Red Chilaquiles

Red Chilaquiles

This is the best way to take advantage of old tortillas in Mexico. It is also great for hangovers as they tend to be really hot. You can make them whatever way you like it. They can be accompanied by scramble or fried eggs for breakfast, or chicken or steak for lunch and dinner. Ingredients 1 dozen white corn tortillas (the older the better) 3 to 4 green chillies (or to taste) 6 tomatoes 4 spoons cooking oil 1/2 onion julienne sour cream feta cheese Method Steps Cut the tortillas in medium squares. Heat the oil in a frier pan; once hot put the tortillas to fry until crispy. Set aside. On a food processor or blender put the tomatoes and chillies, add a bit of water (1/4 high to the top of the tomatoes approx.) and blend. Put a little bit of the remaining oil you used to fry the tortillas in a 4 lt. sauce pan. Once the oil is a bit hot, pour the tomato and chilli blend. If it’s too thick add a bit of water or stock (chicken or veggie) and simmer. Add salt to taste. When the salsa starts boiling, add the crisp tortilla chips into it and let the sink. Turn the heat off. Serve o a plate with a spoon of sour cream a bit of onion Julienne and bits of feta cheese (in Mexico we use fresh cheese). This will calm the heat from the...
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....