Heat the olive oil in a large pan over medium heat.
Add the chopped onion and garlic to the pan. Sauté for about 2-3 minutes until fragrant and softened.
Add the diced tomato, cumin, paprika, salt, and pepper. Stir well and cook for another 3-4 minutes until the tomatoes begin to break down.
Gently stir in the chopped chile leaves. Cook for an additional 5-6 minutes, until the leaves have softened and wilted.
If desired, add lime juice for a tangy twist. Stir to combine.
Garnish with fresh cilantro and serve warm.
Serving and Storage Tips:
Serve this dish as a side to grilled meats, tacos, or as a topping for rice or quinoa.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.
Variations:
Add diced potatoes or bell peppers for extra texture and flavor.
Make it a vegetarian dish by adding beans for a heartier meal.
Try different herbs like oregano or basil for a unique twist.
FAQ:
Q: Can I use dried chile leaves instead of fresh ones? A: Yes! Just make sure to rehydrate them in warm water for about 10-15 minutes before using them in the recipe.
Q: What other dishes can I use chile leaves in? A: Chile leaves are great in soups, stews, and salads. You can also sauté them with other greens like spinach or kale for a mixed green dish.
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