Mexican-inspired dishes can spice up any meal. Easy to prepare, wholesome ingredients such as fresh fruits, vegetables, legumes and grains make them a healthy choice too. Mexican-inspired foods also use chilies and other herbs and spices to boost flavour so you don’t have to add salt.
Mexican cuisine is based mainly on corn, black beans, tomatoes and chili peppers, combined with meats and rice. It brings together pre-Hispanic traditions of the Aztecs and Mayans with foods and traditions brought by Spanish settlers. As a worldwide culinary community, we have Mexico and Latin America to thank for vanilla, avocado, corn, tomato and chocolate ingredients. Studies show that Mexican food is one of the most popular types of ethnic cuisine among adults and children. Mexican foods are among consumers’ favourites to eat at home and the cuisine choice most frequently chosen by kids.
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In our house, Mexican is a mainstay and has become a huge part of our cooking tradition. It’s easy to prepare, full of flavour and nutrition and includes readily available ingredients. Mexican cuisine really is mom and kid friendly.I like the Mexican coleslaw recipe. If you can’t find the chipotle pepper in adobe sauce, substitute a regular jalapeno pepper with a few drops of hot sauce.It is worth seeking out chipotle peppers. I used to bring them back in my suitcase from the U.S. They have a smoky, hot flavour and really add to dishes like chili. The empanada dough is easy to work with and you could make homemade pizza pockets by adding in pizza ingredients such as tomato sauce and cheese. The tortilla pizza is also an easy one to vary to suit your family’s tastes. These recipes from CanolaInfo are great for a family meal during the week or for a weekend dinner entertaining friends. Just add a margarita and enjoy.
Mexican Chicken Pizzahres
1 tbsp. (15 mL) lime juice
1 tbsp. (15 mL) canola oil
1 clove garlic, minced
1 tsp. (5 mL) chili powder
1/2 tsp. (2 mL) salt
1/4 tsp. (1 mL) pepper
1 chicken breast
4 whole wheat flour tortillas (10in/25cm) flour tortillas
1/2 cup (125 mL) shredded low fat Monterey Jack cheese
3/4 cup (175 mL) salsa
1/2 cup (125 mL) finely diced green pepper
1/4 cup (60 mL) finely diced red onion
1/4 cup (60 mL) finely chopped flat leaf parsley
1 cup (250 mL) shredded lettuce
3 Roma tomatoes, finely chopped
1/4 cup (60 mL) fat free sour cream
Combine lime juice, canola oil, garlic, chili powder and salt and pepper in large bowl. Whisk ingredients together. Cut chicken breasts into 1/2 inch (2 cm) pieces. Toss with oil mixture. Marinate mixture, refrigerated, for two to four hours. Stir fry chicken mixture in large wok over medium-high heat until chicken pieces are cooked and juices run clear. Set aside. Preheat oven to 400 F (200 C). Arrange tortillas on rimmed, foil-lined baking sheets. Divide cheese and sprinkle over tortillas. Bake until golden brown, about six minutes.
Meanwhile, combine chicken, salsa, green pepper, red onion and parsley. Mix well. Spoon mixture onto warm tortillas. Spread mixture as evenly as possible. Bake again until heated through, about five minutes. Top with lettuce, tomatoes and one tablespoon (15 mL) of sour cream. Serve immediately. Yield: Four pizzas.
Exotic Mexican Avocado and Tangerine Salad
1 cup (250 mL) tangerine juice, freshly squeezed
1/4 cup (60 mL) canola oil 60 mL
1/3 cup (75 mL) cilantro leaves
1/4 cup (60 mL) red onion, finely diced
1 jalapeno chili, deveined, finely diced
1/2 tsp. (2mL) salt
2 ripe but firm avocados, peeled, cut into large cubeS
1 ripe tangerine, peeled, cut into large pieces
1 tbsp. (15 mL) cilantro leaves
tortilla chips
In a bowl mix together tangerine juice, –oil, cilantro, onion, jalapeno and salt. Season to taste. Add avocado and tangerine. Mix carefully to avoid damaging the avocado. Refrigerate 15 minutes. Sprinkle with fresh cilantro leaves. Serve immediately, with tortilla chips. Yield: 4 servings (1/2 cup (125 mL).
Tips: Avocado turns black quickly so avoid preparation in advance. The rest of the recipe can be made two to three hours beforehand and kept refrigerated in an airtight
container. Variations: If jalapeno is too spicy, cut it in half, marinate and then discard.
Fruit Salad with Mojito Dressing
1 mango, peeled and cut into bite sizeD pieces (about 1 cup)
1/2 fresh pineapple, cut into bite-sized pieces (about 2 cups)
11/2 cups (375 mL) freshly sliced strawberries
1/2 small cantaloupe, cut into balls or bite-sized pieces (about 1/2 cup)
1 small papaya, cut into bite-sized pieces (about 1½ cups)
2 medium bananas, peeled and sliced
Mojito Dressing:
1/4 cup (60 mL) oil
2 tbsp. (25 mL) lime juice
1 tsp. (5 mL) lime zest
1/2 cup (125 mL) club soda
2 tbsp. (25 mL) white rum or apple juice
2 tbsp. (25 mL) fresh mint leaves
1 tsp. (5 mL) granulated sugar
Prepare all fruits and place in serving bowl. Toss lightly to combine. In a container, combine oil, lime juice, zest, club soda, rum, mint leaves and sugar. Drizzle dressing over fruit salad. Serve immediately. Yield: Approximately 10 one cup (250 mL) servings. This salad can be prepared in advance. Add bananas just before serving.
Churro and chili spiked cocoa sugar
1 cup (250 mL) water
1/2 cup (125 mL) margarine
1/4 tsp. (1 mL) salt
1 cup (250 mL) all purpose flour
3 eggs
2-4 cups (500 mL–1 L) oil
Heat water and margarine in large saucepan, over high heat, until mixture comes to a full rolling boil. Immediately stir in salt and flour. Mix vigorously, over low heat, until mixture forms a ball, about one minute. Remove from heat. Beat in eggs, one at a time, and continue to beat until the mixture is smooth. Meanwhile, heat oil in deep fryer, to 350-375 F (180-190 C). Spoon mixture into cake decorator’s tube, fitted with a large star tip. Squeeze four to five inch strips of dough into hot oil. Fry three or four strips at a time, until golden brown. Turn once during cooking time, about two minutes on each side. Drain on paper towels and immediately shake chili spiked cocoa sugar mixture over top.
Yield: about 14 churros, depending on size.
Chili spiked cocoa sugar
1/4 cup (60 mL) powdered or icing sugar
2 tbsp. (30 mL) cocoa powder
1 tsp. (5 mL) chili powder
dash of salt
Sift all ingredients to together. Place in shaker. Yield: 1/3 cup (75 mL).
Baked Empanada with Beef Filling
4 cups (1L) all-purpose flour
2 tsp. (10 mL) baking powder
1 tsp. (5 mL) salt (optional)
1 cup (250 mL) canola oil
1 cup (250 mL) warm water or milk
Filling:
3 tbsp. (45 mL) canola oil
1 onion, chopped
2 clove garlic, minced
1 lb. (500 g) lean ground beef
/4 tsp. (1 mL) pepper
1/2 tsp. (2 mL) salt
1 tsp. (5 mL) cumin
1 tsp. (5 mL) oregano
2 tbsp. (25 mL) tomato paste
1/4 cup (60 mL) currants
1/4 cup (60 mL) chopped black olives
1 cup (250 mL) beef broth
2 hard boiled eggs, chopped
2 small cooked potatoes, diced into 1 inch cubes
Place flour, baking powder and salt in food processor; process for five seconds. With machine running, add canola oil and then warm water through feed tube; process until dough almost gathers into ball. (Add additional water if necessary).
Transfer to floured surface; knead for few seconds. Cover with plastic wrap; let stand for 30 minutes. Form dough into nine-inch log; cut into 12 portions about 3/4-inch each. On lightly floured surface, roll portion with rolling pin to 1/4-inch thick. Cut dough into four-inch circle using wide-mouth glass, jar or can. (You may get an additional four circles by rolling out leftover dough). Unbaked empanada discs may be frozen. Stack discs between wax paper and place in resealable, freezer plastic bag. Thaw to use.
In saucepan over medium-high heat, add canola oil. Sauté onions and garlic until softened. Add ground beef and brown until completely cooked. Combine pepper, salt, cumin, oregano, tomato paste, currants and black olives with beef mixture. Add beef broth. Simmer mixture, uncovered, on medium heat for 20-25 minutes, until liquid is almost evaporated. Add potatoes and fold in eggs. Adjust seasonings.
To fill: Lightly brush the edge of half the circle with egg white mixture of one egg white and one tablespoon (15 mL) water. Place about one heaping tablespoon of beef filling in centre. Fold half of circle over to form half-moon and press edges together firmly. Gently press fork into dough to form ridges if desired.
Place on lightly greased baking sheet. Brush tops with egg white mixture. Pierce tops once with fork.
Bake at 350 F (180 C) for about 20 minutes or until lightly browned. Remove from oven; let cool for five minutes before serving. Yield: 32 empanadas.
