Chulibuul

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  • Makes: 6 servings
  • Start to Finish: 25 mins

Chulibuul

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Directions

  1. In a large skillet cook corn in hot lard over medium-high heat until corn begins to lightly brown. Add sweet pepper and onion; cook for 3 to 5 minutes more or until vegetables begin to soften. Add tomatoes; cook until they release their juices. Stir in black-eyed peas, oregano, salt, savory, and black pepper; cook until heated through. Top with eggs. If desired, serve with Xnipek and pumpkin seeds.

Xnipek

Directions

  1. In a food processor or blender place tomatoes, onion, habanero, radishes, grapefruit juice, orange juice, cilantro and salt. Cover and process until blended and slightly chunky. Cover and chill 1 to 2 hours before serving.

From the Test Kitchen

*

Because hot chile peppers, such as habaneros, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

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Nutrition Facts (Chulibuul)

  • Per serving:
  • 189 kcal ,
  • 7 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 66 mg chol. ,
  • 616 mg sodium ,
  • 25 g carb. ,
  • 6 g fiber ,
  • 5 g sugar ,
  • 8 g pro.
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