This Chef Can Teach You How To Make Mexican Dishes with Ingredients Available in Kochi
- 05 Aug 2016
- dipu nair
- Features
Crunchy Tortilla filled with mince meat filling, gooey cheese and salsa with nachos that make our movie experiences complete, flavorful fajitas and filling quesadillas are just the tip of the iceberg when it comes to Mexican cuisine. Knowing us Kochiites, we all are on the lookout for new dishes to try out and there are only a handful of restaurants in Kochi that serve Mexican cuisine. But fret not, Chef Dipu, who previously wrote the article on Italian recipes is back again this time with 6 Mexican recipes that you can whip for yourself, right at home.
Try your hand at making these dishes and Whatsapp us a picture of your version to 9809030333* The best picture will win gifts!
A Word from the Chef
I am Dipu Nair and have always loved travelling. Over the past 8 years, I have been sailing to Europe’s most inspiring destinations and this year has been the best year of my life working as a Chef in Holland American Cruise Line. Since I don't come from a family with any culinary influence, I learnt things myself and have an extensive cook book collection.
You can connect to the chef on his facebook page.
Mexican Blue
This drink gives a very interesting bitter edge and I love serving this fantastic cocktail for the neat rum drinkers.
Ingredients
1 fluid ounce light rum
1 fluid ounce blue Curacao liqueur
2 fluid ounces pineapple juice
1 fluid ounce cream
1 cup crushed ice
1 pineapple
1 maraschino cherry
Method:
Combine rum, blue Curacao, pineapple juice, cream of coconut, and 1 cup crushed ice in blender. Puree on high speed until smooth. Pour into chilled highball glass.Garnish with a slice of pineapple and a maraschino cherry.
Mexican Tortilla Soup
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Sopa de tortilla is a Mexican traditional soup. When my Mexican butcher can get it, I use pork from a black Italian pig. Ingredients |
2 cup - Pork Ground, with no fat / or meat of your choice
1 - Onion, finely chopped
2 - Tomatoes , chopped
6 cup - Chicken Stock
½ cup - corn
¼ cup - garbanzo bean (chickpea)
1tablespoon - Ground Cumin
1 tablespoon - Chili Powder
4 cloves - Garlic, minced
10 piece - Corn Tortillas, cut into thin strips for inside the soup
2 piece - Corn Tortillas, cut into thin strips for the top of the soup
1/2 cups – Tequila
2 tsp - Lemon Juice
Method
Roast a ¼ of the tortilla strips in the oven until crisp, set aside. Brown the pork and onions in a pot over a high heat. Add the tomatoes,corn,garbanzo beans chicken stock, ground cumin, chili powder and minced garlic, bring to the boil and SLOWLY boil for 20 minutes. Stir in the roasted tortillas and continue to slowly boil for 5 minutes until they have softened. Stir in the tequila and lemon juice. Serve the soup into soup cups and top with some roasted tortillas.
Note: you can replace pork with any meat as per your taste.
Chimichanga
Chimichanga is fried deeply into golden perfection. You'll be saying give me that 'chimi' after trying this. One of my masterpieces and the dish in demand.
Ingredients
6 pieces wheat tortilla
Vegetable oil-for frying
2 1/2cup ground beef
10 ounce refried beans
2 lb shredded cheese(any kind)
2 egg eggs for sealing
1 onions chopped
3 cloves garlic chopped
1/2 tsp - Cumin powder
1/2 tsp - Chilli powder
2tbs - Chopped fresh cilantro
1 small – Tomato
To Taste- Salt and Pepper
Garnish- ¼ cup Sour Cream, Cilantro Leaf, Chopped Tomato
Method:
Sauté onions for 5 minutes. Add meat, garlic, spices and cook for 15 minutes. Add refried beans; continue cooking for another 30 minutes until the meat is done and mixture fairly firm. Finally add chopped tomato and chop cilantro Fill each tortilla with 4 oz top with shredded cheese. Fold both ends over the sides. Seal with eggs. Deep fry and line on sheet pan. Reheat in oven before serving. Plating can be done with the above garnish.
Paella
For me, this is a sunny fluffy yellow rice dish which is loaded with everything from land to sea. Though the ingredients may make your pockets empty, it definitely worth it.
Ingredients
2 Chicken breast skinless & boneless
2 Cloves garlic
1/4 Cup Oil
100 gm Raw shrimp
4 Sliced tomatoes
100 gm Peas
5 piece sausage
1−1/2 Cup long grain rice
6 Strands saffron
1 Cup Onion, diced
1 Green bell pepper, diced
1 Red bell pepper, diced
1 Teaspoon Paprika
1 Cup White wine
2 Cup Water
Method
Brown chicken and garlic in oil; remove chicken to large casserole dish. Add shrimp, tomatoes, peas and sausage to dish. In oil used to brown chicken, sauté rice, saffron, onion, green and red bell peppers for 7 minutes. Add to casserole dish, sprinkle on paprika, and pour in wine and water. Bake uncovered at 350 degrees for 1 hour, or until rice is ready.
Avacado Cheese Cake
Avacado from Mexico is perfect pre-workout snack, Avacado cheesecake is a perfect combination of nutrition and deliciousness.
Ingredients
1 1/2 cups heavy whipping cream
3/4 cup white sugar
1 1/2 ripe avocados, peeled and pitted
2 (3 ounce) packages cream cheese, softened
1/2 cup fresh lime juice
1 (8 inch) prepared graham cracker crust
Method
Heat cream in a small saucepan until small bubbles appear around edges. Remove from heat and stir sugar into cream until it dissolves. Transfer to a medium bowl and allow to cool. Combine avocado and cream cheese in a food processor and blend until smooth. Add lime juice and process until smooth; whisk into the cooled cream mixture. Fill an ice cream maker with the avocado mixture, and freeze according to the manufacturer's instructions for making ice cream. Spoon avocado mixture into the prepared pie crust; smooth surface with a spatula. Freeze until solid, at least 2 hours. Let the cheesecake sit at room temperature until slightly softened yet firm enough to slice before serving- 10 to 15 minutes.
Words by: Chef Dipu
