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8 soft tortillas Spread refried beans on one half of the tortillas, divide cheeses and thinly sliced chillis between tortillas and put on top of beans. Fold tortilla over top of filling and press edges firmly together to seal, if necessary pin together with cocktail sticks. Fry in about 1 inch of oil until crisp and brown, dry on absorbent paper and serve with guacamole, salsa and sour cream. |
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1 ripe avocado Chop and dice tomato, chilli and spring onion. Mash avocado in a bowl mix with lemon juice and philly and stir in rest of ingredients, season with salt and pepper. |
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24 jalapenos Carefully remove seeds and pith from chillis from the top end and stuff with cheese, garlic and rosemary mixture. Beat eggs with milk. Dip chillis into egg mix then roll in flour and then crumbs or couscous, repeat this procedure and then deep fry until golden. |
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large avocado Half avocado, take out stone and remove flesh in two halves. |
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2 tbls olive oil Fry chopped red onions, garlic, chillis, spices and herbs until onion has softened, add lemon juice, tomato puree and prawns, cook for a few minutes and set aside to cool. Place a spoonful or two onto half a side of a tortilla and fold over, dampen and press edges together to seal. Deep fry until crisp and brown. |
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1 lb mixed hot, mild and sweet peppers Place peppers into a glass bowl and cover with the salt turning occasionally for about 2 hours. Heat oil in large pan and throw in the roughly chopped garlic until it sizzles and peppers and coriander for about 2 minutes, do not let peppers soften. Turn into sterilized jars and cover with boiling cider vinegar, leaving slight gap at top. Seal jars and place into boiling water for 15 minutes, remove jars, cool and label and keep for at least 2 weeks before trying. |
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4 tbls olive oil Fry tortillas 1 at a time in 3 tbls of oil, set aside and keep warm. Fry the eggs in twos. Place two fried eggs on a tortilla, spoon over quantity of chilli sauce and crumble on some cheese. |
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8 large stuffable chillis Place whole chillis under a hot grill and cook all over until they just start to blister. Remove and rub off charred shins, and slit down one side. Scoop out all the pith and seeds. Place a small amount of cream cheese on a slice of ham and roll up, insert into chilli, squeeze over some fresh lemon and put a slice of mozzarella on top. Finish off back under the grill until cheese bubbles. |
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3 Ancho chillis Wash the anchos in hot water and remove seeds and stalks, then soak in the cream for 2 hours. Pour into a food processor with garlic, crumbled stock cube and onion and blend until smooth, sieve the paste and add the sugar. Cool sauce in fridge. Dip the tortillas in the cold sauce and shallow fry one at a time until the sauce dries up, turn over and fry the other side. Remove (sprinkle with cheese optional) and fold in half and half again. When all have been fried stack on a plate and spoon over any remaining sauce which will need warming up. |
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8 oz refried beans Finely chop tomatoes, chilli and onion and mix all ingredients together squeezing in the fresh lemon juice to achieve the required consistency. Try using various chillis and cheeses. |
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1lb pork Place pork into simmering stock with the garlic and salt and simmer for about 1 1/2 hours until pork is very tender and almost falling to bits. Remove pork and shread, combine with finely chopped onion and coriander. Divide pork mixture between tortillas and roll up securing with a cocktail stick. Cut rolled up tortillas in half and shallow fry until browned. Serve with guacamole or any chilli sauce. |
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4 small tortillas Shallow fry all the tortillas until brown and crisp. Make avocado dip by mashing avocado, lemon juice, salt, coriander and finely chopped spring onions together. Spread onto tortillas some refried beans and then avocado dip, top with lettuce, crab sliced tomato, thinly sliced red and green chillis and grated cheese and then top with a little more avocado dip. |
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12 oz chickpeas Soak chickpeas overnight, then simmer covered in fresh water for about 1 hour. Grill red pepper and chilli until blackened, peel of skin and slice up. Place rest of ingredients with chickpeas into a food processor and pulse until required consistency adding any more olive oil or lemon to suite taste. Stir in grilled peppers and chilli. |
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6 oz chickpeas Soak chickpeas overnight, then simmer covered in fresh water for about 1 hour. Grill garlic and sliced onion until just starting to char then transfer to food processor with cooked chickpeas and blend until smooth with the juice from lemon. Finely chop spring onion, chillis, tomato and coriander and stir into puree with the yogurt, season with salt. |
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2 oz butter Finely chop onions a fry onions for a few minutes in the butter, set aside and let cool. Add cottage cheese, grated hard cheese into the onions and mix well the add remaining ingredients except the egg whites and bacon. Beat egg whites to soft peaks and fold into mixture. Pour into a greased 1/2lb loaf tin and lay bacon on top, bake for 45 minutes in a medium high oven, gas 6 or equivalent. Thinly sliced chillis can be added to mix if preferred. |
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4oz plain flour Sift together flour, cornmeal, baking powder bicarb and salt in a mixing bowl. Whisk together sour cream, eggs and melted butter and stir in finely chopped chillis and grated cheese. Add chilli mix to the flour mix and blend together, spoon into greased muffin tins or bun tins and bake for 15 minutes in a medium high oven, gas 6 or equivalent. |
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1 egg Whisk the egg into the milk and stir in the flour and mash, when mixed well stir in the finely chopped chilli and spring onion and then add the cheese. |
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Robustini Peppers Pack in sterilised jars and cover with white wine vinegar. Let stand for at least 1 month, they will lighten in colour and start to improve in flavour as time goes by. Robustinis are easy to grow and will give a mildly warm flavour but they can be mixed when pickling with a few other varieties
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1lb sweetcorn (preferably very fresh) In a large pan sauté the diced up onion and chillis for a few minutes, then add the cooked corn kernels and cook for another few minutes. |
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20-25 Jalapeño's cut lengthwise and seeded
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1 bottle good strength vodka De stalk and remove seeds from chillis. Add all chillis to the bottle of vodka, removing a small amount of vodka if necessary, then re top up with vodka and seal. Leave 2 weeks to steep if you can although the habanero taste is in the vodka within minutes. Chilli in freezer before drinking, it will not freeze because of the alcohol content.
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Mexican Recipes |
