¡Hola! I have been away from posting recipes for a while, but today is a special day in Mexico, it is Día de la Candelaría, which is a catholic celebration and if you read my post about King’s Day when we do in Mexico Rosca de Reyes (King’s ring cake), you will know that today my daughter had the duty to make tamales as she was the one to find the little doll in the cake, so I though it would be a good idea to get her involved in cooking tamales and to teach her about our lovely traditions about mexican food. Continue reading “Tamales de Pollo en Salsa Verde (Chicken in Green Salsa Tamales)”
Today El inglés, aka the hubby, is at home, so I am cooking a nice cosy lunch for him, this is my mum’s easy and quick recipe for chicken and potatoe soup.
In my family my mum is the queen of quick and easy recipes, I remember when I was a child, when she didn’t want to cook, she used to do what she would called “comida de flojos” (lazy dinner) and this recipe used to be in her repertoire. So I hope you like it, as I said, it is a very easy recipe, but full of flavour and perfect for a winter day.
Makes 4 servings
Prep 30 min
Cook 20 min
- 2 chicken breasts
- 4 tomatoes
- 1 peeled onion cut in half
- 1 peeled garlic clove
- 1 tbsp tomato purée
- 4 cups unsalted chicken stock
- Salt to taste
- Pinch ground pepper
- Avocado slices
- Chopped coriander
- Fresh or Fetta cheese
- Dollop sourcream
- Place the chicken breasts, tomatoes, onion, chicken stock and garlic in a casserole dish, add salt to taste and a pinch of pepper and cook for 20 min approx or until the chicken is cooked.
- Take the chicken breast out, shred them and reserve.
- Peel the potatoes and cut them in medium chunks.
- Take the tomatoes, onion and garlic out of the casserole and place them in a blender, add the tomato purée and purée them until getting a sauce and smooth consistency.
- Place the tomatoe sauce back in the casserole and add the potatoes. Cook them for 5 min and add the shredded chicken.
- Cook the chicken with the potatoes on low heat for around 20 min or until potatoes are cook.
- Serve them in a bowl and garnish with avocado slices, chopped coriander, fresh or Fetta cheese and a dollop of sour cream.
There is no doubt that simple recipes are the best and this recipe thicks all the boxes. I haven’t found a more simple recipe to roast chicken in the oven like this one and the results are yummylicious (if there is such a word).
This chicken is not a Mexican recipe, but this is the way we roast chicken in my family and believe me, every time we do it, it finishes within minutes.
The star of the show is the paprika. Paprika is a spice made with chillies. In Spain it is known as a Pimentón. It is not as spicy as a ground cayenne pepper and it gives food a smoky flavour.
Prep 5 min
Cook 45 min approx
- 8 chicken thighs boned and skinned
- Salt to taste
- 6 tbsp paprika
- 2 tbsp pressed rapeseed oil
- Preheat the oven to 200 C or gas mark 6.
- Place the chicken thighs on an oven tray and add salt, pepper, paprika and oil.
- Make sure to massage the thighs with the ingredients.
- Place the chicken in the oven and roast for 45 min approx. or until the skin is crispy and the chicken meat falls off the bone.
- Serve it with Mexican rice and a cactus salad to make it into a Mexican meal, you can find both recipes here in my blog.
- You can always add garlic and thyme for more flavour.
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!
Prep 15 min
Cook 1 hr approx
- 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
- 1 avocado
- some chopped coriander
- 8 lime wedges for garnish
- Place the chicken breast with the tomato, onion and garlic, add some salt and pepper and cook for around 30 min.
- Once is cooked, remove the chicken from the stock and shredded and reserve.
- 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.
- 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.
- Cook for 15 more min. Serve with some avocado cubes and chopped coriander.
- You can add a whole chipotle chilli when you serve the broth to have an even more spicier broth.
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.
Prep 15 min
Cook 1 hr
- 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
- Prepare the tostadas, you can find the recipe here in my blog and reserve.
- 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.
- 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.
- 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.
- 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!
- 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.
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!
Prep 10 min
Marinate 1 hr
Cooks 15 min
- 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
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.
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.
Prep 15 min
Cook 30 min
- 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.
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.
- You can buy La Costeña Nopalitos in www.mexmarket.co.uk
- Don’t forget to wash them through.
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.
Prep 30 min
Cook 30 min
- 16 warm corn tortillas
- 2 chicken breasts cooked and shredded
- Rapeseed oil to fry the tacos
- 1 pint tomato salsa recipe on blog
- A quarter lettuce shredded
- Avocado slices
- Sour cream
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.
- 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
The first time I tried this dish it wasn’t in Mexico, it was here in London at a friend’s house, there I was queuing again and again to get some more tinga tacos and since then I love the dish. Continue reading “Tostadas de Tinga de Pollo (Chicken Tinga Tostadas)”