Mexican food

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humblebee
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Mexican food

Post by humblebee » Tue Jan 20, 2015 8:58 pm

I will start this thread off gently with a question about refried beans. Have any of you ever made your own? I've just cooked a big pile of pinto beans and I'm gonna do 'em into refried.

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lynsosaurus
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Re: Mexican food

Post by lynsosaurus » Wed Jan 21, 2015 1:01 pm

I have a while back, but I can't remember what I did. They were tasty though! From what I recall, it's basically a lot of mashing and frying and some spices.

I think Mexican food is my favourite food of all. I don't think I'll ever get tired of it. I've been experimenting with this one aubergine and black bean chilli recipe, trying out different spice mixes and different chillies. I don't think I'll ever perfect it, as such, but it's excellent fun trying.

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Re: Mexican food

Post by humblebee » Wed Jan 21, 2015 4:55 pm

I don't really understand the differences between kinds of chillies, apart from scotch bonnet ones are badass. What have you discovered, Lyns?


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Re: Mexican food

Post by humblebee » Wed Jan 21, 2015 11:27 pm

crystalball wrote:<3

This will change everything:

Image
MUST. HAVE.

I just did the beans! And, um, made some cheeky quesadillas just to try them out...

If anyone tries doing your own refried beans, I totally recommend stirring in some finely chopped onion while you're frying. Lovely bit of texture.

Also, save some of the water you cooked the beans in, to stir back into the beans after frying, if they've gone too dry and cakey and you need to make them paste-y again. (I didn't think to do this and had to just use fresh water.)

I also used habanero chilli sauce, garlic powder, a bit of garam masala (only cos I didn't have cumin) and a drop of Liquid Smoke (inevitably).

They are really nice, also ECONOMICAL. I've used about two thirds of a packet of pinto beans and it's made about six tins' worth of refried!

Hmm. If you're doing this at bedtime, you're probably so obsessed that you should be doing it for a living, aren't you?

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Re: Mexican food

Post by lynsosaurus » Thu Jan 22, 2015 1:38 pm

OHHH MYYY GODDD. R can't eat Quorn, sadly, BUT I CAN.

I've just been playing about with different fresh and dried chiles to see how the heat and flavour varies. The dried or smoke-dried ones tend to have more depth of flavour than the fresh ones (so using chipotle is a bit more interesting than using a basic fresh jalapeño, for example), habanero chiles are hot as fuck (too hot for me), and ancho chiles are a bit too unpredictable heat-wise for me. I like cooking with pasilla chiles best; they're generally mild to medium so they give a nice bit of heat without too much, and they've got a lovely rich flavour that isn't as smoky as a chipotle (overly smoked things make me heave for some reason).

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Re: Mexican food

Post by Wheatabeat » Thu Jan 22, 2015 7:12 pm

humblebee wrote:...and a drop of Liquid Smoke (inevitably).
Liquid Smoke is incredible isn't it? Just a wee drop in baked beans. Gawwjuss!

I did a veggie chilli last night as it goes. Just loads of beans and pulses in a right thick, spicy tomato sauce with lots of garlic (and the customary drop of liquid smoke). Three portions sectioned off in foil takeaway containers to go in the freezer too.
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Re: Mexican food

Post by vezrity » Sat Jan 24, 2015 6:12 pm

Lyns, don't know if this helps but V-Bites do really good vegan chorizo that you can get in Holland and Barrett.

I recently discovered Asda sell chipotle paste and it tastes good on absolutely everything, including sandwiches. Unfortunately I don't have any bean-based advice as I don't eat beans, even though Mexican food is my favourite.
Instead I'll highly recommend this recipe - BREAKFAST NACHOS

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Re: Mexican food

Post by Gordon » Sun Jan 25, 2015 10:59 am

Very sad to be moving away from the land of Lupe Pinto's although I guess London probably has some decent shops in it somewhere...
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Re: Mexican food

Post by lynsosaurus » Sun Jan 25, 2015 6:52 pm

vezrity wrote:Lyns, don't know if this helps but V-Bites do really good vegan chorizo that you can get in Holland and Barrett.
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Oohh, that does help, ta! I think I might have seen that in Real Foods here.

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Re: Mexican food

Post by Wheatabeat » Sun Jan 25, 2015 7:27 pm

I think I just about perfected my Mexican spicy rice recipe tonight.

FOR THE ALL-IMPORTANT SPICY PASTE (ENOUGH FOR TWO BATCHES OF THE RICE)

1-2 cloves of garlic (depending on how garlicky you like your shit)
1 fresh chilli (optional - I left mine out as the bean chilli I was eating it with was already spicy enough)
1 tsp oregano
1 clove
1 tsp cumin seeds (toasted first preferrably)
2 tsp paprika
1 tsp chipotle chilli powder or paste
1 tsp brown sugar
1 tsp black pepper
1 tsp salt
1 tsp ground cinnamon
2 tsp tomato puree
3 x sundried tomatos (in oil)
a few drops of liquid smoke
generous grating of nutmeg

FOR THE RICE

80g rice (boiled, then chilled in the fridge)
handful of mushrooms, chopped
half an onion, finely diced
70g of chorizo (or this new fangled veggie chorizo)
half a red pepper, finely diced
1 can of pinto beans, drained and rinsed. (Use borlotti, kidney or haricot beans if you prefer)
a wedge of fresh lime

1. bash all the contents of the paste in a pestle and morter to create a gloopy, thick red paste.

2. add a drop of the sundried tomato oil (or olive oil) then stir fry the rice ingredients in this order: onion, red pepper, chorizo, pinto beans, mushrooms.

3. when virtially cooked through, add half the paste (you may need a drop of water to loosen). When the stuff is coated in the paste add the rice and vigorously fry until warmed through.

4. finish with a squeeze of lime and serve as it is or with your favourite chilli recipe.

For me, I think it was the grated nutmeg that sealed the deal. Lovely aftertaste!
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Re: Mexican food

Post by humblebee » Tue Feb 24, 2015 11:22 pm

So I had a go at cooking with scotch bonnet chillis for the first time. It was just in a salsa I did the other night for making chilaquiles for breakfast the next morning. Fresh scotch bonnet and green chilli, and some chipotle and Cholula sauces.

It was throat-catchy hot while I was cooking it, but then after it had been left overnight it became sweeter and more rounded.

Maybe a bit more of them next time.

Oh, while I remember, has anyone got a foolproof method for folding burritos...?

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Re: Mexican food

Post by humblebee » Wed Jun 17, 2015 4:30 pm

Has anyone done empanadas? I'm getting empanada urges.

It's not especially Mexican, but hey. Anything that involves bread you can fry has got to be worth a look, right?

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Re: Mexican food

Post by humblebee » Tue May 24, 2016 1:24 pm

Burritos! I finally made burritos!

Did a filling with black beans, green pepper and onion. Layer of that, a layer of rice, some jalapenos, cheese, hot sauce, and soured cream. Even folded it right and everything. Ridiculously pleased with myself.

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Re: Mexican food

Post by squirrelboutique » Tue May 24, 2016 4:57 pm

humblebee wrote:Has anyone done empanadas? I'm getting empanada urges.

It's not especially Mexican, but hey. Anything that involves bread you can fry has got to be worth a look, right?
I made empanadas out of Veganomicon a couple summers ago and they turned out well! I don't have the book with me but just found the recipe online and posted it below The dough isn't fussy, but working to cut and fold them can be tedious. At home in SoFl, I'm able to get the precut disks at an Argentinian grocery near me when I want to use a shortcut.

Squash and Black Bean Empanadas

These ones look good, too!
Veg Argentinian Empanadas

Congrats on the burrito success!

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Re: Mexican food

Post by crystalball » Tue May 24, 2016 10:57 pm

Us three should get together for a wild night of Mexican cooking before you go back to Florida, R.

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Re: Mexican food

Post by islandhopper » Wed May 25, 2016 11:29 am

The butternut squash burritos here (http://www.theguardian.com/lifeandstyle ... nut-squash) are our favourite.

Suddenly excited for indietracks burritos. Hope they're there!

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Re: Mexican food

Post by Gordon » Sun Jun 05, 2016 10:07 am

Just had quesadillas last night. Simple but satisfying.
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Re: Mexican food

Post by humblebee » Tue Jun 07, 2016 3:23 pm

Breakfast tacos this morning. Scrambled egg with onion, cheese, veggie bacon and jalapenos. Bit of chopped coriander leaf and Cholula on top. Two little corn tortillas warmed through in a pan with a bit of corn oil so they're just chewy, not crunchy. Mexican breakfasty deliciousness: ten minutes start to finish.

I would have taken a photo to put on here, but I just wanted to eat the things, and I was scared that Sam would make fun of me.

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Re: Mexican food

Post by Yex » Wed Jun 08, 2016 6:51 pm

How's the salsa situation over in England? Back home in California, you can get some pretty great salsa, but here in Seattle, while you can find decent salsa, I've yet to find anything incredible.
humblebee wrote:Yex, what's that siren? Quick, hide! I think it's the Eleven Music Distraction Police. They've been alerted to your outrageous crimes against the definition of a country!

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