Ingredients with Measurements:
- 1 cup of cornmeal
- 2 cups of water
- 1 teaspoon of salt
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 can of black beans, drained and rinsed
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1/4 teaspoon of cayenne pepper
- 1/4 cup of chopped cilantro
- Juice of 1 lime
Special equipment needed:
- Large skillet
- Mixing bowl
- Wooden spoon
Step-by-step instructions:
1. In a mixing bowl, combine the cornmeal, water, and salt. Mix well and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until softened, about 3 minutes.
3. Add the red and green bell peppers, zucchini, and yellow squash to the skillet. Cook until the vegetables are tender, about 10 minutes.
4. Add the black beans, cumin, paprika, and cayenne pepper to the skillet. Stir to combine and cook for an additional 5 minutes.
5. Add the cilantro and lime juice to the skillet and stir to combine.
6. Pour the cornmeal mixture over the vegetables in the skillet. Use a wooden spoon to spread the mixture evenly over the vegetables.
7. Cover the skillet and cook over medium heat for 15 minutes.
8. Remove the cover and cook for an additional 5 minutes, or until the cornmeal is cooked through and the top is lightly browned.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 220
Fat: 4g
Carbohydrates: 41g
Protein: 8g
Fiber: 8g
Sugar: 4g
Sodium: 500mg
Substitutions for ingredients:
- Cornmeal can be substituted with polenta or masa harina.
- Red and green bell peppers can be substituted with any color bell peppers.
- Zucchini and yellow squash can be substituted with any summer squash.
- Black beans can be substituted with kidney beans or pinto beans.
- Cilantro can be substituted with parsley or basil.
- Lime juice can be substituted with lemon juice or vinegar.
Variations:
- Add diced tomatoes to the skillet for a more tomato-based corico.
- Add diced jalapenos or serrano peppers for a spicier corico.
- Add cooked chicken or ground beef for a meat-based corico.
Tips and tricks:
- Make sure to spread the cornmeal mixture evenly over the vegetables to ensure even cooking.
- Use a non-stick skillet to prevent sticking.
- Serve with a dollop of sour cream or guacamole on top.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large skillet or on a platter with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, sour cream, guacamole, diced tomatoes, or shredded cheese.
Pairings:
Serve with a side of rice or a salad.
Suggested side dishes:
- Mexican rice
- Black bean salad
- Grilled vegetables
Troubleshooting advice:
- If the cornmeal mixture is too thick, add a little more water to thin it out.
- If the corico is sticking to the skillet, use a spatula to gently loosen it from the bottom.
Food safety advice:
- Make sure to cook the corico to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Corico is a traditional dish from Venezuela that is typically made with cornmeal and a variety of vegetables.
Flavor profiles:
Savory, slightly spicy, and slightly sweet.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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