Mexican broccoli is an incredibly delicious side that goes well with other Mexican inspired flavours. We love this style of food, it’s the perfect combination of spice and fresh ingredients that can make a wonderful dinner, lunch or breakfast.
If you’re looking for inspiration you’ve come to the right place as this tangy side puts a different spin on the humble broccoli. It adds a little something to a healthy staple veggie.
The Basics of Mexican Flavour
Quintessential Mexican flavour is usually made up of a few building block spices such as cumin, chilli, paprika, cinnamon and fresh coriander. A few others like anise, allspice and avocado leaves can also be used. These spices come together when it’s coupled with lime, garlic, onion and often tomato.
Of course, you can find many spice combinations but these traditional spices are what makes Mexican cooking so special. And finding the right balance between chilli and spice can be an adventurous endeavour.
Flavours that Lifts Broccoli
Vegetables like Broccoli and tomato comes to life when you add a little bit of acidity and sweetness into the mix. When it comes to Mexican cooking you can achieve a good flavour balance by adding lime juice to tomato. Generally lime, coriander and tomato are the perfect complementary flavours.
You’ll also find this technique in Italian cooking, where that extra depth of flavour in a well rounded tomato-based pasta sauce is created by adding a little bit of Balsamic vinegar to the tomato. Why not serve with a side of guacamole? You can use the guacamole recipe from our guacamole toast post.
Mexican Broccoli – What you’ll Need
To make Mexican style broccoli you’ll need broccoli, tomato, onion, corn, jalapenos and limes. If you don’t have lime you can swap it out for lemons, the flavour will be slightly different but still delicious!
- 1 head of organic broccoli
- 2 tbsp of organic oil such as avocado
- 2 organic tomatoes chopped
- 1 organic chopped onion
- 1/2 cup organic corn, either fresh or alternatively frozen
- salt and pepper to taste with
- a sprinkle of feta cheese and a handful of chopped coriander/cilantro to garnish
For the Sauce
- the juice of one lime
- 1 jalapeno chilli chopped, or you can use pickled and add to taste
- 1 clove crushed organic garlic
- 1/2 tsp paprika
- 1/4 tsp ground cumin
- 4 tbsp plain organic yoghurt or vegan alternative
- 1 tbsp freshly chopped coriander/cilantro
- In a small bowl combine all the ingredients for the sauce and set aside.
- Prepare the broccoli by separating the florets from the stems and chopping them into bite-sized pieces. For this dish, we'll mainly use the florets rather than the stems.
- In a medium-sized pan heat the oil, add the onion and corn. Saute on medium to high heat for a few minutes until the onion softens. Then add the broccoli to the pan. Stir and fry until the broccoli softens slightly. The trick is to cook and soften the veggies but still retain a bit of crunch. Once cooked take off the heat, add the tomato and stir well. Drizzle with the sauce, mix well and sprinkle over the garnishes. Serve warm with your favourite Mexican main or use as a veggie burrito filling with beans and cheese.