Birria de Res (Beef Birria)

Today’s recipe is one of my old time yummy super mega favourite, birria! Yum! Birria is a stew originally from the state of Jalisco, specifically from the city of Guadalajara, but as any Mexican recipe, everybody seems to have their own version, so this is my version, I tried to make it as similar as the one they do in Guadalajara, but this is just the way I do it. I hope you like it. Continue reading “Birria de Res (Beef Birria)”

Sopa Fría de Pepino y Aguacate (Cucumber & Avocado Cold Soup)

The summer is almost around the corner and with a bit more sun every day I feel very inspired. Today I cooked this lovely and very refreshing cold soup or gazpacho with some nice cucumber and delicious ripe avocados and to give that crunch to this silky soup I pickled some veggies in lime and salt and I finished it off with some good quality extra virgin olive oil, fresh fennel & Maldon salt, and a good squeeze of lime! Continue reading “Sopa Fría de Pepino y Aguacate (Cucumber & Avocado Cold Soup)”

Sopa Conde (Black Bean Soup)

Good morning! A new week! Wow the time is flying, we are now in February, soon it will be spring.

As you probably know, if you have been reading my posts, today in my house is beans cooking day, I always cook beans every Monday and freeze them so I can use them through out the week. So today I cooked black beans, you can find the frijoles de la olla recipe here in my blog, so you, as me, can have beans for a week. Continue reading “Sopa Conde (Black Bean Soup)”

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Sopa de Lentejas con Chorizo (Lentil and Chorizo Soup)

Today is a soup kind of day, it is quite windy in London and a bit chilly, so I fancied something cosy and warm, also I have the hubby working from home, so I decided to make this amazing soup which is ready in no time.

It is a lentil soup with chorizo, very popular in Mexico, I have the vegetarian version on the blog, so if you prefer to cook that just click on this link “sopa de lentejas”  but for now here is the recipe for my sopa de lentejas con chorizo. Continue reading “Sopa de Lentejas con Chorizo (Lentil and Chorizo Soup)”

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Sopa de Chicharos y Pimiento Morron Verde Tatemado (Pea and Chargrilled Green Pepper Soup)

  
There is nothing more relaxing for me than to get into my kitchen, turn on my music and cook, I love cooking, it is my favorite hobby, most of the time I like to cook traditional Mexican recipes, but sometimes I like to experiment and create new recipes with a Mexican touch, well, you know, I love Mexican cuisine, I think it is one of the best.

Anyway, today was one of those days when I had time for myself and when that happen, I tent to spend that time either in the kitchen or having a coffee reading a cookery book, so today I cooked lunch for one and I came out with this delicious soup. It is a very easy recipe and it will take you no more than 20 min to have it on the table ready to eat. It is a pea soup but with a Mexican touch, so I added chargrilled green pepper, if I have had poblano pepper, I would have used that, but I didn’t have so a green pepper is fine, then I added fresh jalapeños, onion and coriander and I topped it with a poached egg, avocado slices, homemade tostadas, fresh cheese and I scattered some fresh chilli, coriander and radishes to add more flavour and a bit of a crunch. 

So here is the recipe, I hope you like it as much as I do.

Serves 2

Prep 10 min

Cook 10 min

Ingredients

For the soup

  • 500 gr organic frozen peas 
  • 2 green peppers
  • 2 roughly chopped fresh jalapeños 
  • 1 chopped onion
  • 1 small peeled clove garlic
  • 10 gr fresh coriander
  • 1/2 fried corn tortilla
  • Salt and pepper to taste
  • Organic chicken or vegetable stock (optional)

To garnish

  • 2 poached eggs
  • thinly slices of ripe avocado
  • Fresh or feta cheese crumbled
  • 1 chopped red chilli
  • 5 thinly sliced radishes
  • 10 gr finely chopped coriander
  • 2 fried corn tortillas

Method

  1. First chargrille the peppers on the hob, like in the picture, once chargrilled, place them in a plastic bag, after 10 min, peel the black skin off,  deseeded, chop and leave aside. 
  2. Then fried the tortillas on some vegetable oil. I cut them in triangles and I fry them for 2 min on each side on low medium heat. Then set aside. 
  3. Make the poached eggs, one at a time. Add a small dash of vinegar to a pan of steadily simmering water. Crack eggs individually into a ramekin or cup. Create a gentle whirlpool in the water to help the egg white wrap around the yolk. Slowly tip the egg into the water, white first. Leave to cook for three minutes. Drain onto kitchen paper.
  4. Chop all the vegetables to garnish the soup and leave aside.
  5. Make the soup. In a sauce pan, fried the onion until transparent, then add the frozen peas, 2 cups of stock or water, chargrilled green pepper, coriander, jalapeños salt and a pinch of pepper and cook for 10 min. Then blend until smooth and continue cookinf for 5 min.
  6. Serve in a shallow bowl, place the soup first, then the egg, vegetables and the last but bot least the tostadas, so they remain crunchy.

Listo!
Provecho! 

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Sopa de Pollo con Papas (Chicken with Potatoes Soup) 

 

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

Ingredients

  • 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

To garnish

  • Avocado slices
  • Chopped coriander
  • Fresh or Fetta cheese
  • Dollop sourcream

Method

  1. 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.
  2. Take the chicken breast out, shred them and reserve.
  3. Peel the potatoes and cut them in medium chunks.
  4. 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.
  5. Place the tomatoe sauce back in the casserole and add the potatoes. Cook them for 5 min and add the shredded chicken.
  6. Cook the chicken with the potatoes on low heat for around 20 min or until potatoes are cook.
  7. Serve them in a bowl and garnish with avocado slices, chopped coriander, fresh or Fetta cheese and a dollop of sour cream.

Listo!

Provecho!

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Sopa de Camote con Chile Chipotle en Adobo (Sweet Potato Soup with Chipotle Chilli)


The word camote, sweet potato, comes from the nahuatl word “Camohtli”. In Mexico we tent to eat sweet potatoes as a dessert, traditionally the  sweet potatoes are cooked in “piloncillo” (raw sugar) syrup.

 

There is even people that go around the streets selling hot sweet potatoes in syrup, we call them “Camoteros”, this person goes around shouting “Caaaaaaamoootes”.The first time my husband heard the camotero outside of our house, he got scared, as the camotero was releasing the steam from his “camote trolley”.

 
When I first arrived in London and I saw them in the supermarket, I remember I told my husband about this recipe and he thought that it was a bit strange, but for me, it was a bit strange to eat sweet potato in  salty dishes, but I never dislike the flavour, in fact I found it very interesting to mix the sweetness of the “Camote” with other dishes, so that is how I came out with this tasty recipe and it is perfect for a day like today, it is raining in London, again! so this spicy sweet potato soup will warm you up. The sweetness of the sweet potato just goes very well with the touch of chipotle chilli in adobo and if you serve it with some sour cream, it gives the soup a slight tangy flavour that ease the spiciness of the chillies, but if chilli is not a problem with you and you can handle high levels of spiciness then just add some chilli oil on top of the sour cream and then you will feel that you are in Mexico. Enjoy and happy cooking!

Serves 4

Prep 10 min

Cook 45 min approx

Ingredients

  • 7 medium sweet potatoes
  • 4 garlic with skin on and slightly bashed
  • Some fresh thyme
  • salt and pepper to taste
  • 3 tbs cold pressed rapeseed oil
  • 2 tbsp smoked chipotle paste
  • 1.5 litres chicken or vegetable stock

To garnish

  • Some sourcream
  • chilli oil

Method

  1. Preheat the oven to 200 degrees F.
  2. Peel and cut the sweet potatoes lengthwise, place them on a tray with the garlic and thyme, sprinkle some salt, pepper and rapeseed oil.
  3. Place the potatoes in the oven and roast them for around 30 min.
  4. Put them in a blender with one garlic (one that has been roasted with the potatoes).
  5. Add the smoke chipotle paste and vegetable stock and blend until getting a smooth consistency.
  6. Serve it as a starter or light lunch in a bowl with a dollop of sour cream and chilli oil.

Tips 

  • Enjoy it with a big piece of sour dough bread and butter.
  • You can get the chipotles chillies in adobo sauce in www.mexgrocer.co.uk or www.mextrade.co.uk, if chipotle chillies come in whole, just blend them to make a paste.

Listo!

Provecho!

  

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Tortitas Mexicanas de Espinacas Capeadas (Mexican Spinach Patties Coated in Egg)

  

In Mexico “capear” or coat something in egg is very popular, we use this technique with a lot of vegetables, there is even a very famous dish, “Chiles en Nogada” that, traditionally, the poblano peppers are coated in egg first and then cover with a nutty sauce. 

In this recipe I am using spinach, they are a bit fiddly to work with, but once they are coated, they are totally fine. The tortitas can be eaten with a tomato consommé and fresh cheese.

Give them a try and you’ll see you will love it.

Serves 4

Prep 20 min

Cook 30 min approx

Ingredients 

  • 500 gr fresh spinach washed
  • 4 eggs, whites and yolks separated
  • 1/2 cup all purpose flour
  • 1 cup rapeseed oil 
  • Salt to taste
  • For the Tomato consommé follow the link 

To garnish 

  • Fresh cheese crumble
  • Radish slices
  • Chopped coriander

Method

Prepare the tomato consommé and then start with the spinach patties.

Cook the spinach in a steam, it takes around 10 min, remove them from the steamer and squeeze them to drain the excess of water. Make little balls of spinach and set aside.

Beat the eggs whites to soft peaks and then add the egg yolks one by one and continue beating, until egg whites and yolks are combined.

In the meantime heat the oil on a frying pan. Cover one spinach pattie some flour, removing the excess, the cover it with the egg mixture and introduce it to the hot oil, fry it on each side for 3 min and do the same procedure with all the patties until they are all cooked.

Have two tortitas in a bowl and some consommé, garnish them with radish slices, fresh cheese and chopped coriander.

Listo!

Provecho!