A Mexican Treat!

Well It’s already been a busy week at work, however I have finally found some time to sit down and write. I have been meaning to write for a while now. After speaking to several friends, we realised that I have not only a passion for food but a love for food. Some might call me a foodie! My aim is to share with you all my opinions, my recipes and my love for the wonderful world of food.

At the weekend I was treated to one of my most favourite meals out, Mexican! Firstly I was greeted with a beautifully red, tall, fruity glass of Sangria. The red wine, brandy accompanied with chunks of fruit was a great choice whilst mulling over the glorious menu. After tooing and throwing between the numerous options, paella, tacos steak etc I came to my decision!

The first course of deep fried calamari with a garlic mayonnaise. The calamari was wonderful nice and crispy but also light at the same time. It was a treat to then dip this into the garlic mayonnaise. My only criticism was that there wasn’t enough on the plate, but it was only a starter after all.

Deep fried Calamari

You will need :

  • vegetable oil, for deep frying
  • 250g/9oz plain flour
  • ½ tsp cayenne pepper
  • ½ tsp smoked Spanish paprika (many supermarkets and delis sell smoked Spanish paprika. If you can’t get hold of any, use the traditional paprika instead)
  • ½ tsp salt
  • 500g/1lb 2oz squid, cut into 5mm/¼in rings
  • 2 eggs, beaten

For the mayonnaise

  • 200ml/7fl oz mayonnaise
  • 1 garlic clove, crushed
  • ½ lemon, juice only
Preparation method
  1. For the mayonnaise, mix all the ingredients together and set aside.
  2. For the calamari, place enough oil in a wok, large saucepan or deep-fat fryer to come halfway up the pan. Place over a medium heat. If you’re using a deep-fat fryer or have a thermometer, heat the oil to 180C/350F. If not, to check the oil is at the right temperature, drop a 2-3cm/¾-1¼in cube of bread into the hot oil. It should become golden and crispy in 1 minute.
  3. While the oil is heating, place the flour, cayenne, paprika and salt in a large sandwich bag. Drop in the squid and shake around to coat evenly. This may need to be done in two batches, depending on the size of the bag.
  4. Dip the floured squid into the beaten egg and then carefully drop into the hot oil. Fry for 2-3 minutes until golden. Remove from the oil and briefly drain on kitchen paper before serving with the garlic and lemon mayonnaise.

As my next main course was being prepared I watched other meals being prepared behind a frosted glass partition.  Watching which meals were being prepared and savouring the sight and the aromas of them as they passed our table, then my main was served; Enchiladas. The dish was served on a bed of rice with fried beans, Delicious! The chilli was made of a chunky steak in a warm hot chilli sauce, wrapped in a tortilla with melted cheese on top.

The look and smell was mouth watering!

You will need:

  • 8 corn tortillas
  • 2 cups grated sharp or medium cheddar cheese
  • 1 cup grated Montereyjack cheese
  • 3 cups chili con carne (purchased or made separately)
  • 1 tablespoon butter
  • 1 teaspoon minced garlic
  • 1 cup yellow onion, diced (optional)

Preparation Method

  1. Heat oven to 400 degrees Fahrenheit. Spray a baking dish with non-stick cooking spray
  2. Melt the butter in the sauté pan over medium heat until foaming. If onions are being used, add them to the pan and cook them until they are soft. Add the garlic and cook it for approximately 30 seconds. Remove this pan from the heat and allow it to cool.
  3. Heat the chilli con carne in a saucepan until it is simmering. Reduce heat to low and cover the pan with a lid.
  4. Put the cheese in a bowl and mix the garlic (and onion) mixture into it. Set this bowl aside.
  5.  Wrap the tortillas in a paper towel and microwave them for 20 seconds on high. Flip them over and microwave them for 20 more seconds.
  6. Pick up a warm tortilla and dip it into the chilli, then fill it with the garlic and cheese mixture. Roll it into a tube. Continue until all tortillas have been used.
  7. Spread ½ cup of the chilli con carne in the bottom of the baking dish. Place each rolled enchilada into the pan and top all with the remaining chilli and then cheese.
  8. Place the dish in the oven and bake for 20 minutes or until the sauce and cheese are bubbling.

All in all the food was lovely at the restaurant I really couldn’t fault it at all. So much so I even finished my friends off.

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1 Comment (+add yours?)

  1. Trackback: A Mexican Treat! (via rubardandcustard) « PeterGermany's Blog

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