Sunday, September 18, 2011

A trip down Mexico way

Only I wish I had remembered to take photos!

You’ll have to take my word that the food was delicious. The CHURROS con CHOCOLATE were really good!

A blog post without photos of yummy food is a little sad… I’ll do my best to round up some from the net till I get to make these recipes again.


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These open toasted tacos can be made small for a canapé or larger for main course

Serves: 6 as part of a meal

Preparation: 30 minutes, plus black bean soaking and cooking time

Cooking Time: 1 hour


½ cup sour cream

¼ teaspoon cumin seeds, ground coarsely

¼ teaspoon salt

¼ teaspoon grated lime zest

2 cups cooked black beans (black turtle beans)

1 teaspoon vegetable oil

Salt & Pepper

½ garlic clove, finely chopped

6 corn tortillas

Vegetable oil

¾ cup queso fresco, crumbled (or cottage/ ricotta/ fetta cheese)

½ cup pico de gallo salsa

Guacamole (see separate recipe)

Lime wedges to serve


1. Preheat Grill or electric frypan

2. Combine sour cream, salt and lime zest in a bowl and set aside

3. Fry black beans, oil, garlic, salt and pepper for 2 minutes, set aside and keep warm

4. Brush tortillas with oil and grill over a medium heat for 1 minute each side, keep warm

5. Top each tortilla with ¼ cup beans, 1 tablespoon crumbled cheese, salsa and sour cream

6. Arrange on a serving platter and garnish with lime wedges

Serve with guacamole on the side.


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A traditional Mexican avocado dip to serve with corn chips or tacos, quesadillas etc.

Serves: 6 as part of a meal

Preparation: 15 minutes

Cooking Time: 0


3 ripe avocados

1/2 fresh jalapeno chilli (optional)

2 teaspoons chopped coriander

1/2 Spanish onion, very finely chopped

1 tomato, very finely chopped

1/2 lime, juiced

1 teaspoon salt

1 tablespoon olive oil


1. Halve the avocados, remove the seed and scoop the flesh into a medium size bowl

2. Add chilli, coriander, onion and salt

3. Mash together with a fork

4. Add tomato, lime juice and olive oil, gently fold through

5. Transfer to serving dish and place avocado seed in the dip to stop it from browning

Serve with corn chips, tostados, quesadillas, tacos etc as soon as possible.


pico de gallo

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A colourful Mexican Salsa

Serves: 6 as part of a meal

Preparation: 15 minutes

Cooking Time: 0


3 tomatoes, finely diced

½ fresh chilli, finely chopped

¼ cup coriander, finely chopped
½ Spanish onion, finely chopped

1 corn cob, kernels only

1 teaspoon salt

1 tablespoon olive oil

½ lime, juice


1. Gently fry the corn kernels till cooked

2. Combine all ingredients in a bowl and season to taste with salt

3. Stir through lime juice and reserve

Serve with corn chips, tostados, quesadillas, tacos etc

quesadilla photo

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Great for snacks or appetizers, great with a variety of fillings.

Serves: 8

Preparation: 15 minutes

Cooking Time: 10 minutes


8 large tortillas

Oliver oil

400 grams sweet potato, peeled, sliced and par boiled

½ bunch spinach, washed and trimmed

1 cup grated cheddar cheese

½ cup red pickled onions

Lime wedges to serve


1. Heat frypan that will accommodate a tortilla and brush with oil

2. Place tortilla down and layer with ¼ spinach, sweet potato, pickled onion and cheese

3. Top with another tortilla, brush top with oil

4. Place a plate on top and then a heavy tin to press the layers together

5. Cook for 2 minutes till golden. Using a plate flip the tortilla and cook other side

6. Set aside and keep warm whilst you continue to make 3 more in the same way.

To serve, cut into wedges and squeeze with lime wedges

pickled red onion




Serves: 6 as part of a meal

Preparation: 10 minutes

Cooking Time: 1 minute

Resting time: 2+ hours


2 Spanish onions, peeled and sliced

1 teaspoon salt

½ teaspoon black peppercorns

½ teaspoon cumin seeds

½ teaspoon coriander seeds

1 teaspoon dried oregano

150 ml apple cider vinegar



1. Blanch the sliced onion in a pot of boiling salted water for 1 minute then drain.

2. Place vinegar, ½ teaspoon salt and onions back in the pot, heat briefly then set aside

3. Crush peppercorns, cumin and coriander seeds and add to the pot

4. Top with just enough water to cover onion

5. Sit for a few hours before storing in a sterilised jar

Serve with as filling for quesadillas or with other rich foods ( eg shredded meats)



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Mexican green mole is a fresh and spicy green sauce, here it is served with hard boiled eggs and cocktail potatoes.

Serves: 6 as part of a meal

Preparation: 15 minutes

Cooking Time: 0


6 hard boiled eggs, shelled

6 cocktail potatoes, cooked till tender.

3 teaspoons sesame seeds

50 grams almonds, blanched and peeled

100 grams pepitas (pumpkin seeds)

Olive oil

½ bunch green shallots

1 garlic clove

3 roma tomatoes, roughly chopped

1 green capsicum, seeds removed

2 hot green chillies

1 bunch coriander

¼ teaspoon ground cumin

1 cup vegetable stock

Salt and pepper to taste


1. Toast sesame seeds in a dry pan, set aside

2. Toast almonds and then pumpkin seeds in the same way

3. Blend seeds and almonds with ¼ cup of the stock

4. Fry this mixture in a little olive oil till fragrant

5. Blend the rest of the ingredients with the remaining stock

6. Add this mixture to the frying pan with seeds and almonds

7. Simmer for 5 minutes before adding the eggs and potatoes

8. Heat through before serving

Serve with brown rice or quinoa and a salad.



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Crispy Mexican doughnuts with cinnamon sugar and chocolate sauce

Serves: 8

Preparation: 20 minutes

Cooking Time: 30 minutes


¾ cup water

2 tablespoons brown sugar

½ teaspoon salt

80 grams butter

1 cup plain flour

2 eggs

½ teaspoon vanilla

½ cup caster sugar

1 teaspoon ground cinnamon

Vegetable oil for deep frying, 10 cm depth in a saucepan


1. In a flat dish combine sugar and cinnamon and set aside

2. Place the water, sugar, salt and butter in a 2 litre saucepan and bring to the boil

3. Remove from heat and stir in the flour vigorously till well combined and smooth

4. In a separate bowl mix eggs and vanilla

5. Gradually mix egg into the butter/ flour mix till smooth and glossy (choux pastry)

6. Place dough into a piping bag fitted with a large star tip

7. Bring oil to cooking temperature

8. Test with a small piece of dough, it should bubble up immediately or it will be soggy

9. Squeeze dough in 20cm lengths into the oil. 4 or 5 at a time is enough

10. Cook for a minute before turning with a slotted spoon

11. Cook an additional minute or two till golden brown

12. Remove from the oil and drain on absorbent paper

13. Whilst still warm roll in the cinnamon sugar mix

14. Continue till you have used up all the batter


150 grams dark chocolate

½ cup cream

1 teaspoon ground cinnamon

1 tablespoon Kahlua

1 tablespoon sugar (to sprinkle on top of sauce before serving)


1. Place a bowl over a boiling pot of water

2. Place chocolate and cream in bowl and mix till melted and smooth

3. Stir through Kahlua and cinnamon

4. Place in serving dish and sprinkle with sugar

Serve 3 or 4 warm churros per person with a pot of chocolate dipping sauce

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