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...
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...
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...
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....