Eggs Mexicana wrap & refried beans

Eggs Mexicana wrap & refried beans

Eggs Mexicana are scrambled eggs with chilli, onion and tomato representing the Mexican flag (cause we’re very patriotic!) and they make a delicious wrap filling. To complement this breakfast I have added refried black beans, not only cause they’re delicious, but because they add a good amount of fibre and potassium to your daily diet Serves 1 Person Preparing time 25 mins. Ingredients ½ Tomato (chopped) ½Onion (chopped) ½ chilli 2 eggs 1 teaspoon olive oil ½ Can black beans 2 Tbsp canola oil 1 large flour tortilla Salt and Pepper Method Chop the chilli, tomato and onion very finely. In a bowl pour the eggs and mix with a fork. Set aside In a warm fryer pan pour the olive oil and add a third of the onion. Sauté the onion. Add the beans with the water they come with. With a fork start smashing the beans. Add a pinch of salt if necessary. Let the beans reduce to two thirds. Serve them and set aside. With a paper towel clean your fryer pan. Pour the canola oil and leave until hot. Add the rest of the onion, the chilli and tomato. Add a pinch of salt and pepper and sauté. Add the egg mix and keep mixing. When the eggs are yellow, take them out and pour them 2 thirds into the flour tortilla Spread the beans on top. Take the 2 opposite edges of your tortilla and fold towards the middle. Take the closest edge to the eggs and start wrapping. Enjoy your brekky...
Tuna Byscane Quesadillas

Tuna Byscane Quesadillas

As a new mom, my mother was trying new recipes. This is how one day she decided to put the tuna biscayne style in a tortilla, fry it and add some lettuce. And bam! we had these delicious quesadillas and never looked back. This dish will change the way you think of tuna as “doll” and “cheap”. Prepare for a rich indulging experience, and if you are hosting, people will surely have seconds. Ingredients 1/4 Chopped onion 1 Chopped tomato 10 Chopped green olives 150 ml. Tomato puree 1 Pickled yellow chilli to taste (you can buy them fresh and then pickle them or just add them fresh) 10 Small or 5 medium corn tortillas Lettuce 4 tb. spoon Olive oil Method Steps In a cooking pan heat up 1 spoon of the oil. Add the chopped onion and let fry. Add the chopped tomato and let fry. Add the chopped olives and let fry. Add the tuna, and mix with the vegetables. Then, add the puree mixing it with the other ingredients. Add the yellow chillies lastly and a little bit of the pickled water for a hotter taste. Let it cook on medium heat for 5 minutes and check the salt (most likely you wont need to add any, as the tuna, olives and chillies give you the taste). Turn off when the liquid is almost done and set aside. In a frying pan heat up the rest of the oil. Add a spoon of biscayne tuna into a small corn tortilla (add 1 1/2 for a bigger size). Put the tortilla in the hot oil and...
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...
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...