Madly Mexican – The New Indian Express
Whether it’s Tuesday tacos or Friday fajitas, Mexican cuisine is always on the menu. Try these easy recipes to make at home this weekend
Mexican Chili con Carne
500g Bacon Gras ground pork – for cooking 1tsp salt 1tsp pepper Fresh sage – for sprinkling Fresh parsley – for sprinkling 1 bay leaf 1 / 2tsp mustard powder Spicy paste 1 Badege 1 Guntur 1 gundu milagu 2 slices of jalapenos 1/2 chilli 2 green chillies 1 onion ½ carrot 2 stalks of celery 10 g garlic 600 g tomato paste Coriander – a handful 1 tablespoon roasted red chili paste 500 ml chicken stock 150 g beans cooked reds 1 teaspoon brown sugar
- Make a paste of all the peppers, peppers and jalapeños.
- Brown the aromatics – onion, carrot, celery and garlic.
- Marinate the mince in salt and herbs and brown in the bacon fat.
- Add the herbs and 1 teaspoon of golden meat chili paste.
- Add the tomato puree, chicken broth and cook slowly until cooked through, about an hour.
- Finish with the brown sugar.
- Top it with nachos, jalapeños and grated cheese and bake at 180 ° C for 8 meters in a preheated oven until the cheese is melted.
Radhica and Uttam Muthappa @curlysuepork
1 medium green pepper, seeded 1.5 cups cooked or no salt added canned chickpeas (from two 15-ounce cans, rinsed and drained) 3 tablespoons olive oil 1 to 2 tablespoons low sodium soy sauce (can replace liquid Tamari or Bragg’s Aminos) 2 teaspoons chili powder, or more as needed 1 teaspoon of ground cumin, or more as needed 1 teaspoon of mild smoked paprika (chilli pepper), or more as needed 1/2 teaspoon ground coriander (can replace more ground cumin) Freshly ground black pepper or ground cayenne pepper, or more as needed 2 flour tortillas in size 1 burrito 1 lime green chutney – for garnish
- Preheat the oven to 220 degrees. Have a large rimmed baking sheet handy.
- In a bowl, add the bell pepper, chickpeas, soy sauce, chili powder, cumin powder, paprika, cilantro and black pepper. Mix well.
- Spread the mixture evenly on the baking sheet. Roast for 25-30 minutes.
- Squeeze juice from half the lime evenly over roasted vegetables. Taste and adjust the seasoning if necessary.
- Place the hot tortillas on a work surface. Distribute half of the vegetable mixture evenly between them, placing a pile in the center of each tortilla. Fold the burrito, tucking the open ends as you go. Repeat with remaining vegetable mixture, optional toppings and tortillas.
- Serve immediately, with wedges of the remaining lime half.
Saloni Singhania @salonisgram
500 g boneless chicken 3 tablespoons Mexican seasoning 1 teaspoon lemon juice 1 teaspoon cumin powder 2 teaspoons dry oregano Salt to taste 3 tablespoons olive oil pomace or other neutral oil 2 medium onions, sliced 2-3 bell peppers, sliced
6-8 Flour tortillas or lightly thick roasts Mexican salsa or hot sauce Guacamole (optional) Sour cream (optional) Jalapeno cheese sauce or mixture of 4 grated cheeses
- Cut the boneless chicken into strips and marinate in the dry ingredients, lemon juice and a tablespoon of olive oil for at least an hour.
- In a heavy-bottomed pan, brown the chicken in the remaining 2 tablespoons of oil over high heat.
- Once the chicken strips are seared on both sides, reduce the heat to allow the chicken to cook through. It shouldn’t take more than 3-4 minutes. If the chicken releases liquid in the pan, turn up the heat again – the strips should be slightly crunchy and not soggy.
- Remove the chicken and brown the onions and peppers in the same pan.
- Traditionally, fajitas (which actually mean strips of meat) are served with a hot sauce and tortillas on the side. Drain and add Mexican seasoning to taste. Sauté gently in a little oil.
Deepa Chauhan @ mortarsandpestles.kt
½ cup of rice – preferably aromatic rice like basmati, jeera samba and so on 1 cinnamon stick 3-6 almonds – optional, you can add if you want a sweet nutty flavor A drop of vanilla extract 2-4 tablespoons condensed milk 1 cup water / milk
- Soak ½ cup white rice, ½ cinnamon stick – or depending on your preference and 3 to 6 almonds in the water for at least 2 to 4 hours. Traditionally soaked overnight
- Strain the soaked ingredients and mix all the ingredients together until a smooth consistency
- Filter the mixture
- Add 2-4 tablespoons of condensed milk, you can add more if you like it sweet
- Add a drop of vanilla extract
- You can add 1 cup of water or milk
- Refrigerate until ready to serve or pour over ice and enjoy.
Tips: 1.If you want to make it all herbal, you can substitute condensed milk and milk and with any other nut milk.
2.It can be served as hot as a latte, but iced is classic and tastes good. Shruthi Honavar @bangalorexpress
Vedika Mane and Akash Umesh Khandke