Mexican Tabbouleh Especial Recipes

BEST TABBOULEH

Steps:

• Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool.
• Meanwhile, combine the diced cucumber and tomato in a medium bowl with 1/2 teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you're ready to mix the salad.
• To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems-you can do this by hand, but it's much easier in a food processor with the standard "S" blade. Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.
• Add the cooled bulgur, chopped fresh mint (if using) and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn't too watery). Add the strained cucumber and tomato to the bowl.
• In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining 1/2 teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary-add another tablespoon of lemon juice for zing, or salt for more overall flavor.
• If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.

MEXICAN TABBOULEH

Steps:

• Bring the chicken stock to a boil on high in a medium saucepan. Remove from heat and add bulgur wheat. Stir to mix well, then cover and set aside. It needs to sit for 30 minutes, so now we work on the other components.
• Chop, slice and dice the veggies (tomatoes, green pepper, onion, chile) and throw them, beans and corn in a medium salad bowl, or if you plan on saving some for later in the week, it's easiest to put it directly in a large bowl of your food storage container of choice.
• Add dressing ingredients (the next 8 ingredients) to a bowl except oil, add slowly at the end whisking until combined.
• Allow bulgur wheat to cool, then add it to the veggies and toss to combine. Pour on the dressing and toss to coat. Cover and refrigerate for at least one hour. Remove from the fridge, add avocado, toss to combine (if you're looking at leftovers, keep avocado separate, tightly wrapped). Top with chips. Ole!

CILANTRO TABOULI

Steps:

• Bring water to a boil in a saucepan, turn off the heat, and stir in the bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.
• Place the bulgur wheat in a large salad bowl, and lightly toss with the tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate the salad for at least 3 hours to blend the flavors; serve cold.

TABBOULEH RECIPE BY TASTY

Steps:

• Use a fork to de-stem the parsley. Pick any remaining leaves with your fingers. Compost or save the stems for vegetable stock.
• Chop the parsley very finely and transfer to a medium bowl.
• Mince the tomatoes and transfer to a fine-mesh strainer, then set the strainer over another medium bowl. Sprinkle the tomatoes with a pinch of salt and mix. Let stand for 30 minutes, tossing occasionally, then add to the bowl with the parsley. Discard all but 2 tablespoons of the tomato water.
• Rinse the bulgur in a fine-mesh strainer under cold running water and drain well.
• Add 2 tablespoons of lemon juice, the bulgur, and water to the bowl with the reserved tomato water. Let stand until the grains are beginning to soften, about 1 hour or according to package instructions.
• Add the cucumber, scallions, mint, olive oil, soaked bulgur, remaining lemon juice, salt, and pepper to the bowl with the parsley and tomatoes. Toss to combine. Serve immediately.
• Enjoy!

TABOULEH

Steps:

• Prepare bulgur according to package directions; cool. Transfer to a large bowl. Stir in remaining ingredients. If desired, chill before serving.

CHIPOTLE-PALE ALE CHILI WITH MEXICAN BROWN RICE TABBOULEH

Steps:

• Heat a small amount of olive oil in a large heavy-bottom pot over high heat. Working in 2 batches, sear the cubed meat, stirring occasionally, until nicely browned. Transfer the meat to a large bowl and add more oil to the pan between batches if needed.
• Add a little more oil to the pot. Sear the ground sirloin over high heat, stirring and breaking up chunks with a wooden spoon, until browned. Transfer to the bowl with the cubed meat.
• Return all the meat to the pot and add the cumin and salt and pepper. Stir for a few seconds until fragrant. Add the ale, tomatoes, refried beans, chipotle peppers and garlic. Season with another few pinches of salt and pepper. Simmer over medium-low heat, uncovered, stirring occasionally, until thickened, at least 1 hour. Keep tasting and seasoning with salt, pepper and more adobo sauce from the chipotles. Serve with Mexican Brown Rice Tabbouleh.
• Combine the rice with 4 cups of room-temperature water in a large saucepan and bring to a boil over medium heat. Lower the heat so the water just simmers, cover the pot, and cook until the water is absorbed, about 45 minutes. Remove from the heat and let stand, covered, 10 minutes.
• Meanwhile, in a small bowl, combine the lime juice, red onion, oil, garlic and some salt and pepper. Add the bell pepper, all but 1 tablespoon of the cilantro, and the mint to the rice; drizzle with the red onion mixture and toss to combine. Add more salt, black pepper and lime juice to taste. Garnish with the reserved 1 tablespoon cilantro. Serve with lime wedges.