New Years Eve Grilled Chicken
6 anchos
6 guajillos chillies
1 1/4 cups water
6 cloves until smooth
10 whole allspice
pinch cumin seed
2 peppercorns
1 inch stick cinnamon
2 tsp salt
2 tsp oregano
3 cloves garlic
1 1/2 tsp lard
Remove seeds and stems from chillies. Toast, cover with water and simmer 3 minutes, soak 10 more minutes. Blend 1/2 cup soaking liquid with spices, salt, oregano and garlic.
Add chiles little by little blending after each.
Heat oil in pan, fry paste 5 minutes stirring. Spread over chicken and marinate. Cook in oven in closed container and cool before storing.
Grill before serving.
Habas Guisadas Con Huevos (Broad beans with egg)
1 cup cooked, peeled beans
2 tbsp oil
3 tbsp finely chopped onion
1 clove finely chopped garlic
2 sm finely chopped tomatoes
2 fresh mint sprigs
4 eggs, lightly beaten
Salt to taste
Fry onion and garlic without browning. Add tomato and cook for 5 minutes before adding the beans, mint and salt. Heat through, add eggs and mix well. Place pan into the oven and bake until set but juicy. Serve with avocado, sour cream, jalepenos and salad.
Salsa Cocida
30 very ripe tomatoes, cored
18 cloves garlic, finely chopped
6 large onions, finely chopped
3 green capsicums, finely chopped
3 red capsicums, finely chopped
5 sm ladles chipotle puree
1/2 cup chipotle oil
Braise tomatoes on grill, blackening skin all over. Saute other ingredients in chipotle oil til just tender – do not brown. Mash tomatoes, add other sauted ingredients.
Mix well and salt to taste.
Salsa de Chile Pasilla de Oaxaca
300g tomatillos
3 chile pasilla
1/2 head garlic, charred and peeled
Rinse tomatillos and set half aside. Half cover with water and cook till very soft. Strain and reserve water.
Toast chiles, blend with water and garlic till smooth. Add tomatillos and blend leaving some texture.
Salsa Mexicana
20 tomatoes, ripe
12 spring onions
5 fresh chillies
Juice of 4 limes
1/2 cup white vinegar
Dice tomatoes to 1/2 inch pieces. Chop spring onions and chillies, add to tomatoes. Microwave limes for 20 seconds each and add juice to mix. Season with salt and pepper.
Sopa de Elote Y Rajas (corn and chile soup)
1 large tomato – broiled
¼ onion
Blend to a puree
3 tablespoons butter
3 small poblanos, seeded
Cut chiles into strips, fry gently without colouring.
Add tomato puree, cook 5 minutes over medium flame till sauce has reduced. Cool.
Kernels from 4 ears (3 cups)
3 cups milk
Add tomato mix very gradually along with ½ tsp salt and cook over very low flame for 25 minutes.
Serve with a little cheese and tortillas.
Salsa Verde
1 A10 tin tomatillos
1 small onion, chopped
8 green chillies, chopped
5 tbsp coriander, chopped roughly
3 cloves garlic, chopped
3 tbsp oil
Put 1 cup liquid from can in pot with chillies, garlic and onion. Simmer for 5 minutes. Add roughly chopped tomatillos and coriander.
Salsa con queso
4 medium onions, finely diced
3 red chillies, finely diced
1 red capsicum, finely diced
1 green capsicum, finely diced
6 jalapeño chillies, finely diced
Store suspended in jalapeño vinegar.
To make into a dip take one tablespoon of the mix and combine with 150g of mozzarella cheese. Place in an oven or microwave and cook until the cheese is bubbling.
Chiles Jalapenos en Escabeche (pickled Jalapenos)
500g jalapenos
750g carrots
3 tablespoons salt
1/3 cup water
5 garlic cloves – chopped
10 peppercorns
1 tsp cumin seed
4 whole cloves
16 bay leaves
2 thyme sprigs
1 1/2 tsp oregano
1/2 cup oil
500g onion – sliced
3 cups vinegar
1 cup strong vinegar
10 garlic cloves
6 sprigs thyme
1 tsp sugar
Put chiles and carrots in bowl, toss with salt and water.
Soak for 1 hour. Put water in blender, add chopped garlic, peppercorns, cumin seed cloves, 10 bay leaves, thyme, 1/2 tsp oregano, blend thoroughly. Heat the oil in heavy based pan, add blended stuff and onions, cook till liquid evaporates. Drain chiles and carrots, reserving liquid, add to pan. Fry 10 minutes, stirring. Add all other ingredients, boil 8 minutes.
Allow to cool before refrigerating.
