Mexican Dishes

I have been asked to write down a few of the dishes included in the Mexican session. Thank you Heswall Primary Year 5 & 6 for a great morning and so glad you enjoyed cooking a Mexican banquet with me and even better you have pushed me to get the recipes written up. You can play with the spice add or subtract depending on how hot or not you enjoy your food.

I always use Seasoned Pioneers for my spices and they are based locally to me in Bromborough. Check out my suppliers for more details

https://www.funfoodchef.co.uk/useful-links/seasoned-pioneers/

The spices and herbs I use in these dishes are

• Rubbed Wild Grown Oregano
• Smoked Chipotle  Chillies crushed
• Mexican Adobo Spice
• Fajita Blend

The Recipes include

• Chicken fajitas with Fun Food Chef Tomato Sauce
• Cerdo en Adobo en salsa de jitomate (Strips of pork steaks spiced with tomato & chocolate salsa)
• Pineapple coriander and chilli salsa
• Guacamole
• Zucchini, corn and cheesy cream
• Frijoles Pintos Maachacaos Pinto Beans with Smoked Chipotle chillies
• Chocolate Milk Shake

 

Chicken fajitas with Fun Food Chef Tomato Sauce

 

 

2 serve 4 or 5

• 2 to 3 Free range chicken breasts thinly sliced into strips
• 1 Red Pepper thinly sliced
• 1/2 Red Onions thinly sliced
• 5 Mushrooms thinly sliced
• 2 cloves of garlic chopped
• 2 teaspoons of Fajita Blend from Seasoned Pioneers (add more if you want it hotter!)
• 250 to 300 ml of Fun Food Chef Tomato Sauce
• Salt & Pepper
• Splash of Olive Oil for frying
• Packet of Fajitas (usually contain 8)
• Small pot of Sour Cream
• Freshly made Guacamole
• Fresh Baby Lettuce

1. Heat the oil up in a wok or large frying pan
2. Sprinkle the seasoning over the chicken and a little ground sea salt and ground black pepper.
3. Add the vegetables to the wok and stir and soften
4. Add the chicken to the vegetables in the wok. Keep stirring and make sure the wok stays hot.
5. Once the chicken is fully cooked add the tomato sauce (Fun Food Chef’s or other)
6. Turn the heat down and simmer for 2 minutes
7. Your ready to go!
8. Load your wrap with salad, sour cream, guacamole and even pinto beans and corn if you wish and of course your chicken dish!

 

 

Guacamole

Very ripe Avocado (even better they are very often in the bargain bucket or Ooops Isle).

1/4 Fresh Lemon

1/4  Fresh Lime

Optional  Chopped Tomatoes

Salt & Pepper

Fresh Chopped Chilli if you fancy!

 

• Couldn’t be easier or tastier! Buy the ripe Avocado split it in half, peel and remove the stone.
• Mush and mash the avocado flesh with a fork. (If it is too hard they a hand blender will help add the lemon and lime before before blitzing)
• Once you have a nice green mixture you need to mix in the juice from the lemon and lime (This will add to the flavor but also slow down the avocado dip going black through oxidization.
• You can if you wish add a little chopped tomato or chopped fresh chilli.
• Place in a bowl and cover with cling film (If you press the clingfilm down on to the guacamole it again will help keep the air off it and slow down the oxidization (becoming black and not staying green).

 

Note: You could also add a little sour cream particularly if your avocado is  very hard and you need to uae a blender.

 

Zucchini, corn and cheesy cream

Ingredients

Splash of Olive Oil to soften the onions

100 g of frozen sweat corn

1 Courgette small diced ( similar size to the sweat corn kernels)

1/2 a White Onion chopped

A clove Clove of Garlic chopped

Rubbed Wild Grown Oregano (Seasoned Pioneers)

100 g Grated Mature Cheddar Cheese (Or hard Mexican Cheese if you can find it)

Freshly ground Sea salt & Black Pepper

 

Method

• Put a splash of olive oil in to your thick bottom pan.
• Sweat (cook without coloring) the onions, garlic and diced courgettes and oregano in pan. That isn’t frying them until they are brown! Just cook them slowly until they become translucent (clear and soft) If they start to brown take them off the heat. This should only take a couple of minutes.
• Season with black pepper
• Add your sweetcorn (If it is defrosted great if not don’t worry)  Heat the vegetables slowly until they are simmering. You could add a splash of water if you are worrying they will burn. Cook slowly for 3 to 4 minutes.
• Now your vegetable are cooked just make sure if you added a little water you haven’t added too much. You should only have soft vegetables in the pan not any water! drain off any excess if you have
• Add the cheese and melt over a low heat. Then add a splash of single cream to from a sauce with the cheese.
• You can keep this on the heat for a short time but don’t let it boil as the fat in the cream will separate or as we say split. No longer than a minute should be enough.
• Serve immediately

 

Frijoles Pintos Maachacaos Pinto Beans with Smoked Chipotle chillies

• Splash of Olive Oil
• Tin of Pinto Beans (or dried beans if you have re-hydrated and cooked them)
• Smoked Chipotle  Chillies crushed (Seasoned Pioneers)
• Half a Finely chopped red onion
• 2 Cloves of Garlic
• 1/2 a finely chopped red onion
• Fun Food Chef Tomato Sauce

1. In a thick bottom pan heat a splash of oil.
2. Add the onions and garlic and cook until soft. You don’t want to burn the onions so take it off the heat if it is starting to brown. Turn the heat down a little and put the pan back on the heat once it has cooled a bit.
3. Sprinkle about a 1/2 a teaspoon of the fantastic smoked Chipotle chillis in and enjoy the smell filling your kitchen. Cook for a further minute (they are hot so if you are not sure be careful. I would probably add a little more than 1/2 a teaspoon but not much more!).
4. You can break the drained tinned pinto beans up a little with a fork if you wish ( Great job for the children but not too much and sometimes I don’t bother)
5. Add the beans and a splash of Fun Food Chef tomato sauce.
6. Cook until the beans start to thicken. If you add too much sauce don’t worry it will just take a little longer to evaporate and thicken
7. Your ready to serve with your Mexican banquet

 

 

Pineapple coriander and chilli salsa

• Fresh Pineapple in small cubes (1/4 of a fresh pineapple should be enough so plenty left for a healthy snack!)
• 1 Fresh Chilli Finely chopped
• 1/2 a Finley chopped red onion (you might not need all of this depends on how big your onion is)
• Picked leaves of fresh coriander
• Grated mature cheddar
• Tortilla chips (buy the cheap ones as your adding the salsa!)

 

1. Place your tortilla chips on a plate suitable for the oven.
2. Mix the onions, pineapple, chilli and coriander together and squeeze the lemon and lime in with it. Then sprinkle over your chips.
3. Top with the grated cheese.
4. Place this in the oven just before you serve. You only want to melt the cheese so will only take a couple of minutes.

 

Chocolate Milk Shake

1 pint Fresh Semi skimmed Milk

1/2 a block of Dark Free From Chocolate

2 table spoons of Cocoa Powder (Check for nuts!)

100ml Single Cream (or just a splash)

50g caster Sugar ( If you want it a little sweeter)

Ice

• Put a bowl over a pan of boiling water.
• Add the chocolate, sugar and coco powder to the bowl. Allow the hard chocolate to melt
• add 1/5 of the pint of milk.
• Stir until you have a smooth warm paste
• Pour the rest of the milk in to a blender.
• Add your warm chocolate the the blender and quickly give it a quick whiz. Add some ice then whiz again

Enjoy!

Cerdo en Adobo en salsa de jitomate (Strips of pork steaks spiced with tomato & chocolate salsa)

( I will be updating this recipe soon)

Pork Steaks thinly sliced

Tin of chopped tomatoes

Frozen peas

Salt & Pepper

Chopped fresh Coriander

Chopped Fresh Mint

Adobo spice from Seasoned Pioneers

Grated “Free From” dark Chocolate

 

If you are serving this as a side 1 pork loin steak should cover 2 people.

• Set the oven to 200’C
• Cut the 3 pork loin steaks in to strips
• Sprinkle the Adobo spice (2 teaspoons).
• Place your meat in a suitable roasting tray or earthenware pot
• Add some fresh chopped mint and fresh coriander
• Add the tinned chopped tomatoes and frozen a few garden peas.
• Grate some dark nut free chocolate over the top (1/2 a block) and season with a little sea salt and ground black pepper.
• Place in the oven.
• After 10 minutes stir you mix
• Cook for a further 15 minutes.
• If if looks as if it is cooking too fast or might burn place some tin foil over the top
• Check the pork is fully cooked and serve

If you don’t need to be careful with nuts any high cocoa % chocolate will do.

Hope you enjoy your Mexican Feast!!