Recipes
Chilies Rellenos
Stuffed chilies are popular all over Mexico. The type of chili used differs from region to region, but larger chilies are obviously easier to stuff than smaller ones. Poblanos and Anaheims are quite mild, but you can use hotter chilies if you prefer.
Makes 6
chillies
6 fresh Poblano or Anaheim chilies
2 potatoes, total weight about 400g/14oz
200g/7oz cream cheese
200g/7oz grated mature cheddar cheese
5ml/1 tsp salt
2.5ml/½ tsp ground black pepper
2 eggs, separated
115g/4oz plain flour
2.5ml/½ tsp white pepper
Oil for frying
Chili flakes to garnish, optional
Method
1. Make a neat slit down one side of each chili. Place them in a dry frying pan over a moderate heat, turning them frequently until the skins blister.
2. Place the chilies in a strong plastic bag and tie the top to keep the steam in. Set aside for 20 minutes, then carefully peel off the skins and remove the seeds through the slits, keeping the chilies whole. Dry the chilies with kitchen paper and set them aside.
3. Scrub or peel the potatoes and cut them into 1cm/½in dice. Bring a large saucepan of water to the boil, add the potatoes and let the water return to boiling point. Lower the heat and simmer for 5 minutes or until the potatoes are just tender. Do not overcook. Drain them thoroughly.
4. Put the cheese in a bowl and stir in the grated cheese, with 2.5ml/½ tsp of the salt and the black pepper. Add the potato and mix gently.
5. Spoon some of the potato filling into each chili. Put them on a plate, cover with clear film and chill for 1 hour so that the filling becomes firm.
6. Put the egg whites in a clean, grease free bowl and whisk them to firm peaks. In a separate bowl, beat the yolks until pale, then fold in the whites. Scrape the mixture on to a large, shallow dish. Spread out the flour in another shallow dish and season it with the remaining salt and the white pepper.
7. Heat the oil for deep frying to 190ºC/375ºF. Coat a few chilies first in flour and then in egg before adding carefully to the hot oil.
8. Fry the chilies in batches until golden and crisp. Drain on kitchen paper and serve hot, garnished with a sprinkle of chili flakes for extra heat, if desired.
Cheeky Chili Tip: Take care when making the filling; mix gently, trying not to break up the potato pieces.
Carnitas
Succulent little pieces of meat, usually pork, carnitas, literally ‘Little meats’, can be eaten as part of a main dish or used to fill tacos or burritos. They are also served with salsa as snacks or Antojitos (nibbles).
Serves eight as an appetizer
Six as a main course
Ingredients
2 dried bay leaves
10ml/2 tsp dried thyme
5ml/ 1 tsp dried marjoram
1.5kg/3-3½ mixed boneless pork (loin and leg)
3 garlic cloves
2.5ml/½ salt
200g/7oz lard
1 orange, cut into 8 wedges
1 small onion, thickly sliced
Warm wheat flour tortillas, to serve
For the salsa
Small bunch of fresh coriander
1 white onion
8-10 picked jalapeno chili slices
45ml/3 tbsp freshly squeezed orange juice
Method
1. Crumble the bay leaves into a mortar. Add the dried thyme and dried marjoram and grind the mixture with a pestle to a fine powder.
2. Cut the pork into 5cm/2in cubes and place it in a non-metallic bowl. Add the herbs and salt. Using your fingers, rub the spice mixture into the meat. Cover and marinate for at least 2 hours, preferably overnight.
3. To make the salsa, remove the stems from the coriander and chop the leaves roughly. Cut the onion in half, then slice each half thinly. Finely chop the jalapeno chili slices.
4. Mix all the salsa ingredients in a bowl, pour over the freshly squeezed orange juice and toss gently to mix. Cover and chill until required.
5. Heat the lard in a flame-proof casserole. Add the pork mixture, with the oranges, garlic cloves and onion. Brown the pork cubes on all sides.
6. Using a slotted spoon, lift out the onion and garlic and discard. Cover the casserole and continue to cook over a low heat for about 1½ hours.
7. Remove the lid and lift out and discard the orange wedges. Continue to cook the mixture, uncovered, until all the meat juices have been absorbed and the pork cubes are crisp on the outside and tender and moist inside. Serve with warm tortillas and the salsa.
Lamb Stew with Chili Sauce
The chilies in this stew add depth and richness to the sauce, while the potato slices ensure that it is substantial enough to serve on its own.
Serves 6
Ingredients
6 guajillo chilies, seeded
2 pasilla chilies, seeded
250ml/8fl oz hot water
3 garlic cloves, peeled
5ml/1 tsp ground cinnamon
2.5ml/½ tsp ground cloves
2.5ml/½ tsp ground black pepper
15ml/1 tbsp vegetable oil
1kg/2¼lb lean boneless lamb shoulder, cut into 2cm/¾in cubes
400g/14oz potatoes, scrubbed and cut into 1cm/½in thick slices
Salt
Strips of red pepper and fresh oregano to garnish
Method
1. Snap or tear the dried chilies into large pieces, put them in a bowl and pour over the hot water. Leave to soak for 30 minutes, then tip the contents of the bowl into a food processor or blender. Add the garlic and spices. Process until smooth.
2. Heat the oil in a large saucepan. Add the lamb cubes, in batches, and stir-fry over a high heat until the cubes are browned on all sides.
3. Return all the lamb cubes to the pan, spread them out, then cover them with a layer of potato slices. Add salt to taste. Put a lid on the pan and cook over a medium heat for 10 minutes.
4. Pour over the chili mixture and mix well. Replace the lid and simmer over a low heat for about 1 hour or until the meat and the potato are tender. Serve with a rice dish, and garnish with strips of red pepper and fresh oregano.
Cheeky Chili Tip: When frying the lamb, don’t be tempted to cook too many cubes at one time, as the meat will steam rather than fry.
Crab with Green Rice
This is a popular dish in the western coastal areas of Mexico. Prawns can be used instead of crab meat if you prefer and the dish also works well with warm corn tortillas.
Serves 4
Ingredients
225g/8oz long grain white rice
500g/1¼lbs frained canned tomatillos
Large bunch of fresh coriander
1 onion, roughly chopped
3 poblano or other fresh green chilies, seeded and chopped.
3 garlic cloves
45ml/3 tbsp olive oil
500g/1¼lb crab meat
300ml/½ pint fish stock
60ml/4 tbsp dry white wine
Salt
Sliced spring onions, to garnish
Method
1.Put the rice in heat-poof bowl, pour over boiling water to cover and leave to stand for 20 minutes. Drain thoroughly.
2. Put the tomatillos in a food processor or blender and process until smooth. Chop half the coriander and add to the tomatillo puree, with the onion, chilies and garlic. Process again until smooth.
3. Heat the oil in a large saucepan. Add the rice and fry over a moderate heat for 5 minutes, until all the oil has been absorbed. Stir occasionally to prevent the rice from sticking.
4. Stir in the tomatillo mixture with the crab meat, stock and wine. Cover and cook over a low heat for about 20 minutes or until all the liquid has been absorbed. Stir occasionally and add a little more liquid if the rice starts to stick to the pan. Add salt as required, then spoon into a dish and garnish with the remaining coriander and the sliced spring onions. Green salad and lime wedges make good accompaniments.
Salmon with Tequila cream sauce
Use Reposada Tequila, which is lightly aged, for this sauce. It has a smoother, more rounded flavour, which goes well with the cream.
Serves 4
Ingredients
3 fresh jalapeno chilies
45ml/3 tbsp olive oil
1 small onion, finely chopped
150ml/¼ pint fish stock
Grated rind and juice of 1 lime
120ml/4fl oz single cream
30ml/2 tbsp reposada tequila
1 firm avocado
4 salmon fillets
Salt and ground white pepper
Strips of green pepper and fresh flat leaved parsley to garnish
Method
1. Roast the chilies in a frying pan until the skins are blistered, being careful not to let the flesh burn. Put them in a strong plastic bag and tie the top to keep the steam in. Set aside for 20 minutes.
2. Heat 15ml/1 tbsp of the oil in a saucepan. Add the onion and fry for 3-4 minutes, then add the stock, lime rind and juice. Cook for 10 minutes, until the stock starts to reduce. Remove the chilies from the bag and peel off the skins, slit and scrape out the seeds.
3. Stir the cream into the onion and stock mixture. Slice the chili flesh into strips and add to the pan. Cook over a gentle heat, stirring constantly, for 2-3 minutes. Season to taste with salt and white pepper.
4. Stir the tequila into the onion and chili mixture. Leave the pan over a very low heat. Peal the avocado, remove the stone and slice the flesh. Brush the salmon fillets on one side with a little of the remaining oil.
5.Heat a frying pan or ridged grill pan until very hot and add the salmon, oiled side down. Cook for 2-3 minutes, until the underside is golden, then brush the top with oil, turn each fillet over and cook the other side until the fish is cooked and flakes easily when tested with the tip of a sharp knife.
6. Serve on a pool of sauce, with the avocado slices. Garnish with strips of green pepper and fresh parsley. This is good with fried potatoes.
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