MEXICAN CUISINE

Week 8

28 November 2017

Tuesday.

          

                       There is more to beautiful Mexico than the clear, blue seas and the exotic culture; the tasty and unique Mexican cuisine is a top favorite all around the world. And there is so much more to discover than burritos, guacamole, and salsa. That is only the first course.

                          For today's class, we (me & my classmates) are learning the Mexican cuisine. Its totally a new experience for us to learn about Mexican cuisine. So, without wasting more time, just check out the recipe for Table D'hote menu below!

RECEPI:

APPETIZER

Crispy Chicken Tortilla with Mango Salad:

Ing; Crispy Chicken:

• Cooked chicken - 12 ounces, shredded
• Jack cheese - 1/2 cup
• Cheddar cheese - 1/2 cup
• Corn kernels - 1/2 cup
• Spring onion - 1-2, sliced
• Garlic - 4 cloves, minced
• Salsa - 1/3 cup
• Cumin - 1 tsp
• Lime juice - half of the lime
• Salt -1 tsp
• Serrano pepper - 1 nos, seeded, finely diced
• Greek yogurt - 3 cup
• Canola oil - 1/3 cup
• Chile pepper - 1 tsp
• Dried Cilantro - 1 tsp

INSTRUCTIONS:

1. Preheat oven to 400. Make the chicken filling by combining the following ingredients in a bowl: chicken, jack cheese, cheddar cheese, corn kernels, sliced green onions, 2 grated or minced garlic cloves, salsa, lime juice, salt, serrano pepper, and Greek yogurt.
2. Heat oil and remaining two grated garlic cloves in a small saucepan over med heat. When the oil is hot, turn off the heat and let the garlic infuse into the oil for 5-10 minutes. Assemble the tortillas by adding about 2 tbs. of the filling along the lower third of the flour tortillas -- feel free to sprinkle with a bit more cheese on top if you like it extra cheesy! Roll up and place seam-side-down on a baking sheet lined with parchment or a silpat.
3. Brush the tortilla rollups with the garlic-infused oil and sprinkle with salt, dried cilantro, and chipotle chile powder. Bake for 8-10 minutes, flipping over halfway through cooking time so both sides brown and crisp.
4. Serve the rollups with your favorite dipping sauces on the side. I usually serve with sour cream, guacamole, queso, and ranch dressing.

Ing; Home made Tortilla wrap:

• Flour - 1 3/4 cup (236 gram)
• Salt - 3/4 tsp
• Baking powder - 1/2 tsp
• Butter - 1/2 cup
• Hot water - 1/2 cup

INSTRUCTIONS:

1. Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
2. Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

Ing; Mango salad:

• Ripe Mango - 1 nos, peeled & diced
• Cucumber - 1/2 cup, peeled, diced
• Jalapeno - 1 tbsp, finely chopped
• Red onion - 1/3 cup, diced
• Lime juice - 1 tbsp
• Cilantro leaves - 1/3 cup roughly chopped
• Salt & pepper - to taste

INSTRUCTIONS:

1. Combine the mango, cucumber , jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper to taste. 

SOUP

Carrot Chile and Cilantro soup:

Ing; Carrot chile and Cilantro soup:

• Olive oil - 1 tbsp
• Garlic - 1 tsp, crushed
• Fresh cilantro - 1 tbsp, chopped
• Chile paste - 1 tsp
• Onion - 1 nos, chopped
• Large Carrot - 3 nos, peeled and sliced
• Large potato - 1 no, peeled and chopped
• Vegetable broth - 5 cup

INSTRUCTIONS:

1. Heat oil in a large pot over medium heat. Heat garlic, cilantro and chili paste. Saute onion until tender. Stir in carrots and potato; cook 5 minutes and then pour in vegetable broth.
2. Simmer for 30 to 45 minutes, or until potatoes and carrots are soft. With a hand blender, blend until smooth.

MAIN COURSE

One Pot Fiesta Chicken & Rice:

Ingredients:

• Butter - 2 tsp
• Onion - 1/2 cup, chopped
• Garlic - 2 cloves, minced
• Chicken broth - 1 1/3 cup
• Salsa - 1 cup
• Garlic powder - 1/4 tsp
• Uncooked long grain rice - 2 kg
• Chicken breast - 1 lb, boneless, skinless and halves
• Mexican cheese - 1/2 cup, shredded
• Fresh Cilantro - optional

INSTRUCTIONS:

1. In a skillet heat butter over medium heat. Add onion and garlic. Cook and stir until tender and fragrant. 
2. Add chicken broth and salsa. Bring to a boil. Stir in rice and return to a boil. Place chicken over rice. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and a thermometer inserted in chicken reads 165 degrees, turning chicken halfway through cooking. 
3. Remove from heat. Sprinkle with cheese; cover and let stand until cheese is melted. Garnish with cilantro if desired.

DESSERT

Mexican Chocolate pot de creme:

Ingredients:

• Whole milk - 1 1/2 cup
• Heavy cream - 1/2 cup
• Egg yolks - 6 nos, large
• Mexican chocolate - 6 ounces, finely chopped
• Bittersweet chocolate - 6 ounces, finely chopped
• Unsweetened whipped cream - for serving

INSTRUCTIONS:

1. In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat.
2. In a small bowl, beat the egg yolks until combined. Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan. Cook the custard over moderate heat, whisking constantly, until it is slightly thickened, about 2 minutes. Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl. Pour the chocolate mixture into 6 small bowls and refrigerate until the pots de crème are chilled, at least 6 hours or overnight. Serve the pots de crème with unsweetened whipped cream and chocolate shavings.