INGREDIENTS:
For the salsa:
4 tomatoes (diced)
1/2 red onion (small dice)
1/3 cup coriander (chopped)
1 small green chilli (finely chopped)
salt & pepper
1 lime (juice of)
2 tablespoons extra virgin olive oil

Other:
4 eggs (lightly seasoned with salt & pepper and beaten)
2 tablespoons olive oil

DIRECTIONS:
Combine all the salsa ingredients together in a large bowl, cover and leave to infuse for 30 minutes.

Heat a non stick frying pan with the olive oil until hot, just smoking. Reduce the heat to low and then pour in the egg – sizzle for a few seconds, then add 3 tablespoons of the salsa and stir the eggs. Turn off the heat. The residual heat should cook the eggs to the right consistency. You’re looking for light, fluffy eggs – not overcooked and rubbery.

SERVING:
I served mine with a some warmed flour tortillas and a little fresh guacamole.

INGREDIENTS:
1 tablespoon olive oil
1 onion (chopped)
2 garlic cloves (chopped)
3 dried chipotle peppers (soaked in 1 cup boiling water for 20 minutes)
1 bay leaf
1 teaspoon sweet paprika
1/4 teaspoon chilli powder
1/2 teaspoon dried oregano
1 x 400g can chopped tomatoes
salt & pepper
pinch of sugar
1 tablespoon chipotle sauce
1 x 400g can black beans (drained and rinsed)
1 x 400g can kidney beans (drained and rinsed)
1 tablespoon red wine vinegar (optional)
fresh coriander (for garnish)

DIRECTIONS:
Heat the oil in a saucepan over a moderate heat. Gently fry the onion and garlic for 5 minutes until soft and golden. Add the chipotle peppers (keep the liquid), bay leaf, paprika, chilli powder and oregano and stir for about 30 seconds. Pour in the tomatoes, chipotle soaking liquid and chipotle sauce. Season with salt & pepper and add the sugar. Bring to a simmer then reduce the heat to very low, cover the pan and simmer gently for 30 minutes, stirring occasionally. Remove the lid, and cook for 10 minutes more. Fish out the chipotle peppers and bay leaf then tip in the black and kidney beans and stir well. Turn up the heat slightly and bring to a simmer then cook for 5 minutes. Remove from the heat, stir in the red wine vinegar (if using) and serve.

SERVING:
Serve with a sprinkling of fresh coriander. I served mine alongside the delicious sliced salted pork and punched potatoes.

INGREDIENTS:
Salsa Mexicana:
1/4 cup olive oil
1 jalapeno chilli (finely chopped)
5 cloves garlic (finely chopped)
300g tomatoes (peeled, seeded and finely chopped)
3 bay leaves
1 teaspoon dried oregano
1/4 teaspoon dried thyme
2 teaspoons sugar
1 teaspoon salt

Flautas:
300g pork steak (cut into very thin strips)
2 tablespoons olive oil
1/4 cup spring onion (finely chopped)
2 garlic cloves (finely chopped)
1 teaspoon pasilla chilli powder or 1/2 teaspoon regular chilli powder.
1 tablespoon salsa mexicana
pinch of dried oregano
pinch of dried thyme
salt & pepper
4-6 corn tortillas
1/4 cup corn oil

DIRECTIONS:
To make the salsa: Heat the oil in a heavy based pan over a moderate heat. Gently fry the onion for 4 minutes until soft. Add the chilli and fry for a further 4 minutes. Add the garlic and fry for about 1 minute. Add the tomatoes, bay leaves, thyme, oregano, salt & pepper and bring to a simmer. Turn the heat to low and simmer for about 20 minutes until thick. Remove from the heat to cool completely.

To make the flautas: heat a large pan with the oil and when hot add the spring onion and garlic and fry over a moderate heat for 1-2 minutes. Add the pork and stir fry for 1 minute. Add the salt, chilli powder, pepper, thyme, oregano and salsa mexicana. Bring to a simmer then cook for 5 minutes until thickened, almost dry. Remove from the heat.

Place 6-8 tortillas in the microwave for about 1 minute until soft. Quickly remove them and cover. Take one and then spoon about 1 heaped tablespoon of meat into the bottom half of the tortilla. Bring the bottom up and roll up the tortilla into a cigar. Secure with 2 toothpicks and repeat the process with the remaining tortillas.

Heat the corn oil in a small pan over a moderate heat until hot. Place 2 flautas into the oil and cook for about 3 minutes on one side then turn and cook for another 3 minutes or until golden brown. Drain on paper towels then keep warm in a lightly warmed oven. Repeat with the remaining flautas.

SERVING:
I served the salsa on the side, alongside Mexico’s ever present sour cream and home made guacamole.

INGREDIENTS:
For the salsa:
200g green tomatoes (unripe tomatoes)
1 small bunch fresh coriander (stalks and all)
2 fresh green chillies (with seeds, chopped)
5 spring onions (chopped)
2 tablespoons white wine vinegar
1 clove garlic (minced)
2 tablespoons olive oil
1 lime (juice of)
salt & pepper

For the eggs:
4 eggs
2 spring onions (finely chopped)
1 small tomato (chopped)
1 small red chilli (very finely chopped)
1 tablespoon grated cheese
pinch dried oregano
pinch ground cumin
salt & pepper

1 tablespoon olive oil (for frying)

DIRECTIONS:
To make the salsa, blend all the salsa ingredients together in a food processor until smooth. Set aside for an hour to develop in flavour and adjust seasoning as you see fit, by adding more salt, pepper or lime.

Preheat the grill. Combine all the egg ingredients (except the oil) into a bowl and whisk with a fork. Heat a small frying pan with the oil until hot then pour in the egg mix. Let it bubble and cook for 1 minute, then with the fork, drag in 4 edges and tip the pan to fill the gap with raw egg. Let it cook for a further minute, then remove from the heat and place under the grill for 1-2 minutes until the surface is cooked. Remove from the heat and slide onto a plate.

SERVING:
Spoon over a coupe of tablespoons of the salsa and eat with plenty of crusty bread.

I absolutely hate shop bought guacamole. It’s up there with shop bought coleslaw. I can’t believe people actually think they’re being exotic buying it. They obviously don’t realise how easy it is to make and just how much better it is when you’re done it yourself. There are many schools of thought as to what you do and don’t put into it, personally I prefer mine with a tiny hit of chilli, which is why I’ve included one in the recipe but obviously you can omit it if you don’t agree. Olé!

RECIPE:

INGREDIENTS:
2 ripe avocados (peeled and mashed)
2 1/2 tablespoons lime juice
3 spring onions (finely chopped)
1/4 cup fresh coriander (finely chopped)
1 jalapeno chilli (seeded and finely chopped)
1 medium tomato (seeded and finely chopped)
salt & pepper

DIRECTIONS:
Combine all the ingredients together and stir well. That’s it!!!
To store: put some plastic wrap directly on top of the mixture. It’ll stop it discolouring.

SERVING:
Always nice with mexican food obviously, but nice with burgers, fish or even with a whole packet of Kettle Chips, or Pringles if you’re a bit common.

I wasn’t feeling too great today so I decided to cook something which would be substantial and healing. The spice in this dish sure sweated out of me whatever was making me feel ill. I used some pretty hot chillies as a garnish but this is really your call. It’s got a nice warmth without it but if like me, you enjoy a challenge then spice it on up. Traditionally this dish is made with pork but it tastes just as good with chicken.

Hominy are skinned corn kernels which have been soaked and are swollen like popcorn. The taste is quite unique and they really can’t be substituted. Hunt them out at your local South American deli.

RECIPE:

INGREDIENTS:
1.5kg chicken (whole)
700g tomatoes (skinned and roughly chopped)
1 bay leaf
4-6 dried red chillies (a mixture of chipotle and cayenne)
1x800g can of hominy (drained, retaining the liquid)
1 teaspoon ground oregano
1 teaspoon cumin seeds
1 teaspoon passila chilli powder (optional)
2 medium onions (roughly chopped)
1 celery stick (roughly chopped)
Salt & pepper
1 lime (juice of)

DIRECTIONS:
Combine the chicken, onion, celery, chillies, bay leaf and 1 teaspoon salt in a large pan. Cover with 1.8 litres of water and bring to a boil. Reduce the heat and simmer the chicken partially covered for 1 hour. Remove the chicken and let it cool. Meanwhile add the tomatoes to the pan and simmer again, this time uncovered, for 30 minutes.

Add the hominy to the pan alongside half the retained liquid together with the oregano, cumin and chilli powder (if using). Simmer uncovered for a 30 minutes. Meanwhile remove the skin and shred the cooled chicken with 2 forks. Add the meat to the pan . Cook for 30 minutes adding more hominy liquid if the stew becomes too thick then remove from the heat. Season with salt & pepper to your taste (it may take quite a bit). Finally, stir in the lime juice just before serving.

SERVING:
Serve with lime wedges and crusty bread with sour cream, grated cheese and spicy jalapenos on the side.

I’d had a can of black beans sitting in the back of my cupboard for an eternity. Who knows where/when I purchased them, but they have remained unused since that day. After deciding a week ago that I didn’t need to shop for at least 3 years due to the crap I’d accumulated over the months, it was decided that I would “use what I had” instead of venturing anywhere near a shop. I created a splendid Mexican feast, of which this simple salad was the surprise highlight.

RECIPE:

INGREDIENTS:
1 x 400g can black beans (drained & rinsed)
1/2 red onion (finely diced)
1 red chilli (seeded and finely sliced)
2 tablespoons fresh coriander (finely chopped)
salt & pepper
1/4 teaspoon ground oregano
1/2 lime (juice of)
1 tablespoon olive oil

DIRECTIONS:
Combine all the ingredients together, stir well. Cover with plastic wrap and leave in the fridge for 1 hour to develop the flavours.

SERVING:
Great as a side to fish or BBQ meat.

Here’s another Mexican treat. In the form of a vegetarian chilli. It’s not often I forego the meat so this was a bit of an experiment. If truth be told, the chorizo I inteded to use was horrible so I binned it and went meatless using some beans I had bought on a whim a few months ago. I used tinned beans, but obviously dried are OK too (so long as you soak and cook them accordingly). The type I used were Canaria Beans, but you can substitute with Pinto or Kidney beans for example.

(Canaria Beans)
(Pinto Beans)

RECIPE:

INGREDIENTS:
1 onion (finely diced)
1 400g can chopped tomatoes
1 dried habanero chilli
1 dried passila chilli
2 tablespoons fresh coriander (chopped)
3 cloves garlic (chopped)
3 tablespoons olive oil
salt & pepper
1 400g can canaria beans

DIRECTIONS:
Pour boiling water over the dried chillies in a small bowl and soak for 20 minutes, then drain and chop finely. In a medium pan, heat the oil over a moderate heat and fry the onion for 3-4 minutes until lightly golden, add the garlic, chopped chillies and coriander and fry for a further 1-2 minutes. Add the tomatoes, refil the can with warm water and add that too. Bring the chilli to the boil, reduce the heat and gently simmer the sauce for 20 minutes until it’s reduced. Add the beans and simmer for a further 5-7 minutes. The sauce should be fairly thick.

SERVING:
Serve with rice or with tortillas and a variety of condiments such as salsa, cheese, guacamole, sour cream etc.

Mexican food in Sydney is pretty pitiful. I have yet to eat a meal that has impressed me. So, I made myself some chilli and this lovely salsa to go with it. It’s spicy, but use it sparingly and it’ll add a pleasant kick to your meal.

RECIPE:

INGREDIENTS:
1 medium tomato (very finely chopped and drained)
1/2 onion (very finely chopped & drained)
6 sprigs fresh coriander (finely chopped)
salt & pepper
3 fresh green chillies (finely chopped with seeds)
1/3 cup tomato pasata
pinch of sugar (optional)

DIRECTIONS:
Combine all the ingredients and set aside for at least 30 inutes to let the flavours develop.

SERVING:
We ate it with a bean chilli, cheese, sour cream, guacamole and warm corn tortillas.

This is best made a couple of days in advance as the flavours really come into their own. I managed to find a great place here in Sydney that sells all manner of dried mexican chillies which is what makes this dish taste so good. Try with all your might to get hold of the same variety. It”ll make the dish that extra bit more impressive.

RECIPE:

INGREDIENTS:

2 onions (thinly sliced)
800g pork (cut into bitesice chunks)
3 tablespoons olive oil
2 dried chipotle chilli peppers
1 dried pasilla chilli pepper
1 teaspoon dried oregano
1 teaspoon cumin powder
1/2 teaspoon cayenne pepper
1 400g can diced tomato
2 cups warm water
salt
2 tablespoons fresh coriander (chopped)
1 tablespoon minced garlic
1 teaspoon brown sugar
1/2 lime (juice of)

DIRECTIONS:
Cover the chillies with boiling water and set aside to soak for 5 minutes. Then remove stalks and chop finely.
In a large pan, heat the oil and fry the onions over a medium heat for 5 minutes until golden. Add the garlic, cumin, chillies, oregano, chilli powder and coriander and fry for a further minute until aromatic. Add the pork and fry over a medium/high heat for 2-3 minutes being careful not to let it stick too much. Add the tomatoes and 2 cups of warm water and stir well. When it comes to the boil reduce the heat, add the sugar and salt and pop the lid on. Cook on a very low heat for 1 1/2 – 2 hours stirring occasionally. When the meat is very tender take off the lid and reduce the sauce if neccessary for a few minutes. Gently break up the pork with the back of a spoon to create large strands. Remove from heat and stir in some lime juice and more salt if neccessary.

SERVING:
Serve with rice and/or tortillas with grated monterey jack cheese (or cheddar if you can’t be arsed finding it) and some chipotle sauce.