My easy burritos go like this:
Splash of oil
1 onion, chopped
1 tsp cumin
250g tempeh (for the vegan version - use chicken or something otherwise)
1 capsicum, chopped
2 corn cobs, de kernelled
lime juice
3 tomatoes, chopped
1 chilli, chopped
fresh coriander
Put things into a large frypan over high heat in the order they are posted - if it seems to be burning, chuck a little bit of water on it. Also works awesome on the barbecue.
tortillas (I heart homebrand) to serve; sour cream; avocado; a bit of salad if you fancy.
DH does awesome enchiladas, but they are so fiddly.
You need a slow cooker, or a pressure cooker. A jar of your favourite salsa (or make your own... recipe to come). Chicken stock, chicken breasts.
1 jar salsa
2 cups chicken stock
2-3 chicken breasts (or thighs if you like)
Thats it.
Put the salsa on the bottom of the slow cooker. Put the chicken on top of the salsa. Pour the chicken stock over the top. Keep it on low 6 hours or so.... take 2 forks and shred up your melting chicken!!
For more flavour if you need more:
add 1 clove garlic crushed
2 tsp cumin ground
a few leaves of cilantro at the end
3 tomatoes - I prefer vine ripened
1 red capsicum
1/2 red onion
1 jalapeno - or if not available you can buy the pickled ones and use 4-5 of the slices
1 clove garlic
1/2 lime (juiced or squeeze it on in the end)
salt
pepper
*if needed for the very spicy lovers - dash of tabasco*
Core and chop your tomatoes finely (or you can put into the KA blender cored).
Chop your red capsicum to the same size as the tomatoes
Chop your red onion very finely
Take the seeds out of your jalapeno if you don't want it to become a firey salsa and use half if you like it mild
crush the clove of garlic.
Squeeze the lime juice over the tomatoes
add salt and pepper in dashes
My husband likes salsa chunky, so I just stir it all up in a bowl and then taste with a corn chip. If its not spicy enough for me, I either add more jalapeno, or dashes of tabasco. I actually prefer it a bit less chunky, so sometimes I pop it in my KitchenAid blender and blitz for 20-30 seconds.
2 cups plain flour
1 tbsp butter (or I use nuttelex for those allergy families)
1 tbsp vegetable oil
1 cup warm water - even hot if you like
Put the flour and the butter in a bowl. Add the oil and water. Depending on your humidity you may need to add more water or not use it all. Once combined, knead for 5 minutes or so. Take the dough out and cover it in cling wrap and leave room temperature for at least 10 minutes. I prefer it if left an hour or so.... Then roll the dough into golf ball sized balls. Leave again for at least 10 minutes. Roll out into circles. Then pop onto a dry hot surface. I use my heavy fry pan that is well seasoned already. Make sure that the pan is good and hot before you start. Put the tortilla in and leave around 1 minute or until you can see it changed colour to a lighter white with some small brown spots, or until you see some bubbles rise. Flip over for another 1-2 minutes. You can happily pop the bubbles if they annoy you .
Put on a plate and cover immediately with a tea towel preferably one that is damp. Its vital for the taste & texture of your tortillas. I usually cook tortillas while calling the family to the table for dinner... so they get a hot tortilla to start with.
I love love love mexican food......we make tacos and fajitas here.
my tacos is basically mince, onions, garlic, cumin (quite a lot) , paprika, as much chilli as you like, and a cup or so of stock. simmer till thick (maybe an hour ,maybe less, depends how much stock i use) add kidney beans or corn kernals. you can put corriander in at the end if you like. serve with a bit of lettuce and cheese. sour cream and guacamole if your feeling fancy! we just have soft shell ones so just small tortillas. YUMMY
the Fajitas i make are basically the same seasoning added to slices chicken and capsicum. and large tortillas.
I always make guacamole when we have mexican! 2 avos, nice and ripe, you can add finely chopped red onion and tomatoe. but i normally just had a tiny bit of garlic, sour cream, squeeze of lemon or lime juice and a handfull of chopped corriander.
I love to make chicken quesadillas: But i do it the easy way.
Buy a bbq chook, shredd it. heat up a frypan (use some cooking spray). throw one tortilla in, add the chicken, some chopt red onions, chopt capsicum, sometimes refried beans then sprinkle grated cheese. cook it for a min or so (when cheese melts), top with another tortilla, then flip it slowely and cook on other side. Pop onto a plate, cut into quarters, add guacamole/sour cream. my fav. may make these for tea tom. night.
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