FOOD: THE MEXICAN WAVE - mexican restaurant chicken dishes

Latin America came to Europe this week-
The World Cup has brought us exciting and colorful cultures from Brazil, Mexico, Colombia, Peru, Argentina and Chile.
We bring you the whole enchilada-a new three-
Check out some of the series of traditional and modern cooking in Central and South America and share their most famous dishes.
We start with Central America, one of the most advanced cultures in the world --
The Aztecs and Mayan civilizations are as complex as the dynasties of China and the Empire of the Meso.
The origin of foods such as tomatoes, avocados, chocolate, vanilla and peppers, which are exported to Europe and change our diet for all Latin foods --
The most famous thing in Europe is American cooking. The most familiar thing is Mexican cuisine.
Tortillas, fajitas, tortillas, chimi-
Both Chilli a, chilli con carne and burrito have entered our vocabulary.
"But these are not Mexican food at all," protested Suzanne parasulos, a famous Mexican culinary writer.
I'm visiting her in akapurko, who runs one of the most successful restaurants in Mexico.
Since the anchor of "Blue Eyes" 30 years ago, akapurco has returned home from home for countless Hollywood stars;
Hillary and Bill spent their honeymoon here.
"Pepper is a kind of Tex. Mex dish. They all are.
We don't know these dishes in Mexico.
These clichés made me angry.
It's like the Mexican robber dozing off in the sun wearing his cloak
Wide side straw hat.
"This is my first visit to Mexico, but I have found that the bland food provided by the British" Mexico "theme restaurant may not be typical.
As Suzanne pointed out, this is not the food now.
Mexico, but former state of Texas (
Until the 19 th century was annexed by the United States, Arizona and California were part of the Republic of Mexico. )
The difference between Tex-
Mexico and Mexico in total.
A friend who gave a lecture at the University of Mexico City once invited me to his home in London for a meal, cooked by a Mexican friend Jorge, who wanted to open an authentic Mexican restaurant in London.
Jorge will make a national dish, mole poblana.
The Muli in the navatelle dialect is the sauce, and bobrana states the origin of the dish, the ancient colonial town of Puebla, which is said to have been invented by nuns of the 16th-century Abbey.
To help Jorge travel in London, his grandmother gave him a bag of about 2 kg bags of 60 different spices, herbs and dried chili shreds, along with the family's secret recipe for the mole
First of all, there are 20 different kinds of dried peppers --
Murato and anko, pasera, guashillo, Apo, Serano and chipotel.
From Hot To ripe tropical fruits, each of them has their own character.
Jorge's sacks contain herbs that are not even known to Europe, such as weeds --
Like epazotte, it is very sour.
So Jorge uses his alchemy, cooks onions and tomatoes with lard, adds his spices and ingredients, and then adds raisins, prunes, and tortillas.
He thick the mixture with crushed almonds, roasted peanuts and sesame seeds, and when he judged that it was ready, he stirred a bitter chocolate to achieve a silky effect.
The fragrance in the house is unique. Our taste-buds trembled.
When we taste the mole, there is a magical smell on our palate.
We groaned happily, and the applause for Jorge was great.
What a great loss
He never opened a restaurant.
Suzanne parasulos was frightened by my misconception about Mexican cooking and she took me under her wing.
She sent me directly to Godot, where she found the cooking in the state of greero.
An outdoor restaurant is set up on the beach, with 300 wooden tables to accommodate.
By the Sea of coconut trees (
Marked but not touched by the developer yet)
You sit under the cool grass roof overlooking the shrimp --netters.
Suzanne introduced me to the boss, the former police chief, and the chef who was working on the tortillas.
Tortillas are the basis for all Mexican cooking.
For these people, corn is rice in the Far East and grain in the Middle East, which is based on the same ancient agriculture, dating back to 7,000 years. The tortilla -
The intersection between pancakes and chapati --
It is the only bread made of cooked flour.
The dry corn is soaked in lime, boiled to soften the skin, and then rubbed off.
After the grain is ground, it is made into soft dough, masa harina.
The girls peel off an egg-sized dough, flatten it in the palm of their hands, and bake on the convex mesh. Freshly-
The tortillas made are very earthy and delicious and can be eaten as bread or rolled around the filling.
In addition, tortillas are the mother of the Mexican Gourmet family.
At taquerias, tortillas are a generic snack tortillas wrapped in delicious fillings, nailed together with toothpicks and fried to gold.
Tortillas are tortillas that are stuffed into the stuffing, folded up, pressed, fried or baked.
Sopes are small rolls shaped like small boats.
Tortillas are fried tortillas and spread them with a delicious filling.
The nobility of the family-burritos, a tacos fried with soy sauce, then stuffed, burritos and ovens --
Bake in a dish covered with hot sauce.
Chili is a popular breakfast food, cut into strips by the remaining tortillas, fried, then heated with a sauce, often sprinkled with crushed white cheese and chopped onions.
Under the coconut tree, we start with the tortillas called piquitos, which are broken white cheese and two fresh tortillas.
Mexico has sauce on almost every table;
Green pepper, green lime, avocado sauce, sloppy bean sauce (
Mashed with cooked beans and fried with onions).
Then there is a bowl of shrimp soup.
We 've been watching the girls in the kitchen trim a few kilos of 2in-
Long red pepper
Explosives detonated in our soup. From the ice-
We chose a fresh box.
Grab the apper fish and watch the chef cut off its spine with a punch, then apply the cut side with a brick
Red sauce made of 4 kinds of Pepper (
Anko, pasera, Sentian and de Apo)
With a fancy.
A Spice made of ground mahogany seeds).
It was grilled on a fisherman's iron rack.
Therefore, this meal is in line with the basic quality of Mexican cooking;
Simple Tortillas, fresh shrimp and apper fish, and the scorching but subtle heat of pepper.
Sharp lime, smooth and cool avocado and satisfying beans.
Over the course of my week in Mexico, these topics are constantly recurring (
My immunity to pepper calories is stronger than one day a day).
Mexico City inevitably offers the greatest extremes
It has a population of 20 million and is the largest city in the world.
Mexico receives 15 million visitors from the United States every year, so you can expect some stupidity in the smarter hotel restaurant --
There is not much food here.
As a tourist you will get gimmicks like gusanos
Porridge of Magui cactus, fried with oil-
And the eggs of ants, the escamillos made of garlic.
Boycott them, they taste nothing.
But there were surprises.
For example, a flat hand --
A small cactus plant-sized fragment of thorns cooked like vegetables or charcoalgrilled.
But the best advice is to stick to the classic-
There must be enough.
Here are some examples: the tortillas are new and complete Mexican cooking books from Elizabeth Lambert Ortiz (
The poor street, the three catties act.
99, her classic revision).
Other recipes come from the beautiful recipe Suzanne parasulos, Mexico (
Mehurst, £ 25).
You can buy books at a discount through IoS
Please see page 46 for our special offer.
TORTILLASTortillas can easily help pack masa harina (
Supermarkets often provide)and a press (
For sale in cooker shops). Makes about 14-
16275g/10 oz masa harina12 teaspoon salt (optional)
A small plastic bag with 300 ml/12 pints of warm water, cut a bowl and cut masa harina, salt and 250 ml (8fl oz)
The water forms a soft dough.
Press the tortillas tightly with plastic and test the dough.
Put a small ball on the plastic, press it out with the handle, and press the circle above on the dough.
If it's too wet, it sticks to the plastic and crashes if it's too dry.
Scrape it off and go back to the bowl.
Add more masa if it's too wet, add the rest of the water if it's too dry (
It is not possible to calculate these quantities with absolute precision, because less water is needed if masa harina is very fresh).
Make the dough into about 2 small balls.
5 cm to 4 cm (1-112in).
Do a few pieces at a time or a few at a time.
Place a dough on the bottom circle of the Press, flatten with the top circle of the desired size, 10 cm to 13 cm (4-5in).
Peel off the plastic at the top, flip the tortillas, the paper side up, and place it on the palm of the left hand.
Peel off the plastic and then flip the tortillas gently onto the unlubricated tortillas or baking tray.
Cook at medium temperatures until the edges start to curl.
It should be brown and the top is first cooked.
Stack the cooked tortillas on a napkin and wrap them up with tin paper, napkins and everything.
Eat immediately or keep it in a warm oven for hours.
When cold, to heat, pat them between the damp palms, and then heat the low direct heat for about 30 seconds of continuous rotation.
Tortillas are the most popular of all tortillas, and there are even places, taquerias, that sell tortillas exclusively for a variety of fillings.
There are two types.
The soft taco is a fresh tortillas that are loosely rolled and eaten by hand.
The hard taco rolls are tighter, stuffed tighter, fixed with a cocktail bar, and lightly fried with lard or oil.
The cocktail bar was removed halfway so that the taco could turn.
They should not be crispy, but a touch of gold (
About a minute on each side)
And eat as soon as possible.
The traditional fillings of tortillas range from leftovers for meat or poultry dishes to seafood and vegetables, as is the case with sauces, peppers, cheese or avocado sauces.
Bowl with a variety of sauces at the party (salsas), chillies (Ideal pickling)
Shredded chicken, pork, avocado sauce, shredded lettuce and cheese.
Make soft tacos with a batch of freshly made tortillas.
Ham TACOS225g/8 oz cooked ham, 1 tablespoon chopped onion75g/3 oz cream cheese, softened to room temperature tomatoes g/8 oz tomato, peel, sow and mix ham, onion, cheese, tomatoes and peppers to mix them fully.
Season with salt if needed and then use it to fill in the tortillas.
Fold gently, eat it by hand, or fix it with a cocktail bar and fry it gently with oil.
Enjoy it with avocado sauce.
Tortillas are tortillas that are fried to golden brown with hot oil or lard and then covered with a variety of combinations of tortillas that cover meat, poultry, fish, sauces, peppers, etc.
They should be eaten by hand, so they should not be fried so crispy that they will crash when bitten.
Like all tortillas to be fried, they should not be too fresh as they absorb too much oil; day-old is ideal.
The most useful size for tortillas is 13 cm (5in)
But they can be larger or smaller depending on taste.
1 tablespoon of corn or peanut oil 1 onion, chopped 225g/8 oz tomato, peeled, sown and chopped 450g/1 pound cooked prawns, chopped 1213cm/5in)
Tortillas, lightly fry 3 tablespoons of freshly ground parmarsi lettuce, preferably an iceberg of cos or pickled jalapeno, heat the oil in a frying pan and fry the onion until it softens.
Add tomatoes and cook at medium temperatures until the mix is even and thicker.
Add shrimp, stir and mix, season with salt and pepper, and remove from the fire.
Apply a mixture on the fried tortillas, then sprinkle with ground cheese and lettuce, and sprinkle with a little sauce.
Eat it with Mexican peppers.
6 portions of corn oil, peanut oil or tortillas (Opposite 10 cm/4in)
Cut into 5mm/14in strips275 g/10 oz Mexican green tomato (tomatillos)
Small white onion, finely chopped onion, 1 tablespoon of fresh burrito, seeds and cut 15g/4 oz grated cheddar cheese 120/4 oz beef or chicken. Heat three tablespoons of oil or lard in a frying pan and fry a few tortillas at a time, with ease on both sides
It should not be too long to Fry Brown.
Drain on paper towels.
If needed during cooking, add more oil or lard to the pan. Set aside.
Mix tomatoes, onions, peppers, coriander and coriander in a processing machine.
Cut into thick soup.
Cook the original pulp in the fat in the frying pan, add more if necessary, about three minutes, and constantly stir. Salt to taste.
Grease an oil-proof casserole and make a layer of sauce, followed by a layer of tortillas and some cheese.
Reuse all ingredients except cheese.
Mix the ingredients into any remaining sauce, pour them into a casserole and put them on top with the remaining cheese.
Bake in front of the oven
Heat to 3/8/F/gas 4 per hour for about 30 minutes or until the cheese melts and the casserole is heated through.
Anko peppers stuffed with cheese are not only fresh green peppers stuffed with Mexican cooking, but also dried peppers.
For the convenience of filling, choose a pepper with fat and not too distorted or crispy.
Serve 66 Anko peppers 1 tbsp oil 315g/10 oz Mexican green tomatoes 12 scallions cut into 2 large tomatoes each cut into 80 ml/8 oz thick creamcreme fraiche)
185g/6 oz ground medium-
Sharp Cheddar Cheese 60g/2 oz plain flour 3 eggs separate a longitudinal crack in each Chile and remove the seeds and film.
Roast the peppers and soak them in warm water for five minutes.
Drain and reserve.
Heat the oil with a large frying pan.
Add green tomatoes and cook for three minutes.
Add onions, cook for three minutes, then add tomatoes and cook for another three minutes.
Stir the salt and cream evenly, then cook with a lid until the sauce starts to bubble.
Stay away from the fire.
Fill the chili with cheese.
Sprinkle the flour on the plate.
Stir the protein until they form a hard peak and then stir the egg yolk at once.
Turn over the pepper in the flour and shake off the excess.
Dip each pepper in the beaten egg so it can be well covered. Heat 1cm (12in)
Oil in a frying pan
When hot, add one or two peppers at a time and fry them on both sides until they fade.
Drain water with a spoon.
Heat the sauce before serving.
Add the pepper to it, cover it and cook it for three minutes under low heat until the pepper gets hot.
Serve immediately.
Serve 61 Polano peppers with cheese melted with mushrooms and Polano peppers, bake, peel and cut into striped ps2 tablespoon butter 60g/8 oz mushrooms, sliced250g
12 flour tortillas place the spicy strips in a tablespoon of butter, lightly seasoned and ready for use.
Stir-fry the mushrooms with the rest of the butter until they start to release the juice.
Season and set aside.
Oil on two small explosion-proof casseroles.
Put half the cheese and half the spicy strips in one place.
In addition, put in the remaining cheese and half of the mushrooms.
Cover each one with foil and place it in low heat until the cheese begins to melt (three minutes).
Uncover and cook for two minutes or until the cheese is completely melted.
Add the remaining mushrooms and chili strips to the respective casserole.
Hot tortillas.
The traditional practice is to cover a layer of masa seal in a clay pot.
The fragments of the corn mixture fall off and thicken the sauce.
This version is much simpler to prepare.
There are 61 chickens, about 1.
5 kg/3 lbs. cut into small pieces of garlic, 1 tablespoon of coarse salt and 2 teaspoon of salt, 1 teaspoon of freshly ground pepper, 2 tablespoons of corn or 20 small new potatoes of vegetable oil, peeled80ml/6 floz red wine vinegar 80 ml/3 floz olive oiloptional)
Rub the chicken with garlic, salt and pepper and refrigerate for two to four hours.
In a large frying pan, heat the oil, simply fry the chicken and transfer to a large pan.
In the same oil, gently paint the potatoes brown and take them out for standby.
Add vinegar to the frying pan, boil, and scrape brown pieces from the bottom of the frying pan.
Pour vinegar over the chicken through the filter.
Add olive oil, salt, bayleaves, thyme and marjoram to the chicken in the pan.
Boil with high temperature, cover and reduce heat.
Uncover and stir every 10 minutes.
After 35 minutes, uncover the peppers and potatoes, fix the seasoning and add it.
Before the potatoes soften, cover and cook with a small fire for about 15 minutes.
Moore Puebla, Turkey-STYLEServes 8-
There are 106 Pao peppers, 4 pasilla and 4 mulato peppers each.
6 kg/8 pound turkey, cut into 50g/2 oz lard2 onion and 4 cloves of garlic, cut 450g/1 pound tomato per sesame and chopped coriander sprigs1 aged tortillas or 1 slice of white bread, Peel, sow and cut, 1 teaspoon per 4 oz, ground cloves every 12 teaspoons, grind cinnamon, Grind coriander seeds in a dry frying pan, ground black pepper 40g/112 Oz Mexican or sweet chocolate toast peppers, tear off the stems and shake off the seeds
Tear them into pieces and put them into a bowl with hot water and soak them with a lid for 30 minutes.
Place the turkey block in a large and heavy pan with cold water, salt water and sim fire and cover it for an hour.
Lost, keep inventory.
Dry the turkey with a paper towel.
Heat lard in a large frying pan and fry a few pieces of Turkey at a time until there is a slight brown color on both sides.
Transfer to a large explosion-proof casserole to keep lard.
In a food processor, process garlic, onion, half sesame, fresh coriander, tortillas, tomatoes, almonds, raisins, cloves, cinnamon, pepper, coriander seeds and peppers into coarse pulp (
Can be done in bulk if needed).
Heat the remaining lard in a frying pan, add another tablespoon if necessary, stir for five minutes and cook it into mud. Add 475ml (16fl oz)
Preserved turkey broth, broken chocolate into pieces, salt.
Cook with very low heat, stir until the chocolate melts and the sauce is thick.
Pour the sauce on the Turkey in the casserole and cook for 30 minutes with the lowest possible heat.
Sprinkle the remaining sesame seeds before serving.
Eat with or with hot tortillas and avocado sauce.
Pork seasoned with chili sauce is a unique technique in northern Mexico.
Serve 62 tablespoons of lard 1kg/2 lbs of boneless pork, cut into 3 large cloves of garlic, chopped 2 Anko peppers 24 oz/750 ml hot water 1 tablespoon plain flour 1 teaspoon dry Oreo cream 1 tablespoon white vinegar 12 teaspoon ground cumin in a medium fire frying pan
Add pork, salt and garlic when it's hot.
Stir-fry the pork before it is cooked. It takes about 20 minutes.
Roast the pepper and remove the seeds and film.
Soak in the water for five minutes, then transfer the pepper and water to the mixer and stir with flour, but not too smooth.
Pour the sauce on the meat and add oregano, vinegar, cumin and 112 teaspoon of salt.
Cook and stir under 10 minutes of low heat.
Eat with hot flour tortillas.
You should make friends with the essence of Mexican cooking.
Its pillar is its Pepper, from the big (
The size of a bell pepper)to tiny (
Size of thumbnail)
Fresh and dry, from mild to extremely hot.
Most recipes recommend soaking dried peppers in water before use, but in Mexico it is more common to revive them by adding hot peppers to a dry frying pan (toasting them)
Before crashing and adding it to the stock.
Sometimes fry them a little fat first (
This usually means lard in Mexico).
More and more healthy food stores sell dried peppers, and supermarkets also increase the variety of fresh peppers.
Cool Chile (0870 902 1145)
Provide the widest range of services by mail and provide a description of each pepper.
You can also find dried peppers at a selection of counters in Sainsbury.
Postal Service 01308 897 892 pepper is also specially provided for mail order fresh pepper.
DRIEDANCHO, 5 inch long, flat and wide, is a wrinkled, shiny dark brown.
Strong stimulation and fruity taste. Bearably hot.
Pasera is slightly smaller, slightly thinner, with similar folds and brown color.
Rich taste, medium fire.
It is called chili when fresh.
Mirato is red-brown with a hint of licorice.
Similar to Anke.
GUAJILLO skin is narrow and sharp, smooth and smooth, about 4 inch long.
The taste of green tea is mild.
Chile is about 3 inch long, thin pepper.
Very hot and freshtasting.
Dried peppers, smoked Japanese peppers.
Full of flavor.
FRESHPOBLANO chili, sweet pepper size, hot spicy bite: make national dish Nogada chili with nut sauce.
JALPENO Stumpy, fat little green pepper, is sharp, sharp and not too spicy.
You can buy pickled ones.
ANNAHEIM's mild green pepper, Four to 6 inch long, is often stuffed with cheese before cooking.
Bake the grill first and then make them skins.
Habanello round lantern
Peppers in the shape of yellow, orange and red.
Very hot with tropical fruit.
Short Round peppers in red and green;
The most common chili, uncooked salt and avocado sauce.
Green and red pepper.