Hayden Quinn's Mexican Rave - mexican restaurant dishes recipes

Hayden Quinn shows you how to make Mexican dishes, including fish tacos, beans and corn.
Image source: Nigel LoughSource: National Features are two lasting memories of my first life away from home.
The first is a concrete ornament, a man sitting under an overhidden knee
Sitting in the large size sombrero of the front yard of our shared house.
The second is a Sunday dinner with corn flakes, kidney beans, sour cream and cheese, and our corn flakes are corn flakes.
Of course, as a representative of Mexico, both are far beyond the standard.
Real Mexican food has the color of tiwarner sunset.
This is a party in your mouth and can put fireworks if you want.
Just ask the crowd lined up on the street to sample grilled corn and tortillas and braised goats in Mamasita, Melbourne;
Slow smoking croquetas
Cook Lamb at Agave in agano, Sydney;
Slow down Yucatan-
Pork dishes from Villa Maria Brisbane; or the wood-
At the Lucky Lupitas hotel in the southern suburbs of Adelaide, you can enjoy smoked spareribs and prickly pear margar tower.
But you don't need to go out.
A Mexican feast, no, a carnival, is an excellent way to feed a group of companions at home.
Most ingredients are easy to find and hard work can be done before anyone arrives.
This is the kind of chef-
Star Hayden Quinn likes to do it at home.
"You can take some soft tortillas from the supermarket and mix the fillings," he said . "
"Then you get a big table and a group of friends.
People can bring something to pieces.
It's really simple.
"Hayden helped taste a casual Mexican banquet.
The focus is on bright, fresh flavors.
"For me, Mexican food is full of spicy, fresh flavors," Hayden said.
"It is very similar to Asian flavor.
The balance between spice and salty is the same.
Use beautiful fresh and dry herbs. "--
Tortillas/burrito is a flat round bread that is used as a package for other ingredients.
Tacos are made from a smaller tortillas, usually just folded in half with fillings in the middle.
The burrito is larger, rolled up, and the end is stuffed in.
Hayden recommends buying a pack of tortillas without any spice mix or other additions.
"You can grab some bits and pieces and spices and create it yourself," he said . ". --
Meat/seafood Hayden likes to put a variety of fillings including chicken, seafood and red meat.
Prawns and sausages: a mix of smoked peppers, a feast, a little coriander and cumin, and dried oregano.
Stir-fry with sliced sausage until the sausage is good and crisp and the fat comes out.
Throw the prawns in at the last minute until they have just been colored.
Then add sherry or red wine vinegar, stop cooking, and apply a delicious sticky glaze.
Chicken: Use the thigh so it doesn't dry and will keep it juicy.
Marinate with some garlic, lemon zest, pepper, olive oil, dried thyme and oregano, and a little pepper.
Steak Slices: Either rub with spices or leave with salt and pepper.
Cook the steak, which is rare in the middle, and cut into slices.
Pull the meat: stew the pig shoulder for three to four hours at low temperatures, or cook in a slow cooker with chicken soup, apple cider vinegar, garlic, bay leaves and Baili until it is easy to chop.
Reduce sauces and add Mexican spices.
Or make a rich Moorish sauce, made with shredded meat. --
GUACAMOLEHAYDEN recommends keeping the texture rough instead of making the original pulp.
He gently mashed with avocado, red onion, green pepper, olive oil, salt and pepper, coriander, cumin seeds, red wine vinegar and olive oil. --
SALSASEASY.
Throw black beans and canned corn together with chopped red onions, green peppers, red wine vinegar and olive oil.
Or make your own salt with other ingredients including peppers, tomatoes, cilantro and avocado, fresh with squeezed lime and chopped peppers. --
To complete the task, Hayden developed a chocolate mole pie that he thought worked well.
"It's a pretty pie with crispy pastries, caramel on the bottom, and a sticky choc flavored with chili, salt, cumin and cinnamon.
It's not true to eat a little vanilla ice cream at the end.
Some people like hot.
Others don't get 10 people together, you can almost guarantee that there will be one person who is not satisfied until the heat rises to the level of heat
Nuclear, and others will sweat when they mention "pepper.
The solution is to cook with little or no pepper added, but provide some condiments that can be used for personal requests.
A Mexican expert will have dozens of chili sauces, dried peppers and ground peppers.
A good supermarket should have the following options :--
Fresh chili peppers have fresh leaf sides that can be used with citrus dressing.
Just because it is green, it will not be cooler.
Usually, the smaller pepper will bring more tingling. --
Instant Mexican chili (
Or slice ring)
Wide supply, bringing real heat that is pleasant and lingering, rather than being too aggressive. --
American Cooking-
But the little bottle is a great stand.
There is food in the fridge for cooking or adding tortillas. --
Chopped peppers/peppers or SAMBALJARS of sambal are easy to use, but there will be no clean heat of fresh varieties.
Checking other ingredients, such as garlic, can overwhelm everything. . --
Chili Flakes/dried peppers are crushed and ground, but there are few signs of how hot it will be.
It's better to use a few chili slices, which is an easy way to make the sauce or braised pork active. --
Preparation time: 40 minutes Cooking time: 10 minutes required: Basic--
Fish fillet of FISH500 G skin (
Or any other company. fleshed fish)
, Cut into 2 cm spring ks1 tbsp spice mixture * 2 tbsp grape seed oil, used to bake 8 soft white tortillas and add roasted lime and coriander leaves after heating-------
Place the fish in a bowl, sprinkle it on the seasoning, and stir it to the coating.
Heat the oil with a large weight
Cooking fish in batches based on a frying pan with medium and high heat 2-3 minutes .
After adding the spice mixture, the fish turns deep gold.
Take it out of the pan and drain it with paper towels.
To serve, place the tortillas, black beans and corn, salsa and roasted lime on the table.
Spice mixture of Hayden: mix 3 teaspoons of spices, 1 1/2 tbsp of fine salt, 2 tbsp of garlic powder, 1 tbsp of sugar, 1 teaspoon of ground cloves, 2 tbsp of chili powder, 1 tablespoon of dried Baili leaves, 2 teaspoons of black pepper, 2 teaspoons of cayenne pepper, and Hayden Quinn, published by Murdoch Books, share with friends the 2 teaspoons of cinnamon * recipes and pictures by Hayden Cook
Can be used as electronicbook----------------
Beans and corn 400g cans of black beans, rinse and drain 310g cans of corn kernels, rinse and drain 1/2 red onions, 1/2 long green peppers, or taste, remove seeds and membranes, chop up 2 tablespoons of olive oil 1 tablespoon of red wine vinegar and put all the ingredients into a medium-sized bowl to season and set aside when needed. -----------HAYDEN'S X-
"One thing I want more supermarkets to buy is pepper.
They're not hot-
"It was very hot, but they just had a beautiful smoke," he said . ".
"You can imagine cooking in Mexico, on coal or firewood, baking tortillas in a flat pan.
"Mexican peppers are dried after smoking.
They are whole, ground to powder or canned in dark, thick "adobo" sauce.
Replenish the dry water in warm water (
This liquid can be used to season your mayonnaise).
Like all peppers, fresh, dry or canned, Hayden suggests doing a small test to see how hot they are.
The key is to add a bit at a time because it is impossible to remove it once he has heated it.
"Even red chili peppers can blow your head down from time to time," he said . ".