A few weeks ago I bumped into one of my hubby’s friends at a supermarket. I was very surprised to him see him doing the supermarket shopping (according to me, all husbands hate supermarkets, specially mine), but he told me that he is the one that cooks at home, so I have to confess I was a bit jealous, “El inglés” aka my hubby would only come to the kitchen when he is hungry and he wants something to eat, but that doesn’t necessarily mean he will cook, anyway, we started to talk about food and I told him about my Mexican food blog, it was very nice to find out that he also likes to cook Mexican food, he asked me if I cook refried beans and I said “yes, of course, I cook the beans and then I make my own refried beans”, so he wanted to know if I have the recipe in my blog and I think I said yes to him, but then it wasn’t until yesterday that I realised that I do not have it, so here it’s the recipe specially for my hubby’s friend! Continue reading “Frijoles Fritos (Refried Beans)”
Today I’m feeling a little bit inspired, so I decided to experiment with some of the Mexican ingredients I brought from Mexico and I came out with this delicious salad. It is very light and with lots of interesting flavours, I added some dried crickets to mine, but you can always avoid this ingredient.
The cucumber and avocado go very well together and the spicy pumpkin and sesame seeds add that Mexican flavour to the salad. It is a very easy salad to make and perfect as a vegetarian option, I am sure “el ingles” is going to love it and after the feast we had yesterday for the Day of the Dead, this salad comes quite handy, so I do not feel guilty.
Prep 15 min
- 1 cucumber washed and cut in thin slices
- 1 avocado cut in thin slices
- 25 gr pumpkin seeds
- 1 tbsp spicy sesame seeds
- 2 spring onion finely chopped
- juice half lemon
- a few leaves of coriander chopped
- 2 tbsp virgin olive oil
- salt to taste
- crashed dried crickets (optional)
Place the cucumber on a large salad plate and add the avocado on top, then scatter the pumpkin seeds, sesame seeds, spring onion and coriander. Make a quick vinaigrette with the lemon juice and olive oil and add salt to taste. Add some crushed dried crickets if you are food adventurer if not, avoid this ingredient.
- If you can’t find spicy sesame seeds, you can make your own, just mix some cayenne pepper to some sesame seeds.
This is a classic recipe to have in your Mexican recipes repertoire. In my family my sister Cynthia is the one that makes the best “rajas con crema” ever, she always puts the “je ne sais quoi” (“no sé qué” in Spanish) touch. Continue reading “Rajas con Crema (Poblano Strips with Cream)”
In México Tostadas are very popular, you can put many types of toppings. My favourite toppings are seafood and fish.
Every tostada starts as a tortilla, maize tortilla, then this tortilla is usually fried in oil and becomes a tostada. But nowadays everybody prefers the healthy option which is the baking tostada. So here in this recipe I show you how to do it.
Makes 6 tostadas
Cook 10 min approx per batch
- 6 corn tortillas
- 1/2 rapeseed oil
Heat the oven to 200 degrees, gas mark 6, ten minutes before putting the tortillas in.
On a tray rub the oil and place the tortillas, avoiding putting the tortillas on top of other tortillas.
Bake them for around 10 min or until golden brown.
- I usually buy my corn tortillas from www.coolchile.co.uk they make the best tortillas for tostadas.
This is a very simple but useful side dish recipe to have in your repertoire of Mexican recipes.
This rice is so delicious and it goes with almost everything.
Prep 10 min
Cook 20 min approx
- One cup Basmati* or long grain rice
- 2 medium tomatoes
- 1/2 onion peeled
- 1 clove garlic peeled
- 1 tsp tomato purée
- 1 carrot cut into little cubes
- 1/2 frozen peas
- 2 cup and a half chicken stock or an organic chicken stock cube dissolved in hot water
- 2 tbsp rapeseed oil
- Salt (add salt if you are using unsalted chicken stock, if you are using the organic chicken stock cube, don’t add salt)
In a blender put the tomatoes, onion, garlic and chicken stock and blend very well, put the sauce aside (add the salt here, if you are using the organic chicken stock, there is no need to add salt anymore).
Then in a sauce pan heat the oil at medium heat and add the rice, fry it for 2 min and add the carrot and continue frying for 2 more min and then add the tomato purée and fry for one min and add the tomato stock and low the heat to very low and put the lid on and let it simmer after 10 min add the frozen peas and continue simmer until the water has evaporated.
- *I usually use basmati rice because I like the consistency when cooks.
Today is the evening of Mexican Independence Day and I didn’t know if I was going to go out with El inglés, aka, my husband to celebrate, so I organised to cook a proper Mexican dinner and I bought everything to make “Chiles en Nogada” but at the end we ARE going out, so my plans have changed and l decided to cook something easy, simple and delicious, my Cactus Salad is the perfect dish, you can make it a more filling meal if you grilled some chicken breast and have some rice as well.
There are two ways to make this salad, the first one is to buy fresh cactus and cook them yourselve, that would be the best option as the cactus would be more crunchy and fresh, but if you, like me, live outside of Mexico and there is no way that you could get fresh cactus anywhere, the second option is for you, buy cactus in a jar, nopalitos, yes! I know they won’t taste the same, but it would do the job and if you find one that doesn’t have a lot of vinegar, it would taste nice. I usually remove all the onions and chillies that they come with, then I wash them very well several times and sometimes I even leave them for half an hour to soak in clean water and the taste of vinegar goes away. Try to do these tricks and hope for the best.
Anyway, I will give you the recipe for both, fresh cactus and cactus in a jar.
Prep 10 min
Cook depending if you are using fresh cactus or from a jar
- 300 gr fresh cactus or cactus from a jar
- 2 large finely chopped tomatoes
- 1 large finely chopped onion
- 100 gr finely chopped coriander
- Salt to taste
- Pinch oregano
If you are using fresh cactus, chopped them into little cubes, put them in a casserole dish with a small garlic, half an onion and cover them with water, cook them at medium heat for aroun 30 min or when the cactus have change to a pale green colour, there is no need to add salt, as you add the salt later.
If you are using cactus from a jar, drain them very well, remove all the onions and chillies and wash them through very well, then chopped them into little cubes.
Then add all the chopped vegetables, add salt the taste and a pinch of oregano and it is done! Leave it in the fridge for 15 min to rest so all the ingredients mix nicely and enjoy.
So easy, but so tasty.
- I used cactus in a jar from “La Costeña” because here in London it is impossible to find fresh cactus.
Happy Mexican Independence Day! Viva Mexico!
When I was a child, I grew up eating literally everything! My parents used to hate wasting food, so whatever they used to cook we had to eat it and we used to eat lots of weird stuff like liver, kidneys, pigs trotters, moronga (clotted blood) and lots of vegetables like Guajes, watercress, wild spinach and as a child I always hated them, so imagine what I thought about courgette flowers!, it was a big “NO” straight away.
I still remember when my dad said to us that he was going to make “Crema de Flor de Calabaza”, I thought he was joking!! “Are we going to eat flowers??”, I thought, but no, he wasn’t joking and he did it, I thought it was crazy, but when I tried it, OMG! It was like love at first site, I ate all and I had seconds. Since then it has become like a traditional recipe in my family.
I really hope you like it as much as my family and I do.
Prep 10 min
Cook 40 min approx
- 100 gr courgette flower or a tin of courgette flower
- 1/2 small onion finely chopped
- 3 tbsp white flour
- 25 gr butter
- 2 tbsp vegetable oil
- 500 ml whole milk
- 1 organic chicken stock cube disolved in 500 ml hot water
- Salt to taste if necessary
To garnish (optional)
- Poblano or green roasted pepper finely chopped
- Fresh cheese
- Courgette flower petals
Heat the oil in a large frying pan and add the onion, after 5 min add all the courgette flowers, cook for 15 and set aside.
Then in a large sauce pan, melt the butter and add the flour, cook the flour for 5 min mixing constantly to avoid burn it, then add the milk little by little until the flour has dissolved into the milk. Then add the flowers, put everything in a blender and blend adding the chicken stock little by little, continue blending until all the courgette flowers have mix well.
Put it back in the sauce pan and cook for 5 min, stiring. Don’t cook it for to long otherwise the milk will split. Check if it needs salt and add some pepper.
You can garnish it with courgette flower petals, fresh cheese and poblano roasted pepper finely chopped.
As you probably know by now, one of my favourite ingredients are courgette flowers, I love them, they remain me so much to Mexico, just like beans and nopales.
At my house in Mexico, my dad used to make these quesadillas during the courgette flower season. They are extremely easy to make and taste delicious!
Prep 10 min
Cook 20 min
- 20 courgette flowers or a “San Miguel” zucchini flower tin
- 2 small tomatoes finely chopped
- 1 small onion finely chopped
- Salt to taste
- 1 tbsp rapeseed oil
- 250 gr Oaxacan cheese or Mozarella cheese grated
- 8 corn tortillas
In a sauce pan heat the oil and add the tomatoes and onion, cook for 5 min and add the flowers, add salt to taste and let cook for 10 more min.
In the meantime, heat a large frying pan and put the tortillas to warm, add the cheese and fold in half to make the quesadillas. When the cheese is melted, take them away from the heat and fill them with the courgette flower stew.
One of the most iconic Mexican breakfast dishes, Chilaquiles, they are packed of flavour and aparently very popular with people with hangovers, specially if they are spicy.
Therefor I decided to cook some this morning for El inglés (my husband) and me, as we had a late night out with some friends.
It is a very easy recipe to cook, but you have to be careful when frying the tortilla chips because they can get burn very easily.
So, let’s begin!
Prep 15 min
Cook 20 min approx
- 12 corn tortillas cut into small pieces
- Rapeseed oil to fry the tortilla chips
- Salsa verde (green salsa) recipe on the blog
- Half Feta or Anari cheese crumbled
- Half an onion finely chopped
- 100 gr coriander chopped
- Small tub sour cream
First make the salsa verde, the recipe is on the blog, when the green salsa.
I usually buy my cool chile corn tortillas. Cut the tortillas into small pieces. I stack them up and cut them with a knife.
Put the rapeseed oil on large frying pan to hear, when the oil is very hot add some tortillas pieces and low the heat to medium, remember to be careful of not crowd the pan otherwise they are not going to fry evenly. Stir continuesly as well, in that way all the pieces will fry all around.
When they are brown and crispy, take them out and put them on top of a kitchen serviette to drain the oil.
Add the salsa and stir, when all the tortilla chips are cover with the salsa and stir them for 3 min. Serve immediately. Garnish with coriander, onion, fresh cheese and sour cream.
This is a new recipe for me, when we eat rice at home, I usually cook red rice or just plain, but my sister gave me this recipe and I thought it would go very well with the cabbage Mexican Style dish I cooked today for our dinner. Continue reading “Arroz Verde (Green Rice)”