Paty’s Guac

Paty’s Guac

My friend Paty makes the best guacamole I have ever tried and I was lucky to get her recipe. Now, when it comes to making salsas, Mexicans do it “al tanteo”, which means they add the ingredients little by little and try each time to balance flavours without any concern for exact measures. In this case I’ll give you the ingredients and the proportions you need to consider whether you are preparing guac for 2 or 10 people. If you need help getting the ingredients, check our CM Grocer Directory, with online and on site stores! Serves 6 People Ready in 15 mins. Ingredients 3 Avocados ripe 1 ½ Roma tomatoes (for every avocado you need half a tomato), finely chopped 1 Lime (the juice) ½ White onion, finely chopped (or 1 small brown onion) ½ bunch coriander (10 gr.), finely chopped 2 Green chillies finely chopped Salt Corn chips (to serve with) Method Open the avocados in half. With a spoon carve out the flesh from the side without the seed. To remove the avocado seed, hack a knife in the middle and twist. If the avocado is ripe enough it will come out easily. Carve out the flesh using the spoon too. In a bowl add the avocado flesh. With a potato masher or a fork start mashing it until there are little pieces. Add the tomatoes, onion and chillies and mix together. Add half of the lime juice and some salt. Taste the guac and add more juice, salt or chilli “al tanteo”. Serve with corn chips and enjoy...
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...
Ceviche Downunder

Ceviche Downunder

Ceviche is a famous and tasty snack or “botana”. According to Chef Ricardo Muñoz Zurita, it’s an original dish from the Polynesia that made the crossover along with other spices via the Philippines on the Manila Galleon, many, many years ago. There are different recipes and depending on the condiments some people prepare “white ceviche” or “red ceviche”. On this occasion I will give you the recipe for a white version and you can add as much red salsa Valentina as you want (or until your tongue allows!!). If you need help getting the ingredients, contact me! Ingredients 400gr. Raw fish (snapper, barramundi or salmon preferably, but others will work) 4 Limes (the juice) 1 Tomato, finely chopped ¼ White onion, finely chopped ½ bunch coriander, finely chopped 1 Green chilli finely chopped Salt & Pepper 1 Avocado. Sliced (to garnish) Corn chips (to serve with) “Valentina” or other spicy salsa Method Steps Cut the fish in small bites, place them in a bowl, pour over the lime juice and mix well. Cover and leave inside the fridge for at least 2 hours. Take the fish out of the fridge; it should look opaque as it’s been “cooked” by the lime juice. Add the tomato, onion, coriander and chilli. Mix well. Add the salt and pepper and check the flavour. Serve in a plate along with corn chips, avocado and spicy salsa....
Black Bean Soup

Black Bean Soup

There could easily be a hundred different ways to prepare beans in Mexico. This is only one of them. I chose this recipe because ingredients are easy to get in Australia. Beans are a great source of fiber, and vitamin B. If you want to know how to cook your beans click here. Serves: 4 People Ingredients 1 Cup of cooked beans (black turtle or borloti) 1 Cooked tomato 1/4 Onion Corn Chips 1 tsp. Sour Cream Avocado 1 Toasted Pasilla Chilli Feta Cheese Method Pour the first 3 ingredients in a blender and mix. Pour in a sauce pan on medium temperature. Add salt to taste and let boil. Serve with corn chips, sour cream, avocado, toasted Pasilla chillies and feta...
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....