24DESAYUNOS CHILAQUILES CON HUEVO CHILAQUILES WITH EGGS It’s common in Mexico to find tortillas being dried in the sun, ready to be converted into delicious chilaquiles. There are infinite varieties: use your favourite salsa, soak your le over totopos or tortillas, and add your favourite toppings. In the city, chilaquiles are part of any kitchen’s menu. Although the most common salsas are ‘green’, there’s always an exciting chance of finding a rare salsa, like the ones made with pasilla or morita chillies. I recommend adding one of your favourite chillies to your preferred salsa for chilaquiles. And, a word of advice: if you ever need a quick hangover cure, chilaquiles are definitely your solution! 2 x quantities Salsa verde de chile asado (see page 209) ½ x quantity Totopos (see page 232) 150 ml (5½ fl oz) thickened cream or sour cream 150 g (5½ oz) Cotija or feta, grated, plus extra to serve ½ white onion, diced 1 tablespoon vegetable oil 8 eggs 4 bolillos or crusty rolls Frijoles refritos (see page 227), to serve coriander (cilantro) leaves, to serve Heat the salsa in a large frying pan over medium heat. Throw in the totopos, add 250 ml (1 cup) of water and cook, stirring frequently, for 5 minutes or until the totopos are fully soaked yet still crunchy in the middle. Remove the mixture from the heat (or keep stirring if you prefer so chilaquiles), drizzle over the cream and top with the cheese and onion. Meanwhile, heat the oil in a large frying pan over medium–high heat and fry the eggs to your liking. Divide the chilaquiles among plates and top with the fried eggs. Serve with the bolillos or rolls and frijoles refritos on the side, along with a li le extra grated cheese and a few coriander leaves sca ered over the top. S E R V E S 4 S E R V E S 424DESAYUNOS CHILAQUILES CON HUEVO CHILAQUILES WITH EGGS It’s common in Mexico to find tortillas being dried in the sun, ready to be converted into delicious chilaquiles. There are infinite varieties: use your favourite salsa, soak your le over totopos or tortillas, and add your favourite toppings. In the city, chilaquiles are part of any kitchen’s menu. Although the most common salsas are ‘green’, there’s always an exciting chance of finding a rare salsa, like the ones made with pasilla or morita chillies. I recommend adding one of your favourite chillies to your preferred salsa for chilaquiles. And, a word of advice: if you ever need a quick hangover cure, chilaquiles are definitely your solution! 2 x quantities Salsa verde de chile asado (see page 209) ½ x quantity Totopos (see page 232) 150 ml (5½ fl oz) thickened cream or sour cream 150 g (5½ oz) Cotija or feta, grated, plus extra to serve ½ white onion, diced 1 tablespoon vegetable oil 8 eggs 4 bolillos or crusty rolls Frijoles refritos (see page 227), to serve coriander (cilantro) leaves, to serve Heat the salsa in a large frying pan over medium heat. Throw in the totopos, add 250 ml (1 cup) of water and cook, stirring frequently, for 5 minutes or until the totopos are fully soaked yet still crunchy in the middle. Remove the mixture from the heat (or keep stirring if you prefer so chilaquiles), drizzle over the cream and top with the cheese and onion. Meanwhile, heat the oil in a large frying pan over medium–high heat and fry the eggs to your liking. Divide the chilaquiles among plates and top with the fried eggs. Serve with the bolillos or rolls and frijoles refritos on the side, along with a li le extra grated cheese and a few coriander leaves sca ered over the top. S E R V E S 4 S E R V E S 4ELOTES CON CHEETOS PAGE 43 ESQUITES CON TUETANO PAGE 42ELOTES CON CHEETOS PAGE 43 ESQUITES CON TUETANO PAGE 4257ANTOJITOS Y BEBIDAS TOSTADAS DE QUESO CHEESE TOSTADAS I usually make these tostadas to enjoy as a snack whenever I have tortillas le over at home, and they are always a success. The first time I had something similar was at a kids’ party in Mexico City. I haven’t seen or found anything like them at street food stalls, but I wanted to include them in this book as they are deligh ul and a wonderful vegetarian option. cooking oil spray 400 g (14 oz) haloumi, cut into thick rectangular slices 4 avocados 1 tablespoon olive oil 1 teaspoon table salt 10 Tostadas (see page 233) ½ x quantity Pico de gallo (see page 208) 1 x quantity Jalapenos toreados (see page 238) Heat a comal or heavy-based frying pan over medium heat and spray with oil. Add the haloumi and cook for about 2 minutes each side, until lightly golden. Remove from the pan. Mash the avocados and stir through the olive oil and salt. Spread a thick layer of the mashed avocado onto each tostada and top with two slices of haloumi. Spoon the pico de gallo over the haloumi and serve with the jalapenos toreados on the side. M A K E S 10 M A K E S 1057ANTOJITOS Y BEBIDAS TOSTADAS DE QUESO CHEESE TOSTADAS I usually make these tostadas to enjoy as a snack whenever I have tortillas le over at home, and they are always a success. The first time I had something similar was at a kids’ party in Mexico City. I haven’t seen or found anything like them at street food stalls, but I wanted to include them in this book as they are deligh ul and a wonderful vegetarian option. cooking oil spray 400 g (14 oz) haloumi, cut into thick rectangular slices 4 avocados 1 tablespoon olive oil 1 teaspoon table salt 10 Tostadas (see page 233) ½ x quantity Pico de gallo (see page 208) 1 x quantity Jalapenos toreados (see page 238) Heat a comal or heavy-based frying pan over medium heat and spray with oil. Add the haloumi and cook for about 2 minutes each side, until lightly golden. Remove from the pan. Mash the avocados and stir through the olive oil and salt. Spread a thick layer of the mashed avocado onto each tostada and top with two slices of haloumi. Spoon the pico de gallo over the haloumi and serve with the jalapenos toreados on the side. M A K E S 10 M A K E S 1094TACOS MIXIOTES STEAMED LAMB POCKETS If we were to talk about ancestral Mexican dishes, mixiotes would be in the top ten. The Nuahuatl word means both the paper-like wrap from precious maguey leaves, and the dish that’s made by wrapping and steaming meat in this parchment wrap. Even with all the preparation changes, new techniques of cooking, utensils and so on, these tender and deligh ully coloured pockets of chicken or lamb meat are still found in every market. Every time I go back to Mexico, I enjoy these at the Thursday street market in Claveria, the suburb where I grew up and where I think the best mixiotes are served. 10 dried guajillo chillies, stems removed and deveined 2 dried ancho chillies, stems removed 2 dried morita chillies, stems removed 3 bay leaves 5 garlic cloves 1 tablespoon table salt 1 teaspoon dried Mexican oregano 1 teaspoon dried thyme 1 teaspoon ground cumin 1 teaspoon freshly ground black pepper 1 teaspoon ground cloves 1½ tablespoons white vinegar 400 g (14 oz) boneless lamb shoulder, cut into 5 cm (2 in) pieces, excess fat trimmed 400 g (14 oz) boneless lamb leg, cut into 5 cm (2 in) pieces, excess fat trimmed Pickled red onion 2 red onions, finely sliced 1 tablespoon white vinegar 1 teaspoon dried Mexican oregano pinch of table salt To serve 12 Tortillas de maiz (see page 228) lime wedges Salsa de habanero con zanahoria (see page 220) To make the pickled red onion, bring 300 ml (10 fl oz) of water to the boil in a small saucepan, add the onion and boil for 3 minutes. Drain and transfer the onion to a small bowl. Add the vinegar, oregano and salt. Stir well, then cover and place in the fridge for 3–4 hours to pickle. Heat the chillies, bay leaves and 500 ml (2 cups) of water in a saucepan over medium heat, bring to the boil, then reduce the heat to a simmer and cook for 5 minutes. Remove the chillies using a slo ed spoon and set aside to cool. Transfer the chillies to a blender with the garlic, salt, oregano, thyme, cumin, pepper, cloves, vinegar and 200 ml (7 fl oz) of the chilli cooking water and blitz to a thick sauce. Place the lamb in a large non-reactive bowl and add the sauce. Toss to combine, then set aside in the fridge to marinate overnight. The next day, evenly divide the lamb and sauce among six 20 cm (8 in) squares of foil. Bring the edges together to make small foil packets and secure with kitchen string. Transfer the foil packets to a large steamer set over a saucepan of simmering water. Cover the steamer with a large tea towel, seal with the lid and steam for 2 hours or until the lamb is tender. (Check the water level in the pan every 30 minutes and top it up when necessary.) Serve the mixiotes with the tortillas, pickled red onion, lime wedges and salsa de habanero con zanahoria. Enjoy! M A K E S 12 M A K E S 1294TACOS MIXIOTES STEAMED LAMB POCKETS If we were to talk about ancestral Mexican dishes, mixiotes would be in the top ten. The Nuahuatl word means both the paper-like wrap from precious maguey leaves, and the dish that’s made by wrapping and steaming meat in this parchment wrap. Even with all the preparation changes, new techniques of cooking, utensils and so on, these tender and deligh ully coloured pockets of chicken or lamb meat are still found in every market. Every time I go back to Mexico, I enjoy these at the Thursday street market in Claveria, the suburb where I grew up and where I think the best mixiotes are served. 10 dried guajillo chillies, stems removed and deveined 2 dried ancho chillies, stems removed 2 dried morita chillies, stems removed 3 bay leaves 5 garlic cloves 1 tablespoon table salt 1 teaspoon dried Mexican oregano 1 teaspoon dried thyme 1 teaspoon ground cumin 1 teaspoon freshly ground black pepper 1 teaspoon ground cloves 1½ tablespoons white vinegar 400 g (14 oz) boneless lamb shoulder, cut into 5 cm (2 in) pieces, excess fat trimmed 400 g (14 oz) boneless lamb leg, cut into 5 cm (2 in) pieces, excess fat trimmed Pickled red onion 2 red onions, finely sliced 1 tablespoon white vinegar 1 teaspoon dried Mexican oregano pinch of table salt To serve 12 Tortillas de maiz (see page 228) lime wedges Salsa de habanero con zanahoria (see page 220) To make the pickled red onion, bring 300 ml (10 fl oz) of water to the boil in a small saucepan, add the onion and boil for 3 minutes. Drain and transfer the onion to a small bowl. Add the vinegar, oregano and salt. Stir well, then cover and place in the fridge for 3–4 hours to pickle. Heat the chillies, bay leaves and 500 ml (2 cups) of water in a saucepan over medium heat, bring to the boil, then reduce the heat to a simmer and cook for 5 minutes. Remove the chillies using a slo ed spoon and set aside to cool. Transfer the chillies to a blender with the garlic, salt, oregano, thyme, cumin, pepper, cloves, vinegar and 200 ml (7 fl oz) of the chilli cooking water and blitz to a thick sauce. Place the lamb in a large non-reactive bowl and add the sauce. Toss to combine, then set aside in the fridge to marinate overnight. The next day, evenly divide the lamb and sauce among six 20 cm (8 in) squares of foil. Bring the edges together to make small foil packets and secure with kitchen string. Transfer the foil packets to a large steamer set over a saucepan of simmering water. Cover the steamer with a large tea towel, seal with the lid and steam for 2 hours or until the lamb is tender. (Check the water level in the pan every 30 minutes and top it up when necessary.) Serve the mixiotes with the tortillas, pickled red onion, lime wedges and salsa de habanero con zanahoria. Enjoy! M A K E S 12 M A K E S 12Next >