enticing tastes from a hot and spicy cuis
8
INGREDIENTS
ACHIOTE (ANNATTO) CHOCOLATE
Prized for its flavouring and colouring qualities, this com es from th e hard orange- red coating around th e seeds of a small tropical American flowering tree, Bixli orellana. The pulp, dissolved in oil or wa ter, imparts a delicate flavour and a dee p, golden-orange colour. The smail seeds are ground for use as a flavouring.
AVOCADOS
Chocolate originated in M exico thousands of years ago . It was drunk as a hot or cold, foam-topped flavoured drin k. Today M exica n chocolate is sold in blocks fla vo ured w ith cinnamo n, almonds and vanilla and is used in drinks and cooking.
CHORlZO
The avocado, which is now grown all over th e world , originated in Central America. It was named from the Aztec wo rd alwfleatl, w hi ch th e Spanish called called agll(lcate . T here are nea rl y 500 varieties, but only three distinct types; rhe M exica n avocado has a thin skin , small fruits, anise-sce nted leaves and a high oil content.
B EANS
Clockwise frol1l top left: small green c/tillies, chipotle chillies, mulato chillies, habanero chillies, pasilJa chillies, greeHpeppers, greetl jalapeno chillies, anah ei m chillies, and (cellfre lift) Scotch B OHllet chillies, (centre right)fresh red chillies.
CHILLIES AND PEPPERS
A hi ghly seasoned, reddish-colou red li nk sa usage wh ich is used a great deal in M exican cookin g. It comes in many varieties, but all have pork and paprika in co mmon wh ich gives them their distinctive colour. Some vari eties are ho tte r than others.
CORlANDER (CILANTRO)
Dried beans (Jnjoles) are a stapl e in the M exican die t, either served with a little of the coo kin g liquid, or mashed and fried with lard or oil as refritos. Pin k, red and blac k haricot beans arc native to M exico, as are speckled pi nto beans. Also pop ula r arc lima beans fro m Peru , and ga rbanzos (also known as chickpeas) which come from (h e Middle East. In additi on there arc ejotes which are fres h gree n beans .
Th ese are indigenous to Mexico and there are innumerable varieties. The most co mm only used fresh green chillies are serratlO,jalapefio and poblmlO, all hot. The haba"ero (Scotch Bonnet) is smalJ , fla vo ur ful and the hottest chilli in Noreh Am erica. It may be red or green and is used f~esh. The most popular dri ed chillies are atlcho (full-flavoure d and mild) and chipotle (very hot). Other varieti es include the nlH/ata, which is pungent and the hot pasilla. In add ition th ere afC the bell-shaped 50-called sweet peppers or capsicums. These may be green, yellow or red , depending on thei r ripeness, and they are not hot. C ann ed or bo ttled rcd pep pers are called pimie ntos.
CHAYOTE (CHRlSTOPHINE OR CHOCHO)
This fresh green feathery herb resembles Italian parsley or chervil in appearance and is widely used in M exica n cooking. It is an esse ntial ingredie nt of guacamole. The seeds are also used, but less extensively.
CORN (MAIZE)
Corn was one of the fi rst plants cultiva ted in M exico and is extremely important. T he dri ed kernels are ground to make IIItlStl Izariuo (licerally dough flour), wh ich is llsed to make tortillas, tamales and a host of other sm all baked goods, and th e drin k atoie.
Clockwiseji-olll fop lift: dried chick peas, dried kidlley bealls, fresh greell beans alld dried pio ro beal/s.
A sma ll sq uash indige nous to Mexico , chayo tes are found or pear-shap ed , light green in colour and may be sl1100th or corru ga ted. Delicately flavoured, they have a firm, crisp flesh and large edible seed. They are used as a vegetabh: acco mpaniment or in sou ps or salads.
~
Clockwisefi·olll top left: millt, con·allder,j7at leaf parsley, oreg(i/lo a/ld bay leaves .
I NTRO D UC TI ON
9
known as " husk tomatoes" because of their papery coverin g. To date, rhey are not sold fres h here, but are available in ca ns from speciality shops. Tomatillos have an exquisite and distinctive flavour and are used in sau ces and in the "green" dishes. They have to be cooked for a few minutes to allow their full fla vour [0 develop.
CORN DISHES (ANTOJlTpS)
Corn plays a very il'nportant role iIi. the Mexican kitchen and is ce ntral to the dishes the Spanish dubbed Antojitos (little whims or f.1n cies) , whicb are ea ten as snacks or lighr lunches. Some, like cacos, arc very si mple; orhers, such as enchiladas, are more elaborate. Tamales consist of stea med dried corn husks or banana leaves with a dough and meat filling. All these dishes arc based on /nasa harilla, flour made from dri ed corn boiled in lime water before being grou nd.
GUACAMOLE
Clockwise from fop lift: avocados, strifIg ifgarlic, chayoles, garlic hulb, tomatoes , ol1iol1s, romatillos mid call lied jalapeno chillies (in bowl), colfrgetles, lemons, and lime halves (ee/ltre) .
.
FLOR DE JAMAIC A (ROSELLA OR SORREL)
PILONCILLO (MEXICAN SUGAR)
There are many recipes for this classic salsa. In irs simplest form it is made by mashing avocados with a squeeze or two oflemon or lime juice, a handful of chopped fres h coriand er, a little crushed garlic, chopped spri ng onions, salt, and chopped fres h se rra no chillies.
This is a tropical plant grown for its fleshy red sepals, whi ch are used to make a soft drink in Mexico called Aqua de Jamaica (Ja maica Water) .
NOPALES NOPALITOS (PRICKLY PEAR CACTUS PADDLES)
This unrefined dark brown cane sugar is sold in cone-shaped loaves. It tastes like molasses and is used to sweeten desserts and coffee. Soft dark brown sugar is a good substitute.
PEPITAS (DRIED PUMPKIN SEEDS)
These are the paddles of the prickly pear cactus. The prickly pear can be either red or' yellow in colour and is covered in thorns. The cactus paddles are removed and th en cleaned before bei ng diced and either canned or bottled. In th e Mexica n kitchen they are used as a vegetable, in salads, soups and omdettes . The plant bears delicious fruit called "tunas" which are sold fresh in Mexican markets.
T hese are small, plump, delicatelyOavoured seeds. Buy th e hulled pumpki n seeds that are available in health food shops and deli catessens. Ground to a powder, the seeds are used to flavour and thicken sa uces.
TOMATILLOS (MEXICAN GREEN TOMATOES)
These arc not unripe ordinary tomatoes but come fro111 a different plant, Physalis ixocatpa. They are sometimes
C lockwisejrom top lift: pumpkin seeds, star al1ise, masa harina, plait/flour, cilmamoll sticks I Mexican chocolate and almonds.
12 COll N D ISHES
Corn To rtillas
Have ready a tortilla press and a small plastic bag, cu t open and halved crossways.
I NGREDIENTS
Mak es about 14 x 14(", /5 112 ;11 tortillas
27Sg/10oz/2 cups 1Ilasa harilla (tortill a flo ur) 250- 350111 1 /8-128 ozl 1 - 1 V cups wa ter 2 Pu t the lIlasa harilw into a bowl and stir in 2501111/8 £1 oz/l CLIp of the water, mixing to a soft dough that just holds together. If it is too dry, add a little more water. Cover the bowl with a cloth and set aside for 15 m inutes.
C O OK 'S Til'
1
Torti llas arc very easy to mak e but it is important to get the dough texture right . If
Knead th e dough lightl y and shape into 14 balls. P ut a ball o n the press and bli ng the top down firm ly to fla tten the do ugh out into a rou nd.
3
it is tOO dry and crumbly, :ldd a little water;
if it is too wet, add more masa lwrilllJ. If
YOll misj udge the prc!;sure needed for fla ttening the ball of dough to a Ilcat circle o n the tortilla pr(·ss, just scrape it off, re-roll it
and try aga in.
P reheat the oven to 150' C/300' FI Gas 2. Open the torti lla press and line both sides w ith th e prepared plastic sheets. Pre hea t a griddle un ti l hot.
2
Open tb e press. Peel off the top layer of plastic and lift the tortilla by means of the bottom plastic. T urn it on to yo ur pal m , so th at the plastic is uppermost. Peel off the plastic and flip the tortilla on to the hot griddle.
4
Cook for abou t 1 mi nute or until the edges start to curl. T urn over and cook for a fu rth er 1 min ute. Wra p in foil Jn d keep v.'arm in the oven.
5
CORN DISHES 13
Flour Tortillas
INGREDIENTS
Makes about 14 x 15cml6in tortillas 22Sg/80z/2 cups plain flo ur
Sml/l tsp salt lS ml/ l tbsp lard or vege table fat 120ml/4fl oz/'h cllP water
Sift the flour and salt into a mixing bowl. Rub in the lard or vegetable fat with your fingertips until th e mixture resembles coarse breadcrumbs.
1
I
Gradually add the water and mix to a soft dough. Knead lightly, form into a ball, cover the bowl with a cloth and leave to rest for 15 min utes.
2
Divide th e dough into ab out 14 portions and fo rm into balls. R oll ou t each ball of dough in turn on a ligh tly flou red board to a rou nd measuring about 15cm/6in.Trim the rounds if necessary.
3
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-
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COOK'S T IP -
- --
-
H eat a m ediu m , ungreased griddle or heavy- based fiy in g pan over a moderate heat. C ook the tortillas, one at a time, for about 11 h-2 minutes o n eac h side. Turn over w ith a large palette knife w hen the bottom becomes a delicate brow n. Adj ust th e heat if th e torti lla browns too quickly.
4
M ake flour tortillas w henever masa han'na is hard to find. To keep theill soft and pliable
make sure they are kept warm.
Stack the tortillas in a clean cloth if eating righ t away. Otherwise wrap in foil and keep warm in th e ove n.
5
" 6 CORN D ]S ] IES 1
Tortilla Flutes
Flutes or flautas look as good as they taste.
INGREDIENTS
Makes about 12
24 freshly prepared unba ked flour tortillas 2 tomatoes, peeled, seeded and chopped 1 small onion, chopped 1 garlic clove, chopped 30-4Sml/2-3 tbsp corn o il 2 fres hly cooked chicken breasts, skin ned and shredded salt
Place the unbaked £lour tortillas in pairs on a work surface, with the right-hand tortilla overlapping its partner by abom 5cm/2in.
1
To garnish sliced radishes stuffed grccn oli ves
Put the tOmatoes, onion, and garlic into a food processor and process to a puree. Season with salt [Q taste.
2
H eat lSmJ/l tbsp of the oil in a frying pan and cook the tomato puree for a few minutes, stirring to blend the flavours. Remove from the , hea t and stir in th e shredded chicken, mixing we ll.
3
Spread about 30mJ!2 tbsp of the chicken mixture o n eac h pair of tortillas, roll them up into flutes and sec ure with a cocktail sti ck.
4
H ea t a little oil in a frying pan large eno ugh to hold the flutes comfortably. Cook more than one at a time if possible, but don 't ove rcrowd the pan. Fry the flutes until light brown all over. Add morc oil if needed.
5
Drain the cooked flmcs on kitchen paper, and keep hot. When ready to serve, transfer to a platter and garnish with radishes and obves.
6
- - - - - COOK'S Til' - - - - -
If the ~o ur tortillas arc too hard to roll up easily, fry thcm for just a few seco nds in hot oi l, then quickly stuff and roll thcm.
14 CORN DIS I IES
Mixed Tostadas
Like little edible plates, these fried tortillas can support anything that is not too juicy_
INGREDIENT S
H eat the oil in a frying pa n and fry the tortillas until golden brown on bo th sides and crisp but no t hard.
1
Makes 14
o il, for shallow fryi ng 14 freshly prepared unbaked corn to rtillas 22Sg/8oz/1 cup mashed red kidney or pimo beans 1 iceberg lettllce, shredded oil and vinega r dressing (optional) 2 cooked chicken breasts, skinn ed and rhi nly sliced 22Sg/8oz Guacamole 11 Sg/4oz/1 cup coarsely grated Cheddar cheese pickJ ed jalapell0 chillies, seeded and sliced, to taste
Spread each tortilla with a layer of beans_ Put a laye r of shredded lettu ce (which can be left plain or lightly tossed with a little dressing) over the beans.
2
Arrange pif!ces of chicken in a laye r on top of (he lettuce . C arefully spread ove r a layer of the Guacamole and finally sprinkJ e ove r a layer of the grated cheese.
3
Arra nge the m ixed tostadas on a large platter. Serve on individual plates but eat using you r ha nds.
4
Quesadillas
These delicioLls filled and deepfri ed tortilla turnovers make a popular snack and smaller versions make excellent ca napes_
INGREDIENTS
llfakes 14
14 freshly pre pared unbaked tortillas For the filling 22Sg/8oz/1 cu p fi nely chopped or grated Cheddar cheese 3.ia1apelia chillies, seeded and cut into strips salt oil , for shallow fryi ng Have the tortillas ready, covered w ith a clean cloch. Combi ne the grated cheese and chilli strips in a bowl. Season with salt. Set aside.
H ea t th e oil in a fryi ng pan, then holdi ng an unbaked tortilla on your palm, put a spoonful of filling along the centre, avoidi ng the edges.
2
Fold the tortilla and seal th e edges pressing or crimpi ng well together. Fry in hot oil, on both sides, unti l golden brown and crisp.
3 by
- - - - - COOK'S T IP -
----
1
For other stuffing ideas try leftover bean s with chi llies, or chopped cho rizo sausage
fried with a little chopped onion.
Using a fish slice, lift out the quesadilla and drain it on kitchen paper. Tra nsfer to a plate and keep warm w hile frying the remaini ng quesadillas. Serve hot.
4
" 6 CORN D ]S ] IES 1
Tortilla Flutes
Flutes or flautas look as good as they taste.
INGREDIENTS
Makes about 12
24 freshly prepared unba ked flour tortillas 2 tomatoes, peeled, seeded and chopped 1 small onion, chopped 1 garlic clove, chopped 30-4Sml/2-3 tbsp corn o il 2 fres hly cooked chicken breasts, skin ned and shredded salt
Place the unbaked £lour tortillas in pairs on a work surface, with the right-hand tortilla overlapping its partner by abom 5cm/2in.
1
To garnish sliced radishes stuffed grccn oli ves
Put the tOmatoes, onion, and garlic into a food processor and process to a puree. Season with salt [Q taste.
2
H eat lSmJ/l tbsp of the oil in a frying pan and cook the tomato puree for a few minutes, stirring to blend the flavours. Remove from the , hea t and stir in th e shredded chicken, mixing we ll.
3
Spread about 30mJ!2 tbsp of the chicken mixture o n eac h pair of tortillas, roll them up into flutes and sec ure with a cocktail sti ck.
4
H ea t a little oil in a frying pan large eno ugh to hold the flutes comfortably. Cook more than one at a time if possible, but don 't ove rcrowd the pan. Fry the flutes until light brown all over. Add morc oil if needed.
5
Drain the cooked flmcs on kitchen paper, and keep hot. When ready to serve, transfer to a platter and garnish with radishes and obves.
6
- - - - - COOK'S Til' - - - - -
If the ~o ur tortillas arc too hard to roll up easily, fry thcm for just a few seco nds in hot oi l, then quickly stuff and roll thcm.
COR.N DISHES 17
Chilaquiles
INGREDIENTS
Serves 4
co rn or peanut o il , for frying 6 leftover corn tortillas, cut or torn into 1cm / 1 in stri ps h 275g/ 10oz can tamatillas (M exican green tomatoes) 1 onion, fi nely chopped 2-3 drain ed ca nned jalapeno chillies, rinsed, seeded and cho pped 30m1!2 tbsp cho pped fresh coriander 115g/4oz/1 CLIp grated C heddar cheese 175ml/6 fl oz/ ' l, cup ch icke n stock salt and freshl y ground black pepper
To garnish chopped spring oni o n stuffed green oli ves chopped fres h co riander
Heat 45 m1!3 tbsp of the oil in a large frying pan. Fry the tortilla strips, a few at a time, on bo th sides, withou t brow nin g. Add Illorc oil if needed. Drain on kitchen paper.
1
Season the camatillo puree w ith salt and pepper. H eat 15ml/1 tbsp o il in the clean fryi ng pan, add the tomarillo nux ture and cook gently for 2-3 minutcs, stirrin g frequently.
3
Tip the tamatilla s and juice in to a food processor. Add the onion, chilli es and co ri ander; puree.
2
Pou r a layer of the sauce into the botto m of a flameproof casserole or shallow baking dish and top with a layer of tortiUa strips and a layer of gra ted cheese. Conti nue until all th e ingredi ents have been used, rese rvin g some cheese for sprinkling 0 11 top.
4
Pou r the ch icken stock over the dish and sprinkle w ith the reserved chcese. If using a flameproof casserole, cover and coo k over a modera te heat until aU the liquid has been absorbed and th e dish is heated through. O r, bake the chilaqu iles, ul1 cove red, in a preheated ove n at 180°C1350° F/Gas 4 for 30 minutes o r until hea ted through.
5
Serve direc tly from tb e casserole or dish, garnished w ith chopped spring onion , o lives and coria nder.
6
CORN DI SHES 19
Red Enchiladas
INGREDIENTS
Serves 6
4 dried aI/diD chillies 450g1 li b to matoes, peeled, seeded and chop ped 1 oni on, fin ely chopped I garlic clove, cho pped 151111/ 1 cbsp cho pped fres h coriander lard or co rn oil fo r fiy ing 2501111180 ez/ l Cli p soured cream 4 chori zo saus;lgcs, skinned and cho pped 18 freshly prepared unbaked corn tortillas 50g/2oz/2Y2 cups freshly gra ted Parmesa n cheese salt and fi-eshly ground black pepper
Roast the ambo ch illies in a dry frying pan over moderate heat for 1-2 minuees, shaki ng the pan frequently. Whe n cool, ca refully slit the chillies, remove the stem s an d seeds, and tear th e pods into pieces. Pur in a bowl, add wa rm water to j ust cover, and soak for 20 mi nutes.
1
Tip the c hill ies, with a little of th e soakin g water, into a food processor. Aqd the to matoes, onio n, garlic and coriande r; puree.
2
- - - - - COOK'S Til' - - - - -
The method of dipping the tortillas first in sauce, thl'n q uickly cooking them in lard or oil gives the best flavour. If you prefer, fry the plain tortillas vel)' quickly, then dip them in the sa uce, stuff and ro ll. T he re is not a b'l'car loss of fLwollr, and no spatter.
H ea t 1511111 } tbsp la rd or oil in a sa ucepan. Add the puree and cook ge ntly over a moderate heat, stirri ng, for 3-4 minutes. Season to taste with salt and pepper and then stir in the sou red crea m . Removc the pan fr0111 the heat and set it asidc.
3
Preheat the oven to ISO·C/J50"F/_ Gas 4. H eat 30",112 cbsp la rd or oil in a frying pan. Dip a tortilla in the sauce and add to the pan . Cook for a ft·w seconds, shaki ng the pa n ge ntly, turn over and briefly fry the o th er side,
5
Heat a further 15ml/l tbsp lard or o il in a sm all frying pan; saute t1~c chorizo fo r a few minlHcs unti l lightly browned. M oisten with a li ttl e of the sa uce and se t the pan aside .
4
Slide the to rtilla 011 to a plate, to p with so me of th e sausage mixture, and roll up. Pack the prepa red tortillas in a si ngle laycr in a baking dish. Pou r the sall ee over, sprinkle with Par me~.an and bake for about 20 minutes.
6
20
CORN DISHES
Chimichangas
INGREDIENTS
Makes 14
1zquan tity Picadillo 14 freshl y prepared unbaked fl ou r tortillas o il, for fryi ng To garnish whole radishes with leaves
- -- - COOK'S Til' - - - - -
C himichangas ori gi nally came from the state of So nora, and arc m ade with the large plate-sized tortillas that are a speciality
of the region. Any size that su its the cook
Spoon about 60m1l4 tbsp Picadillo down the centre of each tortilla. Fold in the sides, then th e top and bottom, envelope-fashion, or simply roll up and fasten with a cocktail stick.
1
Pour the corn oil into a frying pan to a depth of about 2.Scm/lin. Set the pan ove r a moderate heat. Fry the chimichangas, a few at a time, for about 1- 2 minu tes, or un til golden.
2
w ill do just as welL
Drain on kitchen paper and ke ep warm. Serve th e chimichangas garn ished w ith whole radishes.
3
Tacos
The taco has bee n called the M exican sandwich; it is always eaten in the hand and makes a great speedy snack. All you need is a supply of tortillas or taco shells, and a selection of fillings.
I NGREDIENTS
To make tacos, all you need is a supply of fresh corn tortillas, and as many of the suggested fillings as you can muster. The idea is to use yo ur imagination, and cooks often vie with one another to see who can produce the most interesting combination of flavours. Chillies and guacamole are always welcome, in the taco or served as an extra on the side.
1
Makes as many as you like
fres hl y prepared corn tortillas or preprepared taco shells For the fillings Pieadillo topped with Guaca mole chopped cho rizo fried an d mixed wi th chopped C heddar cheese and chi llies Frijoles R efritos (R efried Beans) w ith sliced jalapeno chillies, G uacamole, and cubed cheese leftove r Mole Poblano de Guajalo te with Guacamole cooked shredded pork or chicken with salsa and shredded lettuce
To make traditional soft tacos, simply spoon the filling on to th e tortilla, wrap the tortilla around the filling - and eat.
2
Pre- prepared U-shaped taco sheD s are not Mexica n, but make a speedy version of this snack. Hold one taco shell at a time in one hand, and fiJI with the fillings of you r choice.
4
To make hard tacos, secu re the rolled up and filled tortilla with a cocktail stick, the n briefly shallow fry until crisp and golden.
3
28 SOUI'S
Sopa Seca de Tortilla can Crema
Dry soup is a separate course that
follows liquid soup (sopa aguada) in the main mea l or com ida.
INGREDIENTS
Serves 6
120m1!4f1 oz/ lhclIp corn oil 1 onion, finel y chopped 2 garlic cloves, chop ped 450g/ 1lb tomato es, peeled, seeded and finely chopped 2.5 ml /Y2 tsp dri ed orega no 1.5 mJ/ V4 tsp suga r 16 small, day-o ld corn torti llas, cut in to 1cm/V2 in strips 250m1/8 fl oz/ l CLIp double cream 115g/4oz/ 1 cup fres hly grated Parmesan cheese salt and freshly ground black pepper
H eat 30rnl12 tbsp of oi l in a frying pan. Saute th e onion and garlic until soft an d stir in th e to mato es.
1
Cook the tomatoes until thi ck, th en stir in the o regano and sugar. Season and put in a bowl. Set aside.
2
- --
COOK ' S Til'
13e sure to usc corn tortillas for this recipe.
If o nly large o nes arc available, use eight.
H eat th e remaini ng oi l in thc clean pan and fry th e to rtillas wi thout brown ing. Drain o n kitchen paper.
3
Pour a layer of tomato sa uce into a greased flam eproof casse role. Add a layer of tortilla strips, a thin layer of cream , anoth er laye r of sa uce, and a layer of grated cheese. Co nti nue until all the ingredients have bee n used, e nding with a laye r o f cheese. Cover the casserole and heat thro ugh gen tly on top of the stove. (Or. heat through in a preheated 180'C/350' F/Gas 4 ovcn for about 20 minutcs.)
4
SOU I>S 29
Mexican-style Rice
INGREDIENTS
Serves 6
350g/12oz/1'/.cups long grain white rice 1 onion, chopped 2 garlic cloves , chopped 4S0g/11b tomato es, peeled, seeded and coarsely chopped 60ml/4 tbsp corn or peanut oil 900m1l1 1 pints/3:>/4cups chicken stock h 4 - 6 small red chillies : 7Sg/6oz/1 cu p cooked green peas salt and frcshly ground black pepper fresh coriander sprigs, to garnish
Soak th e rice in a bowl of hot water fo r 15 minutes. Drain, rinse well under cold running water, drain again and set aside.
1
Combine the onion, garlic and tomatoes in a food processor and process to a puree.
2
Heat the oil in a large frying pan. Add the drained ric e and saute until it is golden brown. Using a slotted spoon, transfer the rice to a saucepan.
3
Reheat the oil remaining in the pan and cook th e tomato puree for 2-3 minutes . Tip it into the saucepan and pour in the stock. Season to taste. Bring to the boil, reduce the heat to the lowest possible setting, cover the pan and cook for 15 - 20 minutes until almost all the liquid has been absorbed. Slice the red chillies from tip to stem end into four or five sections. Place in a bowl of iced water un~il they curl back to form flowers, then drain.
4
Stir the peas into the rice mixture and cook, withom a lid, until all the liquid has bee n absorbed and th e rice is tender. Stir the mixture fro m time to ti me.
5
Transfer the ricc to a se rving dish and garnish with the drained chilli flowers and sprigs of coriander. Warn the diners that these elaborate chilli "flowers" are hot and should be approached with caution.
6
30 SouPs
Tlalpeno -style SOUp
For a h earty version of this simple soup, add some cooked chick- peas or rice.
INGREDIENTS SerJ'es 6
1.5 litrcs/2'h pints/6 cups chicken stock 2 cooked chicke n breas[ fillets, skinned and cut into large strips 1 drained canned chipotle chilli or jalape;10 chilli, rinsed 1 avocado
COOK'S TIP - - - - -
When using canned chillies, it is important
to
Heat the stock in a large saucepan and add the chicken and chilli . Simmer over a very ge ntle heat for 5 minutes to heat the chicken and release the flavour from the chilli.
1
Remove the chilli from the stock, usi ng a slotted spoon, and then discard it. Pour the soup into heated serving bov,'b, distributing the chicken evenly among tl}em.
3
rin se them very thoroughly before
adding them to the pan so as to remove the flavour of any pickling liquid.
Cue the avocado in half, re m ove the stone and peel off the skin. Slice the avocado flesh neatly.
2
4
Carefully add a fev..; avocado slices to each bowl and serve.
Avocado Soup
INGREDIENT S SerJ'es 4
2 large ripe avocados 1 1i t re/13/~ pints/4 cups chicken stock 250mllSfl oz/l cup single cream salt and fres hly ground white pepper 15m1!1 tbsp finely chopped coriander, to garnish (optional)
- - - - - COOK'S TIl'
The easiest way to mash the avocados is to hold each seeded half in turn in the palm of one hand and mash the flesh in the
~he ll
with a fork, before scooping it into the bowl. This avoids tbe avocado slithering about when it is being lllJshed.
Cut the avocados in half, remove the stones and mash the flesh (see Cook's Tip). Put the flesh into a sieve and with a wooden spoon, press it through into a warm soup bowl.
1
Heat the chicken stock with the cream in a saucepan. When the mixture is hot, but not boiling, whisk it into the pureed avocado .
2
Season to taste with salt and pepper. Serve immediately, sprinkled with the coriander, if used. The soup may be served chilled, if liked.
3
34 VEGETABLES AND SALADS
Frijoles
INGREDIENTS
Serves 6- 8
1
Put th e beans into a pan and add cold water to cover by 2.5cm/1 in.
350g/ 12oz/1Y,- 1'hcu ps dri ed rcd
kid ney, pinto o r black hari cot beans, picked ove r and ri nsed 2 onions, fi nely chopp ed 2 ga rli c cloves, cho pped 1 bay lcaf 1 or more serralw ch illies (sm all fresh green chilli es) 301111/2 tbsp co rn oil 2 tom atoes , peeled, seeded and chopped salt sprigs of fres h bay leaves, to garnish
~
L--
-,
CUOK'S Til' - - -
[n Yu cat,lIl bl.lck hallcot beans ,m: COOkeJ
wah [h e Mexl(;an herb epn:::ote
Add half th e o nion , half the garlic, the bay leaf and th e chilli (es) . Dring to th e boi l and boil vigoro usly for about 10 min utes. Put the beans and liquid into an earthenwa re pot or large saucepan, co ver an d cook over a low hea t fo r 30 minu tes. Add bo il ing water if th e mixture starts to become dry.
2
When the bea ns begi n to wri nkle, add 15mJ/1 tbsp of the co rn oil and cook for a further 30 min utes or un til the bea ns afe tender. Add salt to taste and cook for 30 minutes more, but do not add an y more water.
3
R e move th e beans from th e hear. H eat th e rcm ain ing oil in a small frying pan and saute (h e remaining onion and garli c until the onion is soft. Add the tomato es and cook for J few minutes m o re .
4
Spoon 45111113 tbsp of th e beans Ollt of the pot o r pan Jnd add them to th e tomato mi xture. Mash to a paste. Stir thi s into the beans to thicken the liquid. C ook for just lon g enou gh to heat through, if nccessary. Serve th e beans in small bowls and garnish w ith spri gs of fresh bay leaves.
5
VEGETAU L ES AN D SALADS 35
Peppers Stuffed with Beans
Stuffed peppers are a popular Mexi can dish . A special version Chiles en Nogada - is served every year on August 28 to celebrate Independence D ay. The green peppers are served w ith a sauce of fresh walnuts and a ga rnish of pomegra nate seeds to represent the colours of the Mexican £lag.
INGREDIENTS
Serves 6
6 large green peppers 1 quantity Frijoles R efri tos (R efri ed Beans) 2 eggs, separated 2.:1I11.1/if2 tsp saJt corn oil, for frying plai n £lour, for dusting 1201111/ 4£1 oz/ifzcup whipping cream 115g/4oz/1 cup gra ted C heddar cheese fresh coriander sprigs, co garn ish R oast the peppers ove r a gas fl ame or und er a mediurn grill , turnin g occasionall y, until the skins have blackened and blistered. Transfer the peppers to a plasti c bag, sec ure the cop and leave for 15 min utes.
1
Preheat the ove n to 180"C/350"FI Gas 4. Remove the peppers from the bag. H old each pepper in turn under cold run nin g wa ter and gently rub off the skins. Slit th e peppers down one side and remove th e seeds and ribs, taking care not to break the pepper shells. Stuff with th e R efried Bea ns.
2
Beat th e egg whites in a large bowl until they stand in firm peaks. In anoth er bowl, bea t the yo lks lightly cogether wi th the salt. Fold the yolks ge ntly into the whites.
3
Pour the corn oil in to a large frying pan to a depth of about 2.5c111/ 1in and heat. Spread out th e flour in a shallow bowl or dish.
4
Dip the fi lled peppers in th e flour and th en in the egg mixtu re. Fry in batches in th e hot oil until golden brown all ove r. Arran ge the peppers in an ovenproof dish. Pour over th e cream and sprinkle w ith th e cheese. Bake in the ove n for 30 mi nutes o r until th e topping is go lden brown and the peppers arc heated thro ugh. Serve at once, garnished wit h fresh coriander.
5
38 VEGETt\U L ES t\N D St\Lt\DS
Mushrooms with Chipotle Chillies
INGREDIENTS
Serves 6
450g/ llb/4 c ups bu tto n mushrooms
60ml / 4 tbsp oli ve o il
1 o nion, finel y cho pped 2 garlic cloves, chopped 2 drain ed ca nned chipotle chil1i es, rinsed and sli ced salt cho pped fres h co riand er, to garnish
COOK'S T il'
Never wash mushrooms as t hey q uickly :lbsorb w:m.'r. W ipe thc lil with ki tchen papl'r o r a Ck ;l.ll , (b lllp dot h .
W ipe the mushrooms ge ntly and ca refu lly with ki tchen paper. H eat th e olive o il in a large fryi ng pa n and add tb e mushrooms, fi nely chopp ed o nio n , chop ped garli c, and sl iced ch illies. Stir to coat in o il.
1
Fry the rn ixtu re over a moderate heat for 6- 8 min urcs, stirring fi'ol11 ti m e CO time, unti l the o ni ons and m ushrooms arc tel1der. Season to taste with salt and serve on sm all individual plates, sprinkled with a little chopped fresh cori ande r.
2
Prawn Salad
Salads in M exico are usually served with the main course instead of green vegetables. Salads con ta ining meat or seafood are served as a separate course, as they are very satisfYing.
INGREDIENTS
Serves 4
l iceberg lettu ce o r 2 Li ttl e Gem lettu ces, se parated in to leaves, or asso rted le ttuce leaves 60 1111/4 tbsp mayo nn aise 60 m1l 4 tbsp soured cream
350g/12oz cooked pr,wns, th,wed if
75g/30z1 V~
Line a large salad bowl o r platter with the le ttuce leaves. Mix the ma yo nnai se and so ured crcam togethe r in a smail bowl and put aside.
1
Combine the pravvns, bea ns, ca rrot, cucu m ber, eggs and chilli in a se parate bowl. Seaso n w ith sai L
2
froze n , chopped cu p cooked green bea ns, cho pped 7Sg/30z/ lh cup cooked carrots,
3
Add the mayonnaise and soured cream mixtu re to the prawns,
foldi ng it in very gen tly so that , 1I the
ingredie nts arc we ll mixed and coated w ith the d ressing. Pile th e m ixture into the li ned salad bowl o r arra nge attractively on the platter and serve.
chopped
V~
c ucumber, abo ut 1 '15g/4oz chopped
2 hard- boiled eggs, comely chopped 1 drai ned pic kJ ed jalapelio chill i, seeded ,nd chopped
salt
42 VEGETABLES AND SALADS
Avocado and Tomato Salad
INGREDIENTS
Serves 4
2 ripe avocad os 2 large beefsteak tom atoes, about 22Sg/8oz each, peeled and seeded 1 iceberg lettuce, coarsely shredded, or mixed salad leaves 30ml12 tbsp chopped fresh coria nder salt and freshly gro un d black pepper
For the dressing 90mJ/6 tbsp olive or corn oil 30ml/2 tbsp fresh le mon j uice
Cut the avocados in half, remove .the stones and peel off the skin . Then cut th e avocados and tomatoes into equal numbers of lengthways slices o f approxi mate ly the sam e size.
1
Arra nge a bed of shredde d lettuce on a large platter and place th e tom ato sli ces o n cop. Arrange the avocado slices over the tomato and sprinkle wi th the coriander. Season to tas te wi th sal t and pepper.
2
4
Pour a little dressing over th e salad and serve th e rest sepa rately.
- - - - - COOK'S T il' - - - - -
To ripen avocados. p ut them in a brown paper bag and store in a dark place for several days, checking from time to timc.
W hisk the olive or corn oil and lemo n juice together in a jug until well co mbi ned.
3
They arc rcady when they yi eld to a gentle
pressure at the stem end .
Chayote Salad
Chayote goes by several different names - chocho , christophine or vegetable pear being th e most familiar. Native to M exico, th ey are now widely cultivated in the Caribbean, South East Asia and parts of Afri ca.
INGREDIENTS
Serves 4 2 chayotcs, peeled and ha lved 1 large beefsteak tom ato, about
22Sg/8oz, peeled and cut into 6 wedges 1 small onion , fin ely cho pped
For the dressing 2.5 ~/V2 tsp Dijon mustard 30ml/2 tbsp mild white vinegar 90rnl/6 tbsp olive or corn oil salt and fresh ly grou nd black pe pper strips of seeded pic kled jalapeno chillies, to garn ish
Leavin g th e seeds in place, cook th e chayotcs In a large sa ucepan of boili ng salted water for abou t 20 minu tes or until tender. Drain and leave to cool. Remove the seeds and se t th em aside (sec C ook's Tip). Cu t the flesh into chunks abo ut the same size as the tomato wedges.
1
3
Put the chayotc chunks, tomato wedges and finely chop ped onion
into a bowl. Add th e dressing and toss gently together u ntil we ll coated .
4
Put in a serving dish, ga rnish with the chilli strips and serve.
Make th e dressing directl y in a salad bowl. Combine the Dijon mustard and the vinega r with salt and pepper to taste. Gradually w hisk in th e oil until well combined.
2
- - - - - COOK\ TIP - - - - -
The seed of the ch ay ote is edible and makes an adm irable cook's perk.
46 FISH AND S H ELLFISH
Striped Bass in Sauce
This is a typical Mayan dish.
INGREDIENTS
Serves 6
1. 5kg/3-3V2 Ib sttiped bass or any nonoily white fish, cut into 6 steaks 120m1l4fl OZ/lhcup corn oil 1 large onio n , thinly sliced 2 ga rlic doves. ch opped 350g/120z tomaraes, sliced 2 drained canned jalapelio chillies, rinsed and sliced
For the marinade 4 ga rl ic doves. crushed 5mll1 tsp black pepperco rns 5111.11 1 tsp dri ed oregano 2.5nll / 1 tsp ground cu mi n h 5m11"1 tsp groll nd achiote (a nnatto) 2.5mll l tsp ground cinnamon h 120 ml/4fl ozlYzcup m ild white vinegar salt flat leaf parsley, to garnish
Arrange the fish steaks in a single layer in a shallow dish. Make the m arinade. U si ng a pes tle. grind the garlic and black peppercorns in a m ortar. Add th e dri ed oregano, cumin, achiote (a nn atto) and cinnamon and mix to a paste with (he vinega r. Add salt to taste and spread th e marinade o n both sides of each of the fish steaks. Cover and leave in a cool place for 1 houI.
1
Select a flameproof dish large enough to hold th e fish in a single layer and pour in enough of the oil ro coat the bottom. Arrange the fish in the di sh with ~n y remaining marinade.
2
Top th e fis h w ith the onion, garlic, tom atoes and chi llies and pour the rest of the o il over the top.
3
Cover the dish and cook over a low heat on top of the stove for 15 - 20 mi nutes, or un ti l th e fish is no longer translucen t. Serve at once garn ished w ith flat leaf parsley.
4
4 8 F ISH AND $ 1 E. LLF IS H ·1
Crab with Green Rice
INGREDIENTS
Serves 4 225g/80z/ 1 cup lo ng grai n ricc
60ml/4 tbsp olive oil 2 x 27Sg/ 1Ooz ca ns to matillos (M exica n green tom ato es) 1 onion, chopped 2 garlic cloves, chopped 30ml12 tbsp chopped fresh coriander abo ut 350mJ/ 12£1 oz/ l 'hcups chicken stock 450g/ 1lb crab meae, thawed iffroze n, broken into chunks salt chopped fresh coria nder, to ga rnish lettuce leav es, to serv e
Soak th e rice in enough hot water to cover fo r 15 min utes, then drain thoroughly. H eat th e oil in a frying pan and saute th e rice ove r a moderate heat, stirring until the ricc is golden and the o il has bee n absorbed.
1
Place the rice, tomato mix ture and crab meat in a shallow pan. Cover and cook ove r a very low heat for about 30 min utes o r until the liquid has been abso rb ed an d the rice is tender. Serve on lettuce leaves, ga rnished with chopped fresh coriander.
3
D ra in th e to marillos, reserving the juice, and put th em into a food pro cesso r. Add the onio n, garli c and coriander, and process to a puree. Pour into a measuri ng j ug and add the [Omatillo j uice. Po ur in eno ugh stock to make the quantity up to 4750111 160 o z/2 cups. Season [0 taste.
2
- - - - - COOK'S TIP - - - - -
·M exican cooks always soak ri ce in water before cooking it. T his seems to payoff, as their rice is always delicious , wirh every grain separate.
Prawns with Pumpkin Seed Sauce
I NGREDIENTS
Sen'es 4 17 Sg/6 oz/ 1 generolls cup .pcpitas
(M exica n pumpkin seeds)
450g/ Ub raw praw ns, th awed if frozen ,
peeled and dev('i ned 1 onion , chopped 1 garlic clove, chopped 30mJl2 tbsp chopped fresh coriander 22 5g/80z to matoes, peeled and cho pped 1 drained canned jnlapelio chi lli, ri nsed, seeded and chopped 1 red pepper, seeded and chopped 30ml12 tbsp corn oil salt whole coo ked praw ns, le mo n slices and fres h coriander sprigs, to ga rn ish ric e, to se rv e
G ri nd the pumpki n seeds finely and shake through a sieve into a bowl and set to one side.
1
Cook the pra wns in boiling salted water. As so on as they tu rn pin k, remove with a slotted spoon and set them aside. R ese rve the cooking water.
2
Puree th e onio n, garlic, coriander, tomatoes, chilli, red pepper and pump kin seeds in a fo od processor. H eat the o il in a pa n, Stif and cook the mixture for 5 minutes. Season. Add prawn w ater to thin th e mixture to a sauce consistency. H eat gently, add the prawns. Garnish and se rve wi th ri ce.
3
50
Fisil AND SH ELLI' I SII
Seviche
This makes an excellent starter. W ith the addition of sli ced avocado , it could make a li ght summ er lunch for four.
INGREDIE NTS
SerJles 6
4S0g/1 1b mackerel fi llets, cut into 1 cm /1hill pieces 350m11 128 oz/ l V CliPS freshly ' squl'ez~d lime or lemon ju ice 22Sg/80z to matoes, chopped I small o ni o n , vcry finel y choppcd 2 drain ed call11edjalapf1/o chilli es or 4 serraI/o chi ll ies, rin sed and chopped 601111/4 tbsp oli ve oil 2.S l1lJ/ lh tsp dri cd orega no 30mJ /2 tbsp chop ped fresh cori ander sal t and fres hly gro und black pepper kmon wedges and fresh co riande r,
to gam ish
Put thc fis h into a glass dish and po ur over th e lim e or Icmo n j uice, maki ng SLl rc th at thc fis h is co mple tely covered. Cove r and chill for () hours, turning once, by whi ch ti m e the fi sh will be opaque, "cooked" by the juice,
1
2
Wh en thc fish is opaqu e, lift it out of th e juice :l.I1d se t it asi de,
COOK 's TIP -
For a more delic ately flavour ed Scvi ch e,
l\~C
a
whitl'
fish sllch
,IS
sa le ,
stuffed gree n olives, to serve
Combine th e tom atoes, onioll , chilli es, o li ve oil, o regano and co riander in a bowL Add salt and pcpper to tastc and the n pour in the n.::servcd j uice from the mackercl. Mix well and pOLlr ove r the fish.
3
Cover the di sh and return the sevi che to the fi-idge for about an hOllr to allow th e fhvou rs to blend, Seviche should not bc served roo cold, AJ low it to stand at room temperature fo r 15 minutes bcfore se rvin g. Garnish with lemon wedges and coriander sprigs, and serve with swffed olives sprinkled with chopped coriandcr.
4
FlSI-I AND SHELLFISH 55
Red Snapper) Veracruz-style
This is M exico's best-known fi sh dish. In Veracruz red snapper is always used but fill ets of any firm-fleshed white fish can be substituted successfully.
I NGREDIENTS
Serves 4
4 large red snapper fi llet'i 30ml/2 tbsp freshly sq ueezed lime or lemon j uice 120ml / 4fl OZ/~2CU p olive oil 1 onion, finely chopped 2 garlic cloves, cho pped 67Sg/1 V,lb tomatoes, peeled and chopp ed 1 bay leaf. plus a few sprigs to garnish
1.5I11.11Y. rsp dried oregano
30111112 tbsp large ca pers, pI lls extra to se rve (optiona l) 16 ston ed gree n olives, halved 2 drained ca nn ed jalapeno chilli es, seeded and cut into strips butter, for fry in g 3 slices firm white bread , cut into triangles salt and freshly ground bla ck pepper
Arrange the fish fillets in a single layer in a shallow dish . Season with salt and pepper, drizzle w ith the li m e o r lemo n j ui ce and set aside.
1
Sti r in the bay leaf, orega no , capers, olives and chi Ui es. Add th e fish and cook ove r a very low heat for about 10 mi nu tes o r until tender.
3
While the fish is cooking, heat the butter in a slll all fr yin g pan and saute the bread triangles until th ey arc golde n brow n on bo th sides.
4
COOK'S TIP - - - - -
Hea t rh e oil in a large frying pan P U DD1N(;S 73
Almond Biscuits
INGREDI ENTS
Mak es about 24
I 15g/4oz/J cup plJill floll r, sifted 17Sg/6oz/ I 'h cups ici ng slIga. r l.5mJ/ iJ4tsp salt 30g/2oz/'hc up allllOnds, fi nely chopped 2.5mll 'h tsp va nilla t'ssencc
11Sg/4oz/'hcup u nsalted butter,
so ftened
'-.: ing sugar, for dusting
TIlt' biscuits c:m bl.' vari ed by using other
nuts slLch :\s w:llnllts . pCallll[S or pecan Iluts,
or by addillg spices of your chain:.
Preh ea t th e oven to 1BWC /35WFI Gas 4. Com bine th e flour, icing sugar, sal t ~lIld alm o nds in a bow l, mixing well. Stif in th e vani ll a essence.
1
3
butter into the nu xture to make a dough. Form it into a ball .
Roll out thc dough o n a li gh tly flour ed slIr£1Cc to a thi ckness of
2
Using you r fin gertips, work the
3mm/ '/s in. Using a round clIttc r, stamp
ou t into abou t 24 biscu its, re-ro lling the tri m mi n gs as n ecessary.
T ran sfer th e bisc uits to bakin g sheets and ba kc for 30 minute s or until th cy ;;lrc deli catel y brown ed.
4
C oolo n w ire racks and dust th ickly w ith icin g su ga r. Store the bisc ui ts in a tigh tl y dosed tin o r j ar.
5
74 DESSERTS AND P UDD!NGS
Churros
INGREDIENTS Makes abo ut 24
2S0mll8fl oz/ l cup water IS mll I tbsp gra nulated sugar, plus extra for dusting 2.SmJ/V, tsp salt 175g/6oz/1 'hcups plain flour I large egg 112 lime or lemon oil for frying
- - - - - COOK'S Til' Y O ll
----
can usc
:t
funnel to shape the churros.
Beat in the egg, using a wooden spoon, until the mixture is smooth and satiny. Set the batter aside.
2
Close the end with a fin ger. add the batter. then release into th e oil in small columns.
Ering the wate r, sugar and salt to th e boil. R emove from the hea t an d beat in the £lou r until smooth.
1
Pour the o il into a deep-frying pan to a depth of about Scm12in. Add th e lime or lemon half, then heat th e oil to 190'C /37S ' F or until a cube of day-old bread added to the oil browns in 30- 60 seconds.
3
Pour the batter into a pastry bag fined with a fluted nozzle. Pipe 7.5cm/3in strips of battcr and then add to th e oil, a few at a time. Fry for 3-4 min utes or ,until golden browll.
4
Usin g a slotted spoon, remove the cburros from the pan and drain on ki tchen paper. R oll th e hot churros in granulated SUf:,r.lf before serving.
5
Sopaipillas
I NGREDIENTS tl1.akes about 30
22Sg/80z12 cups plain flour, sifted ISml / l tbsp baking powder Smll l tsp salt 30111J/2 tbsp lard or margarine 17Sml/6fl oz/'l, cup water corn oil, for deep frying syrup or honey, to serve
- - - - - COOK'S TIP
Gradually stir in th e water, using a fork, until the mixture clumps together to form a soft do ugh.
2
H eat rhe oi l to 190'C/375° F or until a cube of day-old bread browns in 30-60 seconds.
4
II I
I
,\
Use your imagination when deciding what to serve with the puffs. Sprinkle them with cin namon and sugar, or flavour syrup with rum. Th e fat littl e pillows couid even be served plain , as they taste delicious.
Pu t the flou r, baking powder and salt into a large bowl. Lightly rub in the lard o r margarine, using your fingertips. until th e mixture resembles coarse breadcrumbs.
1
Shape th e dough into a ball, rhen turn out on to a lightly floured surface and knead very gently until smooth. R oll out thinly to a rectangle measuring about 46 x 35cm/18 x 15in . Using a sharp knife, carefully cut into about 30 x 7.Scm/3in squares. For a decorative edge you could use a pastry w heel to cut out the squares.
3
Fry th e puffs, a few at a tillle. in the oil. As they brown and puff up. turn over to cook the o th er side. Remove with a slotted spoon and drain on kitchen paper. It is impo rtant that the temperature of the oil remains constant during the cooking process. Serve warm, with syrup or honey or any sauce of yo ur choice.
5
DESSERTS AND P U DDINGS 79
Bufiuelos
INGREDIENTS
Serves 6
22sg/80zl2 cups plain flour sml/l tsp baking powder 2.omIlV2tsp salt 15m1l1 tbsp gran ul ated sugar I large egg, bea ten 120ml/40 OZ/V2 CUP mil k 25g/10z/2 tbsp un salted butter, melted oil, for frying sugar, fo r du sting
For the syrup 22Sg/80z/1 V, cups soft li ghr brown sli ga r 750ml/l l/4pillts/3 cups water 2.5c111/1 in cinnamon sti ck 1 clove
Make the syrup. C ombine all th e in gredi ents in a sau ce pan. H eat, stirring, unti l th e sligar has dissolved , then simmer until th e mixture has reduced to a light syrup. R emove and discard the spices. Keep rhe syrup warm w hile you make th e buiiuelos.
1
Sift the flo ur, salt and baking powder into a bowl. Stir in th e sugar. In a mixing bowl, w hisk the egg and the mil k well together. G radu ally stir in the dry mixture, then bea t in the mel ted butter to m ake a soft dough.
2
U se the flou red handle of a woode n spoon to poke a hol e through th e centre of eac h bufiwelo. Pour oil intO a deep frying pan to a depth of Scm/2i n. Alternatively, use a deep-fryer. H eat the o il co a remp eraru re of 190"C/37S"F or uneil a cube of day-old bread added to rhe oil browns in 30 - 60 seconds.
4
Fry th e fritters in batches, taki ng care not to ove rcrowd the pan, until they are puffy and golden brown o n both sides. Lift out w ith a slOtted spoon and drain on kitchen paper.
5
6
D ust the blli/llelos with sugar and serve wi th the syrup.
Turn the dough on to a lighcly floured boa rd and kn ead until it is smooth and elastic. Divide the dough into 18 even-size pieces. Shape into balls. With your hands, flatten the balls to disk shapes about 2crn/ 3/4i n thick.
3
-
- - - - COOK'S TIP - --
-
-
Make the syrup ahead of time if you prefer, and chill it until ready to use, when it can be warmed through quickly.
8 4 D R I NKS
Sangrita
INGREDIENTS
Serves 8
450g/ 11b tomacoes, peeled, seeded and chopped 120ml/4fl oz/ ';' cup ora nge juice 60ml/4 tbsp freshly squ eezed lime juice 1 small onion , chopped 2.5mllV2 tsp granulated sugar 6 small fresh gree n chillies, seeded and chopped salt 50mll20z aged tequila (T equila Ane}a) per person
- -- - COOK'S T Il'
Put the chopped to matoes, orange j uice, lime juice, chopped onio n, granulated sugar and chopped green chillies into a food processor.
1
Plain w hite tequila is not suitable fo r this.
Choose o n e of t be ambe r aged teq uilas
(A iiejos), w h ich H e sllloo ther an d m ore
ge ntle o n the palate .
Process th e tomato mixtu re until very sm oo th , scraping down the sides if necessary.
2
To serve, pOur into small glasses, allowi ng abo ut 90ml /6 tbsp per portion. Pour the tequila into separate small glasses. Sip the to mato juice and tequ ila alternately.
3 4
Pour the toma[Q mixtu re into a j ug and chill well.
Sangria
This very popular summer drink was borrowed from Spain. The M exican version is slightly less alcoholic than the original.
I NGREDIENTS
- - - - - COOK'S Til' - - - - -
Sugar does not dissolve readi ly in alcohol. prefer to usc simple syrup, w hich is very easy to make and gives a smoother drink. Combin e 475mll t 6fl ozl2 cups f,rra nulated sugar and 4S0g1 l ib w ater in a jug and set
Serl'es 6
aside until the Sllgar has d isso lved. Stir from
tim e
to
ice cubes 1 litre/ P /4 pi nts/4 cups dry red table wine 150ml/V. pint/';' cu p fres hly sq ueezed orange JUI ce 50ml12fl ozlY, cup freshly squ eezed lime juice 11Sg/4ozlV2cup caster suga r 2 limes or 1 appl e, sliced, to serve
time . 15111111 tbsp simple sy rup is
the equivalent of7.S mllWl csp sugar.
Half fill a large j ug with ice cubes . Pou r in th e wine and th e orange and lime juices.
1
Add the sugar and stir w ell u ntil it has dissolved. Po ur into tumblers and float the lime or apple slices o n top. Serve at once.
2