Yumme in my Tummy : Mexico

Week 2 of my Blog this week I’m going to tell you how to make Mexican foods.

So this is what’s on the menu for this week. Guacamole with tortilla chips, Enchiladas and Churros.

Ill post the ingredient and the recipe.

So where does Guacamole come from? Guacamole is an avacado based dip that came from the aztecs in Mexico. The name is also aztec it means “avocado sauce” in America on the 5^th of May and independace day the dip is very popular. What are Enchiladas? Enchiladas originated from Mexico. In the lake region of the Valley of Mexico. Oridianally tortillas were wrapped around small fish but now many different ingrediants are added. The word native word for enchiladas comes from the word chilie that is why chilies are reguarly found in enchiladas. And finally where do churros come from? Churros actually orgininated from spain. Invented by spanish shephard as you never got fresh baked goods up in the mountians so they altered a spanish dessert that could ba baked over an open pan. And this was the beginning of churros. The reason may think they are from spain is because it wasn’t long before churoos travelled to South America. And here they were altered and developed further.

Starter: Guacamole

Main: Enchiladas

Dessert: Churros

Guacamole

Serves: 4

Total tome 10 min

Ingrediants:

· 3 avocados
· 1 lemon juice
· 1 tsp salt
· ½ cup diced red onions
· 2 plum tomatoes
· 3 tbs of chopped cilantro (optional)
· 1tsp crushed garlic
· pinch ground cayenne pepper (optional)

Recipe:

peel, pit and mash the avocados
put in a medium bowl and mash together the avocados, lemon juice and salt. Mix in the onions, tomatoes, garlic and if want the cilantro and cayenne pepper.
Refrigerate for an hour for the best flavor or serve immediately
Eat with tortilla chips, carrot or celery sticks

Enchiladas

Serves: 8

Total time: 1 hr

Ingredients:

900 g chicken breast
30 ml olive oil
1 (4 ounce) can diced green chile peppers, drained
1 jalapeno pepper, chopped
1 clove garlic, minced
225 g cream cheese
225 g shredded Monterey Jack cheese, divided
120 ml water
8 (10 inch) flour tortillas
235 ml heavy cream

Recipe:

Heat oven to 190 C
Put the chicken in a saucepan and cover with water. Boil till cooked through about 15-20min then remove from water and leave to cool.
Heat the olive oil then add the jalapeno peppers, chilies and garlic then stir in cream cheese and half of the Monterey jack cheese.
Gradually stir in the water. Add the chopped meat. Remove mixture and spoon into the tortillas
Roll u the tortillas and place the seam down into a lasagna dish. Sprinkle the rest of the Monterey jack cheese onto and pour the cream over the tortillas
Put in the oven a bake for 30 mins until golden brown.

Churros

Serves: 6

Total time: 20 mins

Ingredients:

235 ml water
30 g white sugar
3 g salt
30 ml vegetable oil
125 g all-purpose flour
1890 ml oil for frying
100 g white sugar, or to taste

Recipe:

In a small saucepan combine the water, ½ the sugar, salt and 2 tbs of vegetable oil.
Bring to the boil. Remove from the heat and stir in the flour. Keep stirring till the mixture forms a ball
Heat the oil in deep fryer of in a saucepan to 190 C pipe strips of dough into the oil.
Fry until golden brown, then place on paper towels
Combine the rest of the sugar with the cinnamon. Roll the churros in the mix.