Chicken tortillas and guacamole (Street food)

 

                The guacamole brings a lot of softness to this tortilla, you can accompany this dish with a cold and spicy tomato sauce.

3 servings

• 6 lettuce leaves, washed and cut into thin strips
• 15 ml olive oil
• 3 thin chicken cutlets
• 60 ml fresh cream
• 3 flour tortillas
• 200 gr guacamole (mashed avocado)
• Salt and pepper

1. Pour the olive oil into a frying pan and brown the chicken cutlets over low heat for 5 minutes on each side; cut the chicken cutlets into strips.
2. Mix the lettuce with the cream.
3. Take a tortilla and spread some lettuce with cream; add 30 ml of guacamole and chicken strips, salt and pepper.
4. Fold the tortilla, then do the same with the others.

BON APPÉTIT

Beef Tacos

 

                Tacos, a kind of giant corn-based chips, have a very different crunch from the chips we know, in general, this hearty sandwich is served as a single dish.

For 2 servings

• 1 onion, minced
• 15 ml vegetable oil
• 2 tomatoes, cut into small pieces
• 1 small green bell pepper, cut into small pieces
• 160 g ground beef
• 60 ml tomato coulis
• 1 small can (180 g) kidney beans, rinsed and drained
• 4 taco tortillas
• 4 Boston lettuce leaves
• Pinch of cumin
• Tabasco
• Salt and pepper

1. In a skillet, heat the oil and brown the onion for 5 to 6 minutes.
2. Add the ground beef to the skillet and brown well for at least 5 minutes; then add the tomato and pepper pieces, mix well then pour in the tomato coulis, salt and pepper.
3. Let everything simmer for about 10 minutes; add the red beans at the end of cooking and cook for another 5 minutes.
4. Taste and adjust seasoning if necessary.
5. Take 1 tortilla, place a lettuce leaf in the center; then place the preparation in the center of the tortilla, sprinkle with cumin and add a little Tabasco according to your taste.
6. Fold tortilla in half; do the same with the other 3.
7. Enjoy hot tacos.

BON APPÉTIT

Tacos au Boeuf

 

                Les tacos, sortes de chips géantes à base de maïs, ont un croquant très différent des chips que nous connaissons, en général, ce sandwich copieux est servi en plat unique.

Pour 2 portions

• 1 oignon, émincé
• 15 ml huile végétale
• 2 tomates, coupées en petits morceaux
• 1 petit poivron vert, coupé en petits morceaux
• 160 gr boeuf haché
• 60 ml coulis de tomate
• 1 petite boîte (180 gr) haricots rouges, rincés et égouttés
• 4 tortillas pour tacos
• 4 feuilles de laitue Boston
• Pincée de cumin
• Tabasco
• Sel et poivre

1. Dans une poêle, chauffer l'huile et faire blondir l'oignon 5 à 6 minutes.
2. Ajouter le boeuf haché dans la poêle et laisser bien dorer pendant au moins 5 minutes ; ajouter ensuite les morceaux de tomate et de poivron, bien mélanger puis verser le coulis de tomate, le sel et le poivre.
3. Laisser mijoter le tout pendant environ 10 minutes ; ajouter les haricots rouge en fin de cuisson et faire cuire pendant encore 5 minutes.
4. Goûter et rectifier l'assaisonnement, si nécessaire.
5. Prendre 1 tortilla, déposer une feuille de laitue en son centre ; déposer ensuite la préparation au centre de la tortilla, saupoudrer de cumin et ajouter un peu de Tabasco selon votre goût.
6. Replier la tortilla en deux ; faire de même avec les 3 autres.
7. Déguster les tacos chauds.

BON APPÉTIT

Pork Burritos

 

                A Mexican specialty, you can find burritos on every street corner, this dish is complete and very nutritious with red beans.

For 4 servings

• 800 g pork, cut into small pieces
• 15 ml vegetable oil
• 2 cloves of garlic, finely chopped
• 1 onion, finely minced
• 15 ml Tabasco
• 500 g canned red beans, drained and rinsed
• 50 g grated cheese
• 4 tortillas
• Salt and pepper

1. In a skillet, heat the oil and brown the pieces of meat for 15 minutes over medium heat.
2. Add the garlic and onion to the meat; pour in the Tabasco, 125 ml of water, salt and pepper to taste.
3. Let everything simmer for 1 hour over low heat; stir from time to time and add a little water if necessary, the meat should be tender.
4. Add the red beans to the meat and simmer another 20 minutes; then add the cheese and cook for another 2 to 3 minutes.
5. Heat tortillas in skillet; then place the meat and red bean mixture in the center of each tortilla.
6. Fold or roll the burritos and eat them immediately.

BON APPÉTIT

Burritos au Porc

 

                Spécialité mexicaine, on trouve les burritos à chaque coin de rue, ce plat est complet et bien nourrissant avec des haricots rouges.

Pour 4 portions

• 800 gr porc, coupé en petits morceaux
• 15 ml huile végétale
• 2 gousses d'ail, hachées finement
• 1 oignon, émincé finement
• 15 ml Tabasco
• 500 gr haricots rouge en boîte, égouttés et rincés
• 50 gr fromage râpé
• 4 tortillas
• Sel et poivre

1. Dans une poêle, chauffer l'huile et faire revenir les morceaux de viande pendant 15 minutes à feu modéré pour les faire brunir.
2. Ajouter à la viande l'ail et l'oignon ; verser le Tabasco, 125 ml d'eau, le sel et le poivre au goût.
3. Laisser mijoter le tout pendant 1 heure à feu doux ; remuer de temps en temps et ajouter un peu d'eau si nécessaire, la viande doit être fondante.
4. Ajouter les haricots rouges à la viande et laisser encore mijoter 20 minutes ; ajouter ensuite le fromage et laisser cuire encore 2 à 3 minutes.
5. Chauffer les tortillas dans une poêle ; déposer ensuite au centre de chaque tortilla la préparation à la viande et aux haricots rouges.
6. Plier ou rouler les burritos et les déguster aussitôt.

BON APPÉTIT

Burrito Petit-Déjeuner à la Mexicaine (Petits-Déjeuners)

 

Donne 4 portions

• 1 contenant (environ 450 ml) succédané d'oeuf sans matières grasses
• Pincée de poivre noir
• Enduit à cuisson
• Un-tiers de tasse haricots noirs en boîte, rincés et égouttés
• 2 c. à soupe oignon vert tranché
• 2 tortillas de farine de blé (10 pouces)
• 3 c. à soupe cheddar râpé à faible teneur en gras
• 3 c. à soupe salsa

1. Fouetter le succédané d'oeuf et le poivre dans un bol moyen pour bien mélanger le tout.
2. Vaporiser une grande poêle antiadhésive d'enduit à cuisson ; chauffer à feu moyen.
3. Verser le mélange aux oeufs dans la poêle ; faire cuire 5 à 7 minutes ou jusqu'à ce que la préparation commence à raffermir ; remuer à l'occasion.
4. Incorporer en remuant les haricots et l'oignon vert ; faire cuire en remuant 3 minutes ou jusqu'à ce que la préparation soit complètement cuite.
5. Répartir également la préparation au centre des tortillas ; garnir uniformément de fromage.
6. Rouler la tortilla pour enfermer la garniture.
7. Couper en deux ; garnir de salsa.

Valeur nutritive par portion (½ burrito)

• Calories : 200
• Lipides totaux : 4g
• Gras saturés : 1g
• Cholestérol : 5mg
• Sodium : 590mg
• Glucides : 22g
• Fibres : 5g
• Protéines : 17g

BON APPÉTIT

Chili with chicken

 

                If you can, buy ground chicken for this dish. This recipe is also a good filling for tacos and enchiladas.

Serves 4 

• 2 cans (14 oz each) red kidney beans
• 30 ml olive oil
• 500 gr ground chicken
• 2 small onions, finely chopped
• 2 small red hot chilies, seeded and finely chopped
• 1 large tomato, peeld and chopped
• 2 garlic cloves, finely chopped
• 1 bay leaf
• Salt and pepper, to taste
• 30 ml chopped cilantro, for garnish
• 180 ml sour cream

1. Rinse the beans in cold water and drain.
2. Heat the oil in a large skillet over medium heat, add the chicken, onions and chilies, and cook until the chicken becomes opaque ; add the tomato, garlic, bay leaf and salt and pepper.
3. Simmer for an additional 8 to 10 minutes, or until the meat is cooked through ; add the beans,and stir over medium heat until warmed through.
4. Spoon onto serving plates, garnish with the chopped cilantro ; serve a bowl of sour cream separately.

BON APPÉTIT

Tacos with Picadillo

 

                Sometimes the tortillas used for tacos are lightly fried or toasted before they are filled and fold in half. These are often known as soft tacos, and differ from the deep-fried tortilla which is the usual taco shell.

                A way of servings is to present all the ingredients in separate bowls and allow diners to assemble their own tacos.

Serves 8

• Picadillo (see recipe below)
• 24 tacos shell
• 2 onions, finely chopped
• 3 tomatoes, finely chopped
• 125 gr grated Cheddar cheese
• 30 ml black olives, for garnish
• Torn lettuce leaves, for garnish

1. Spoon enough of the Picadillo into each taco to two-thirds fill it, then add a little of each of the other ingerdients, except the garnishes.
2. Arrange the filled tacos on a tray and garnish with the lettuce and olives.

Picadillo

                The unusaul combination of flavors works wonderfully. It may be served as a main course or as a filling for tacos, empanadas, or perhaps large chilies or bell peppers.

Serves 6-8

• 80 ml vegetable oil
• 1 kg (2 lb) lean ground beef
• 2 large onions, finely chopped
• 80 ml dry sherry
• 60 ml lemon or lime juice
• 6 tomatoes, skinned and chopped
• 4 poblano or other hot chilies, finely chopped
• 160 ml stuffed olives, sliced
• 10 ml chopped capers, optional
• 2 bay leaves
• 125 ml raisins
• 2 garlic cloves, finely chopped
• 2 ml ground cumin
• 2 ml ground cinnamon
• 2 ml ground black pepper
• Salt, to taste

1. Heat two-thirds of the oil in a large heavy pan ; add the meat and onions and cook over high heat until evenly browned.
2. Lower the heat and add the sherry and citrus juice ; cook for 5 minutes.
3. Stir in the tomatoes, chilies, olives, capers, bay leaves and raisins and simmer for another 20 minutes.
4. Heat the remaining oil in a small pan, add the garlic, cumin, cinnamon, and fry for 3 to 4 minutes, then add to the meat with pepper and salt ; simmer an additional 5 to 10 minutes.
5. Check the seasoning, then transfer to a serving plate.

BON APPÉTIT

Enchiladas de Pollo y de Carne (Chicken and beef enchiladas)

 

                There are many recipes for enchiladas, varying even within regions. Beef is more likely to be used for the filling in the north of Mexico, while chicken features in the enchiladas  of the center and south. The traditional corn tortillas, which still dominate the central and southern region, are replaced in the north by wheat flour tortillas, developed after the Spanish settlers introduced wheat in the area.

                The tortillas may become soggy if the enchiladas are not served as soon as they are prepared.

Chicken enchiladas

Serves 4-6

Enchiladas sauce

• 60 ml olive oil
• 6 large tomatoes, skinned and chopped
• 1 large onion, chopped
• 2 ml ground cumin
• 1 red bell pepper, cored, seeded and finely chopped
• Salt and pepper to taste

Filling

• 250 gr cooked chicken, diced
• 15 ml chopped raisins
• 60 ml toasted almonds, chopped
• 30 ml chopped green olives
• 2 eggs
• 30 ml water
• Generous pinch of cinnamon
• 12 small tortillas (about 10-12 cm / 4-5 inches in diameter)
• Oil, for shallow-frying

Garnish

• 1 tomato, cut in wedges
• Finely shredded lettuce
• Red onions slices

1. To make the sauce, heat the oil in a pan, add tomatoes, onions, cumin and red pepper ; stir-fry until the vegetables are tender, then add the salt and pepper and remove from heat and keep warm.
2. Combine the chicken, raisins, almonds and olives in a bowl and mix well.
3. Beat the eggs with the water and cinnamon until light and foamy 
4. Dip each tortilla into the egg mixture ; place a portion of filling into the center of each tortilla, roll up and fasten firmly with toothpicks.
5. Heat the oil in a large skillet ; cook the tortillas quickly over medium heat for about 2 minutes on each side, or until golden brown ; drain well on paper towels and remove the toothpicks.
6. Arrange the tortillas on a serving plate and spoon the warm sauce on top ; decorate with the tomato, lettuce and onion.

Beef enchiladas

                A strong-tasting crumbly cheese such as Coon may be substituted for the Cheddar.

Serves 4-6 

• Enchiladas sauce (see recipe)
• 30 ml olive oil
• 12 corn tortillas
• 2 onions, finely chopped
• 250 gr grated Cheddar cheese plus 125 gr extra
• 500 gr ground beef, cooked

1. Preheat the oven to 375F (190C).
2. Heat the sauce in a small pan.
3. In another pan, heat the oil and briefly fry the tortillas ; drain on paper towels.
4. Mix together the onion, 250 gr of the cheese and the beef.
5. Dip each tortilla into the hot sauce ; place some of the beef mixture on each tortilla and roll up.
6. Place, seam side down, in a shallow baking pan ; cover with the remaining sauce, then sprinkle the extra cheese on top.
7. Bake for 20 minutes, then serve.

BON APPÉTIT

Mole poblano de guajolote (Turkey with poblano sauce)

                Complex moles (sauces), like this one, are a feature of southern Mexican cooking. The recipe has been simplified over the years but Mole Poblano de Guajolote is still on special occasions, such as weddings and baptisms.

Serves 8-10

• 1 young turkey, about 4 kg (8 lb), cut into serving portions
• 1 small onion, quatered
• 6 garlic cloves
• 15 ml salt
• 2 ml black peppercorns

Sauce

• 15 mixed chilies (pasillas, mulatos and anchos)
• 125 ml vegetable oil
• 750 gr ripe tomatoes, peeled and finely chopped
• 1 onion, chopped
• 4 garlic cloves, chopped
• 180 ml roasted peanuts
• 125 ml raisins or currants
• 2 ml black peppercorn
• 2 ml ground cinnamon
• 2 ml aniseed, optional
• 15 ml salt
• Pinch of ground cloves
• 80 ml toasted sesame seeds
• 90 gr semisweet (dark cooking) chocolate, broken into pieces

1. Soak the chilies overnight in enough water to cover ; the next day, drain the chilies, discard the stems and grind the chilies (including the seeds) to a paste.
2. Place the turkey pieces in a large flamme-proof casserole, add just enough water to cover ; add onion, garlic, salt and peppercorns.
3. Heat to boiling, skim the surface and reduce heat ; cover and simmer gently for about 1½ hours, or until the turkey pieces are tender.
4. Drain and reserve 500 ml of the stock ; pat the turkey pieces dry with paper towels.
5. Heat half the oil in a heavy pan, add the turkey pieces and fry, turning to brown evenly ; drain away any excess oil.
6. In a food processor, blend together all the sauce ingredients except the prepared chili paste, sesame seeds and chocolate ; if necessary, add a little stock from the turkey pieces to form a smooth paste.
7. Heat the remaining oil in another saucepan, add the chili paste, sauce mixture and sesame seeds and reduce heat to low ; add the chocolate, stirring constantly until thoroughly blended.
8. Stir in the reserved stock, cover, and cook gently until the liquid thickens ; pour over the turkey pieces and leave over a low heat for 20 minutes, or until the turkey pieces are heated through.

BON APPÉTIT

Nachos and guacamole

 

Serves 4 

• 200 gr tortilla chips or corn chips
• 1½ cups refried beans (click here for a recipe)
• 185 gr grated Cheddar cheese
• 80 ml well-drained, canned jalapeno chilies, sliced
• 125 ml guacamole (see recipe)
• 125 ml sour cream
• 80 ml black olives, sliced

1. Preheat the oven to 350F (180C).
2. Spread the individual chips with a thin layer of refried beans.
3. Arrange a layer of the chips in the base of a shallow ovenproof serving platter, and sprinkle lavishly with some of the grated cheese ; continue layering the chips and cheese until they are all used.
4. Top with the jalapino slices and heat in the oven until the cheese melts, about 10 minutes.
5. Garnish with extra chips and a little of sour cream and olives.
6. Serve at once, with the guacamole and remaining sour cream and olives in separate bowls.

Guacamole

                Do not use the food processor for this recipe, as the texture of the dip should be quite coarse.

Serves 4

• 2 large ripe avocados
• 125 ml diced tomato
• 1 jalapeno chili, finely chopped
• 1 small onion, finely chopped
• 15 ml finely chopped cilantro
• 10 ml lime juice
• Salt

1. Cut the avocados in half and scoop out the flesh with a spoon ; mash with a fork.
2. Combine the avocado flesh, tomato, chili, onion, cilantro and lime juice ; add a little salt and serve at once.

BON APPÉTIT

Arroz a la Mexicana (Mexican rice)

 

                Rice was introduced to Mexican cuisine in the mid-1500s by panish traders sailing from the Philippines back to Spain. Sautéed rice, sopa seca (dry soup), is served between the appetizer and the main course in a traditional Mexican meal. It can be also eaten as alight meal by itself. This recipe for Arroz a la Mexicana comes from Puebla. In Veracruz, plantain would be included, while in Michoacan the rice is fried in chicken fat.

                Do not cook the rice in advance as it will absorb the flavors properly.

Serves 4-6

• 340 gr (2 cups) long grain rice
• 60 ml olive oil
• 1 small onion, very finely chopped
• 1 clove garlic, finely chopped
• 1 red bell pepper, cored, seeded and chopped
• 1 large tomato, peeled, seeded and finely chopped
• 15 ml finely chopped cilantro
• 15 ml ground cumin
• 3 small whole chilies, optional
• 600 ml chicken stock
• 60 ml green peas, optional
• Salt and pepper, to taste

1. Rinse the rice in a coliander under running water ; place in a bowl and cover with hot water.
2. Allow to stand for 30 minutes before draining well ; leave in a coliander for an hour to dry out.
3. Heat the oil in a heavy pan and add the rice, onion and garlic ; cook over low heat util the onion has softened, stirring to coat all the rice grains with oil.
4. Mix in red pepper, tomato, cilantro, cumin amd chilies, if using ; add the stock and peas, if usibg, cover tightly and cook for 15 minutes over medium heat, stirring from time to time until the liquid is absorbed and the rice is fluffy.
5. Remove the chilies ; add seasoning as required and serve.

BON APPÉTIT

Ceviche (Marinated raw seafood)

 

                The Mexican coastline extends for many thousands miles, bordering both the Pacific ocean and the Caribbean sea. It is not surprising that seafoodis important in local cuisine. There are many versions of this ancient Mexican dish, believed to have originated in South America, but the principle is the same : the acid of the citrus juice "cooks" the fish. Any very fresh, firm-fleshed fish such as pompano, red snapper or sole, may be used.

                Although most Mexican recipes use raw chilies, the canned variety, which have a more mellow flavor, are very good in this recipe.

Serves 4-6

• 500 gr mixed seafood, including scallops, shrimps (prawns) and firm fish fillets, cut into strips
• 340 ml lime or lemon juice
• 2 fresh jalapeno chilies, finely chopped
• 1 onion, finely chopped
• 1 large tomato, skinned, seeded and coarsely chopped
• 90 ml olive oil
• 15 ml wine vinegar
• 5 ml oregano leaves
• 2 ml salt
• Ground black pepper, to taste
• 6 lettuce leaves or other salad greens
• 2 lime, cut into slices, for garnish

1. Rinse the fish and lightly pat dry ; shell the shrimp and remove the black vein ; trim and clean the scallops.
2. Combine the seafood in a non-metallic bowl and pour the citrus juice ; cover and refrigerate for 4 hours, lightly stirring occasionally, then drain off the liquid.
3. Combine the chilies, onion, tomato, oil, vinegar, oregano, salt and pepper ; add to the seafood and mix well.
4. Return to the refrigerator until ready to serve ; arrange the lettuce leaves on individual plates, then arrange piles of the marinated seafood on top and garnish with the lime slices.

Select a Sancerre or Pouilly Fumé.

BON APPÉTIT

Huevos rancheros (Rancher's eggs)

 

                To reduce the spiciness of the sauce, discard the chili seeds before adding the flesh. Always wash your hands after handling chillies, as chili juice can sting the eyes.

Serve 4

• 90 ml vegetable oil
• 1 small white onion, finely chopped
• 2 jalapeno chilies, finely shredded
• 1 garlic clove, finely chopped
• 4 medium tomatoes, finely chopped
• Salt and pepper, to taste
• 4 corn tortillas
• 4 eggs
• Grated Cheddar cheese, optional

1. Heat 30 ml of the oil in a small saucepan and cook the onion, chilies and garlic until the onion is soft ; add tomatoes and cook for 3 to 4 minutes over medium heat.
2. Add salt and pepper and cook for an additional 3 minutes.
3. Meanwhile, heat the leftover oil in a skillet, add 1 tortilla and fry 2 to 3 seconds, or until the tortilla is heated through ; drain on paper towel.
4. Cook the remaining tortillas in the same way.
5. Fry the eggs in the same pan used for the tortillas, adding extra oil if needed ; you may needed to cook the eggs in two batches.
6. Place the tortillas on 4 serving plates, top each with an egg and spoon on the sauce ; sprinkle with the cheese if desired.

BON APPÉTIT

Tortillas de poulet et guacamole (Street food)

                 

          Le guacamole apporte beaucoup de moelleux à cette tortilla, vous pouvez accompagner ce plat d'une sauce tomate froide et épicée.

3 portions

• 6 feuilles de laitue lavées et coupées en fines lanières
• 15 ml huile d'olive
• 3 fines escalopes de poulet
• 60 ml crème fraîche
• 3 tortillas de blé
• 200 gr guacamole (Purée d'avocat)
• Sel et poivre

1. Verser l'huile d'olive dans une poêle et faire dorer les escalopes de poulet à feu doux pendant 5 minutes de chaque côté ; couper les escalopes de poulet en lanières.
2. Mélanger la laitue avec la crème.
3. Prendre une tortilla et étaler de la laitue à la crème ; ajouter 30 ml de guacamole et des lanières de poulet, saler et poivrer.
4. Replier la tortilla, puis faire de même avec les autres.

BON APPÉTIT