Tag Archives: Mexican

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

Mexican Pulled Beef with Jalapeño Cheddar Corn Bread

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Mexican Pulled Beef with Jalapeño Cheddar Corn Bread, comfort food at its best!

        

Ingredients Chili;

  • 3 Tablespoons Olive Oil
  • 2.5 lbs. boneless beef chuck roast, trimmed and cut into 2 thick slices
  • 1 tsp. Himalayan salt and freshly ground black pepper
  • 2 tbsp. All Purpose Unbleached Flour
  • 2 medium onions, peeled and chopped fine
  • 3  garlic cloves, peeled and grated
  • 2 tbsp. Unsweetened Cocoa (this is a must)
  • 2 tbsp. ground Cumin
  • 2 tbsp. sweet smoked paprika
  • ¼ cup tomato paste
  • 2 Tablespoon fresh oregano leafs or 2 teaspoon dried
  • 1/2 tsp. dried Thyme
  • 1/2 tsp. crushed red pepper, or to taste
  • 1/4 C. Chopped Coriander
  • 1 (15-ounce) cans dark red kidney beans, drained and rinsed
  • 1 (28-ounce) can crushed tomatoes
  • 2 C. beef stock
  • 1-2 tbsp. Liquid Smoke
  • 1 – 2 tsp. chopped chipotle (depending on how hot you like it)
  • 1 tbsp. coconut sugar or sweetener of choice
  • 1/2 cinnamon stick
  • 2 bay leaves
  • 2 tbsp. fresh Coriander leafs

Toppings; scallions, avocado chunks, sour cream, cheddar cheese, fried onion rings

mexican-pulled-beef1

Method;

Turn on your slow cooker, set to high.

Meanwhile heat a large frying pan and add 3 tbsp. of oil. Season the beef with the salt and pepper and toss with the flour. Sear the beef on both sides and brown until quite dark. Transfer to the slow cooker

Next fry the onions in the pan with the remaining oil until golden add the garlic and cook for an other minute. Transfer to the slow cooker.

Add the remaining ingredients to the slow cooker, except the beans and Coriander leafs

Cook on high for 4 hours. After three hours add the beans. The cooking time depends on your slow cooker and the quality of the beef. So just check by pulling away a piece of beef with a fork. If it loosens easily transfer the beef to a cutting board or large platter. Leaving the beans in the pot. Pull the beef apart into chunky bits and shreds with two forks. Return to slow cooker. Heat thoroughly again for about half an hour  until ready to serve. Sprinkle generously with fresh Coriander leafs. Serve with Pumpkin Corn Bread and lots of toppings.

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Ingredients Jalapeño Cheddar Corn Bread;

  • 1 C. corn meal
  • 1 C. Spelt Flour
  • 2 tsp. Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp. dried Onion Powder
  • 1 tsp. honey
  • 1/2 C. corn kernels form a can, drained
  • 1/2 C. Cheddar cheese, grated
  • 3/4 C. unsweetened plain yoghurt
  • 1/2 C of milk  + 1 tbsp.
  • 2 large eggs at room temperature
  • 1/2 Jalapeño, sliced and deseeded
  • 3 tbsp. olive oil

corn-bread1

Method;

Pre heat the oven to 425° F / 220° C

Put an 8″ cast iron skillet in the oven too to pre heat

In a bowl mix all the dry ingredients and stir to mix. Add the wet ingredients and stir to combine.

Remove the cast iron skillet from the oven with an oven mitt! Oil spray generously and pour the cornbread batter in the skillet.

Place on a rack in the middle of the oven and bake from 20-25 min.

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mexican-pulled-beef8

Maybe get some Mexican beer to go with it!