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