Category: Mexican

Menudo – Mexican Hangover Soup with Tripe and Turkey Recipe

Ingredients (8-10 servings):

  • 1.5 kg tripe precooked
  • 1.5 kg turkey wings
  • 3 medium onions
  • 3-4 bay leafs
  • 1 bulb of garlic
  • 3 green chilli peppers
  • 3 celery stalks
  • 200 g tomato puree
  • 1 tablespoon oregano
  • 1 tablespoon sweet paprika
  • 2 limes
  • 1 kg of oyster mushrooms
  • 1 medium red onion for garnishing
  • a bunch of parsley or coriander leaves for garnishing
  • salt and pepper to taste.

Preparation method:

  1. Wash the tripe in 1-2 bowls of fresh water.
  2. Chop the onions. Or even if you just clean them, they will dissolve during the hours of boiling.
  3. Disjoint the turkey wings.
  4. Clean the garlic cloves.
  5. Add the tripe to a large cooking pot ( I used an open fire kettle because I cooked outside). Fill with enough water to cover it. Start cooking.
  6. Add the turkey pieces, onion, garlic and bay leaves.
  7. Grille the green chilli peppers, turning them a few times, until a bit charred on all their sides.
  8. Chop the grilled chilli peppers.
  9. Cut the celery stalks in smaller pieces to fit the pot and add to the soup.
  10. Season with the sweet and hot paprika.
  11. Add the tomato puree and season with the oregano and some extra paprika if needed. 
  12. Slice roughly the mushrooms to have sort of a similar shape with the tripe.
  13. When the tripe and turkey have cooked for about 90 minutes, add the chopped mushrooms to the kettle with the soup and continue to cook until the mushrooms are cooked, about another 30 minutes.
  14. Slice thinly the red onions.
  15. Chop the parsley.
  16. Cut the remaining lime into wedges.
  17. When the soup is cooked, serve while hot in soup bowls garnished with some chopped parsley (coriander/cilantro if you like it, but I do not 🙂 ), some slices of red onion and a wedge of lime.

Chilli con Carne Recipe

Chilli con carne 12

Ingredients (8-10 servings):

  • 2 kg beef chuckChilli con carne 01
  • 4 red onions
  • 1 bulb of garlic
  • 2 cans cubes tomatoes
  • 2 cans tomato paste
  • 4 cans black beans
  • 1 red bell pepper
  • freshly ground black pepper and salt to taste
  • 2 teaspoons cinnamon
  • 2 teaspoon ground cumin
  • 2 tablespoons chilli powder
  • 2 teaspoons thyme
  • 4 tablespoons chilli flakes (personally made by me from very hot peppers from the farmers market) or 3-4 jalapeno peppers if you find
  • 2 tablespoons cornflour (best if you have the Mexican one – Masa harina, but I could not find so used regular)
  • 100 ml olive oil
  • 75 g dark bitter chocolate

Preparation method:

  1. Dice the beef into 1 cm cubes.Chilli con carne 02
  2. Chop the onions and garlic.
  3. Cut the red bell pepper in thin stripes.Chilli con carne 08
  4. Place the beef cubes in a large bowl and season it with freshly ground pepper, salt to taste, 1 teaspoon cinnamon, 1 teaspoon cumin and 2 tablespoons of the chilli powder.Chilli con carne 03
  5. Heat a large cast iron pan over medium-high heat, add the olive oil and the meat pieces spreading in one layer. Leave them to brown and caramelize, turning only after the bottom is browned.
  6. Repeat this procedure until all meat is fried, in batches, approximately 4 batches. Remove the beef from the pan and set aside.
  7. Heat some olive oil in the emptied pan, add the chopped onions and garlic and saute for 5 minutes over medium heat until they get soft and golden brown.
  8. Add the chilli flakes and saute for another minute.Chilli con carne 04
  9. Return the meat to the pan and add the tomato paste and the diced tomatoes.Chilli con carne 05
  10. Add the cornflour, the remaining cinnamon, cumin, thyme and chilli flakes to taste.
  11. Simmer for 1-2 hours stirring now and then, until meat is tender.
  12. Add the red bell pepper strips and simmer for another 10 minutes.Chilli con carne 09
  13. Add the chocolate pieces and stir to melt them. Chilli con carne 07
  14. Strain the liquid from the black beans cans and add the beans to the chilli. Simmer for another 5 minutes.Chilli con carne 10
  15. Serve while still hot with some chocolate crunches on top and some extra chilli peppers.Chilli con carne 11

Mexican Tacos Recipe

Ingredients (2-4 servings):

For pico de gallo (salsa mexicana, salsa fresca)

  • 3-4  medium tomatoes
  • 1 medium onion
  • 1 green chili pepper (preferably the hotter kind like jalapeno)
  • 1 bunch of cilantro leaves (since I didn’t have them I replaced them with parsley)
  • about half of a lime’s juice

  The rest of the fillings:

  • a few roast leftover slices
  • 200 g surimi sticks
  • a green pepper
  • a small chilli pepper
  • 2-3 garlic cloves
  • 150 g sour cream
  • 150 g Mexican tomato salsa sauce
  • a few teaspoons of  sweet and hot paprika according to your tastes
  • a medium lettuce
  • a few slices of Mexican cheese (Mexican cheddar, etc) – optional

Preparation method:

   Pico de gallo:

  1. Chop coarsely the cilantro or parsley leaves. Slice thinly the chilli pepper.
  2. Dice into smaller cubes the tomatoes and onion.
  3. Mix the salsa ingredients, season with lime juice, salt and pepper to taste.

 The rest of the fillings:

  1. Slice into shreds the remaining roast leftovers,  I had some of the previous Sauerbraten veal roast.
  2. Fry slightly with a bit of olive oil the roast shreds, the green pepper slices, chopped garlic and some chilli pepper.
  3. Slice the surimi sticks into 1 cm pieces, then fry them slightly with a drip of olive oil.
  4. In a small bowl mix together the sour cream with some paprika, mix sweet and hot according to your taste ;).
  5. Heat a tablespoon of oil in the frying pan and fry 1-2 minute on only one side each tortilla.
  6. Lay on the still hot tortilla shreds of lettuce leaves.
  7. Then lay either some roast shreds either surimi slices. You can use other fish or seafood, but this is what I had at hand.
  8. Lay some tomato/salsa sauce, sour cream-paprika mix, fried peppers, fried garlic, fried garlic, cheese and plentiful of pico de gallo.
  9. Fold them carefully into halve. Serve on each large plate one roast – one surimi taco leaning on each other.