A Little Mexican Cookbook
Mexican cuisine is a rich melange of several different cultures. While it rest on Aztec and Mayan foundations, the influence of Spanish cooking since the Conquest has refined and changed it. This gives Mexican dishes an unexpected subtlety of flavour especially to those who think Chilli con Carne typically Mexican which it isn't. The subtlety comes not only from a combination of different cultures but also from the combination and balance of different chiles, nuts, seeds and spices. This book seeks to introduce only a few of the jewels of the Mexican kitchen; you will find some surprises from the rich Mole Poblana con Pavo to the simple but flavourful Pozole.
sides lightly on a hot griddle. Enchiladas Roll lightly cooked tortillas around any filling - meat, cheese, Picadillo, or Salsa with soured cream. Put into baking dish, 28 cover with Salsa Caliente and/ or cheese and heat in oven until cheese melts. Tacos Serve lightly cooked tortillas with different fillings on the side so guests may help themselves. Tostados These are tortillas that have been fried until golden brown and crisp, then covered with combinations of cooked meats, poultry, fish,
garlic, and chili powder. Cook until beans are ready. Add salt to taste. Frijoles Refritos (Refried Beans) The traditional way to serve beans. Drain the cooked beans and reserve the liquid. In a large pan fry a finely chopped onion in lard. Add the beans and mash them to a rough pulp. Continue to fry, adding about 6 tbsp of lard, grated cheese and bean liquid in small quantities until flavoured to taste and the beans are a creamy dry paste. Sprinkle with grated cheese and serve. 31 Mole
32 I Polo Pibil Barbecued Chicken A pibil is a Yucatecan pit barbecue. Traditionally, this dish is first wrapped in banana leaves and then buried in coals in the pibil for slow cooking. Unless you have a banana tree handy, use pieces of greaseproof or foil. 2 tbsp tandoori mix or anchiote paste 1/4 tsp whole cumin seed 1/4 tsp dried oregano 4 cloves garlic, crushed 2 f7 oz/50 m1/ 1/4 cup tart orange juice dash Tabasco freshly ground black pepper 4 chicken quarters medium onion, thinly sliced
a pre-heated oven at gas mark 41350°Fi I 80°C for 25-30 minutes or until fish is cooked. Garnish with lime quarters and olives. Serve with new potatoes. 40 Chayotes Rellenos Stuffed Squash Also known as choko or chow chow, the chayote is a member of the squash family and botanically is a fruit. It is widely used as a vegetable in south western United States, the West Indies, Australia, and South America. Try West Indian markets for availability. 2 chayote, cooked 2 tbsp onion, finely chopped I
is a spirit distilled from the maguey plant. It has a very distinctive flavour and can be drunk 'neat' after a lick of salt from a pile on your hand and the juice of half a lime. This is recommended only for the hardy or foolhardy, as the case may be. Golden tequila is often sold with the maguey worm in it. Tequila Sunrise 2 parts tequila 4 parts orange juice I part grenadine syrup Mix tequila with the juice. Pour over ice into a tall glass and drizzle grenadine syrup over the top. Margarita