HUEVOS RANCHEROS / MEXICAN BREAKFAST (RANCH EGGS)

This is a classic Mexican breakfast of fried eggs served on tortillas along with accompaniments like cooked tomato salsa, refried beans, Mexican rice, Tortilla chips, Hung curd to replace sour cream and Goan Chorizo.. This is such a lavish spread and can be taken as brunch actually.

 To make Multi-grain Tortillas:
APF / maida .... 1/2 cup
Makai ka ata .... 1/2 cup
Whole wheat flour .. 1/2 cup
Baking powder ... 1/8 tsp
Salt ............. to taste
Oil .......... 2 tbsps
Water ... for kneading

Method:
1. mix all the ingredients and knead with sufficient water to make a soft dough.
2. Roll out round tortillas and roast them on a griddle.

Ingredients for the breakfast platter (Huevos Rancheros)
Tortillas .. 1
Eggs ...... 1
Rajma ... handful
Chorizo .. few slices ... I used Goan Chorizo
Green chillies .. 1
Onion .... 1
Capsicum ... 1 small
Tomato puree .. 4 tbsps
Tomatoes ...... 2
Garlic paste .. 1 tsp
Cooked rice ... 1 cup
Red chilli flakes .... 1/2 tsp
Fresh coriander leaves .. handful
Salt .............. to taste
Cumin powder ... 1/2 tsp
Mexican seasoning .... 2 tsps.
Hung curd flavoured with crushed garlic.
Oil .... as needed.

Method:
1. Soak the rajma overnight and boil it adding salt. Mash it.
2. Heat a little oil and saute the garlic. Add the mashed rajma, lemon juice, cumin powder and chilli flakes. Keep the consistency as per your liking.
3. To make the Mexican rice take  a saucepan heat a little oil and add a spoonful of tomato puree.Add the cooked rice, red chilli flakes, salt, 1 tsp Mexican seasoning and cumin powder. Mix well.
4. To make the tomato salsa, heat oil and add a little garlic paste, chopped tomatoes, capsicul pieces and saute. Simmer until cooked. Add salt and chilli flakes and 1 tsp Mexican seasoning.
5. Now take a tortilla and pan-fry it lightly on  both sides using very little oil.
6. Cut the chorizo into pieces and saute it with little oil.
7. Cut a tortilla into triangular pieces and deep fry it until crisp.

To assemble:
1. Lightly heat the tortilla on both sides.
2. Take a serving platter and spoon a little sauce. Place the tortilla on it.
3. Fry the egg sunny side up.
4. Place it on the tortilla.
5. Spoon the rice and refried beans on the side along with some cooked salsa,garlic flavoured hung curd and tortilla chips.
6. Garnish with fresh coriander leaves.
This dish is usually served in a skillet or a hot plate.

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CABBAGE TAMALES

This is a German and Mexican fusion dish. I have replaced beef with chicken mince and made tamales in my own way using cooked mince instead of raw meat with Mexican flavours.

Ingredients:
To Cook the Mince:
Chicken mince ... 200 gms
Onions ............ 2 (sliced)
Tomato ......... 1
Ginger paste .. 1 tsp
Garlic paste ... 1 tsp
Turmeric powder .. 1/4 tsp
Garam masala powder .. 1 tsp
Red chilli powder ... 1/2 tsp
Salt ............. to taste
Oil ............. 3 tbsps

Method:
 Heat oil in a pressure cooker and fry the onion until golden brown. Tip in the ginger garlic paste, tomato and saute for a minute. Now add the mince, salt and mentioned spice powders and stir fry. Add half a cup of water and pressure cook it for 2 whistles.

Other Ingredients for Tamales:
Cabbage leaves ... as needed
Kidney beans .... 1/4 cup (boiled)
Rice ................... 1 cup (cooked)
Eggs ................. 2
Mexican seasoning ... 1 tbsp
Tomatoes .............. 4 (diced)
Salt ................. as needed
Oil ............... 2-3 tbsps

How to make Tamales:
1. In a large pan take hot water add a little salt and blanch the cabbage leaves until tender.
2. Beat eggs in a bowl and add the mince, kidney beans, cooked rice, salt and Mexican seasoning. Mix together.
3. Spoon this mixture on the soaked cabbage leaves and roll them. You can secure them with tooth picks or satay sticks so that they don't open up.
4. In a large pressure cooker, heat oil and add the diced tomatoes with a pinch of salt.
5. Place the prepared Tamales on top and close the lid.
6. After one whistle (or when the pressure is full ) reduce the flame to low and allow the tamales to cook for 4-5 minutes until the egg is cooked in the filling.
7. Remove them on a serving plate and garnish with the tomato paste from the cooker.

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CEMITA POBLANA ( Mexican Burger)

Cemita Poblana is a Mexican burger from the city of Puebla. It comes with a variety of fillings, the most popular one is with thin breaded veal fillet (milanesa) or cutlet along with toppings like onion, avocado, lettuce or celery leaves, cheese, and chipotle sauce. If you are avoiding red meats you can use chicken instead.

Ingredients:
Cemita buns ...  2  or as required
Veal fillet or cutlets .. 2  or as needed.
Cheese ............ grated mozarella or white cheese as needed
Tender celery leaves / lettuce
Onion ..... sliced
Avocado .... 1
Bread crumbs ... 1 cup
Eggs .................. 2
Flour ................1 cup
Salt .......... to taste
Oil .......... to fry the veal cutlets.
Potato wafers / chips .. for accompaniment.

Method:
1. Wash the veal fillet. Pat it dry and flatten it with a meat hammer.
2. Beat the eggs adding a little salt. Put the contents in a flat dish.
3. Spoon out the flour and bread crumbs in 2 separate flat plates. If you like you can mix some chillies and spice powders in the flour
4. First coat the fillet with the flour, then dip in the beaten egg and finally coat with the bread crumbs. Repeat the same again to coat the fillet well.
5. Heat oil and deep fry the coated veal fillets. Set aside.
6. Now to assemble the burger, cut the Cemita bun, spread some chipotle sauce.
7. Place the lettuce leaf, then the fried veal milanesa, onion rings, avocado slices and top it with grated cheese and celery leaves. If you like it extra spicy you can also add sliced chillies.
Serve with potato wafers / chips

See the recipe of Mexican Cemita Buns - HERE 

See the recipe of Chipotle Sauce ........... HERE

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MEXICAN CEMITA BUNS

Mexican Cemita Buns are used to make a sandwich which is very popular in the Puebla region of the country. There they make the Cemitas Poblana, which is a sandwich is filled with sliced avocado, meat, Queso Oaxaca or Quesillo (a string cheese sold as balls) or Panela cheese (fresh cow’s milk cheese), onions, a strongly flavoured almost floral herb called pápalo (supposedly a cross between arugula and coriander in flavour) and a red Chipotle sauce.

 These buns may look like regular sesame topped burger buns but they’re nothing like it. The Cemita, which is the name given to the bread and the sandwich made with it, is made with a brioche-like enriched dough that has a crunchy outside but is soft inside.

Ingredients:
All purpose flour ... 3 cups
Cream ............... 1/2 cup
Luke warm water .. 1/4 cup
Milk .................. 1/4 cup
Instant yeast ....... 1 tsp
Salt ...................  3/4 tsp
Sugar ............... 1 and 1/2 tsp
Seasame seeds .. 1/3  cup or as needed.
Coarse sea salt .... for sprinkling (optional)

Method:

Add 1/2 tsp sugar to the luke warm water. Sprinkle yeast on top and leave it in a warm place until it becomes frothy.

Take all the ingredients at room temperature.

Take the flour in a big bowl. Make a well in the center and break the eggs. Add the remaining sugar, salt and the frothy yeast.

Knead it by adding the milk and cream little by little. The dough will be little sticky. You may use machine if you have it. That makes it easier to handle the dough.

Take the dough on a floured surface and knead it until you get the desired texture. Try to avoid adding too much flour as it has to be a little soft and sticky.

Shape it into a round lump and put it in a greased bowl.
Cover it and allow it to rise for 3-4 hours until it is 1 and 1/2 times its original size

Remove the dough on a work surface and knead it gently. Shape it into a thick rope.

Divide it into 6 equal portions using a dough cutter or a knife.

Shape each portion into a smooth ball like shape and place them on a parchment lined tray leaving enough gap to expand as they proof.
Set them aside to rise for about an hour.

Brush the buns with milk or egg white and sprinkle sesame seeds generously. Lightly press them into the dough.

Bake at 230 C (450 F) for about 15 - 17 minutes until the buns are done and browned on top. Cool them on a wire rack. Warm them lightly before using.






This recipe makes 6 buns.

Check out this video - How to shape the buns perfectly .

Recipe adapted from - Serious Eats 

Recipe of the month @ We Knead to Bake # 30 - Mexican Cemita Buns - by Aparna Balasubramanian (My Diverse Kitchen)

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MEXICAN TOMATO AND BEAN SOUP WITH CHEESE TOAST

Mexican dishes are nice and spicy, perfect for Indian taste buds. I simply love them. Here is a soup recipe with beans, tomatoes, avocado and cheese. Serve it with chilli-cheese toast and it makes a complete and filling meal.

Ingredients:
Kidney beans ... 1 cup (boiled)
Onion ............. 1 small (finely chopped)
Garlic ............. 2-3 cloves (finely chopped)
Red chilli ...... 1 (sliced finely)
Tomatoes ...... 2 (blanched and peeled)
Vegetable stock .. 1 cup (optional, you can use water instead)
Avocado ....... 1/ 2 (diced)
Coriander leaves .. handful
Olive oil ........ 1 tbsp

Method:
1. Heat olive oil in a pan and saute the onions until translucent.
2. Add the garlic, red chilli, tomatoes and stir fry.
3. Add the vegetable stock or water and cook for 5-7 minutes.
4. Allow it to cool and using a hand blender blend the contents.
5. Now tip in the kidney beans and 1 cup water. Season with salt and simmer until well heated. Adjust the thickness of the soup as per your liking and add water or stock accordingly.
6. Pour the soup into individual serving bowls and top with tomatoes, avocado pieces, sliced red chillies, grated cheese and coriander leaves.
Serve with cheese toast.

For the chilli cheese toast:
Grated cheese
Diced onion
Red chillies finely chopped
Butter
French bread.

Method:
1. Slice the bread.
2. Butter the slices and spread the grated cheese, onion and red chillies.
3. Grill them until the cheese melts and they are lightly brown and crunchy.

The recipe is adapted from here

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