half of a medium onioneither red or white variety, finely chopped
2jalapeño chilesfinely chopped
2medium Roma tomatoeschopped
1teaspoonsea salt saltadjust to taste
First we prepare the head of broccoli: you want to remove as much of the stem as possible to cut up small even sized florets. This is very important so we can achieve a fast and even cooking. Set aside.
In a large pan heat the oil, once hot add the chopped onion and jalapeño bits and sauté until both are soft. Next add the chopped tomatoes and sprinkle the salt over them. Stir to well combine and allow the tomatoes to cook down until mushy. Lastly add the small broccoli florets into the pan and give the ingredients a good stir — we want to incorporate the flavours as best as possible. Allow the broccoli to cook to desired tenderness, taste and adjust salt if necessary. Serve as a side-dish or inside tortillas as tacos. If you have any leftovers they work great mixed with lightly beaten eggs and cooked as a frittata or omelette.
Brocóli A La Mexicana or Mexican Style Broccoli https://mexicanmademeatless.com/brocoli-a-la-mexicana-or-mexican-style-broccoli/