Mexican Food

The origins of Mexican food were very simple and the diet was largely corn based dishes supplemented with vegetables, some meat, chilies, herbs, beans, tomatoes, sweet potatoes and squash. The meat was usually indigenous wildlife such as deer, rabbit, armadillo, turkey, pigeons and, in some villages, rattlesnake, spider monkey, grasshoppers and other types of insects. Later, the conquistadors introduced rice, olives, wines, garlic, beef, pork, chicken and condiments such as black pepper, cinnamon, cilantro and oregano.

Mexican food should not be confused with what is known as the "Tex-Mex" cuisine which evolved along the Texas-Mexican border and combined Mexican food with American tastes. Examples of this are chili con carne, refried beans, nachos, chimichangas and fajitas, which are all tasty foods but are not real Mexican fare.

A good Mexican meal always includes guacamole, so I will start with a truly authentic one.  Be sure to use ripe avocados, and do not use a blender, as guacamole should be chunky. In a heavy bowl mix together (all finely chopped) one onion, two tablespoons of fresh coriander (cilantro) and one Serrano chili or other hot pepper (to taste). Mash these together until a paste is formed. Take three avocados, halve, discard the stone and scoop out the flesh. Mix with the onion paste, slightly mashing the avocado but leaving it slightly chunky. Mix in two chopped tomatoes, two teaspoons lime juice and salt to taste.

The next recipe is for Enchiladas, one of Mexico's most popular dishes, which can be bought from a street vendor throughout the country's towns and villages. The word enchilada means dipped in chili and originally it was literally a tortilla dipped in chili sauce and stuffed with cheese and beans. Today it is served worldwide with many different kinds of fillings.

Chicken Enchilada

4 chicken breasts, cooked (fried or grilled) and cut into cubes
1 tbsp sunflower oil
1 onion sliced
2 cloves crushed garlic
2 tsp ground cumin
1 tbsp fresh parsley, chopped
400g canned chopped tomatoes
½ tsp dried oregano
Salt and pepper to taste
Chili powder to taste
12 flour tortillas
1 jar taco sauce or your own homemade enchilada sauce
1 cup grated cheddar cheese

Heat the oven to 180°C

1. Heat the oil in a saucepan, add the onion and garlic and fry until translucent.

2. Mix in the tomatoes, cumin, parsley, oregano, salt and pepper. Simmer over a low heat for about 10 minutes, stirring until the sauce thickens. Add a little water if the sauce gets too thick.

3. Add the chili powder a little at a time, tasting as you go until hot enough for your taste.

4. Mix in the chicken pieces.

5. Warm the tortillas slightly and lay flat on a plate. Put a straight row of the chicken mixture on the tortilla and if you like it extra hot you can put on some chopped chilies.

6. Roll the tortilla and place in a baking dish. Repeat the process with the other tortillas.

7. Pour some taco sauce on top, sprinkle the cheese over it and cook for 20 to 30 minutes until the cheese is melted and browned.

They can be served with a little sour cream in a bowl for dipping.

In some recipes the tortilla is dipped into the hot sauce and then the filling is put onto it. It is rolled and more sauce added on top followed by the cheese. This is the authentic way but can be rather messy to roll up, but is very tasty.

Η ΜΑΓΕΙΡΙΚΗ ΣΥΜΒΟΥΛΗ ΤΟΥ ΜΗΝΑ
COOKING TIP OF THE MONTH

Crisp Fried onions for garnish - for a beautiful flavour and crisp brown colour, soak your onion rings in milk for 15 minutes before frying.

Τραγανά τηγανισμένα κρεμμύδια για γαρνιτούρα- για γευστικά τηγανιτά κρεμμύδια με ένα ωραίο καφετί χρώμα, μουλιάστε τα δαχτυλίδια κρεμμυδιών στο γάλα για 15 λεπτά πριν το τηγάνισμα.  

 No-waste tomato paste - To prevent mould forming on top of your tomato paste, pour a thin film of oil over the surface of the paste to stop air reaching the surface. Or try freezing the paste in level-tablespoon portions in ice-cube trays. When the paste is frozen, transfer to a bag and seal tightly.

Τοματοπολτός χωρίς σπατάλη - για να αποτρέψετε τη δημιουργία μούχλας στον τοματοπολτό σας, ρίξτε λίγο λάδι έτσι ώστε ο αέρας να μην φτάνει στην επιφάνεια.   Εναλλακτικά, βάλτε στην κατάψυξη μια φόρμα για παγάκια με πολτό αντί για νερό. Όταν παγώσουν μεταφέρετε τα πολτοπαγάκια σε μια σακουλίτσα και τα διατηρείτε στην κατάψυξη.