Okra Mexicana #SundayFunday

Okra and tomatoes make a great marriage.  The addition of Mexican flavors make this dish one that you will be coming back to each time you are looking for a side dish for your fiestas.

The Sunday Funday Bloggers are cooking up Okra today.......

Sneha of Sneha's Recipe is hosting this month and asked us to share Okra recipes.  I don't think that I had ever eaten okra outside of Gumbo before so I was excited to find a recipe to try and to see what everyone else shares.  Let's take a look........

• Baked Okra Fries from Culinary Adventures with Camilla
• Begova Corba from Bosnian Chicken Okra Soup from Pandemonium Noshery 
• Bhendi (Okra) Sabzi With Pickle Masala from Sneha’s Recipe 
• Crispy Oven Fried Okra from Food Lust People Love  
• Okra Mexicana from A Day in the Life on the Farm

I was making an Ecuadorian Braised Pork Dish, Fritada de Chancho and was looking for a side dish to serve with it.  I knew that this okra event was approaching so I did a google search for Ecuadorian recipes that contain okra and this Mexican Style Okra by Mexican Made Meatless popped up.

I read through the recipe and knew that it would be very nice with the flavorings in the braised pork.  I adapted the recipe to work with the ingredients I had on hand and was very pleased with how it turned out.  This will be a go to recipe for me when looking for a side dish for Mexican style dinners.

I used fresh okra in my dish but frozen will work as well.  I chose to use a poblano pepper as that was what I had on hand but the recipe called for jalapeno, which would be delicious.  It is not tomato season in Michigan right now so I substituted canned tomatoes for fresh.  I love recipes that can be adapted to use with your preferences and product availability.  This is one that you can change up each time you make it to suit your needs.

Okra, Vegetables, Tomatoes, Peppers, Onions, Side Dishes

Vegetable sides

Mexican

Yield: 4 servings

Author: A Day in the Life on the Farm

Okra Mexicana

Okra and tomatoes make a great marriage. The addition of Mexican flavors make this dish one that you will be coming back to each time you are looking for a side dish for your fiestas.

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 1 T. olive oil
• 1/4 of a Vidalia onion, diced
• salt and pepper, to taste
• 1 poblano pepper, seeded and diced
• 4 cloves garlic, minced
• 2 c. sliced okra
• 1 (15 oz) can diced tomatoes, drained

Instructions

1. Heat the oil in a large skillet over med high heat. Add the onion and poblano pepper, season with salt and pepper and saute until fragrant and translucent. Stir in the garlic and cook for another 30 seconds or so.
2. Add the okra to the pot and cook until it begins to soften and release it's liquid.
3. Stir in the tomatoes and cook until okra is completely tender.

Notes

Adapted from Mexican Made Meatless

Nutrition Facts

Calories

97.36

Fat (grams)

3.97

Sat. Fat (grams)

0.55

Carbs (grams)

15.15

Fiber (grams)

4.3

Net carbs

10.84

Sugar (grams)

7.04

Protein (grams)

3.27

Sodium (milligrams)

190.71

Cholesterol (grams)

0

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