Mexican Food Memories

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Rajas con Huevos (Poblano Strips with Eggs)

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There is no better way to start a day than having a nice, quick and healthy breakfast and this recipe ticks all those boxes!

With no time to spare in the mornings the last thing I want to be doing is a complicate breakfast, so I tried to do easy and quick things, but without compromising deliciousness, so I cooked this in 15 min, with enough time left to organised my utensils and ingredients for my cooking class, I taught a lovely lady to make Chiles Rellenos. [Read more…]

Quesadillas de Champiñones y Tomatillo) (Mushroom and Tomatillo Quesadillas)

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Quesadillas are everybody’s favourite, I guess that they are so easy to make and taste delicious, it is one of those “antojitos” that I would just eat over and over again and I won’t get tired of it. There are so many ways to fill a quesadilla. Today I am sharing with you a quick recipe, I am making a a mushroom and tomatillo filling, so I hope you like it. [Read more…]

Vegetarian Chiles en Nogada

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I think just a few recipes in Mexico could describe the richness in traditions of our Mexican gastronomy and Chiles en Nogada is one of those dishes; full of history.

The history of the creation of Chiles en Nogada goes back to August 1821 when the sister of Santa Monica Convent in Puebla wanted to welcome Agustin de Iturbide. They collected some of the ingredients that were in season during the month of August and they came out with this recipe. The colours of the ingredients on it are related to the colours of the Mexican flag, the Poblano pepper is the green colour, the Nogada sauce is the white and the pomegranate seeds are the red, making it the most patriotic dish to celebrate Mexican independence.Traditionally the Chiles en Nogada are made with mince pork and mince beef, but today I am making a vegetarian version using mushrooms, I am trying to eat less meat and I thought that this is a good idea. Also in the traditional recipe, the peppers need to be coated in a soft peek egg mixture and then fried, but I decided to skip this step for a more healthier option. So here it is the recipe and if you are a Mexican I hope that wherever you are in the world you have the opportunity to celebrate the Mexican Independence Day. Viva Mexico!

Serves 4

Prep 30 min approx.

Cook 45 min approx.

Ingredients

  • 4 Poblano peppers, roasted, peeled and deseeded
  • 500 gr chesnut mushroom, washed and finely chopped
  • 1 medium onion peeled and finely chopped
  • 3 tomatos washed and finely chopped
  • 2 garlic cloves minced
  • 2 tablespoon rapeseed oil
  • Salt and pepper to taste
  • ½ cup raisins
  • ⅓ cup Pine nuts
  • A pinch dried oregano

For the Nogada Sauce

  • 125 gr soft goats cheese
  • 170 ml single cream
  • ½ cup walnuts chopped
  • ½ teaspoon salt
  • 70 gr pomegranate seeds
  • 15 gr chopped fresh coriander

Method
The Poblano peppers

  1. Chargrilled the poblano peppers on the burners of the hob. Turn them around so all the skin gets blacken.
  2. Once the skin gets this colour, put the pepper inside a plastic bag to rest for 15 min and take them out of the plastic bag and peel the skin off.
  3. Make a incision from top to bottom of the pepper and take the seeds out, leaving the steam on, leave aside.

The mushroom filling

  1. Heat a casserole dish or a frying pan and add the oil then onion and garlic, cook for 3 min, stirring.
  2. Add the chopped mushrooms and mix very well, cook for 10 min after that add the chopped tomato and cook for 3 min.
  3. Then add salt and pepper, the pine nuts and fresh coriander, cook for around 10 min turn the heat off and set aside.

The nogada sauce

  1. Put all the ingredients, goats cheese, single cream, salt, walnuts into a blender and blend until getting a smooth consistency. I find it easier to use the hand blender as I have more control over the mixture.
  2. Then assembled the peppers. Filled them with the mushroom filling until the pepper is well stuffed but holds everything inside the skin, cover the pepper with the Nogada sauce and scatter some pomegranate seeds and fresh chopped coriander. Enjoy them with some Mexican rice.

I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes in north London.

Listo!

Provecho!

Menudo (Beef Honeycomb Stew)

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Have you ever heard of Menudo? Or you probably heard about “Tripe & Honeycomb meat”, yes, I know, it is something that your grandparents used to eat and it used to be popular in England years ago, well in Mexico, Menudo, still very popular and in fact it is believed to cure hangovers and it is cooked in special occasions. In my family we usually cook Menudo for New Year, we all gather on the 1st day of the year and eat menudo. It is done the day before, because it takes a few hours to cook, but once it’s done, it tastes divine, despite the meat texture. [Read more…]

Tres Recetas Mexicanas con Verdolagas (Three Mexican recipes with Purslane)

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Verdolagas or Purslane is a very famous vegetable in Mexico. It would have being one of the rarest vegetables I have ever seen, if it wasn’t for my father that used to eat them all the time, I remember, as a child, going to the countryside and look for watercress, purslane and other wild herbs that we could find in the wild, usually near to a brook, my dad was very good at identifying which plants could be eaten and he was always experimenting and creating lovely dishes. [Read more…]

Chilaquiles Rojos (Red Chilaquiles)

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If I ask you what is your favourite Mexican breakfast, I am almost sure that you will say chilaquiles and to be honest with you, I do not blame you! Chilaquiles are everybody’s favourite. Crispy tortilla chips cover in a spicy salsa, fresh cheese, sour cream, coriander, who dares to say no to that!!  [Read more…]

Jalapeños Rellenos (Stuffed Jalapeños)

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Jalapeño peppers are those little green things that they look really spicy, but they are not, they are just some really good chillies and as my son Emilio calls them, they are  little green torpedoes that can add lots of flavour to your food, you can eat them raw, pickled, cooked, stuffed, well, the ideas are endless. [Read more…]

Ensalada de Flor de Calabaza (Courgatte Flower Salad)

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I love summer! it is the best season of the year, you can get so many fresh produce and make lots of nice salads, so today I made this lovely courgette flower salad. In Mexico we love to eat courgette flowers when they are in season, there are many delicious Mexican courgette flower dishes that I could eat for a whole week or more cooking with these little beauties. [Read more…]

Sopes de Picadillo (Mince Meat Picadillo Sopes)

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Does it ever happened to you that you had a busy day and you can’t be bother to cook? Well, it happened to me today and I was wondering what to cook without compromising freshness and healthiness, so I remember this quick recipe that I sometimes cook, sopes or pelliscadas! which are these little round parcels made with corn flour, they are like a little corn dough plates which you can fill with almost anything you want! that is the beauty of these lovely things. [Read more…]

Pollo Marinado en Chile Ancho (Chicken Marinated in Ancho Chilli)

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Hola lovely people! Yes, I know, What a lovely surprise this is! I haven’t post anything for a while, but I have been doing so many things, that I hardly had time to write. Anyway, I hope you are all ok and you are starting to enjoy the lovely weather, because the summer is now officially just around the corner!

Today’s recipe is inspired in my friend Nadim’s chicken thighs recipe, he is a very good cook and has two lovely recipes for chicken that are always a hit when we have a bbq, but I would say that my recipe is the Mexican version of his as I marinated the chicken thighs in Ancho chilli and other mexican spices. [Read more…]

Sopa Fría de Aguacate (Avocado Cold Soup)

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It has been a very busy week, full of new things and excitement. Today’s recipe is inspired by a lovely gazpacho I had yesterday during a talk about health by the lovely women from “fig and bloom”, Dorothy, the chef of the group, cooked this refreshing gazpacho soup with cucumber, avocado and jalapeños, so I thought I’d make my own version with a Mexican twist.  [Read more…]

Sopa de Garbanzos con Salsa Verde

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It has been a crazy month and I have been so busy that I hadn’t had time to write recipes, my sister came to visit from Mexico and she was with us for two weeks, we had such an amazing time with her, but sadly her holiday finished and she had to go back. Anyway, soon we will see her again. [Read more…]

Sopa de Lentejas con Chorizo

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Today is a soup kind of day, it is quite windy in London and a bit chilly, so I fancied something cosy and warm, also I have the hubby working from home, so I decided to make this amazing soup which is ready in no time.

It is a lentil soup with chorizo, very popular in Mexico, I have the vegetarian version on the blog, so if you prefer to cook that just click on this link “sopa de lentejas”  but for now here is the recipe for my sopa de lentejas con chorizo.

Have a lovely week, don’t forget to subscribe!

Love,

Karla X

Sopa de Lentejas con Chorizo

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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 people
Course: Soup
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 2 tins Organic Bijoux Vert lentils
  • 2 cooking chorizo sausages skin off and diced
  • 2 tomatoes medium, finely chopped
  • ½ white onion finely chopped
  • 3 tablespoon fresh coriander finely chopped
  • 500 ml hot vegetable stock or 1 vegetable stock pot dissolved in 500 ml water
  • 4 tablespoon creme fraiche
  • 2 tablespoon vegetable oi

Method
 

  1. In a saucepan heat the vegetable oil to medium heat and add the chopped onion and tomato. Fry for 3 minutes and add the diced chorizo.
  2. Continue frying for 3 more minutes. In the meantime, drain the lentil tins, have them ready to add to the tomato and onio sofrito.
  3. Once the sofrito is done, add the lentils and the vegetable stock.
  4. Bring this to a boil and simmer on low heat for 10 minutes.
  5. Serve in a bowl and add a tablespoon of creme fraiche. Provecho!

Listo!

Provecho!

Tamales de Pollo en Salsa Verde (Chicken in Green Salsa Tamales)

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 ¡Hola! I have been away from posting recipes for a while, but today is a special day in Mexico, it is Día de la Candelaría, which is a catholic celebration and if you read my post about King’s Day when we do in Mexico Rosca de Reyes (King’s ring cake), you will know that today my daughter had the duty to make tamales as she was the one to find the little doll in the cake, so I though it would be a good idea to get her involved in cooking tamales and to teach her about our lovely traditions about mexican food.  [Read more…]

Ensalada Caliente de Calabazitas y Frijoles Negros (Courgette and Black Bean Warm Salad)

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There is no rule that says that you have to starve yourself and eat boring food in order to loose those pounds you put on during Christmas. Here is an example that eating healthy can be very delicious without compromising flavour, my warm courgette and black bean salad ticks all the boxes, it is healthy, packed with nice flavours, easy and it will help you to eat clean. [Read more…]

Nopalitos Rellenos (Cheese Stuffed Nopalitos)

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This is a wonderful recipe, I would say is the sort of deconstruction of “Nopales in Chile Colorado” recipe but with a twist, the egg coating. In Mexico egg coating is very popular, the most popular dish is “Chiles Rellenos” which you can find here in a more healthy way. Anyway, I was given this jar of whole nopalitos by my friends from MexGrocer, so I decided to give this recipe a go and I do not regret to use the nopalitos this way. It is a bit of a job, but the results are just wonderful. So come on! it is Friday night, give this recipe a try and you will see, you will be converted to eat nopalitos (cactus) all the time.

Makes 5 stuffed nopalitos per jar

Ingredients

For the nopalitos

  • 1 Azteca whole nopalitos in brine jar
  • 10 slices mozzarella cheese
  • 3 egg
  • 1 cup all purpose flour
  • salt to taste
  • 1 cup pressed rapeseed oil

For the Chile Colorado sauce

  • 5 dried Anaheim chillies, cleaned and deseeded
  • 2 tomatoes
  • 1 small onion
  • 1 peeled garlic clove
  • Salt to taste

To garnish

  • ½ onion finely chopped
  • coriander finely chopped
  • 1 jalapeño chilli finely chopped
  • 10 gr crumbled feta cheese

Method

Make the chile colorado sauce. Cook the chillies in hot water for 3 min.

Place them in a blender with some of the water that you boiled them in and add the tomatoes, onion, salt and garlic and blend them until getting a nice smooth sauce.

Pass the sauce through a sieve to remove any chilli skin and put it to boil in low heat for 10 min. Reserve.

Drain and wash the nopalitos (cactus). Remove any excess of  water.

Place a whole nopalito on a flat surface, then put two slices of mozzarella cheese on top follow by another whole nopalito, repeat this until you finish stuffing all the nopalitos.

Prepare the egg coating. Separate the egg whites from the egg yolks.

Beat the egg whites until soft peaks then add the egg yolks and continue mixing until everything is combined. Put aside.

Have the coating ready, place the all purpose flour on a place and add some salt.

Put the rapeseed oil to heat on a large frying pan to medium heat. Once is hot, start coating the nopalitos.

Coat the cheese stuffed nopalitos with the flour first, then coat them with the egg coating.

Fry the nopalitos one by one in the oil. 3 min on each side.

Once they are fried, place them on top of some paper kitchen towels to remove the excess of oil.

Serve them with some of the chile colorado sauce and garnish them with some onio, coriander, jalapeno chilli and feta cheese.

Tips

  • Your can get “Azteca” whole nopalitos in brine in www.mexgrocer.co.uk
  • If you can’t find dried anaheim chillies, use guajillo chillies, but use only 3 chillies and more tomatoes as the guajillos are spicier than anaheim.

Listo!

Provecho!

 

  
  
  
  
  
  
  

Alegrías de Amaranto (Amaranth Bar Alegrías)

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Every year around mid February, Ensenada hosts a traditional port carnival, this is what port cities do. My parents always used to take us to see the parade in the afternoon and that was my favourite part as they used to get us lots of nice sweet treats, one of them were “Alegrias”, these cosy amaranth bars taste just heavenly. This recipe originated in the state of Morelos, Mexico, there they do these amazing shapes and combinations, but nowadays alegrias are very popular all around Mexico.

Alegrias are also extremely nutritious, amaranth are the tiny little seed use to make these mexican sweets, amaranth is similar to quinoa and in fact it is as healthy as quinoa, as it contains high levels of protein. In Mexico amaranth has been eaten since a long time ago. The Mayans and the Aztecs used to eat a lot of this grain as part of their diet and it was consider a very important ingredient.

The recipe is an easy to make, you just have to be careful while you are popping the amaranth, because it burns very easily.

Makes a 30 d x 20 h tray

Ingredients 

  • 100 gr amaranth seed
  • 3 light brown small piloncillo bars
  • 1 tablespoon honey
  • 2 tablespoon water
  • 1 oiled 30 x 20 tray

Method

First pop up the amaranth seeds. Heat a pan with a glass lid, try first with a few seeds to see if the pan has the right temperature. Remember the seeds burn quite easily, that is why I suggest to use a glass lid, so you can see when the seeds stop popping. Do it in small batches, I did one tablespoon at a time. Put the popped amaranth in a separate bowl and reserve.

Break all the piloncillo bars and place them in the same pan where you popped the amaranth, add the honey and water and heat until everything has dissolved.

Let the syrup to cool down for 5 min.

Add the popped amaranth into the syrup and stir vigorously until all the seeds are cover with the syrup.

Place the amaranth on a pre-oil tray, I just rubbed a tiny bit of rapeseed oil to avoid the amaranth bars to stick to the tray.

Press the amaranth with a rolling pin and let it cool for a few hours.

Cut them with a sharp knife in different shapes.

Tips

  • You can add pumpkin seeds, almonds, raisins or any other nuts you like.

Listo!

Provecho!

Ensalada Mexicana de Berros (Mexican Watercress Salad)

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While growing up in Mexico one of the things I remember the most about my childhood is going to the countryside to see what we could find, watercress was always the plant that was there growing in the wild, my dad adored to eat it from the edge of the brooks.

Because of all these experiences I had as a child I really think I had a very organic eating childhood without even know it. My dad used to grow lots of things in our garden, we had figs, zapotes, limes, pomegranate, cactus, avocados, olives, herbs and all those trees were organic, he never used any chemicals in his plants. We used to eat a lot of vegetables and a lot of good food, food that children nowadays won’t eat.

Anyway, I decided to pay a tribute to my dad by creating a simple salad that summarises the things he loved to eat, specially the vegetables, so I came out with this amazing watercress salad. It is my recipe, so I really hope you give it a try!

Serves 2

Prep 15 min

Ingredients

  • A bag of organic watercress
  • ½ organic cucumber cut in slices
  • 10 radishes cut in round slices
  • 1 organic avocado cut in slices
  • ½ red onion julienne
  • 1 organic red chilli de-seeded and finely chopped
  • 25 gr fresh of feta cheese
  • Juice of a lime
  • Salt to taste
  • Pinch pepper

Method 

Place all the ingredients in a large salad bowl.

Mix them very well and add salt to taste and a pinch of pepper.

Squeeze the juice of a lime.

Serve scattering some more fresh of feta cheese and red chilli.

Listo!

Provecho!

Picadillo de Res

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Picadillo is a dish where all the ingredients are very finely chopped. This type of recipe is very popular not only in Mexico but all around Latin america and Spain. It can be made with mince beef, pork, chicken or sometimes seafood, but the meat always has to be minced. In my family my mum’s picadillo is the best, she uses some of the traditional ingredients for a picadillo, like carrots, potatoes and olives, but she adds some tomato purée to hers.

It is a very versatile recipe as it can be eaten with some refried beans (like in the picture) or as a filling for empanadas, chiles rellenos, tacos or burritos. When my mum cooks her picadillo, we always eat it accompany by refried beans and sopa de fideos (vermicelli pasta soup) with warm corn tortillas and nice ripe avocado slices.

Try this recipe over the weekend and believe me, you will soon see yourself wanting some more!

Serves 4

Prep 15 min

Cook 45 min

Ingredients

  • 500 gr mince beef
  • 2 fresh chopped tomatoes
  • 1 chopped onion
  • 1 clove garlic minced
  • small bunch fresh coriander
  • 1 large carrot cut in cubes
  • 2 medium potatoes cut in cubes
  • 340 gr jar pitted olives cut in halves
  • salt to taste
  • pinch of pepper
  • 2 tablespoon rapeseed oil

Method

Heat the oil in a large casserole dish on medium heat and add the mince beef and stir continuously to avoid the meat sticks together into lumps, add salt and pepper.

Once the meat is almost cooked, add the garlic, onion, tomato and cook for around 15 min, stirring continuously.

Next add the carrots,  potatoes, and olives and simmer for 15 min. Check if it needs more salt.

The picadillo will be ready when the potatoes and carrots are cooked.

Serve it with refried beans, warm corn tortillas and avocado slices

Listo!

Provecho!

Sopa de Mexicana de Hongos (Mexican Mushroom Soup)

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These days I’m always looking for nice vegetarian recipes for “El inglés” aka my hubby, he doesn’t want to eat meat anymore,  good for him! so I decided to cook this soup I once had in a restaurant in Mexico, I ordered it thinking that it was going to be the typical creamy mushroom soup and for my surprised it was this yummy mushroom broth top up with errmm!! lots of arbol chillies. Despite the chillies the soup was divine, I had mine at the restaurant with some “gorditas” which are the corn patties that you see in the picture, but you can have it with bread or tortillas.

Serves 4

Ingredients 

  • 1 kg chestnut mushrooms or a combination of different mushrooms cleaned and sliced
  • 2 pints of vegetable or chicken stock
  • 1 onion finely chopped
  • 2 whole arbol chillies
  • pinch of pepper
  • Salt to taste
  • 3 tablespoon rapeseed oil

Method

Heat the oil in a large casserole dish and fry the onion until they soften, then add the mushrooms and dry them for 15 min stirring from time to time.

Add the vegetable or chicken stock and the arbol chillies. Add salt and a pinch of pepper. Cook for 15 min.

Serve in a bowl and accompany it with corn tortillas or some gorditas filled with avocado.

Tips

  • I used organic chicken stock and I avoid adding salt.

Listo!

Provecho!

 

Bistec Ranchero (Ranch Style Bistec)

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Today I decided to cook my dad’s favourite breakfast because I am celebrating that my Instagram account had reached 2000 followers, so that means a lot to me. There are two thousand people follow me in this Mexican food adventure, so that for me is so cool and the best way to celebrate is by cooking on of father’s favourite dishes. [Read more…]

Nopales con Huevo (Cactus with Scrambled Eggs)

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I have so many nice food memories of my childhood while living in Mexico. One of them is my dad bringing a big bag of cactus and he would sit outside to take the prickly bit off, then patiently he would chopped them one by one, then they were cooked and taraaaa! We would had cactus to eat for a week!!!

My dad would do different dishes with them, there would always be a cactus salad in the fridge for the whole week and for breakfast we would always eat cactus with eggs.

Serves 2

Prep 10 min

Cook 15 min approx

Ingredients

  • 200 gr fresh cooked cactus or cactus from a jar chopped
  • ½ small onion finely chopped
  • 4 medium beaten eggs
  • Salt and pepper to taste
  • 2 tablespoon rapeseed oil

Method

Heat a skillet or a frying pan to medium heat and add the oil, once the oil is hot add the onion and cook for around 5 min or until the onion looks transparent.

Then add the cactus and cook for 3 more minutes.

After add the beaten eggs, cook for 5 minutes.

Serve them with some refried beans, warm corn tortillas and a fresh salsa, I was some of my Puya chilli salsa I did yesterday, find the recipe here

Tips

  • It is almost impossible to find fresh cactus here in the UK, it is more likely to find cactus in a jar, they do not taste the same as the fresh ones, but they taste good. If you get them in a jar, wash them very well to get rid of the taste of vinegar.
  • You can get “La Costeña” cactus jars at www.lacostena.co.uk

Listo!

Provecho!

Salsa de Chile Puya (Puya Chilli Salsa)

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Puya is a chilli similar to guajillo, but a bit more spicy. I would say that is a combination of guajillo and arbol chilli, in fact, a lot people get confused between these two, as Puya looks very similar to arbol chilli, but Puya is a bit thicker than arbol. Puya or Pulla, as some people call it, has more fruity and intense flavour than guajillo.

It goes very well with chicken, pork or beef. It is a good chilli to make salsas.
This recipe was given to me by my sister Sonia, who kindly share it with me, she told me that is a salsa from Acapulco, Guerrero, it was given to her by her sister-in-law. My sister Sonia is an excellent cook just like my other siblings. The ingredients are very simple and similar to other salsas, but you use oil to fry it. The combination of the ingredients with the oil make a more silky salsa.

Salsa de Chile Puya (Puya Chilli Salsa)

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 150 ml
Course: salsas
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 5 Puya chillis dried, clean and deseeded
  • 2 medium tomatoes cut in chunks
  • ½ ½ white onion cut in chunks
  • 1 clove medium garlic peeled
  • ½ cup vegetable oil
  • salt to taste

Method
 

  1. Put the chillies on a hot frying pan to toast for 3 min making sure to turn them around to avoid burning them.
  2. Then put the chillies, onion, tomatoes and garlic in a blender and blend very well, in the meantime, heat the oil, with low heat, in the same frying pan where you toasted the chillies and add the salsa you just blended. Add salt to taste and cook for 15 min.
  3. Have it with your breakfast, tacos or any other Mexican dish!

Notes

Tips
  • If you can't find Puya chillies in the UK, you can use arbol chillies, which are widely available in the Mexican online shops.

Listo!

Provecho!

Tostadas Horneadas (Oven Bake Tostadas)

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This is a very simple, basic, healthy and easy way to make tostadas.

In México Tostadas are very popular, you can put many types of toppings. My favourite toppings are seafood and fish.

Every tostada starts as a tortilla, maize tortilla, then this tortilla is usually fried in oil and becomes a tostada. But nowadays everybody prefers the healthy option which is the baking tostada. So here in this recipe I show you how to do it.

Makes 6 tostadas

Cook 10 min approx per batch

Ingredients

  • 6 corn tortillas
  • ½ rapeseed oil

Method

Heat the oven to 200 degrees, gas mark 6, ten minutes before putting the tortillas in.

On a tray rub the oil and place the tortillas, avoiding putting the tortillas on top of other tortillas.

Bake them for around 10 min or until golden brown.

Listo!

Provecho!

Sopa de Chile California Seco con Huevo Poché (Dried California Chilli Soup with Poached Egg)

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California Chillies are very popular in the north of Mexico, they were first grown and cultivated in Southwest of United States. These chillies look like guajillo chillie, but their taste is very different, it is a very mild chilli and it is used to make sauces for enchiladas or guisados (stews). The sauce that one can do with California chillies is call “Salsa de Chile Colorado” or red chilli sauce. 

In my family we always use these chillies for our stews, specially for that amazing dish El ingles, aka my my hubby, loves so much.

So today after having a very busy morning, I really fancy something nice, then I thought about this soup. I hope you like it as much as I do.
Serves 2

Prep 10 min

Cool 15 min 

Ingredients

  • 2 large eggs
  • 6 Dried California Chillies
  • 2 medium tomatoes
  • 1 small peeled onion
  • 1 garlic clove
  • 1 tablespoon of maseca
  • Salt to taste
  • Pinch of ground pepper
  • 200 ml water

To garnish

  • Fresh or feta cheese
  • Half of avocado cut in thin slices 
  • 10 gr chopped coriander
  • ¼ red onion finely onion
  • 2 tablespoon sour cream 

Method

Cook the chillies, tomatoes, onion, salt with 200 ml water in a saucepan for 10 min then blend the chillies and vegetables with a bit of the water where they were cooked. Pass the sauce through a sieve to get rid of the chilli’s skin, place the sauce in a pan. Disolve the maseca flour with some of the water from the chillies, then add it to the sauce, cook for 10 min, stiring from time to time.

While the sauce is cooking, poach your eggs. Boil 3 cups of water in a kettle, add the boiling water to a saucepan. Add a small dash of vinegar to the steadily simmering water. Crack an egg into a cup first, then stir the water creating a gentle whirlpool to help the egg white wrap around the yolk. Pour the egg gently into the simmering water, egg white first, cook for 3 min. Take out the egg and place it on a kitchen napkin to get rid off the excess water.

Once the sauce and egg are cooked, it is time to assemble the soup. Place some salsa into a bowl, then add the egg and the garnish.

Listo!

Provecho! 

Pollo Asado Marinado en Cerveza (Grilled Chicken Marinated in Beer)

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Sometimes there are days that I don’t have plenty of time to cook, when that happens, I have a list of special easy and quick recipes in my kitchen drawer and this is one of them! 

Serves 4

Prep 10 min

Marinate 1 hr

Cooks 15 min

Ingredients

  • 4 chicken breast
  • 1 bottle of Corona
  • 50 gr chopped fresh coriander
  • 1 small chopped garlic
  • Salt and pepper to taste
  • 2 tablespoon rapeseed oil

To garnish 

Method

Cut two big pieces of cling film. Place one on the worktop and lay the 4 chicken breast on it and put the other piece of cling film on top of the chicken and flatten them with a meat hammer.

Place the chicken in a cooking bowl and add the beer, salt and pepper, coriander and garlic. Leave in the fridge at least 1 hour.

Take the Chicken out of the fridge 10 min before cooking. Heat a grilled or frying pan at medium heat, add the oil, place the chicken breasts on the pan, adding a tablespoon of the marinated.

Grill the chicken breasts for 7 min on each side or until the chicken is cook and firm.

Serve with some Pico de Gallo and Mexican Style Rice.

Listo!

Provecho!

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