Tuesday, 27 August 2013


Hi peeps!

Mexico is well known for its beauties, its hot climate and its spicy food. And yup, you guessed it; we are putting our aprons on for some delightful mexican cuisine, thanks allrecipes. You ready?! Right! Let's go....

First up:
Fresh Home Made Flour Tortillas:
4 cups all-purpose flour
2 tablespoons lard
1 teaspoon salt
1 1/2 cups water
2 teaspoons baking powder

Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.

Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortillas under a warmer light or drawer while you cook the others.

Next Up: The Best Guacamole
2 avocados
1/2 teaspoon salt
1/2 lemon, juiced
2 tablespoons olive oil
2 tablespoons chopped onion

Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt and olive oil and mash together well. Cover with clingfilm and chill for 2 hours before serving.

And now we make some: Mexican Style Shredded Pork
1 (3 pound) boneless pork loin roast, cut into 2 inch pieces
3 1/4 cups water, divided
1 1/2 cups uncooked long grain white rice
1/2 teaspoon salt
2 (4 ounce) cans diced green chilli peppers (green peppers)
1/4 cup fresh lime juice
1/4 cup chopped cilantro (coriander/dhania)
3 cloves garlic, crushed
1/4 cup chipotle sauce (next recipe)

Place the roast in a slow cooker, and season with salt. Place chilli peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.
Cover, and cook 7 hours on Low.
In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.
Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb the remaining juices.

And finally: Chipotle Sauce
1/2 cup mayonnaise
2 teaspoons lime juice
1 teaspoon sugar
1 teaspoon minced fresh cilantro (coriander/ dhania)
1/2 teaspoon paprika
1/2 teaspoon white vinegar
1/2 teaspoon water
1/4 teaspoon salt
1/4 teaspoon garlic, crushed very fine
1/4 teaspoon ground red chilli/ cayenne pepper or chipotle chile if you have.
pinch dried thyme
pinch ground cumin

Combine ingredients in a small bowl and cover. Allow to sit in the fridge overnight.

I can so see me sporting my very own sombrero and doing some wicked justice to these gorgeous mexican dishes; not to mention doing the whole tradition of a little siesta while I'm at it. *cheeky grins!*

Ya'll are FABULOUS, peeps! And keep up the good work in the kitchen and thanks too for staying tuned to The Chef Mother, ya'll know you're appreciated!
Spicy salsa and siesta hugs*
Chef Shants xxxxx

No comments:

Post a Comment