Chicken Tacos

Chicken Tacos

I remember an old Seinfeld episode where Dominicans couldn’t roll crepes as well as Cubans. These tacos will need your rolling skills Cuban style. Now, this is Richard’s favourite Mexican dish and he wishes I could make it everyday of the year. It is also a children’s fave and easy to disguise veggies in it. You can turn this dish into vegetarian if you substitute the pulled chicken for mushrooms. They go best with green salsa. Makes: 4 to 6 portions Ingredients: 10 White corn tortillas 300gr. Poached pulled chicken 6 Tbsp. cooking oil 400 gr. Pulled chicken breast 250 gr. Sour cream 200 gr. Shredded lettuce Avocado (To taste) Process Heat up the tortillas wrapped in a cloth in the microwave for 30 seconds. On one edge of the tortilla put a bit of pulled chicken and start rolling (like in the picture). Repeat with all the tortillas. Pour oil in a fryer pan and leave until hot. Add the rolled tacos with the edge down. Let it cook for 2 to 3 minutes before rolling over. Do as well with the rest of the tacos and put on a paper towel to absorb the excess oil. On a serving plate put 2 or 3 tacos and add the sour cream, the lettuce and the salsa on top....
Comforting Soup

Comforting Soup

From Fonda El Convite chef’s mom, Laura Aguilar created this recipe. She thinks it is best to have it on a very cold, or rainy day. Buy a bunch of beetroot, take the leaves for this soup and use the actual roots for Beetroot Creamy soup. Serves: 4 People Ingredients: 1 hand full of beetroot leaves ($3.50 approx) Image ID: 192270644 1 to 1.5 lt of chicken stock (from $0.60 stock cubes) 250 grs. chopped bacon ( from $2.25 for 250gr) Method Wash throughly beetroot leaves and chop Boil leaves in the stock and 1 cup of water for around 40 mins or until they are soft. Add bacon and rectify salt. Enjoy with wholemeal...
Banana Bread

Banana Bread

The history of banan bread starts 800 years ago when bananas were first cultivated in Papua New Guinea. The Portugese brought this delicious plant to American around the 15th century. The popularization of baking soda and baking powder allowed for banana bread to be born in the U.S. It was first featured in American cookbooks in the 1930’s and ever since loved by the rest of the world. Mexico has a great variety of bananas, being the most popular the “Tabasco” kind (very similar to Cavendish bananas here in Austrlia). Annually it produces about 2.2 tons of bananas. This recipe is the traditional way my mom makes banana bread and how I learned to make it myself. It is perfect for when you find out your bananas have become too brown. It goes dreamily with wholemeal flour. Ingredients: 4 Brown bananas smashed 3 Eggs 1 Can condensed milk 90gr Melted butter (unsalted) 2 Cups of flour (320gr.) 2 Teaspoons of baking powder 1/4 Teaspoon baking soda Icing Sugar Preheat oven at 200C Beat the smashed bananas with the eggs. Add the condensed milk and the butter. Sift the flour, baking powder and baking soda; add to banana mix, outflanking. Pour in a baking container with a baking paper cover (Alternatively you can lightly grease and flour the container). Bake for 40 minutes, or until by introducing a toothpick it comes out clean. Take the bread out of the oven and spread icing sugar to taste. Prep 10 mins. Oven 40...
Mama Elena’s “Achiote stew”

Mama Elena’s “Achiote stew”

My great grandmother (grandma Elena for my mom), created this dish. My mother learnt how to make it from watching her grandmother cook, back when she was a kid. She told me she started cooking the stew when she was a newlywed and had to come up with tasty and inventive dishes for my father. You can find the “Achiote” paste in some delicatessen stores and online from different importers. Portions: 4 Preparing time: 30 mins. Ingredients 1 kg. Beef bone-less shanks 50 gr. Achiote paste 2 Big white potatoes 2 Roma tomatoes 2 cups of Beef stock 1/4 Onion 2 Bay leaves Process In a food processor pour the tomatoes cut in big cubes, the onion, and the achiote paste and 1/2 cup of water. Mix until you have blend all ingredients. In a 4 lt. pressure cooker (or a normal one if you don’t have it), put 2 spoons of oil. Strain the paste from the food processor into the oil. Cook for 3 minutes. Add beef stock. Add the meat and potatoes. Check for flavours and cover the meat with water or more stock. Add the bay leaves and cover the pressure cooker or normal pot. With the pressure cooker let it cook for another 20 mins after pressure point. In a normal pot let it cook for 45 mins, or until the meat is tender (you can separate it with a fork). Serve with white rice or a garden...