This is a great way to use orzo which resembles a grain of barley. Feel free to vary the meats used; cooked chicken is also a succulent option.
- 4 Tbsp olive oil
- 1 lb orzo
- 4 cups water or stock
- 2 cups cooked beef, shredded ou another choice of meat
- 4 garlic cloves
- 1 medium onion
- 2 Tbsp Tex Mex blend
- 1 tsp salt
- 1 avocado, sliced
- 1 cup sour cream
- 1 cup Panela cheese, grated or another mild cheese
- ¼ pack cilantro
Place tomatoes, garlic, onion, salt and Tex Mex blend in a food processor. Grind to a fine purée.
Heat oil in a pan on medium heat.
Add orzo and cook, stirring constantly until golden. Remove from the pan and reserve.
Cook the tomato purée and spices on high heat, stirring frequently for 5 minutes. If necessary, add a little oil to the pan.
Add water or sotck and bring to a boil.
Add orzo and meat. Reduce the heat by 50%. Cook and stir until the orzo has absorbed half the liquid.
Cover and let cook on low heat until absorption is complete.
Put the orzo in a large platter and garnish with avocado slices, sour cream, cheese and cilantro.