Andy’s Mexican Lasagna

Andy’s Mexican Lasagna

This is the Mexican version of the Italian lasagna. For this recipe accomplished Cook Carolina Elguero invited us to her home.  Also check our green salsa recipe. You can make it vegetarian by substituting the chicken for corn off the cob. Ingredients 1 lt. Green salsa 10 White corn tortillas 6 Tbsp. cooking oil 400 gr. Pulled chicken breast 250 gr. Sour cream 200 gr. Tasty shredded cheese Method Steps Pour oil in a fryer pan and leave until hot. Add the first tortilla; let it cook for 3 or 4 seconds before flipping it over. Do as well with the rest of the tortillas and set apart In a square-baking container create a first layer with the tortillas Create a second layer with half of the pulled chicken, spread over the tortillas Cover with half of the green salsa Add a few spoons of sour cream trying to cover most of the salsa Cover with another layer of tortillas and repeat the same previous order Add the shredded cheese at the end Put in the oven for 20 minutes or until de cheese has melted. You can serve with refried beans or a...
Mole Blanco

Mole Blanco

Mole is the traditional meal that Mexicans serve in weddings, and in the XIX Century, Maximillian of Habsburg, was captivated by this white variation of the dish. With a big French influence this dish reminds us how rich is Mexico’s History. Check my wine tips! Ingredients 3-4 Chile guero (blond or yellow chillies) 200 gr. Almonds 100 gr. Rockmelon seeds (the seeds of 2 melons, dried) 1 Banana 1 Cinnamon stick 2-3 Cloves 1 Pinch Aniseed 3 White corn tortillas or 1 toasted bread roll 1 1/2 Cups Milk 30 gr. Butter 1 lt. Chicken stock 100-120 gr. White chocolate A clay pot (if available) Method Steps Toast chillies on stove until black and put them on a plastic bag to let them sweat. On a cup of water pour the almonds to boil and turn off in order to loose up the skin (skip this if your almonds are skinless). Pour some cold water over them and squeeze them to take the skin off. Toast almonds with cinnamon, cloves and aniseed. Move them constantly, and take them out of the fire when they start smelling nice. Toast rockmelon seeds. Move constantly and take off the fire when they start jumping. Toast the banana with the skin on, until the skin turns a bit black. Take the chillies out of the plastic bag. Under running water take the burnt skin off carefully. You can take the seeds and veins of the chilli off if you want a milder flavour, or leave them on for a hotter flavour. Put your clay pot on the fire to start heating it. On...
My Smutty Chicken

My Smutty Chicken

Corn smut, better known as Mexican or corn truffle is a fungus that grows on maize and teosinte. I imagine that when indigenous people in Mexico found this little “bugger” in their crops, they decided not to go hungry and instead found one of the greatest delicacies worldwide. Cuitlacoche (yeah, I have trouble with the pronunciation too!) or Mexican truffle has a strong earthy flavour, and it is best combined with green chilli and/epazote. It has a fabulous dark, almost black colour and it might give your food an amazing contrast. I created this easy-to-make recipe, so that my readers can be introduced to this amazing truffle. Feel free to test and try, just remember this fungus looooves corn, so don’t forget to include it on any attempt, whether is in kernels, a tortilla or chilaquiles as a side. All ingredients can be obtained within Australia. If you need more information please send me a message or write a comment. Ingredients 1 Can corn truffle (Cuitlacoche) 400 gr Chicken breast 2 Green chillies (finely sliced) ¼ Onion (finely sliced) ¼ Cup corn kernels (fresh or frozen) 3 Spoons of cooking oil Epazote (Jesuits herb) Method Steps On a hot big fryer pan pour 1 spoon of oil. Add the sliced chillies and onion and cook until onions are translucent. Add the other two spoons of oil and put the chicken in the pan. Add salt and let brown. Add corn kernels and truffle along with epazote to taste. Cook for another 5 mins. Serve with warm...
Bloody Drunken Chooks

Bloody Drunken Chooks

I found myself one night with delicious blood oranges and and the leftovers of amazing Alacran Tequila, so I decided to make something good out of it. It turns out, blood oranges mix great with tequila, which gives your chicken an adorable crispy flavour. I accompanied my chicken with sautéed baby spinach, which added to the sweetness of the dish. Serves: 4 People Ingredients: Image ID: 69128800 500 gr. Chicken breast in wedges 1 blood orange (the juice) ½ lime (the juice) 2 Spoons of rapadura or panela sugar 3 Spoons of cooking oil 2 spoons of sour cream ½ cup tequila Alacran 400 gr. Baby spinach 1 chopped garlic Salt and pepper Method Mix the lime and orange juices along with the tequila, and the sugar. Leave aside. On a hot frying pan add 2 spoons of oil. Add the chicken wedges and after you fry it on 1 side for 3 minutes, salt and pepper it. On the same frying pan, reduce the heat and pour the juice mix. Let reduce for a few minutes. Add the cream to the sauce. On a clean pan add the last spoon of oil. When it heats up add the chopped garlic and spinach. Let it reduce and serve with the chicken. Pour the tequila sauce on the chicken tenders....
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....