Spicy Mexican

MEXICAN food is enticing, spicy and addictive. Authentic Mexican food is steeped in mystery and tradition, evident by the mole sauces and the array of peppers that are roasted, and used to create flavour. It is a complex cuisine as seen in any of the great cuisines of the world, like China, India, France, Italy, and the Mediterranean.

Staples such as corn, chilli peppers, tomatoes, squashes, avocadoes, cocoa and vanilla are used. These are mixed in with other ingredients not common in other cuisines and which are indigenous to Mexico like various types of edible flowers and some vegetables.

The Mexican cuisine that we have become familiar with parallels the fast food Mexican chains and Mexican fine dining restaurants. Foods such as fajitas, empanadas, tacos, salsas, churros, enchiladas and chimichangas are a few that come to mind. These popular foods are easily duplicated in your kitchen but with a much higher flavour profile, enjoy!

Seafood enchiladas

1 cup butter

½ onion chopped

1 hot pepper, seeded and chopped (optional) or

1 chipolte pepper, soaked and chopped

½ bell pepper, seeded and chopped

1 clove garlic, minced

1 tsp salt

1 cup cooking cream

¾ cup diced tomatoes

½ cup sour cream

1½ cups cheese, Monterey Jack cheese or cheddar

1 lb shrimp

1 tsp chilli powder

½ cup fresh chives, chopped

10 flour tortillas, 6 inch

2 cups grated cheese

cilantro for garnish

Melt ½ cup butter, add onion, hot pepper, chipotle pepper, bell pepper, garlic and salt.

Add cream and tomatoes and simmer for 10 minutes. Add cheese and sour cream and simmer for 5 minutes.

Melt the rest of the butter, add shrimp, chilli powder and green onions, sauté for a few minutes.

Dip flour tortillas into cream sauce, lay onto baking dish.

Now add the shrimp to the balance of the sauce.

Spoon a little shrimp sauce into each tortilla and roll.

Place into dish, pour on remainder sauce.

Sprinkle with cheese, and bake for 5 minutes.

Serve with additional peppers if desired.

Serves 4 to 6

Chicken fajitas

4-6 flour tortillas

4 boneless chicken breasts

Marinade:

2 tbs minced chives

1 onion cut into strips

4 cloves garlic minced

1 tsp cumin powder

1 tbs vegetable oil

salt and black pepper

1 tbs olive oil

1 green bell pepper, cut into strips

1 red bell pepper cut into strips

1 red onion, cut into strips

Garnishes:

Shredded lettuce

Tomato salsa

Sour cream

Freshly-chopped shadow beni

Grated cheddar cheese

Blend all the ingredients for the marinade and place into a large bowl.

Place chicken into marinade and turn once.

Marinade for 1 hour or overnight

Preheat grill.

Grill chicken for 10 minutes per side or until cooked.

Heat olive oil in a saute pan, add pepper and onion strips.

Sauté for 1 minute, remove.

To assemble fajitas lay tortilla flat, place some lettuce on top, add chicken, add peppers and onions, garnish with shadow beni, sour cream, cheese and salsa. Roll up and serve.

Serves 4 to 6

Flour tortillas

2 cups white flour

½ tsp salt

2 tbs shortening

1 tsp baking powder

½ to ¾ cup water

You will need a medium-sized bowl, a cast-iron or other heavy griddle or skillet at least 8 inches in diameter, and a rolling pin.

Combine the flour and salt and baking powder in a bowl, and cut in the shortening until a fine mealy texture. Gradually add ½ cup water, stirring with a fork to moisten the dough evenly. If it is too dry to gather into a dough that will hold together, add a little more water. Gather the dough into a ball, turn out onto a work surface, and knead briefly. The dough should be neither particularly wet nor especially dry, but easily kneaded.

Divide the dough into 8 equal pieces. Flatten each between lightly floured palms to a disc approximately 3 inches in diameter. Cover with plastic wrap, and let rest for 30 minutes.

Heat an 8-inch or larger cast-iron griddle over medium-high heat until very hot (make sure your riddle is hot enough before beginning to cook the tortillas).

On a lightly-floured surface, using a rolling pin, roll out a tortilla until it is 7-8 inches in diameter. Place the tortilla on the griddle; if the griddle is sufficiently hot, the first, side should cook and become speckled with brown in approximately 45 seconds. Turn the tortilla and cook for 45 seconds longer. Remove and wrap in a kitchen towel.

As each tortilla is cooking, you should have just enough time to roll out the next tortilla. Stack the finished tortillas one on top of the other, and keep them wrapped in the towel. Serve warm.

Tortilla dough can be stored in the refrigerator, well sealed in plastic bags for up to a week. Before rolling out the tortillas, let the dough come to room temperature.

You can also store leftover tortillas in the freezer, well sealed in plastic. To reheat a cold tortilla, place on a hot dry cast-iron or other heavy skillet or griddle for 30 seconds, flipping it over halfway through. Once reheated, tortillas toughen quickly, so reheat them only as you need them.

Fresh tomato salsa

6 large ripe tomatoes

4 cloves garlic, minced

⅓ cup chopped chives

1 cup chadon beni

1 jalapeno pepper, seeded and chopped

1 tbs lime juice

1 tsp chilli powder

1 tbs lime juice

1 tbs olive oil

Salt and freshly ground black pepper to taste

Chop tomatoes very fine, add garlic, pepper, salt, hot pepper, chilli powder, lime juice, and olive oil.

Mix well and refrigerate until ready for use.

Before serving add chadon beni and chives, stir well and serve.

Makes about 2 cups.

Mexican empanadas

For the dough

3 cups flour

1 tsp salt

6 tbs butter

¾ cup water

Combine flour with salt.

Cut in butter until it’s the size of small peas.

Add water and brig the mixture together.

Refrigerate until ready for use.

Filling

2 tbs vegetable oil

2 cloves garlic, chopped

1 cup chopped fresh herbs

2 pimento peppers

1 onion, chopped

1 lb chicken or beef, ground

½ cup raisins

⅓ cup sliced green olives

Salt and freshly ground black pepper

½ hot pepper, chopped

Heat oil in frying pan, add herbs, garlic, pepper and onion, sauté until tender about 4 minutes, add meat and cook until no longer pink, about 5 minutes.

If your meat seems lumpy, then put it into your food processor bowl and process for 30 seconds, just until fine.

Remove, add raisins and olives, season with salt and pepper.

Preheat oven to 400F.

Roll each piece of dough into a 4 inch circle.

Place about one tablespoon of filling in the centre of the lower half.

Fold over and seal using a little water if necessary.

Fry empanadas until golden.

Serve with spicy tomato salsa

Makes 20

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