Mexican-recipes-2

Warming Chipotle Chicken Tortilla Soup Recipe

Spice up your life with this chipotle chicken tortilla soup recipe! A delightful balance between heat and flavour thanks to the Cholula Hot Sauce, this dish will please even the fussiest of taste buds. Serve with extra sauce for an added kick!

RELATED: Easy Dinner Recipes: Mexican, Tomato And Corn Soup

Ingredients

10 – 13 cm corn tortillas

1 tbsp olive oil

2 cups water

400g can chicken broth

1 cup canned Mexican-style tomatoes with juices

½ tsp ground cumin

1 garlic clove, minced

1 bay leaf, minced

Dried crushed red capsicum

450g boneless and skinless chicken breasts cooked and shredded

3 tbsp chopped fresh cilantro

2 green onions, diced

¼ cup Cholula Hot Sauce

Tortilla strips for topping

Method

  1. Brush each side of tortillas with oil. Cut tortillas into 1/4 inch strips. Lay strips on baking sheet. Bake about 15 minutes at 175 degrees Celsius until golden brown.
  2. In saucepan combine water, broth, tomatoes, cumin, garlic, bay leaf and red capsicum and bring to boil.
  3. Reduce heat and simmer 5-6 minutes. Add chicken and simmer for about 15 minutes.
  4. Stir in remaining ingredients, including Cholula Hot Sauce. Remove bay leaf.
  5. Ladle soup into four bowls. Top with salt, pepper and tortilla strips.
July 28, 2015

Classic Beef Nachos Recipe

Nachos are a summertime staple since they’re so quick and easy to make, plus are easily altered to suit dietary requirements.

We have tracked down the perfect traditional nachos recipe which takes less than 20 minutes to prepare, and tastes great when paired with a side of tequila shots!

RELATED: Neil Perry’s Meatballs in Chipotle Sauce Recipe

Ingredients

2 lbs ground beef
2 (16oz) cans refried beans
2 8 oz cans of black olives, diced
1 small jar pepper rings 
taco seasoning
1 bag round tortilla chips
2 bags shredded mexican-style cheese
large jar of salsa

Method

  1. Preheat oven to 200ºC (400ºF)
  2. Spread a layer of chips on the bottom of a baking dish, enough to cover the bottom to a layer of 2-3 chips deep.
  3. Mix 1.5 cups of salsa and refried beans in a bowl. Microwave bowl long enough to heat beans and spread bean mixture on chips, add a layer of shredded cheese and cook until it melts.
  4. Cook ground beef, drain, and add 1/4 cup of taco seasoning and just enough water to make it not dry.
  5. Remove pan from oven, add ground beef, and another layer of cheese then heat in oven again to melt cheese.
  6. Remove pan from oven, add a layer of salsa, black olives, and pepper rings. Top off with more cheese and heat until it begins to melt.

Recipe via Open Source Cook, Image via Taste

June 14, 2015

Salmon Tostada with Charred Corn Relish Recipe

Chamoy is a versatile condiment from Mexico with sweet, sour and spicy flavours. In this dish it serves as a perfect complement to baked salmon, which is flaked and served in tostada shells with a charred corn relish.

Ingredients

Chamoy sauce

225g apricot jam

¼ cup (60ml) lime juice

2 tsp McCormick Chilli Flakes Crushed

1 tsp McCormick Sea Salt

Charred Corn Relish

2 fresh corn on the cob, husks removed

1 medium tomato, seeded and diced

½ green pepper, diced

1 Tbsp red onion, chopped

2 blood oranges, juice of

Salmon Tostada

4 salmon fillets, skinless

8 tostada shells*

2 avocados, peeled, each sliced 16 times

1 cup (250ml) ml sour cream

Method

1. For the Chamoy sauce place all ingredients in a blender, cover and blend on medium speed until smooth.

2. For the Charred Corn Relish grill corn over medium heat, turning occasionally for 10-12 minutes, or until tender and lightly charred.  Cut corn kernels from cobs and toss with tomatoes, green pepper, onion, blood orange juice and ½ of the Chamoy Sauce in large bowl.  Refrigerate until ready to serve.

3. Pre heat the oven to 180°C, 350°F, Gas Mark 4. Place the salmon in a baking dish, brushing the top of each fillet with 1tbs of the remaining Chamoy sauce.  Bake in the oven for 12-15 minutes, until the fish flakes easy with a fork.  Flake each fillet into large pieces.

4. To assemble the tostadas place 4 avocado slices in each shell, top with around 50ml of the Charred Corn Relish, 2 Tbsp  sour cream and ½ a flaked salmon fillet.  Drizzle with the remaining Chamoy sauce to serve.

*Cooks tip: If tostada shells are unavailable use taco shells.

March 15, 2014

Soft Prawn Tacos Recipe

Ex-Olympic swimmer and mother-of-two, Susie O’Neill shares her favourite summer recipes as part of the Together Counts initiative, an online resource encouraging Australian families to lead healthier, active lifestyles.

These prawn tacos are light and fresh and perfect for a warm day, plus they’re ready in under 30 minutes, making them one of the best after-work quick dinner ideas.

Preparation time: 20 mins
Cooking time: 5 mins

Makes 10 tacos

Ingredients

1 x soft taco kit (kit includes 10 soft tacos and taco spice mix)
500g peeled green prawns, leaving tails attached
1 tablespoon olive oil
1/8 green cabbage, shredded
4 radish, thinly sliced
1 cup fresh coriander leaves
1 avocado
2 limes, halved

Method

1. Toss prawns in spice mix to coat. Heat oil in a frying pan and cook prawns for 2 minutes or until pink. Combine cabbage, radishes, coriander to create a salad. Mash avocado with juice of half a lime.

2. Warm soft tacos according to pack directions.

3. Build your own soft tacos, spread with avocado, top with cabbage salad and spicy prawns, and enjoy with a squeeze of lime.

What are your favourite quick summer recipes?

December 18, 2013

Neil Perry’s Soft Tacos with Smoky Shredded Pork Recipe

Once you slow-roast the pork, celebrity chef Neil Perry’s soft tacos couldn’t be easier to make, and are one of our family’s favourite quick dinner ideas.

Recipe and image from Simply Good Food by Neil Perry, Published by Murdoch Books, RRP: $49.99.

Too easy – this sauce is great with any fresh tacos. You can also just fry the tomatoes and when they start to melt, add a spoonful of chipotle chilli powder, cook for a minute longer, remove from the heat and squeeze in fresh lime. Cabbage salad, guacamole, sour cream, tortillas and a margarita…heaven. 

Ingredients
800 g boneless pork shoulder
4 garlic cloves, roughly chopped
1 brown onion, quartered
sea salt
2 tablespoons olive oil
255 g raisins
16 corn tortillas
guacamole, to serve
sour cream, to serve

Roasted tomato chipotle sauce
4 garlic cloves, unpeeled
9 roma (plum) tomatoes
3 chipotle chillies in adobo sauce
1 tablespoon olive oil
sea salt

Method
1. Place the pork in a medium saucepan with the garlic and onion. Add a good pinch of salt, cover with water and bring to a simmer. Cook, covered, for about 2 hours on medium–low heat or until the pork is tender. Allow to cool before shredding the meat with your hands.

2. Preheat the oven grill. For the roasted tomato chipotle sauce, heat a heavy-based saucepan over high heat and add the unpeeled garlic. Roast for 15 minutes, turning halfway through, until the outsides are blackened. Remove from the heat, squeeze the garlic flesh out of the skins and roughly chop.

3. Place the whole tomatoes under the grill and cook until the skins are dark and blistered on all sides. Remove from the grill and allow to cool slightly before peeling.

4. Place the tomatoes and garlic in a food processor and blend. Add the chillies one at a time and process to combine. Taste the sauce as you go and, depending on the heat level you prefer, add more.

5. Heat the oil in a non-stick saucepan and cook the sauce over medium heat, stirring frequently, until the sauce has slightly thickened. Season to taste.

6. Heat 2 tablespoons of olive oil in a heavy-based saucepan, add the shredded pork and cook until it is crispy and golden. Add the raisins and roasted tomato chipotle sauce and cook for 5–6 minutes or until the mixture has thickened.

7. To serve, microwave the tortillas for 10–20 seconds, or according to the packet instructions, to soften and warm through. Place a large spoonful of the pork in each tortilla and top with the salsa, guacamole and a generous dollop of sour cream.

Note: Marinate and grill fish or chicken to add more elements to your feast. The tortillas can also be steamed or warmed in a frying pan.

What are your favourite midweek recipes?

December 11, 2013

Neil Perry’s Meatballs in Chipotle Sauce Recipe

Meatballs are one of our go-to beef mince recipes, but pick up some minced pork and a jar of chipotle chillies in adobo sauce and you’ll have classic meatballs with a Mexican twist thanks to celebrity chef Neil Perry. A delicious spin on your everyday spaghetti and meatballs.

Recipes and images from Simply Good Food by Neil Perry, Published by Murdoch Books, RRP: $49.99

Love these, look Italian, could only be Mexican when you taste them. The chipotle in adobo sauce is awesome to have around the kitchen. Add to any sauce for a fantastic smoky lift and I love them chopped through a vinaigrette for a salad. Serve these with tortillas for a fresh taco or serve them with rice or potatoes for a hearty tasty meal. If you really want to have a fab lunch, make a sandwich out of them. So damn good!

Makes about 18 meatballs

Ingredients

300 g minced (ground) beef
300 g minced (ground) pork
1/2 teaspoon ground cumin
1 garlic clove, finely chopped
sea salt and freshly ground black pepper
60 g (1 cup) fresh breadcrumbs
2 large eggs, organic, if possible
1 tablespoon milk
extra virgin olive oil
Manchego or pecorino cheese, to serve

Sauce
4 ripe tomatoes
6 chipotle chillies in adobo sauce (see note)
2 garlic cloves
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
250 ml (1 cup) chicken stock

Method

1. For the chipotle sauce, place the tomatoes, chillies and their sauce, garlic, cumin, oregano and salt in a blender. Add the stock and process until quite smooth.

2. For the meatballs, place the beef, pork, cumin, garlic, 1 teaspoon salt and a grind of pepper in a bowl. Mix well, then stir in the breadcrumbs, eggs and milk. To check the seasoning, cook a small amount of mixture and taste it. Form the mince mixture into small walnut-sized balls.

3. Heat a large frying pan with a splash of olive oil over medium heat. Add the meatballs and brown gently for 2 minutes. Add the sauce and cook gently for 6 minutes, stirring occasionally, or until the sauce starts to thicken. Reduce the heat to medium–low and cook, uncovered, until the sauce reduces to about half its original volume and coats the meatballs.

4. To serve, spoon the meatballs onto a serving plate and grate a little Manchego or pecorino over the top.

NOTE: Chipotle chillies are red jalapeños that have been smoked and dried. Adobo sauce is typically flavoured with spices such as paprika, bay leaves and oregano. The two are available together in tins at selected delis and Mexican food suppliers. 

simplygoodfood

What makes your meatballs the best? Share in the comments!

December 2, 2013

Easy Dinner Recipes: Mexican Tomato and Corn Soup

Imagine your favourite tomato soup recipe with the exotic Mexican flavours of cumin, corn and crunchy tortilla cheese chips. Make a big batch of this easy soup and freeze for lazy nights.

For a heartier meal, add some cooked risoni or leftover rice to the soup during the last 5 minutes of cooking. Plus it’s easy to make this a vegetarian soup: just use vegetable stock and leave out the bacon.

Preparation Time: 20 minutes
Cooking Time: 35 minutes

Serves 4

Ingredients
4 flour tortillas
1 cup grated cheddar cheese
2 cups fresh or canned corn kernels
40g butter
2 onions, chopped
3 teaspoons cumin
2 cloves garlic, crushed
425g can diced tomatoes
1 litre chicken or vegetable stock
1 teaspoon dried oregano
1 cup Greek-style natural yogurt, for serving
2 middle rashers bacon, trimmed, roughly chopped and cooked till golden
coriander leaves and freshly ground black pepper, for serving

Method
1. Cut tortillas into triangles and place on a baking paper lined oven tray. Sprinkle with cheese and paprika and bake at 180°C for 10 minutes or until cheese is melted and tortillas are crisp.

2. Blend half the corn kernels in a food processor until smooth and set aside.

3. Melt butter in a saucepan and saute onions and cumin for 4-5 minutes, until softened. Add garlic and cook for a further minute. Add tomatoes and simmer, covered over low heat for 10 minutes. Stir in stock, oregano, pureed corn and remaining corn kernels and bring to the boil. Cover and simmer for 20 minutes or until corn is cooked.

4. Ladle soup into bowls, dollop yogurt on top, sprinkle with bacon, coriander and pepper. Serve with tortilla chips.

Tip: If you prefer a slightly thicker soup, simmer for an extra 5 minutes, uncovered, before serving.

What’s your favourite soup recipe?

September 15, 2013

The Best Chicken Soup Recipe You’ll Ever Make

There’s nothing more comforting than a bowl of homemade chicken soup – it truly is soulfood. We love to use a leftover roast chicken to make chicken soup, but uncooked chicken breasts work well here too. Here is the best chicken soup recipe we’ve ever made, plus 5 variations including Thai, Chinese and Italian.

Ingredients

1 small onion, finely chopped

2 carrots, cut into 1cm slices

2 celery ribs, cut into 1cm slices

2 cloves garlic

6 sprigs thyme

1 bay leaf

6 peppercorns

Leftover roast chicken or 2 uncooked, skinless chicken breasts

250g pasta like vermicelli, orzo or egg noodles

Method

1. Heat a large stock pan over low-medium heat. Saute the onion in a little olive oil until starting to soften. Add the carrots, celery and garlic and continue to saute for 5 minutes.

2. Add the thyme, bay leaf, peppercorns and chicken, and enough water to just cover, and bring to a boil. When the soup comes to a boil, reduce to a simmer and cover. Cook for about 15 minutes (if using uncooked chicken, check that the chicken breasts are cooked by taking one out and cutting it in the middle). Season to taste with salt and pepper.

3. Remove the thyme, bayleaf and peppercorns. Shred the chicken using 2 forks, return to the stock and add the pasta. Simmer for another 5 minutes and serve.

Variations

Thai
Add julienned slices of ginger and 1/2 cup of coconut milk 5 minutes before serving. You can also add a few drops of fish sauce and sesame oil. Replace the pasta with rice noodles. Finish with a handful of coriander leaves and thin slices of red chili.

Chinese
Instead of seasoning with salt, season to taste of low-sodium soy sauce. Instead of pasta, add frozen dumplings to the soup and cook for 5 minutes before serving with thinly sliced spring onions.

Italian
Along with celery and carrots, saute diced zucchini and florets of cauliflower. Add a can of tomatoes to the pot after sauteeing the vegetables. Before serving, add a handful of chopped parsley.

Mexican
Simmer the soup with a smokey chili pepper like chipotle or poblano. When ready to serve, replace the pasta with crunchy corn tortilla strips (or broken tortilla chips) and diced avocado. Serve with coriander.

Indian
After sauteeing the onion, add 1-2 tablespoons of Indian curry paste and cook for 2 minutes before adding the vegetables. Add small cubes of potato to the carrot and celery.

August 12, 2013