Tag Archive for Mexican

Tortilla Towers

Delicious chicken, spicy & fresh salsa, creamy guacamole and lots of trimmings all stacked together on tortilla’s. You can stack them in the kitchen and serve them individually on plated, but I prefer to place all the components separately on the table and let everyone make their own tower.

Tortilla towers (lots)
Adapted from Paul Hollywood’s Bread

For the spicy shredded chicken
2 tsp celery salt
1 tbsp dried oregano
1 tsp dried chilli flakes
1 tsp garlic salt
2 tsp ground cumin
1 tsp smoked paprika
2 limes, zest and juice
6 chicken thighs, skin removed

Mix everything together and leave to marinade for an hour. Preheat the oven to 180C. Place the chicken in a roasting dish and cook for 35 minutes in the oven, or until cooked. Set aside. When cool enough to handle, shred.

Roasted tomato salsa
6 tomatoes, halved
1 large red onion, cut into wedges
2 red or green chillies
1 dried chipotle chilli
4 garlic cloves, peeled
2 limes, juice only
salt and pepper

Preheat the grill to high. Place the tomatoes, red onion wedges, chillies and garlic onto a baking tray. Lightly brush with oil. Place under the hot grill and cook until the tomato skins are blackened, approximately 10 minutes. Place all the charred ingredients into a food processor with the chipotle chilli and lime juice. Pulse until a chunky consistency is achieved, or blend longer for a smooth salsa. Season to taste with salt and freshly ground black pepper.

3 ripe avocado’s
125 ml soured cream
lime juice
salt and pepper
chilli powder

Cut the avocado’s in half, remove the stone, scoop the flesh from the skin. Place in a bowl and mash with a fork. Add the soured cream, and lime juice, salt, pepper and chilli powder to taste. Mix well. You can make it chunky or smooth, whatever you like.

Remaining ingredients
Corn tortilla’s (grilled)
Optional/to taste: soured cream, cheese (gouda or feta), sliced spring onions, coarsely chopped coriander

Nacho Chips with Cheese, Mince and Vegetables

This is a bit of a pseudo-Mexican dish. Almost certainly people in Mexico don’t eat something like this (or do they?), but in the Netherlands, this is what people think is Mexican. But what matters is that it is a very tasty dish. Crunchy, salty nacho chips with lots of gooey molten cheese, combined with a spicy mix of mince and vegetables. Perfect comfort food!

Nacho Cheese

Nacho Chips with Cheese, Mince and Vegetables (2 generous servings)

1 bag plain nacho chips (150 gram)
200 g grated cheese

1 tbsp olive oil
300 g mince (half pork, half beef is what I like to use)
1 large onion, chopped
3 cloves garlic, minced finely
1 tsp sambal (I use sambal badjak, add more if you like it spicy)
1 beef stock cube
1 tsp paprika powder (or use half normal and half smoky if you have it)
1/2 tsp cumin
1 tsp ground coriander seed
1 paprika, in cubes (colour doesn’t matter)
250 g mushrooms, sliced
1 small tin of corn

Preheat the oven to 200C.
Heat the olive oil in a large frying pan. Add the mince and onion, fry on high heat until the meat is browned and the onion is soft. Add the garlic, sambal, stock cube and spices. Fry for a minute until fragrant. Then add the paprika, fry until soft. Add the mushrooms, fry until soft. Add the corn, fry until warm.
Meanwhile, place the nacho chips into an oven dish, sprinkle the cheese on top and place in the oven until warm and the cheese is molten and gooey. Or if you like, leave it a little longer until the cheese gets crispy bits. Serve together with the mince-vegetable mix.
Variation: scoop the mince-vegetable mix in an oven dish, spread the nacho chips on top and sprinkle the cheese over; then place the whole thing in the oven, instead of serving it separate.

Huevos Rancheros

Originally, huevos rancheros is a Mexican breakfast dish, consisting of a fried egg on top of corn tortilla’s with a spicy tomato sauce, sometimes accompanied by refried beans, slices of avocado, rice or guacamole. If you think about it, it is not dissimilar to shaksuka. I’m completely sure that no-one from Mexico would call my version huevos rancheros, but that doesn’t matter, because it is very delicious and it makes me think of Mexican food. Because of the chillies (from the sambal), the spices and the smokiness of the smoked paprika and chorizo, it is a very warming dish.
The corn tortillas in my supermarket had only trace amounts of corn in them, so I decided to make my own by mixing corn flour (not corn starch!!!) with pinch of salt and enough boiling water to form a dough, leave that to rest for a while and then form it in “tortillas”. The dough was very sticky, probably the reason why most corn tortilla recipes ask for the use of masa harina (a processed kind of corn flour) or some normal flour added, so it was quite difficult to form them in real, flat tortillas. But they still were very delicious!

Huevos Rancheros

Huevos Rancheros (2 persons)

150 g chorizo, sliced or cubed
1 large onion, cubed
4 cloves of garlic, finely minced
125 g mushrooms, quartered
1 red paprika, cubed
1/4 tsp cumin seeds
1 tbsp sambal (I used sambal badjak)
1 beef stock cube
1/2 tsp coriander powder
1 tsp smoked paprika powder
pepper to taste
1/8 tsp onion powder
1/8 tsp garlic powder
1 can of tomatoes/tomato cubes on juice (400 g)
2 eggs
4 corn tortillas
100 g feta, crumbled
a few spring onions, sliced

Heat a large skillet. Add the chorizo and fry until crisp, stirring occasionally. Take out the bits of meat and leave the bright orange fat that came out in the pan. This has a lot of flavour, so I use it to fry the other ingredients in. Start by frying the onions on low heat until they are soft, then add garlic, mushrooms and paprika and fry on slightly higher heat until softened. Add all the spices and fry for another 1-2 minutes to bring the flavour out. Add the tomatoes and use your spatula to break up the whole tomatoes in pieces. Leave to bubble for 5-10 minutes, or until thickened. Meanwhile, fry the eggs and season with salt. Heat up the corn tortilla’s according to the package instructions. Place the chorizo, feta and spring onions in small bowls. Place everything on the table and let everyone build their own tortilla.