This is Mexican Relish. I'm not sure if it's a "real" dish to be found in other cookbooks nor am I sure if it's actually Mexican in origin. But it does have tomato sauce and corn, so that does make it seem rather Mexican, right? At the end of the day, it's a recipe that has been floating around among my family and we all love the dish.
I am not a chef by any means, but in the years that Tobie and I have been living together, I've learned to decently navigate my way around the kitchen. I know a few decent base pasta sauces and I have some soups always in mind for rainy days. And there are the few other odd dishes that I can either prepare with the aid of various recipe mixes from the grocery. And then you have specific recipes like this that I learned from my mom or more likely my sister.
More importantly, Tobie loves it and would probably be even happier if I cooked it more often. But I try to space it out given it's a very meaty dish and we really ought to be careful about that much red meat.
So today I just want to talk about the process of preparing this dish - but this is not quite an official recipe just yet. I think the dish changes just a little bit every time I prepare it.