Eggs Mexicana wrap & refried beans

Eggs Mexicana wrap & refried beans

Eggs Mexicana are scrambled eggs with chilli, onion and tomato representing the Mexican flag (cause we’re very patriotic!) and they make a delicious wrap filling. To complement this breakfast I have added refried black beans, not only cause they’re delicious, but because they add a good amount of fibre and potassium to your daily diet Serves 1 Person Preparing time 25 mins. Ingredients ½ Tomato (chopped) ½Onion (chopped) ½ chilli 2 eggs 1 teaspoon olive oil ½ Can black beans 2 Tbsp canola oil 1 large flour tortilla Salt and Pepper Method Chop the chilli, tomato and onion very finely. In a bowl pour the eggs and mix with a fork. Set aside In a warm fryer pan pour the olive oil and add a third of the onion. Sauté the onion. Add the beans with the water they come with. With a fork start smashing the beans. Add a pinch of salt if necessary. Let the beans reduce to two thirds. Serve them and set aside. With a paper towel clean your fryer pan. Pour the canola oil and leave until hot. Add the rest of the onion, the chilli and tomato. Add a pinch of salt and pepper and sauté. Add the egg mix and keep mixing. When the eggs are yellow, take them out and pour them 2 thirds into the flour tortilla Spread the beans on top. Take the 2 opposite edges of your tortilla and fold towards the middle. Take the closest edge to the eggs and start wrapping. Enjoy your brekky...
Tuna Byscane Quesadillas

Tuna Byscane Quesadillas

As a new mom, my mother was trying new recipes. This is how one day she decided to put the tuna biscayne style in a tortilla, fry it and add some lettuce. And bam! we had these delicious quesadillas and never looked back. This dish will change the way you think of tuna as “doll” and “cheap”. Prepare for a rich indulging experience, and if you are hosting, people will surely have seconds. Ingredients 1/4 Chopped onion 1 Chopped tomato 10 Chopped green olives 150 ml. Tomato puree 1 Pickled yellow chilli to taste (you can buy them fresh and then pickle them or just add them fresh) 10 Small or 5 medium corn tortillas Lettuce 4 tb. spoon Olive oil Method Steps In a cooking pan heat up 1 spoon of the oil. Add the chopped onion and let fry. Add the chopped tomato and let fry. Add the chopped olives and let fry. Add the tuna, and mix with the vegetables. Then, add the puree mixing it with the other ingredients. Add the yellow chillies lastly and a little bit of the pickled water for a hotter taste. Let it cook on medium heat for 5 minutes and check the salt (most likely you wont need to add any, as the tuna, olives and chillies give you the taste). Turn off when the liquid is almost done and set aside. In a frying pan heat up the rest of the oil. Add a spoon of biscayne tuna into a small corn tortilla (add 1 1/2 for a bigger size). Put the tortilla in the hot oil and...
Potato Flutes, Green Tomatillo & Avocado Salsa

Potato Flutes, Green Tomatillo & Avocado Salsa

In Mexico we call flutes those tacos that are rolled thin. To prepare these tacos you will need rolling skills Cuban style. This is a vegan dish that you can modify by adding chicken, or cheese. They go best with green tomato and avocado salsa. Serves 1 Person Preparing time 35 mins. Ingredients 2 or 3 White corn tortillas 2 Potatoes (cleaned) 6 Tbsp. cooking oil 3 Green tomatillos Small bunch of fresh coriander 1 or 2 green chillies 1 ripe avocado Salt and Pepper Method Boil 750 ml. water in a kettle. At the same time cut the potatoes in small cubes. Put the cut potatoes on a small pot and add the boiling water. Put on the stove on high heat. Add a pinch of salt and let boil for another 15 mins. In a blender add the tomatillos cut in quarters, avocado flesh, coriander and chillies. Blend for 2 minutes and add a spoon or two of water if the mix is too thick. Add some salt and mix again for another 30 sec., then check the flavor. When the potatoes are soft, take them out of the water. In a bowl smash them with a fork and add a bit of pepper. Check the flavor. Pour the oil in a fryer pan and leave until hot. Add the first tortilla for 5 seconds or until soft. Take the tortilla out of the oil. Place a bit of the potato mash on the tortilla and roll as thin as possible without breaking the tortilla (at this point the tortilla should be very flexible). Place the flute on...
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....