Mexican and Spanish Tips and Recipes

Mole

4 ½ c chicken stock
3 T olive oil
1 c finely chopped onion
3 T chopped garlic
1 t dried oregano
1 t ground cumin
¼ t ground cinnamon
2 ½ T chilli powder
3 T all-purpose flour
50 g dark chocolate, chopped

Heat oil in a large saucepan over medium low heat.
Add onion, garlic, oregano, cumin and cinnamon.
Cover and cook until onion almost tender, stirring occasionally, about 10 minutes.
Mix in chilli powder and flour, stir for 3 minutes.
Gradually whisk in chicken broth.
Increase heat to medium high.
Boil until reduced, about 35 minutes, stirring occasionally.
Remove from heat.
Whisk in chocolate, season with salt and pepper, if desired.

 

Gazpacho

2 c cucumber peeled and diced
1 c celery chopped
2-3 mild green chillies chopped
6 ripe tomatoes peeled and seeded
1 slice white bread torn in pieces
¼ c olive oil
½ c bell pepper chopped
2 T wine vinegar
1 t balsamic vinegar
1 t chilli powder
2 cloves garlic crushed

Put all ingredients into a food processor and whiz until a smooth consistency is reached.
Serve cold with condiments of chopped cucumber, chopped avocado or croutons.
Garnish with fresh coriander.

 

Salsa Mexicano

3 ripe tomatoes
1 onion very finely chopped
2-3 chillies deseeded and chopped
20g fresh coriander chopped
1 garlic clove very finely chopped
2 t salt
2 t lime juice or cider vinegar
25g Cheddar cheese grated
Corn chips to serve

Core the tomatoes, chop them into tiny pieces and put in a bowl.
Add the onion, chillies, coriander, garlic, salt and lime juice or cider vinegar.
Mix well and leave to stand while you prepare the corn chips.
Sprinkle the cheese on a handful of corn chips and grill for a few seconds until the cheese has melted.
Serve the salsa in a small bowl surrounded by plain and melted corn chips.
TIP – this dish can be eaten immediately but if you have time, leave to stand for 30 minutes to one hour to give the flavours time to mingle.

 

Guacamole

1 large avocado
Juice ½ lemon
3 tomatoes skinned and chopped
½ onion finely chopped
½ green chilli deseeded and finely chopped
¼ t coriander powder
Salt and pepper

First make the dip – halve the avocado, remove the stone and scoop the flesh into a bowl. Add the lemon juice and mash. Add the chopped tomatoes, onion, chilli, spring onion and coriander powder and mix thoroughly. Then add salt and pepper to taste and turn the dip into a serving bowl.
Cover with cling film until ready to serve.
Prepare crudités to serve – cut cauliflower into florets and the carrots, peppers and spring onions into sticks.

 

Dried Bean Tip

The liquid dried beans are cooked in is full of flavour so don’t throw it away - use it as a delicious stock.