mexican food

Chipotle-Chicken Quesadilla

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We owe Mexico a lot for its invention of the quesadilla. It would be difficult to find another dish as addictive yet comes together so quickly with so little effort. Quesadillas are highly adaptable:
Make them a meal with large flour tortillas, or gluten-free with corn tortillas. A little low-fat cheese and a lot of vegetables, and they could almost pass for a health food; on the flip side, a generous pile of shredded pepper-jack could be the remedy for a bad hangover. A good quesadilla is a thing of beauty. It’s crispy and golden brown at the edges, but a bite quickly reveals a soft interior with gooey melted cheese. For this quesadilla I used chicken , which you can replace with other proteins of your choice, such as shrimp, beef, chorizo, etc. For a vegetarian alternative, just omit the animal-protein and add more vegetables.
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P.S.
As you can see, I dug in with my hands. However, if your boss shows up for dinner, you might want to get out forks and knifes 🙂
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Provechito ! Viva Mexico !
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Chipotle-Chicken Quesadilla

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: Guacamole, Sour Cream, Pickled Onions With Peppers & Mini-Corn

: marinade vegetables with lime juice, finely chopped jalapenos, kosher salt and chopped cilantro

: marinade diced chicken for at least 2 hours with kosher salt, lime juice, garlic paste and finely chopped canned chipotles in adobo

: saute chicken until done but still juicy

: remove chicken from pan, set aside

: toast flour tortilla on one side, flip

: top with mexican style shredded cheese mix

: top with chicken

: top with chopped tomatoes and chopped cilantro

: top with more cheese and mashed avocado

: top with another one-side-toasted tortilla, toasted side down

: top tortilla with a plate, invert,

: slide back into pan (or comal), cook very slowly to give the cheese time to melt without burning the tortilla

: Chipotle-Chicken Quesadilla

: Chipotle-Chicken Quesadilla

: Chipotle-Chicken Quesadilla

: Chipotle-Chicken Quesadilla

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“Spicy Chicken Fajitas”

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Spicy chicken fajas,
with tortillas, guacamole, vinaigrette dressed lettuce, sour cream and salsa mexicana. A couple of negra modelo beers. What other meal on a rainy Friday night at home ?
This was most enjoyable to eat and quick to prepare.

Viva Mexico ! 🙂
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Guacamole Recipe Here

“Spicy Chicken Fajas”

: “Spicy Chicken Fajas”

Ingredients :

Chicken, legs and tights, deboned, sliced,
Onions, sliced
Scallions, sliced
Garlic, paste
Guajillo pepper, ground
Cayenne pepper, (lot’s of it)
Cumin, ground
Chili powder,
Kosher salt,
Lard, to saute ( Substitute with other fat if preferred )

Method :

Saute chicken until golden brown, add onions, scallions, garlic paste and seasoning, saute until fragrant. Serving suggestion: See pictures.

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Bon Appetit ! Life is Good !
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Carnitas Of Pork Belly

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Pork Belly in any form or shape, what’s not to love 🙂
For today’s early lunch, I prepared these simple yet mouthwatering, great looking carnitas. (I have been up since 4.00am, so 10.30am seemed like a good time for a good meal). I enjoyed them with flour tortillas, guacamole, salsa mexicana, sour cream and a cold “Negra Modelo“. Now, after posting this, a ” Siesta ” in the back of the house under the cool mist of the lake fountain, Bella chasing geckos, I’ll be having a few more negra modelos and a bit of a nap. Aaaaaa…….Life is Good !
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Carnitas Of Pork Belly

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Ingredients :

Pork belly, cut into cubes
Tomatoes,
Onions, diced
Bell peppers, diced
Garlic, paste
Chicken stock, substitute with other stock if preferred
Cayenne pepper,
Cumin, crashed
Smoked paprika,
Chili powder,
Kosher salt,
Lard, to saute ( same as you use to make your tortillas)

Method :

Saute pork until golden brown, add onions and most of the peppers, saute until translucent. Add garlic and cumin, saute until fragrant. Add most of your tomatoes, stock and seasoning and simmer until pork is very soft and falls apart under pressure. Now add the remaining peppers and tomatoes for eye appeal (color) when serving . Simmer for two more minutes, remove from heat. At this point you can either pull the meat apart or serve in cubes as is.
Serving suggestions: See pictures.

Bon Appetit ! Life is Good !

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” Quesadillas “

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So now, no more excuses like :

” I don’t have time to cook “,
or :
” I don’t know how to prepare Mexican food ”

If you or your partner can’t do this, sell your kitchen !

Bon Appetit ! Life is Good !
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” Pork Belly Tacos “

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Híjole ! Que sabroso ! 🙂

This is one of my versions of pork belly tacos. I like the texture and taste better
than the usual carnita preparation. Simmer the belly slowly in salted water until
tender, then saute in olive oil with garlic and onion.
When golden brown, remove from heat and add sour orange juice. I also used
sour orange juice together with olive oil and salt and pepper for the salad dressing.

Bon Appetit ! Life is Good !
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” The 6 Most Terrifying Foods in the World ” #6

Today: #6. Escamoles

From : Mexico.

What the hell is it?

Escamoles are the eggs of the giant black Liometopum ant, which makes its home in the root systems of maguey and agave plants. Collecting the eggs is a uniquely unpleasant job, since the ants are highly venomous and have some kind of blood grudge against human orifices.
The eggs have the consistency of cottage cheese. The most popular way to eat them is in a taco with guacamole, while being f……. insane.

Wait, it gets worse …

Escamoles have a surprisingly pleasant taste: buttery and slightly nutty. This hugely increases the chances that, while in Mexico, you could eat them without realizing you are eating a taco full of f….. ant eggs.

Danger of this turning up in America:

We’re not sure Taco Bell hasn’t snuck this sh.. into their food already. Just make sure you know what’ in that burrito. Ask at the counter if you have to. Also, watch those ads close because they’ll try to dress it up in some kind of friendly-sounding, pseudo-Mexican name.

Excerpts from an article by
Tim Cameron on www.Cracked.com