for a few minutes before serving.

Treat your ingredients with care...

• Chayote — Make sure to peel the chayote before cubing it. The skin can be tough and unpleasant to eat.
• Epazote — If you cannot find fresh epazote, cilantro can be used as a substitute. However, the unique flavor of epazote adds an authentic touch to the dish.

Tips & Tricks

• For a spicier version, add a diced jalapeño or serrano pepper to the stew.
• Serve the Chiapas-style Vegetable Stew with warm tortillas or crusty bread for a complete meal.
• Feel free to customize the vegetables based on seasonal availability or personal preference.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Garnish the stew with a squeeze of fresh lime juice for a burst of citrusy flavor.

Serving advice

Serve the Chiapas-style Vegetable Stew hot in individual bowls. Accompany it with warm tortillas or crusty bread for a satisfying meal.

Presentation advice

Garnish each bowl of Chiapas-style Vegetable Stew with a sprinkle of fresh cilantro leaves and a drizzle of olive oil. The vibrant colors of the vegetables will make the dish visually appealing.