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...
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....
Pot Mole (Mole de Olla)

Pot Mole (Mole de Olla)

It was one of those really cold days of Canberra winter. As Doso my dog and I were fastened in front of the gas heater, I called my mother to Mexico an told her about the cold weather. Then my mom said, “Why don’t you make “Mole de olla” (or Pot mole) to fight the cold?” Mole de olla is considered the simplest and the most humbled of all moles and it resembles more a runny (almost soupy) dish than a mole. Yet, it is a great dish with nice smoky flavour and great for winter for the vitamins and vegetables it contains. According to Chef Ricardo Muñoz Zurita in his Dictionary of Mexican Gastronomy published by Larousse, Pot Mole is a broth usually made with beef or pork, with chillies and vegetables, typical of Mexico City and the centre region. There are different variations, and today I bring you (as usual) my mother’s recipe. All ingredients can be fetched here in Australia. If you have any trouble finding an ingredient please contact me. Method Steps On your gas stove toast the chillies. You can also toast them in the oven. Blend the toasted chillies, the tomatoes and onion until you have a salsa. Put your pressure cooker on sauté mode, or put your pot on the fire and add the cooking oil. Strain the sauce over the pot and fry. Add the beef stock and check for salt. Add osso buco and vegetables and cover pot. In a pressure cooker should take 40 mins, double the time for a normal one or until the meat is tender. Serve...
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...
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...