Mexican Fiesta - Ole!

Hi ladies,

Upon discovering the most delicious guacamole recipe ever, I was inspired to go with a Mexican/Southwest theme this month, drawing on some of my favourites. I hope you all enjoy! :)

- Zoe

Guacamole

Serves 4-5

This is the only guacamole recipe you will ever need. If you aren't in the mood to chop onion and garlic, or pressed for time, you can substitute onion powder and garlic powder to taste. It still tastes yummy!

3 ripe avocados, diced
2 vine-ripened tomatoes, chopped
1/3 cup onion, finely diced
1 clove garlic, minced
1/3 cup fresh cilantro, chopped
Juice from 1/2 lime
1/2 tsp salt

Mash avocado in bowl. Add the tomatoes, onion, garlic, cilantro, lime juice and salt, and combine well. You can serve immediately or cover with plastic wrap to refrigerate overnight (just remember to press the plastic wrap directly onto the guacamole to keep it from turning brown). Serve with tortilla chips or as an add-on for tacos, burgers, etc.

Tortilla Soup

Serves 8

My mom first made this soup for family dinners, and it is one of my all-time favorites. I guarantee that, even if you don't like soup, you will love this recipe.

8 cups (8 L) vegetable stock (either store-bought or homemade - if you're going with store-bought, try to get a low sodium version)
2 tbsp (30 mL) vegetable oil
2 yellow onions, finely diced
1 tbsp (15 mL) salt
10 garlic cloves, minced
2 tbsp (30 mL) minced oregano
1-2 jalapeno peppers (depending on how much heat you can handle), seeded and minced
3 cups (720 mL) corn kernels, fresh or frozen
2 large red peppers, seeded and finely diced
1/2 tsp (2.5 mL) liquid smoke
2 tsp (10 mL) chipotle puree (you can buy canned chipotle peppers in adobo sauce and blend or finely chop)
4 corn tortillas, yellow or blue
2 avocados, diced
1/2 bunch fresh cilantro, stemmed
asiago cheese, shaved with a vegetable peeler
1 lime, cut into thin wedges

Heat the stock and keep it warm on the back burner while preparing the soup. In a heavy-bottomed soup pot, heat oil over medium heat. Add onion and 1 tsp (5 mL) salt and saute until translucent. Stir in the garlic, oregano, half of the minced jalapenos, and another tsp (5 mL) salt; saute 5 minutes.

Pour the hot stock into the pot and bring to a gentle boil. Simmer 20 minutes. In the final 5 minutes, stir in the corn, red peppers, remaining jalapenos, the remaining salt, liquid smoke, and chipotle puree. Simmer until the corn is tender. Meanwhile, prepare the garnishes and season the soup with salt and pepper to taste.

To make tortilla strips, slice each tortilla into thin strips 1/4 inch thick. Toss gently with a light coating of oil, a pinch of salt, and chili powder (optional). Spread the strips out on a baking sheet and bake in a 350 degree Fahrenheit oven until crisp (5 minutes). Remove from the oven and let cool until ready to serve.

To serve, ladle the broth into bowls and divide the diced avocado, cilantro leaves, and asiago shavings among the bowls. Arrange 8 tortilla strips in a tepee in the center of each bowl. Serve immediately with a bowl of lime wedges on the side.

Beef and Pinto Bean Chili - from "Cooking Light Magazine"

Serves 6

The first chili recipe I ever tried to make, and so so good! Feel free to omit the radish if you aren't a fan.

Cooking spray
1 pound boneless chuck roast, trimmed and cut into 1-inch pieces (I cheat and buy pre-cut kabob meat, which most meat counters have in stock)
3/4 tsp salt
2 tbsp canola oil
4 cups chopped onion (about 2 medium)
1/4 cup seeded and minced jalapeno peppers (about 2 large)
10 garlic cloves, minced
1 (12-ounce) bottle beer (you can substitute water in a pinch)
1 tbsp paprika
1 tbsp ground cumin
2 tbsp tomato paste
3 cups fat-free, low-sodium beef broth
1 (28 oz) can whole peeled tomatoes, drained and chopped
1 (15 oz) can pinto beans, rinsed and drained
1/2 cup thinly sliced radish
1 avocado, diced
6 tbsp small cilantro leaves
6 tbsp sour cream
1 lime, cut into six wedges

Heat a large pot over high heat. Coat inside with cooking spray. Sprinkle beef evenly with 1/4 tsp salt. Add beef to pan; saute 5 minutes, turning to brown on all sides. Remove beef from pan. Add oil to pan; swirl to coat. Add onion and jalapeno; saute 8 minutes or until lightly browned, stirring occassionally. Add garlic; saute 1 minute, stirring constantly. Stir in beer, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates (about 10 minutes), stirring occasionally. Stir in paprika, cumin, and tomato paste; cook 1 minute, stirring frequently. Add beef, broth, tomatoes, and beans; bring to a boil. Reduce heat and simmer 1 1/2 hours or until mixture is thick and beef is very tender, stirring occasionally. Stir in remaining 1/2 tsp salt.

Ladle 1 cup chili into each of 6 bowls. Divide radish and avocado evenly among bowls. Top each serving with 1 tbsp cilantro and 1 tbsp sour cream. Serve with lime wedges.

Mexican Paella - from "The Cook's Book of Everything" (one of my food bibles)

Serves 4

1 large garlic clove, peeled
1 onion, quartered
2 firm tomatoes
1 red pepper, seeded and quartered
1/4 cup (60 mL) olive oil
55 g (2 oz) bacon, chopped
1 1/3 cups (265 g) long-grain rice
2 1/2 cups (625 mL) hot fish stock (recipe to follow)
2 tinned and drained, or fresh, poblano chilies, finely shredded
16 raw prawns (shrimp), peeled and deveined, tales intact
250 g (9 oz) firm white fish (i.e. snapper, halibut), cut into chunks
2 tbsp chopped coriander (cilantro)
lime wedges, to serve

Dry-roast the garlic, onion, tomatoes and red pepper in a heavy-based frying pan over low heat, turning often, for about 45 minutes, or until the ingredients are browned all over.

When cool enough to handle, peel the tomato and red pepper, and roughly chop. Put the flesh in a food processor with the garlic and onion, and blend to a puree (a handheld blender will work too, or you can finely chop the ingredients by hand).

Heat the olive oil in a deep frying pan. Add the bacon and cook until crisp. Add the rice and cook for 1 minute, stirring the grains to make sure they are completely coated in oil.

Add the pureed tomato mixture and cook for 3 minutes. Add the stock and 1 tsp salt. Bring to a boil and stir once. Reduce the heat to low and cover. Cook gently for 15 minutes.

Add the chilies, prawns and fish to the pan, and cook for another 5 minutes. Add a little hot water to the rice if it is becoming too dry. Check the seasoning, sprinkle with coriander and serve with lime wedges.

Fish Stock

Put 2 kg (4 lb 8 oz) fish bones and heads in a stockpot with a bouquet garni, 1 chopped onion and 10 pepper corns. Add 10 cups (2.5 L) cold water, bring to a boil and simmer for 20-30 minutes. Skim off any scum. Drain the stock, then cool in the fridge. When cool, lift off any congealed fat.

Avocado, Prawn and Mango Salad - from "The Cook's Book of Everything"

Serves 2

1/3 cup (80 mL) olive oil
1 tbsp white wine vinegar
1 tbsp dijon mustard
1 tsp finely grated orange zest
24 raw prawns (shrimp), peeled and deveined, tails intact
1 small red onion, thinly sliced
2 avocados, sliced into wedges
2 mangoes, flesh cut into wedges
mixed salad greens (I use the pre-washed salad mix)

To make the dressing, combine the oil, vinegar, mustard, and orange zest. Season with salt and pepper.

Preheat a barbecue grill or stove-top grill, brush the prawns with a little of the dressing and cook for 5 minutes. Transfer to a large bowl with the onion, avocado, and mango.

Add the salad greens and pour in the dressing. Toss lightly before serving.