This simple, tangy salsa is a versatile addition to any Mexican meal or BBQ. The original recipe by Martha Rose Shulman from NYT cooking calls for grilled (broiled) tomatillos but as I’m in Australia, where tomatillos are hardly ever available, I substituted canned tomatillos. Still delicious! In a food processor or blender combine the well…… Continue reading tomatillo salsa
Tag: mexican food
ceviche 2.0
Ceviche is a dish of fresh fish cured in citrus. Traditionally Peruvian, many versions of ceviche are found in Central and South America. In Mexico tomato and avocado are often included and the ceviche is served with tostadas. This dish cannot be made ahead of time as the fish will overcook. Make sure the fish…… Continue reading ceviche 2.0
spicy Mexican beef ribs
These beef ribs are easy to prepare and have an amazing depth of flavour. Dry 2kg (4½ lbs) of beef ribs, season with salt and freshly ground black pepper and set aside. Preheat your oven to 180ºC (350ºF). In a blender combine ½ a cup of Chipotles in Adobo (you can buy these in cans…… Continue reading spicy Mexican beef ribs
fish stew a la Mexicana
This colourful Mexican style fish stew is best made with firm white fish – I used rockling. Serve it with fresh corn tortillas, avocado and refried beans. And don’t forget the hot sauce! In a wide pan heat some vegetable oil over medium-high heat and fry a chopped onion and a sliced red pepper until…… Continue reading fish stew a la Mexicana
rabbit in a chocolate sauce
Dishes with chocolate are found in many South American countries and were no doubt influenced by traditional Mexican mole negro. The chocolate, which is entirely sugar free, lends a depth of flavour to the sauce. This recipe from The South American Table by Maria Baez Kijac was adapted by David to suit our rather small…… Continue reading rabbit in a chocolate sauce
pork chilli verde
Authentic Mexican chilli verde is a stew of pork shoulder slow-cooked in a green sauce. If you can buy fresh tomatillos, char-grilling them first will add a wonderful flavour to the recipe. Here in Australia, tomatillos are in short supply so I opted for a can. Delicious nevertheless. Heat some vegetable oil in a heavy…… Continue reading pork chilli verde
eggplant mexican style
Eggplant (aubergine), not a common ingredient in traditional Mexican food, is now appearing in modern Mexican cuisine. Here it’s served with a sauce made with tomatillos and chipotle chillies in adobo sauce. Both are sold in cans and widely available where Mexican ingredients are sold. Slice some eggplants lengthwise into thin slices. Season with salt…… Continue reading eggplant mexican style
seafood stew
This hearty seafood stew (Cioppino) is Mexican in heritage and was lovingly recreated by Mary from this Rick Stein recipe. Instead of monkfish, Mary substituted Rock Ling. Remove the heads and shells from 12 large prawns (shrimp), leaving the last tail segment in place. Set the prawns aside and simmer the heads and shells in…… Continue reading seafood stew
meringue cake with strawberries
Cindy made this Mostachon (big moustache), a speciality of Monterey in Mexico. The cake has a deliciously chewy walnut meringue base and a rich cream cheese topping which droops around the edges – hence the name? It’s always served with fruit, in this case it was strawberries. Preheat oven to 170°C (340ºF). Grease and line…… Continue reading meringue cake with strawberries
tuna mornay mexican style
No time to shop? Here’s a new twist on an old-fashioned favourite using canned tuna. Finely dice an onion, a red or green pepper and some Jalapeno or Poblano chillies and fry them gently in some vegetable oil until the onions start to wilt. Add some frozen corn kernels and cook for a few minutes…… Continue reading tuna mornay mexican style
michelle picker cooks 