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Sunday, February 5, 2012

Mexican Cuisine


Mexican Cuisine- Guilt Free Fiesta @ Home

Essential Ingredients:

Corn Maize

Avocado is used in Salsas, Guacamole etc.


Some of the main Beans/Frijoles Types used are Pinto, Black Turtle Beans (used to make Refried Beans)


Annatto or Achiote is sold as a Pressed Block which basically is a Mild Earthy Flavoured Red Seed
It is used in Cooking for both Colour & Flavour but Surprisingly also as a Dye for Fabrics

like a Spice Rub is used to make a Marinade for Yollo Pollo Yucatecan Chicken
Heat Olive Oil Onions Tomatoes Slices Put in Silver Foil along with the Chicken
Prawns cooked on Hot Plate with Olive Oil with little time on each side
Served on a Corn Tortilla with Fresh Onion Rings, Dried Oregano, Sea Salt


Chillies are the main Building Block/Flavoring Agents to Perk up the Mexican Food

In most Dried Chillies, the Stem & Seeds are removed, placed in Warm Oil till the Color changes after which they are Simmered in Hot Water for about 10 Minutes

Ancho Chilli- available both in Fresh & Dried
Dried ones are Mild & Sweet, used after Deseeded & dissolved in Hot Water
Fresh ones are called Poblano, looks like a   Giant, Pointed Green Capsicum 


Guajillo Chilli- has a Tough, Leather like Skin which is the reason they go in Oil longer for Flavouring


Habanero Chillies are an Extremely Hot variety of Chilli

Pasilla Chill- has a Smoky Flavour

 

Jamaican or Hibiscus or Wild Rosella Flowers
National Tea High in Vitamin C








Soup is Served with Fried Corn Tortilla, Feta Cheese Cream, Lime Juice, Chillies


Tamales made with Corn Flour & mixed with Lard
Rich Sauce with Ancho Chilies
Cooked & Mixed with Shredded Chicken
Smeared over Corn Husks, Ready to Steam
Best Comfort Food from Mexico!






The Dishes can be made in an interactive manner by just quickly filling up the Tacos, Tortillas with Veggies, Cheese, Cream etc.

Locals frequent Market/Marcado for their daily shopping

The Cuisine pretty much can satisfy the Delhi Palate as it has Tomatoes, Coriander, Garlic, Chicken & most importantly Rajma!
The Restaurant’s version of the Tacos is irreplaceable at home as apart from being deep fried the original Taco Corn tortillas are made from specially treated Dough Flour called 'Masa Harinaa' which is made from Dried Corn that has been soaked in limewater and finely ground

Special Breakfast items may have as many as 10 different Egg items on the Menu
Tortilla with Sunny Side up Eggs Refried Beans on side, Scrambled Eggs with beef Meat & Salsa,
Dry Tortilla with Sunny Side up Eggs Peas,

Cilantro, Red Onion, Tomato, Fresh Lime, Guacamole, Green Chillies, Peppers are the basic vegetables used



Spinach Tortillas (The market version of the Spinach Tortillas has Wheat Flour, Raising Agent, Emulsifier, Colour etc.)
Make the Spinach Tortilla dough by Mixing Chopped Spinach, Atta, Salt & Black Pepper, Olive Oil & Water

For Filling:
In Paneer, Add Minced Garlic, Salt, Taco Seasoning, Lime Juice & Mix Well
Spray pan with Oil Add the Mix & Sauté
Put the Filling in a Crisp Lettuce Cup, top with Sour Cream, Salsa & Fill the Taco Shell

Enchiladas:
In a Bowl Add Paneer, Salt, Red Chilli, Lime Juice & Mix Well
Add Minced Garlic, Red Wine, Mix Well & Keep Aside to Marinate
Add fresh Oregano just before stuffing this Filling into the Enchilada

For the Enchilada Cream (Originally is made with lots of Cream):
In a Grinder, Blend the Charred Onion, Garlic, Deseeded Green Chillies, Coriander & Tomato Puree
Add Salt & Fresh Black Pepper
Spray Pan with Oil, Pour the Sauce & Let it Simmer
Spray another Pan with Oil & Add the Paneer Filling
Add Honey, Tobasco, Fresh Oregano Leaves & Mix Well

Layer the Tortilla with Sauce
Spread the Cooked Paneer, Wrap it both sides & Place it on a Baking Dish
Spread the rest of the Sauce on top, Sprinkle both the Freshly Grated Cheeses,
Keep it to bake in the Oven till the Cheese melts


Guilt Free Sour Cream:
Mix the Hung Yoghurt for 8 Hours/ Overnight
Shredded Red Capsicum, Red Capsicum, Jalapeno, Rock salt & few Tabasco Dashes
Serve it with Enchiladas!

Stuffed Poblano Peppers:
Wash, Deseed the Poblano Peppers
Add Onions Finely Chopped, Garlic, Red Bell Peppers & Saute
Add Salt, Cumin Powder & Cook till Tender
Let this Mixture Cool
In a Bowl, Add Cooked Beans, Cooked Rice, Cheddar Cheese, Roasted Tomatoes, Mix Well with hands
Stuff the Chillies with the Mixture & arrange on a Baking Tray
Sprinkle Cheese on top & Keep it to Bake in the Oven for about at Degrees

  

Mole Poblano is made traditionally with Turkey or can be replaced with Chicken 
Dark Chocolate



World's second most expensive spice are Vanilla Pods which are available very cheap in Mexico


Creme Caramel (traditional Mexican Flan):

Make Caramel (Picano) with Sugar 1/2 Cup & Water 3 Tbsp. on gentle heat for 10 Minutes till a nice Amber color reaches which is then poured in a Cake Pan & evenly coat (top layer)

Heat Condensed Milk 2 Cans & Whole Milk equal Parts, add Lime Zest 3 & the scraped whole Vanilla & Pods, let it Simmer for 15 Minutes 

Whisk 6 Eggs & pour Hot Milk mixture in the whisked Cold Eggs & Whisk (to raise the temperature)
then pour the rest of the mixture through a Strainer 

In a Hot Water Bath filled till half length of the Tin & place the Cake Tin & Bake in Oven for 45 Minutes on 350 Degrees
Put in Fridge for 4 Hours
Turn upside down carefully & Serve Fresh!





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