Mexican food ideas/recipes
- Thread starter Noodley
- Start date
Page may contain affiliate links. Please see terms for details.
) and I have been tasked with getting it sorted out. 
guacamole is the perfect accompaniment. The clever thing is to do as little as possible, but prepare well by buying nice Hass avocados which are ready to eat a day or two in advance, and treating them gently. Slice in half around the seed, twist, scoop out with a spoon, grind in pepper and salt, gently mash, serve as soon as possible.
Ingredients are the key. Tomatoes should be plum, naturally slightly over-ripened, peppers (the long sweet red jobs and smaller green 'bombas' should be as fresh as possible). I'd go for chilis rellenos (sp?) - steam some big red peppers, stuff, bake with passata dripped over it.
the key to a successful mexican meal is in the tortillas and the beans - although the effect of the beans may not be entirely romantic. Tortillas I can't help you with, but refried beans should be black, use lots of garlic, butter and some finely chopped bacon. I've found this, and amended it slightly..
Add 500g black beans to a large bowl, cover with plenty of water and allow to soak over night. The following day, drain the beans and add to a pan with about 2l water. Bring to a boil, reduce to a simmer and cook for about 30 minutes. Drain the beans, return to the pan and add 1.2l water. Bring to a boil, reduce to a simmer and continue cooking until tender. Drain when done and reserve the cooking water.
Meanwhile add 2 tablespoons of oil and two sizeable knobs of butter to a frying pan and use to sweat one white finely chopped onion and two chopped cloves of garlic until softened then add the bacon and fry until cooked. Mash the beans as finely as you can then add to the pan along with the onion and bacon. Heat through then add just enough of the bean cooking water to make a mixture about as thick as double cream. Adjust the seasoning, add freshly-chopped coriander leaves if you like and serve immediately. I think you can overdo the coriander (cilantro in Mexico) but Indian supermarkets have it in huge bundles for about 70p
Sour cream, which is a tex-mex thing, can be dripped over the hot stuff.
Ingredients are the key. Tomatoes should be plum, naturally slightly over-ripened, peppers (the long sweet red jobs and smaller green 'bombas' should be as fresh as possible). I'd go for chilis rellenos (sp?) - steam some big red peppers, stuff, bake with passata dripped over it.
the key to a successful mexican meal is in the tortillas and the beans - although the effect of the beans may not be entirely romantic. Tortillas I can't help you with, but refried beans should be black, use lots of garlic, butter and some finely chopped bacon. I've found this, and amended it slightly..
Add 500g black beans to a large bowl, cover with plenty of water and allow to soak over night. The following day, drain the beans and add to a pan with about 2l water. Bring to a boil, reduce to a simmer and cook for about 30 minutes. Drain the beans, return to the pan and add 1.2l water. Bring to a boil, reduce to a simmer and continue cooking until tender. Drain when done and reserve the cooking water.
Meanwhile add 2 tablespoons of oil and two sizeable knobs of butter to a frying pan and use to sweat one white finely chopped onion and two chopped cloves of garlic until softened then add the bacon and fry until cooked. Mash the beans as finely as you can then add to the pan along with the onion and bacon. Heat through then add just enough of the bean cooking water to make a mixture about as thick as double cream. Adjust the seasoning, add freshly-chopped coriander leaves if you like and serve immediately. I think you can overdo the coriander (cilantro in Mexico) but Indian supermarkets have it in huge bundles for about 70p
Sour cream, which is a tex-mex thing, can be dripped over the hot stuff.
I'm trying to think when I had a good meal in Mexico and I can't!
Mole was interesting though.
http://allrecipes.com/Recipe/Mexican-Mole-Sauce/Detail.aspx
The Yanks invented to TexMex adaptations like fajitas and meat filled burritos.
Refried beans are nice and easy.
Mole was interesting though.
http://allrecipes.com/Recipe/Mexican-Mole-Sauce/Detail.aspx
The Yanks invented to TexMex adaptations like fajitas and meat filled burritos.
Refried beans are nice and easy.
Cubist
Still wavin'
- Location
- Ovver 'thill
Fajitas. Not really mexican, but tasty, filling and fun, but don't get the so-called "Fajita Kits", they taste dreadful.)
Large frying pan or wok,
Large onion, sliced thinly
Red pepper, sliced thinly,
Chicken breast per person, sliced into strips as thin as you can
Oil, but not much!
Salt, pepper, paprika, chilli powder to taste
To serve:
Tortilla wraps
Salsa, bought but better home made
Sour cream/creme fraiche
Guacamole
Jalapenos or green bullet chillis, sliced, to taste
Heat the wok with enough oil to cover it but no more, until it smokes. Throw in the thinly sliced onions and peppers and stir fry/sear them until they just start to brown. Remove from wok and stick them to one side.
Wipe the wok with oil again, and again heat it til it smokes. Dust the chicken strips with salt, pepper, paprika and chilli powder, then sear it/stir fry it in the smoking wok, until it too starts to brown round the edges. Throw in the onion/pepper mix and stir the whole thing until it's the chicken is nicely cooked through.
Meanwhile heat the packet of tortillas in the microwave or oven, then serve.
Fajitas should each contain a little bit of all the above ingredients, all rolled up into a long parcel. Great fun, bit messy!
Large frying pan or wok,
Large onion, sliced thinly
Red pepper, sliced thinly,
Chicken breast per person, sliced into strips as thin as you can
Oil, but not much!
Salt, pepper, paprika, chilli powder to taste
To serve:
Tortilla wraps
Salsa, bought but better home made
Sour cream/creme fraiche
Guacamole
Jalapenos or green bullet chillis, sliced, to taste
Heat the wok with enough oil to cover it but no more, until it smokes. Throw in the thinly sliced onions and peppers and stir fry/sear them until they just start to brown. Remove from wok and stick them to one side.
Wipe the wok with oil again, and again heat it til it smokes. Dust the chicken strips with salt, pepper, paprika and chilli powder, then sear it/stir fry it in the smoking wok, until it too starts to brown round the edges. Throw in the onion/pepper mix and stir the whole thing until it's the chicken is nicely cooked through.
Meanwhile heat the packet of tortillas in the microwave or oven, then serve.
Fajitas should each contain a little bit of all the above ingredients, all rolled up into a long parcel. Great fun, bit messy!
thomas
the tank engine
- Location
- Woking/Norwich
nachos as a side. Tortilla chips, with a tomato dip, topped with cheese, put under the grill until cheese is lovely and golden 
Tollers
Guru
- Location
- San Francisco, California
OK.....now i want enchiladas a la gringo for lunch! thanks for the inspiration.
Cubist
Still wavin'
- Location
- Ovver 'thill
Oh, you've done it now........thomas said:nachos as a side. Tortilla chips, with a tomato dip, topped with cheese, put under the grill until cheese is lovely and golden
thomas
the tank engine
- Location
- Woking/Norwich
Cubist said:Oh, you've done it now........
OP
OP
Noodley
Guest
That was good 
I took a few ideas from everyone and ended up cooking chilli made with minced pork rather than beef, with coriander thrown in just at the end. And made up a salsa of baby plum tomatoes, sweet peppers, chilli, lime juice and coriander. Taco shells, tortillas, plain rice and sour cream for everyone to help themselves.
Not much left at all - just enough for a spot of supper for me
I took a few ideas from everyone and ended up cooking chilli made with minced pork rather than beef, with coriander thrown in just at the end. And made up a salsa of baby plum tomatoes, sweet peppers, chilli, lime juice and coriander. Taco shells, tortillas, plain rice and sour cream for everyone to help themselves.
Not much left at all - just enough for a spot of supper for me
- Location
- The TerrorVortex
I'm making Enchiladas in a bit. I hold this thread entirely responsible
Tollers
Guru
- Location
- San Francisco, California
Noodley said:That was good
Chilli made with minced pork rather than beef, with coriander thrown in just at the end, a salsa of baby plum tomatoes, sweet peppers, chilli, lime juice and coriander. Taco shells, tortillas, plain rice and sour cream for everyone to help themselves.
Noodley. I love it when you talk dirty!
