Rick Stein: The Road to Mexico: 120 Vibrant Recipes from California and Mexico

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Rick Stein: The Road to Mexico: 120 Vibrant Recipes from California and Mexico

Rick Stein: The Road to Mexico: 120 Vibrant Recipes from California and Mexico

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Place a heavy-based frying pan over a medium heat and toast the chillies for 20 seconds, until fragrant but not burnt. Place them into a bowl and pour over 450ml/16fl oz boiling water to cover them. Leave to soak for 15–20 minutes. We’ve all heard of chilli con carne, but carne con chilli is a completely different creature. More in keeping with the true Mexican dish, this is a rich, slow-cooked wonder that will never let you look at the meek mince and beans you’re used to the same way again. Preheat the oven to l60°C/gas mark 3. Heat the oil in a large lidded casserole pan over a medium-high heat, and brown the pork on all sides. Remove the meat from the pan and add the onions, garlic, chillies and green pepper Sauté until beginning to char then add the vinegar and tomatoes and scrape any bits from the bottom of the pan. In the same frying pan, dry fry the tomatoes and garlic until softened and charred. Set aside until cool enough to handle, then peel off and discard the garlic skins and quarter the tomatoes.

You don’t get the sweetness of the chocolate, or the herbaceous tang of the bitters; just an elevated level of flavour that really enhances the dish. I can see what the excitement over mole sauce is about now. Meanwhile, to make the chipotle crema, mix the chipotles en adobo, soured cream and mayonnaise with a squeeze of lemon juice and a pinch of salt and set aside. Add the remaining lard or oil to the pan and fry the onion for 3–4 minutes until softened. Add the cumin, oregano, allspice and bay leaf. Cook for 2 minutes. Dave has also made me see cooking in a completely different light – not least with the way he roasts potatoes.Add 1tbsp oil to the pan and soften the onion over a medium/high heat. Add the bay leaves, oregano, cumin and allspice, and cook for another few minutes. To make the pico de gallo, mix all the ingredients together with ½ teaspoon of salt in a bowl and set aside.

Tip the remaining 50g/1¾oz flour into a shallow bowl and season generously with salt and pepper. Mix together the breadcrumbs and coconut in a seperate bowl. The kind of food in The Road to Mexico is so versatile. These quesadillas made an excellent lunch, but I can also imagine serving them as a brunch or part of a colourful Mexican evening feast. A+, I say. Would recommend to a friend.

From the book: Rick Stein: The Road to Mexico

To make the sauce, heat the oil in a saucepan and sweat the onion, garlic, epazote or oregano and chilli until very soft. Add the passata and cook for 15–20 minutes. Liquidise the sauce in a blender or food processor and season with pepper and salt to taste.

Heat a tablespoon of lard or oil in a large flameproof casserole dish and brown one third of the beef. Transfer to a plate and then repeat until all the beef has browned, adding another tablespoon of lard or oil as needed. In the same pan, roast the tomatoes and garlic until they’re charred. Remove the skin from the garlic and quarter the tomatoes. To make the batter, sift 125g/4½oz plain flour, the baking powder and pinch salt into a bowl. Make a well in centre and break in the egg. Bring in the flour from the sides to make a paste then whisk in the cold water to make a smooth batter. For the mole, rinse and clean the chillies. Remove the membranes, stems and seeds, reserving a few teaspoons of the seeds. Toast the chillies in hot dry frying pan for about 20 seconds until fragrant but not burnt, then soak them in a bowl of just-boiled water for 20 minutes. Drain and set aside. We first heard of carne con chilli with our friends Clare and Dave – our mates we visit as often as possible in the UK.

Combine the sugar cumin, smoked paprika and salt and rub all over the pork, working it into the scored skin. Leave at room temperature for half an hour or in the fridge overnight. Make the honeycomb first. Grease a baking tray with the butter and set it aside. Put the golden syrup and caster sugar in a large saucepan and let it dissolve over a low heat until you can’t see the sugar crystals. Turn up the heat and cook until the mixture is a deep caramel colour. Turn off the heat and immediately add the bicarbonate of soda. Stir to mix well while it bubbles and foams, then pour the mixture on to the greased baking tray and leave it to cool for 1–1½ hours. Break it into shards and store in an airtight container between sheets of baking parchment for up to a week. This is a sumptuous, relaxing dish perfect for a dinner party as you can make it ahead of time and have everything ready for whenever everyone’s ready to eat. Heat a tablespoon of lard or oil in a large flameproof casserole and brown the cubes of beef all over. It’s best to do this in batches, adding another tablespoon of lard or oil as needed. Transfer each batch of meat to a plate. Then add the remaining lard or oil to the pan and fry the onion for 3–4 minutes until softened. Add the cumin, oregano, allspice and bay leaf. Cook for 2 minutes, then turn off the heat. Preheat the oven to 180°C/ Fan 160°C. Chilli con carne was a staple in our house. beef mince in a spicy tomato sauce with a tin of kidney beans served with white rice – it did its job.

In part, it was a nod to Mexican mole sauce, but also because I just love using this stuff whenever I can. In the same pan, add about 1tbsp of oil and brown the beef in batches, setting it all to one side when you’re done. You might need to add more oil as you go. In a dry heavy-based frying pan, toast the guajillo chillies until fragrant but not burnt. Transfer them to a bowl and pour over 450ml of just-boiled water. Leave them to soak for 15–20 minutes. In the same pan, dry fry the tomatoes and garlic until softened and charred. Set aside the tomatoes and garlic until cool enough to handle, then peel off and discard the garlic skins and quarter the tomatoes, skin and all.

From the book: Rick Stein: The Road to Mexico

Place the soaked chilies and roughly 150ml/5fl oz of their soaking liquid into a food processor. Add the garlic, tomatoes, salt and chipotles en adobo and blend until as smooth as possible. Line a baking tray with greaseproof paper and fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Important: don’t taste this sauce yet. It will put you off, make you think you’ve wasted your time and induce much anger. It tastes like sour over-brewed tea. The tomatoes have to cook more and the beef will infuse beautifully. Give it time. Tear the pasilla chilli into 4 or 5 pieces and put them in a bowl with 200ml of just-boiled water. Leave to soak for 20 minutes. Put the chilli with its soaking water and the remaining marinade ingredients into a blender and blend until smooth. Pour one-third of this mixture over the turkey breast and rub it in all over. Cover and leave the turkey to marinate in the fridge for 1–2 hours. Put the soaked chillies and about 150ml of their soaking liquid in a blender and add the garlic, tomatoes, salt and chipotles en adobo. Blend until as smooth as possible, then tip into the casserole with the onions and add the browned beef. Stir in about 300ml of the chilli soaking water. Reserve the rest in case you need more later.



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