Chicken Fajitas
6 chiles ancho
10 chiles pasilla
1 kilo Chicken
Toast 6 chiles ancho and 10 chiles pasilla on the grill. Cover with hot water and allow to soak for 20 mins.
Place chiles with one cup soaking water in blender. Discard the rest of the water.
1 inch cinnamon stick
5 whole cloves
6 peppercorns
1/4 tsp thyme
1/4 tsp marjoram
1/4 tsp cumin seeds
6 garlic cloves
2 tbsp white vinegar
Add all spices to the chilli.
Slice the chicken into thin strips and coat evenly with seasoning mix. Allow to marinate for at least 24 hours.
Pan fry chicken till nearly cooked, then add sliced onion, capsicum, squash and zucchini. Cook till till tender. Serve with rice, lettuce, cheese, diced tomato, onion, sour cream, salsa, guacamole and tortillas.
Pollo Taco Frito
Chicken, cooked as pollo frito
3 fresh chillies, finely chopped
Flour tortillas
Mix all together, season to taste and allow to stand for as long as possible for chilli to permeate chicken.
Roll up in corn tortillas and pan fry.
Chuletas de Puerco Adobadas (beef fajitas)
4 large anchos chiles
Toast 4 large anchos chiles on grill. Cover with hot water and allow to soak for 20 minutes.
1/8 tsp cumin seeds
1/8 tsp oregano
1/8 tsp thyme
1 tsp salt
2 cloves garlic
1/2 cup white vinegar
Blend ingredients into a smooth paste. Spread over.
Tostadas
Toasted corn tortillas – 2 per serve
Top with shredded lettuce, crumbled chorizo, diced tomato, fresh sliced onion, guacamole and hot chile sauce (chipotle).
Serve cold.
Potato Wedge Seasoning
6 tbsp paprika
1 tbsp cayenne
1 tbsp black pepper
2 tbsp onion salt
2 tbsp garlic salt
2 tbsp salt
1 tbsp ground cinnamon
1 tbsp allspice
Blackening Spice (for steak)
2 cups flour
3 tbsp cayenne pepper
3 tbsp black pepper
3 tbsp white pepper
1 tbsp marjoram
1 tbsp oregano
1 tbsp thyme
2 tbsp paprika
2 tsp ground cumin
Burgers
500g mince
1 medium onion, grated
1 lg potato, grated
1 carrot, grated
3 cloves garlic, diced
1 tsp garlic salt
1 tsp oregano
1 tsp black pepper
1 tsp cayenne pepper
1 tsp curry powder
1 tsp mixed herbs
2 tbsp soy
3 tbsp tomato sauce
1 cup breadcrumbs
2 eggs
Salt to taste
Mix. Cook. Eat.
Carne Enchilada (chile seasoned meat)
2oz anchos
2oz guajillos
1/4 cup mild vinegar
4 peppercorns
3 whole cloves
1/2 inch cinnamon stick
1/2 tsp oregano
1 small tomato
1 1/2 tsp salt
1/4 cup water
Soak chiles in water 10-15 minutes. Blend dry ingredients in water till smooth, then add chiles one by one until smooth paste. Rub meat through, leave uncovered in fridge mixing often to dry marinade, then cover.
Stuffing for Chiles Rellenos II
1 kg boneless pork shoulder
1/2 white onion – roughly chopped
Salt to taste
Place in pan, cover with water and simmer till tender. Remove meat, reduce stock to 1 1/2 cups. Shred meat.
2 lg tomatoes, roughly chopped
1/4 whits onion
2 whole cloves
2 sm garlic cloves
Blend together, cook for 10 minutes over a hot flame, stirring constantly. Add meat and stock.
1 inch cinnamon stick
2 tbsp vinegar
20 almonds – skinned and chopped
1/4 cup raisins
1/3 cup roughly chopped parsley
1 tsp sugar
Add final ingredients and cook till nearly dry.
Stuff into sweet banana chiles with seeds and stems removed.
Carne Asada A La Tampiquena (steak marinade)
350gm scotch fillet steaks
4 cloves garlic, crushed
Juice of 3 limes
enough orange juice to cover steaks
Combine and marinate.
