Tag Archives: Mexican

Mexican Flavor Cubes


For lack of a beter name, Mexican flavor cubes is what I have named these little cubes. Concentrated Mexican “mole-like” flavor packed into little cubes to be added to any sauce or dish that needs a little “oomph”. These little cubes are full of Mexican flavor and really pack a punch. Lots of flavor in minutes without all the hassle.
I have these as part of my standard frozen staples. I’m a true believer in a well-stocked kitchen pantry/freezer as this will ensure you’re prepared, even if you don’t have time for a last minute shopping trip , so that you can make your favourite recipes and always have the basics at hand.
There are a ton of standard items in my freezer, that I make again and again as soon as they, or almost, run out. Such items are home made chicken stock, Napolitana sauce, and a roast pepper Napolitana version for myself, Pizza bases, Bread, Bagels etc… and of course these Mexican flavor cubes.
Let me explain how and why. We eat a lot of Mexican inspired dishes at home and I say inspired because I don’t want to offend anyone, I’m sure they are far from authentic, but they’re very tasty and that’s what it all about, for us. So basically what I do is, I soak some Mexican peppers that I buy online, add spices, cooked onion, garlic and some other flavourings, then blend it all up and freeze it in an ice cube tray. I happen to have a very large ice cube tray, that makes ¼ cup cubes, perfect for us but you can freeze it how it would work best for you. Don’t be put off by the long ingredient list, you’ll have most of the spices in your cupboard already, and it actually comes together very quickly.

INGREDIENTS:

• 3 dried Ancho peppers ( aka dried Poblano peppers) Scoville scale: 1,000 to 2,000 shu
• 3 Chipotles peppers (smoke-dried Jalapeño peppers) Scoville scale: 2,500 to 8,000 shu
• 3 Guajillo peppers (aka dried Mirasol peppers) Scoville scale : 2,500–5,000 shu
• 2 tbsp. neutral oil
• 2 medium onions, peeled and chopped
• 4 garlic cloves, peeled and grated or crushed
• 2 roast peppers from a jar
• 2 chicken or beef stock cube
• 1 tsp. Mexican oregano
• 1 tbsp. smoked paprika
• 2 tsp. ground cumin
• 1 tsp. cinnamon
• ½ tsp. ground cloves
• ½ tsp. all spice
• 2 tbsp. cocoa powder
• 1 tsp. salt
• Freshly ground black pepper
• 1 tsp. sugar or more to taste

INSTRUCTIONS:

Put a large frying pan on medium high heat, place your peppers in the dry pan and toast gently all over until they begin to soften and change color. Remove from heat.
Add the oil to the pan and add the onion and garlic, cook gently while you clean the peppers.
Cut the peppers open with scissors and remove stems and seeds, place in a bowl and cover with 2 cups of very hot water (not boiling) and leave to soak for 30 minutes.
Once the onion is soft and golden add the smoked paprika, oregano, the ground cumin, cinnamon, ground cloves, all spice, salt and freshly ground pepper, just a few twists. Stir and let it become fragrant, turn of the heat after one or two minutes.
Once everything has cooled, place the hydrated peppers with liquid in the blender, with the onion-spice mixture, add the peppers from a jar, add the stock cubes, cocoa powder and sugar. Blend everything until you have a dark smooth puree, taste and season if necessary.
Pour into ice cube tray or other small containers and freeze.
I use these cubes to make fajitas, chili, enchiladas and all sorts of Mexican dishes. It gives everything a really authentic flavor without hours of cooking. Just make your regular recipes, and then add one of these cubes for a flavor explosion.
Enjoy.

Oaxacan Chicken Tortilla Soup

 

This is my absolute favourite soup and once you try it will probably (hopefully) be yours too.
The whole thing is just sooooo good. The slightly spicy broth with the tender chicken bits, the chunky tomatoes, the melting cheese, the tortilla chips, the avocado……Yum!
You start off with sautéing onion, pepper and garlic in olive oil until nice and glossy, You add your seasoning and flour. Then tomatoes, salsa and chicken stock. Add a little liquid smoke if you have it, to add that awesome smoky-ness to the soup. Bring to a simmer and add the chicken. Cook for about 25 minutes. So simple right?
Once cooked thru, you shred the chicken and pop it back in to the pot with beans and corn. Simmer for another five minutes until everything is completely heated thru and that’s it.
The Chipotle is essential to this soup. This is what makes it Oaxacan. The Chipotle however goes on top not in the soup. This tortilla soup is simple but very flavorful and quick to make.
I like to cook the chicken in the soup, because it adds flavour to the stock, but you can easily use left over rotisserie or cooked chicken.

Prep time : 10 minutes
Cooking Time : 30 minutes
Serves : 4

INGREDIENTS:

• 2 tbsp. olive oil
• 1 medium white onion, peeled and chopped fine
• 3 large garlic cloves, peeled and grated or chopped
• 1 red bell pepper, chopped fine
• 1 tbsp. taco seasoning
• 1 tbsp. flour
• one 14.5 oz. / 400 gr. diced tomatoes or cherry tomatoes plus same amount water
• one 8 oz. / 230 gr. jar chunky salsa, medium hot
• 24 ounces (3 cups) low-sodium chicken broth
• 1 tsp. liquid smoke (optional)
• 2 large chicken breasts
• one 14.5 oz. / 400 gr. can black beans, drained and rinsed
• one small can of corn, drained.
• 1/4 cup chopped cilantro
for serving:
• Tortilla Chips
• One Chipotle in adobo, chopped
• lime wedges
• 1/3 cup fresh cilantro leaves, finely minced
• 1 sliced or diced avocado for serving
• shredded cheese
• sour cream, optional

 

INSTRUCTIONS:

Get out a large pot with a thick bottom. Put on medium heat and add the two tablespoons of olive oil.
Add the chopped onion, pepper and garlic and saute until glossy and light golden brown.
Add the taco seasoning and the flour. Stir around before adding the canned tomatoes plus one can water, taco sauce and chicken stock.
Bring to a simmer.
Add the chicken breasts and cook for about 20 minutes or until cooked thru.
Remove the chicken to a cutting board and shred with two forks into bit sized pieces.
Return to the tomato soup base and add the beans and corn and cilantro.
Simmer for about ten minutes until completely heated thru.
Taste and adjust seasoning. Add salt and pepper if necessary.
Crush some tortilla chips into each bowl and ladle over the soup.
Serve topped with avocado, shredded cheese, cilantro, lime wedges, chopped chipotle and a few more tortilla chips. 

Enjoy!

 

Homemade Spelt Tortilla

Nothing beats a home made Tortilla, it’s super simple and you don’t even need a tortilla press. However if you do have one, lucky you, use it.

I don’t have a tortilla press and just use a rolling pin and it literally only takes me minutes.

They are delicious, quick, easy, cheaper than store bought and healthier too since there are no additives of unpronounceable ingredients in them.
I’ve been making these for a long time now and once I started , I never bought a tortilla again. It’s just not worth it. The great thing is, you can use them for anything, sandwiches, veggie wraps, fajitas, you name it.

They freeze well too, so I always make a few extra.

Makes 8 Tortillas.


INGREDIENTS:

  • 1 cup Spelt flour, half plain, half whole grain
  • 1/4 tsp. salt
  • 1/2 teaspoon baking powder
  • 1/3 cup very hot water
  • 1 tablespoon extra virgin olive oil
  • more flour for rolling out dough

INSTRUCTIONS:

Place the flour, baking powder and salt in a bowl and give it a good stir.
Add the hot water and olive oil to the flour and mix, first with a fork, then when it comes together continue kneading with your hands. Knead for about two minutes until you have a soft pliable dough.
Shape into eight balls and place on a lightly greased plate.
Cover with cling film and let rest for 30 minutes.
After the 30 minutes, roll each ball out on a floured surface into a circle of about 20 cm. / 8″. Place a piece of parchment paper between each tortilla to prevent it from sticking.
Preheat a large skillet over medium heat.
Place the tortilla on the preheated skillet and cook for about 30 seconds on each side. Don’t over cook.
Place cooked tortillas on a plate and cover with a tea towel to prevent drying. Repeat for the rest.
Store leftovers covered in the fridge or freeze, again with parchment paper between each tortilla and then in a zip lock bag. They will keep in the freezer for a month.

Enjoy!

Myra XO

mexican hamburger

Mexican Corn Jalapeño Burger

mexican hamburger

Say Hola to the new Mexican Corn Jalapeño Burger. Yes, we are very excited about our Mexican Corn Jalapeño Hamburguesa. Wowsa…..
I basically put all my favourite ingredients in one place. Organic good quality meat, a 50/50 mixture of pork and beef. Taco seasoning and ground tortilla chips instead of breadcrumbs, and then topped with the best corn salad of your life! It’s made in minutes and can be eaten anytime.
I could easily have a bowl of this corn salad for dinner on it’s own it’s that good (and a little addictive if you ask me). It also adds an amazing crunch.
Off course there’s Avocado and Bacon involved, and cheese obvi. Melted cheese…
So lite up your barbacoa and grill some Mexican Corn Jalapeño hamburguesas.


Prep Time :10 mins
Cook Time :10 mins
Total Time :20 mins


Servings: 4

Ingredients;

• 1 lb / 500 gr ground beef/pork mixture
• 2 tsp. taco seasoning
• A dash of liquid smoke if you have it (optional)
• 1 egg yolk
• 1 cup natural tortilla chips, ground fine
• 1 clove of garlic, grated
• 1 or 2 slices jalapeno from a jar, chopped (these babies are hot!)
Corn Salad:
• 2 ears of corn or one can, drained
• 2 tbsp chopped coriander
• 4 tbsp mayonnaise
• 2 tbsp sour cream
• Salt and pepper
• 3 green onions finely sliced
• Squeeze of lime (just a little)
For the Burger:
• 2 Avocados, sliced
• 4 lettuce leafs
• Sliced tomatoes
• 8 slices grilled bacon
• Salsa for the buns
• 4 buns
• 8 slices sharp cheddar cheese

mexican hamburger

Instructions;

1. If you are grilling outside, place the corn in the husks on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Otherwise grill on a griddle pan indoors or use a can of corn, drained.
Remove the husks and let cool a little before removing the kernels with a sharp knife by putting the corn in an upright position and sliding your knife down the sides.
Place kernels in a bowl and add the remaining ingredients for the corn salad. Mix and set aside.
For the burgers, place the meat in a bowl and add the ground tortilla chips, seasonings and egg yolk. Mix with your hands and form 4 patties.
Grill on medium high heat for about 4 to 5 minutes on each side until cooked through (you are using pork which cannot be consumed rare). Place two slices of cheese on each burger after the first flip.
Split the hamburger buns in half and toast lightly.
Spread salsa on both sides of the bun, place lettuce leaf on top, tomato slices, avocado, the burger, bacon slices and top with as much corn salad as you can. Place the top of the bun on top and insert skewer to hold it together.
You’re going to love this Burger, I promise but….Warning! Do not serve on a first date ’cause in can get a little messy.

Enjoy!
Myra XO