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Caldo Tlalpeño (Tlalpeño Style Broth)

This broth is a mexican broth with lots of history behind, the Caldo Tlalpeño, comes from the city of Tlalpan in Veracruz, Mexico, long time ago, there was this dictator in Mexico call Antonio López de Santa Anna, who, one day after a very long night drinking, he woke up with a terrible hang over, so he asked his cook to give him something to feel better, he was staying in his holiday house in Tlalpan, so his cook gave him this hearty broth with chicken, vegetables, epazote (mexican herb), tomatoes and chipotle. After having this “vuelve a la vida” or “come-to-life” broth, he asked his cook for the name, so his cook told him that is was called “Caldo Tlalpeño”.

And believe me this broth is such an amazing dish, I love the flavour the chipotle gives to the broth. Have bowl of this broth after a night partying and seriously, you will come back to life!

Serves 2

Prep 15 min

Cook 1 hr approx

Ingredients

  • 3 chicken breast
  • 1 small onion peeled and cut in half
  • 1 tomato
  • 1 clove garlic peeled
  • 4 cups chicken stock
  • 1 tablespoons vegetable oil
  • 2 carrots, cut in cubes
  • 1 courgette, cut in cubes
  • 1 can chick-peas, rinsed and drained
  • 1 canned whole chipotle chilies inadobo
  • 200 grm green beans cut in small pieces
  • 1 potato peeled and cut in cubes
  • salt and pepper to taste

To garnish

  • 1 avocado
  • some chopped coriander
  • 8 lime wedges for garnish

Method

  1. Place the chicken breast with the tomato, onion and garlic, add some salt and pepper and cook for around 30 min.
  2. Once is cooked, remove the chicken from the stock and shredded and reserve.
  3. Place the tomato, onion and garlic from the broth in a blender with some of the stock, then add 1 or 2 chipotle chillies in adobo (depending how spicy you like it) and blend until everything is well mixed.
  4. Return this to the pot with the rest of the broth and add all the vegetables (chickpeas, courgette, carrot and potato). Cook for 10 min and add the shredded chicken.
  5. Cook for 15 more min. Serve with some avocado cubes and chopped coriander.

Tips 

  • You can add a whole chipotle chilli when you serve the broth to have an even more spicier broth.

Listo!

Provecho!

 

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Tostadas de Pollo Adobado (Chicken Adobo Tostadas)


Todays is one of those days that I seem to be running around like a maniac, well, Mondays are usually like this, not only for me, but for everybody, so on Mondays I tried to cook something easy and this recipe is perfect as I am using an adobo I got given by “Cool Chile” over the weekend. When I have plenty of time I make my own adobo mix, but for days like today is ok to get a little help!

In Mexico, Adobo is a marinate salsa mainly made with chipotle and ancho chillies, but it can vary, for example, Cool Chile adobo is made only with ancho chillies and other spices. The flavour of the adobo is sensational, it gives food a smoky and yummy flavour, so these adobo chicken tostadas are great and it took me less than an hour to make them and I even made my own tostadas with the tortillas from Cool Chile.

Serves 2

Prep 15 min

Cook 1 hr

Ingredients 

  • 3 chicken breast
  • 1 Cool Chile Mexican Adobo Marinade 70 gr
  • 1 packet of 13 Cool Chile corn tortillas
  • 1 avocado sliced
  • 1/4 shredded iceberg lettuce
  • 10 radishes thinly sliced
  • 1/2 pickled red onion

Method

  1. Prepare the tostadas, you can find the recipe here in my blog and reserve.
  2. Coat the chicken breasts with some of the Cool Chile adobo marinade and leave to marinate over night or 1 hour before cooking. Leave some to use as a salsa.
  3. Heat the oven on 180 degrees or Gas mark 6. Before putting the chicken in the oven, pour half a glass of water and cover the dish with aluminium foil.
  4. Place the chicken in the oven and cook for 30 min, then shred the chicken and put it back into the juices that are left in the tray.
  5. Assemble the tostadas. Place some chicken on a tostada, follow by some lettuce, avocado slices, pickled onions and radishes, finish it off with some adobo and enjoy!

Tips

  • You can find the adobo marinade and tortillas in www.coolchile.co.uk
  • You can also add sour cream and feta cheese to the tostadas to make them even tastier.

Listo!

Provecho!


  
  

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Pollo Asado Marinado en Cerveza (Grilled Chicken Marinated in Beer)

 

Sometimes there are days that I don’t have plenty of time to cook, when that happens, I have a list of special easy and quick recipes in my kitchen drawer and this is one of them! 

Serves 4

Prep 10 min

Marinate 1 hr

Cooks 15 min

Ingredients

  • 4 chicken breast
  • 1 bottle of Corona
  • 50 gr chopped fresh coriander
  • 1 small chopped garlic
  • Salt and pepper to taste
  • 2 tbsp rapeseed oil

To garnish 

Method

Cut two big pieces of cling film. Place one on the worktop and lay the 4 chicken breast on it and put the other piece of cling film on top of the chicken and flatten them with a meat hammer.

Place the chicken in a cooking bowl and add the beer, salt and pepper, coriander and garlic. Leave in the fridge at least 1 hour.

Take the Chicken out of the fridge 10 min before cooking. Heat a grilled or frying pan at medium heat, add the oil, place the chicken breasts on the pan, adding a tbsp of the marinated.

Grill the chicken breasts for 7 min on each side or until the chicken is cook and firm.

Serve with some Pico de Gallo and Mexican Style Rice.

Listo!

Provecho!

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Nopalitos con Pollo en Chile Colorado (Cactus with Chicken in a Red California Chili Sauce)

  

This is a very special dish for me, first because it is El inglés favourite dish and second because it used to be my dad the one who used to cook it for him. Nowadays the person in my family that cooks it to perfection is my sister, Cynthia, who, like my dad, is a brilliant cook, so she gave me the recipe and told me how to do it. 

My dad used to make this dish for my husband every time we used to go to Mexico to visit them and he always used to say “te hice tus nopalitos” (I cooked your nopalitos). Now every time we are in Mexico, this is the dish he loves to eat the most!

Nopales or Cactus in English, is a vegetable eaten very widely in Mexico, most of the cactus plants are edible, but there is one in particular that is used in most of the Mexican cactus dishes, Opuntia cacti. We even eat the fruit it grows call “tuna”. They are very nutritious and delicious. We used them to make stews, jams, salads, salsas, smoothies, etc., and they can be eaten raw or cooked. Unfortunately in England are not available fresh, so the only option is to buy them in a jar, they are already cooked and ready to be use in stews or salads, I don’t recommend this type of cactus for smoothies, as they flavour is different. If you have the opportunity to travel to Mexico, give cactus a try, they are a bit slimey but have very good flavour. 

Let’s start with the recipe, remember that you won’t be able to get fresh cactus in England but you can always buy them in a jar, at the end of the recipe I will give you the name of the website where you can get them.

Serves 4

Prep 15 min

Cook 30 min

Ingredients

  • 3 x 460 gr La Costeña Cactus Jars 
  • 4 chicken breasts cut in chunks
  • 1/2 tsp garlic powder
  • Sal and pepper to taste

For the Chile Colorado (Red Anaheim Chili sauce)

  • 2 tomatoes
  • 1/2 onion
  • 5 Anaheim dry chilies, washed, de-veined and deseeded.

Method

Put the dry Anaheim chilies, tomatoes and onion in a sauce pan with 500 ml water, let it simmer for 20 min, blend everything and pass the sauce through a sieve to get rid of any skins.

In a frying pan put the oil to heat and start frying the chicken, after 5 min add the salt, pepper and garlic powder. Meanwhile drain the water that comes in the jars with the nopales and get rid off any onions, wash them through with clean water to remove some of the salt. After 15 min of cooking the chicken, pour the sauce, cook the chicken in the sauce for 3 min and add the cactus and cook for 5 more min.
Serve it with red rice and some fresh cheese.

Tips

  • You can buy La Costeña Nopalitos in www.mexmarket.co.uk 
  • Don’t forget to wash them through.


Listo!

Provecho!

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Tacos Dorados de Pollo con Salsa de Jitomate (Chicken Fried Tacos with Tomato Salsa)

 

In México there is a dilemma about how is a tortilla filled with something, rolled and fried is call, some people call them “flautas” (flutes) others call them “tacos dorados” (fried tacos). I believe the name comes depending on how you make them, for me a flauta is roll very tight and thin, while tacos dorados are more chunky. Whatever the real name, the truth is that they taste divine.

In my mum’s house we have always called them “tacos dorados” and we usually make them Sinaloa style, but today as I am about to fly to Mexico on Friday, I don’t have many things in the fridge and my goal is to finish what I have, so I made them very simple.

They come with a sort of tomato consomé that you pour on top of the tacos and it gives the tacos more flavour, I don’t know what is with us Mexicans but we like to bath everything in a sauce, but I have to say that it just works and tastes delicious.

Anyway, talking about my tacos dorados, I have to say it was a bit of a challenge, because in Mexico you can get special tortillas for this type of dish, they are thinner and very flexible, so they are easy to roll, while here in London there is only one type, it was a bit tricky to roll the tortillas and try to keep them in that shape, but with a help of a toothpick I managed to achieved that, so be prepare to warm and roll each tortilla individually. 

Serves 4

Prep 30 min

Cook 30 min

Ingredients

  • 16 warm corn tortillas
  • 2 chicken breasts cooked and shredded 
  • Rapeseed oil to fry the tacos
  • 1 pint tomato salsa recipe on blog

To serve

  • A quarter lettuce shredded
  • Avocado slices
  • Sour cream

Method 

Warm the tortillas, fill them with shredded chicken, roll them and stick them a toothpick in the middle to hold the shape.

When all the tortillas are rolled, heat the oil, when the oil is very hot out the tacos to fry, they take 2 min on each side, take them out when they are brown, leave on on top of a kitchen paper towel to drain the oil.

Serve them with some lettuce on top, avocado, sour cream and tomato salsa.

Tips

  • You can make a Arbol Chile Salsa to accompany the tacos 
  • I wet my tortillas on one side before put them on the pan to warm them
  • I get my tortillas from cool chile, don’t buy the corn tortillas from old del paso as they are not the same

Listo!

Provecho!