Mexican Foods

[boingk]

Just thought a thread of ths nature would be a good idea. Also, I'm pretty fond of Mexican style cookery with a nice crisp lager, and am interested in trying some new recipes!

So post your Mexican creations here, heres one to get it rolling:

Enchurritos [Chicken Burritos]:

Base Ingredients:

Chicken [I use thigh meat]
Onions
Garlic
Mushrooms if you want
Pasta sauce
50/50 chilli flake/black pepper mix in grinder

Here we go...

First, cut up your fillings [I like capsicum, tomatoe, lettuce and cheese] and place on a board or in bowls.

Now bring a frypan to a good heat while you cut up the onion. I prefer a mix of fine and thick pieces.
Whack the onion into said heated pan, grind some chilli and BP over it, and start cutting up the chicken.
When the onion is half done, put the chicken in and go to town on it. Add mushrooms and garlic here as well.
After say 5 to 6 minutes, pour on a bit of pasta sauce - enough to thinly coat the chicken after a bit of a stir, without losing it in the sauce. Add chilli/BP mix.
Simmer for a few minutes, and when you think the chicken is ready get the biggest bit and cut it in half. Pink juice means not ready, clear juices mean ready to eat!

Zap your burrito tortillas in the microwave, fill with fillings, add the chicken filling and top with cheese. Wrap, hold, and eat!

Ariba! - boingk

 

[Insight]

Not sure if this is Mexican, but it is the best no-effort wraps I know. I make these at least once a week, and they are superb.

Ingredients for 2 people:
2 pork shoulders or chops. About 400gm with some fat on it.
4 x light wraps (mountain bread, corn wrap etc)
1L 100% Orange juice or get a blend with carrot, ginger, tomato etc.
Cumin and chilli flakes to taste
Salad stuff for the wrap - rocket, cheese, tomato, avocado, whatever.

Simple:
Chop the pork into 3x3cm cubes including the fat bits. Lean pork just doesn't add the flavour necessary.
Simmer pork, chilli flakes and cumin in 700ml orange juice in a deep pan (preferable) or small pot for 30 mins(leave the lid on).
Take the lid off and add the other 300ml orange juice and boil. Stir. It should take another 20-30 mins until the juice becomes caramalised onto the pork.
Serve with your wraps and whatever salad stuff you have to hand.

This is so simple its ridiculous, and will win you many brownie points B)

 

[ozpowell]

Not actually a recipe, but I've found this site very good for those 'hard to source' authentic ingredients. No affiliation etc etc

Fireworks Foods

 

[boingk]

Those pork wraps sound great...not too bad at all. Might just have to give them a try!

 

[bonj]

Now we're talkin'! Tex Mex is one of my favourite styles.

Here are my recipes for beef enchiladas and mexican rice. I like to add refried beans (from a tin), jalapeos and a nice salad (add some sliced cabbage and red apple to the salad).


BEEF ENCHILADAS

Ingredients Beef
2 tablespoons oil
1 clove garlic
2 teaspoons ground Cumin
teaspoon ground cinnamon
1 kg rump steak
2 cups beef stock

Method Beef
1. Heat oil in large pan on medium heat. Add garlic, cumin, cinnamon and cook,
stirring for one minute.
2. Add steak and turn to coat with spices. Stir in stock, scraping bottom of pan. Bring
to boil, then reduce heat and gently simmer, covered, for 1 hour.
3. Uncover and Cook for further 1 to 1 hours until liquid has evaporated. Stir
frequently towards the end of cooking time.
4. Shred the meat, using 2 forks to pull it apart.

Ingredients Sauce
2 large red chillies
2 large green chillies
1 tablespoon oil
2 cloves garlic
1 cup chicken stock
1 cup tomato puree

Method Sauce
1. Flatten chillies and roast under hot grill, until skins are black and blistered. Cool in
plastic bag. Peel and discard seeds. Chop finely.
2. Heat oil in pan over low heat. Add garlic, cook one minute. Add chillies, stock and
tomato puree. Bring to boil, reduce heat and simmer for 15 minutes.

Ingredients Enchiladas
Shredded beef (above)
Sauce (above)
8 corn tortillas
1 cup grated cheese

Method - Enchiladas
1. Preheat oven to 180 degrees.
2. Spread cup of sauce on bottom of large baking dish.
3. Fill tortillas with shredded beef and roll up.
4. Arrange in dish, pour over remaining sauce, sprinkle cheese on top.
5. Bake 20 minutes.

MEXICAN RICE

Ingredients
cup oil
1 cup rice
1 clove garlic
1 teaspoon cumin
1 cup chicken stock
cup tomato sauce

Method
1. Heat oil in large saucepan over medium heat, add rice, stir until light brown.
2. Add garlic and cumin (more cumin if you like a stronger flavour)
3. Add chicken stock and tomato sauce, bring to boil, reduce heat to very low, cover
tightly with lid and simmer 25 minutes or until tender.
If all liquid absorbs and rice still chewy, add more stock and cook longer.

 

[DarkFaerytale]

thanks bonj! been needing a good mexican rice recipe, will give it a go tonight!

-Phill

 

[bonj]

no worries... be aware that it's a bit more tomato tangy than the bland rice you get at most Mexican restaurants. I prefer it that way. And I like the rice tender rather than still crunchy like most restaurants do it... The rice is closer to what you would get in Texas (well, unless it's changed in the 13 years since I was there).

 

[Fents]

Nothing better than sitting down on a saturday or sunday arvo with sport on and a beer and then these...

Beef nachos

Ingredients (serves 4)
1 tablespoon olive oil
1 large onion, finely chopped
500g beef mince
300g can kidney beans, drained, rinsed
1 teaspoon Mexican chilli powder
35g sachet reduced-salt taco seasoning mix
2 tablespoons tomato paste
1/4 cup water
1/2 cup coriander leaves, chopped
230g packet corn chips
1 cup grated tasty cheese
1/2 cup tomato salsa, mashed avocado and sour cream, to serve
Method
Preheat oven to 200C. Heat oil in a non-stick frying pan over medium heat. Cook onion for 2 minutes, or until soft. Add mince. Cook, stirring with a wooden spoon, for 5 minutes or until browned.
Add kidney beans, chilli powder, seasoning, tomato paste and water. Reduce heat to medium-low. Simmer for 5 minutes, or until thick. Stir through coriander.
Arrange corn chips on a heatproof plate. Top with mince. Sprinkle with cheese. Bake for 15 minutes, or until hot. Top with salsa, avocado and sour cream. Serve.

:beerbang:

 

[Trent]

Ya CANT do good mexican food without black beans (IMO)! Grab yaself a pack from the health food shop (about $3 for a 500g pack of black turtle beans) and soak half the pack overnight in a fair bit more water than you think it would take. The next morning, drain the water off, and add some fresh water, and about 3 hours before ya want em, grab a handful of salt, chuck it in, bring hte beans to a boil, then turn down the heat and cover em, and let em simmer for about 2-3 hours, making sure the water doesnt get below the level of the beans, at least until the end. At the end of the boil, I usually take the lid off to let some water evaporate until it is a touch below the top level of the beans, this makes the sause a bit thicker.
The just grab some burrito skins (tortillas) chuck in some fresh cooked rice, put a ladle of blackbeans on top, some avocado, cheese, sour cream and some home made salsa (tomato, onion, chilli's, coriander leaves - all chopped fine and mixed together). Yummo.
And if ya have too much salsa, ya can always make huevos a la mexican for breaky.
All the best
Trent