Chicken tinga tacos – fun to say, fun to eat… And a great leftover to use in packed lunches throughout the week.
Another bonus of making chicken tinga is the delicious stock that results from poaching the chicken. Sometimes I freeze it, but more often it gets added to soups or risotto over the following days.
Sweet potato and black bean tacos are currently the “go-to” taco around here. Last year was all about fish tacos, but the tilapia I favoured has vanished from the fish counter, for one thing.
Also, we are make a conscious effort to have more meat-free dinners each week, and these are helping with that ambition.
Guacamole is one of those things it should be impossible to get wrong. Mash and season a ripe avocado, serve with tortilla chips – the shortest recipe ever.
And yet, there is so much lousy guacamole out there, it seems worth writing a few words on the subject. Continue reading
There are so many versions of chicken tortilla soup – some light and lime-fragrant with bits of chicken and tiny squares of tortilla like some sort of Mexican miso soup.
Others so packed with meat and beans and peppers and tortilla strips that you could do the perform a Mexican hat dance on the surface. Continue reading
A few weeks ago, I made a batch of chilli chocolate brownies to serve after a Mexican meal. While they were tasty (it’s hard to find a brownie I don’t like), the chilli flavour didn’t feel quite right at that point in the evening.
That sparked the idea of making margarita brownies (it’s also hard to find a margarita I don’t like…) Continue reading
Mole de olla (or kettle stew) is a traditional Mexican dish made from beef and vegetables – typically corn, potatoes, green beans and courgette.
This vegetarian version comes from the Sundays at Moosewood cookbook – I’ve been making it for years, and always serve it with fresh cornbread to soak up the delicious sauce.
We’d eat this tasty stew more regularly if the girls weren’t so stubbornly resistant to its charms – they remain deeply unconvinced by cooked courgette. Continue reading
After turkey soup and turkey sandwiches, turkey enchiladas are the next step on our quest to conquer the post-Christms turkey mountain.
When no one can face another scrap of turkey, I package the rest into ziplock bags and stick it in the freezer.
And forget about it until at least July, at which point I make turkey enchiladas again… Continue reading