CHRISTMAS OFFER Subscribe to EADT Suffolk today CLICK HERE

A summer supper down Mexico way

PUBLISHED: 10:18 16 August 2016 | UPDATED: 10:18 16 August 2016

Mexican food shoot with Charlotte Smith-Jarvis.

Mexican food shoot with Charlotte Smith-Jarvis.

Archant

Charlotte Smith-Jarvis says ‘Órale’ to some colourful Mexican dishes for a mid-summer supper. Photography: Sarah Lucy Brown

Mexican food shoot with Charlotte Smith-Jarvis.Mexican food shoot with Charlotte Smith-Jarvis.

If, when you think of Mexican food, what first springs to mind is sloppy tacos, oily burritos and memories of that night you had too much tequila, then allow me to change all that.

Behind the Tex-Mex façade is a food culture that’s exciting, fresh and light. And it doesn’t have to be hot.

Mexican food is colourful and punchy, and very varied. Mexico boasts a huge array of cheeses and some parts of the country have up to 40 varieties of tortilla. Like Indian cuisine, there are different culinary regions in Mexico, each with its own specialities. So, I’ve ventured beyond the usual guacamole and enchiladas to bring you some new ideas to try at home. Have a go at this tasty – and easy – supper for four.

Mexican food shoot with Charlotte Smith-Jarvis.Mexican food shoot with Charlotte Smith-Jarvis.

TO DRINK

Pineapple agua fresca

All around Mexico, Central America and the Caribbean you’ll find these infused waters. Pressed with flowers, fruits, cereals, sugar and water, they’re both refreshing and mouth-watering. You could make this recipe with half water and half coconut water if you like to vary the flavour.

Ingredients:

Mexican food shoot with Charlotte Smith-Jarvis.Mexican food shoot with Charlotte Smith-Jarvis.

1 medium pineapple, peeled and cored, 70g caster sugar, 4.5 cups of chilled water, lime juice to taste

Method

Place the pineapple, sugar and half a cup of water (I used a tea cup) in a food processor or blender and blitz until smooth and frothy. Sieve into a jug and get rid of any pulp that remains in the sieve (there shouldn’t be much). Stir in the other four cups of water and squeeze in a little lime juice to sharpen if you like. Chill until very cold and serve over ice.

#

Mexican food shoot with Charlotte Smith-Jarvis.Mexican food shoot with Charlotte Smith-Jarvis.

TO START

Cod ceviche tostadas

Don’t be scared of eating raw fish. The acidity of the lemons ‘cooks’ it through. These nibbles are typical of what you’d find close to the Mexican coast.

Ingredients

2 firm fresh white fish fillets finely chopped, ½ red onion finely sliced, 1tbsp red pepper minced, 1/2tsp garlic minced, 2tbsps fresh coriander finely chopped, juice of two lemons, seasoning, 1 pack corn tortillas

Method

Mix together the fish, onion, pepper, garlic, coriander and lemon juice. Cover and leave for one hour. Cut bite-sized shapes out of the tortillas and bake at 200°C for about 10 minutes until crisp. Taste the cod and season as you like it. Cool the tortillas and top with the ceviche.

Courgette quesadillas with corn salsa

Courgettes that never seem to stop sprouting in the allotment, or being handed over the fence by a kindly neighbour. Quesadillas are typically made with soft, stringy Mexican cheese such as Chihuahua. You’re not likely to find it in your local supermarket so I’ve offered two alternatives.

Ingredients

1 medium courgette finely sliced, 1tsp cumin seeds toasted, 1/2tsp dried oregano, 1 red onion finely sliced, 1 chipotle chilli chopped, seasoning, squeeze of lime juice, 1 ball mozzarella or 100g Monterey Jack cheese, four tortilla wraps

Method

Marinate the courgette pieces in the cumin, oregano, onion, chilli, seasoning and lime juice for 30 minutes. Grill on a tray until soft and starting to turn golden. Lay out two tortillas and divide the courgettes between them. Crumble over the cheese evenly. Top with the remaining tortillas. Heat a frying pan and add one tortilla. Cook on high for around a minute (lift up the edge to check it hasn’t caught), then turn over and cook for another minute. Cut into four. Repeat with the other tortilla. Top each piece with a little salsa (below).

For the corn salsa mix together 150g fresh or tinned sweetcorn, 4 sliced spring onions, 1 minced red chilli, 1/2tbsp sugar, 2tbsp cider vinegar and salt and pepper to taste.

Tequila slammers

If you’re eating Mexican a bottle of tequila is a must. Patron Reposado is one of the only tequilas on the market made the traditional way. Unlike the crystal clear, citrusy original Patron, this version is aged for six months and has caramel notes that will pair it well with your main course.

Tequila Casco Viejo Blanco is popular in Mexico and has been made there by the Camerena family since the 40s. It’s smooth, with a hit of vanilla.

Wine pairing

Riesling is the ideal partner to this menu, complementing the freshness of the starters, and standing up to the pork dish too. Try Watervale Riesling from Adnams stores (£12.99). It’s made in South Australia’s renowned Clare Valley, and bursts with lemon zest.

THE MAIN EVENT

Pozole rojo with cornbread

Pozole is a pork or beef stew popular along Mexico’s north Pacific coast. It appears at almost all celebrations, and is a deliciously simple one-pot to pull together for dinner.

I have to admit, one of the prime ingredients for this recipe is hominy – a type of white maize that’s gone through a special brining process – and I definitely couldn’t find any of that locally. I’ve substituted fresh corn and served it in a cornbread ring. Simply let everyone dive in and rip of chunks of bread to gather up the soupy sauce and tender meat.

It’s best cooked in the slow cooker. Otherwise cook it on the hob in a covered casserole dish on low for three to four hours. You can find ancho chillies in the speciality sections of many larger supermarkets.

Ingredients

800g pork shoulder steaks, 2 red onions finely chopped, 2 cloves garlic finely chopped, 1tbsp chilli powder (not red chilli powder but the chilli powder blend), 1 dried ancho chilli chopped, 2tsp ground cumin, corn from 4 fresh husks, 700ml chicken stock, 2 tins chopped tomatoes, 4tbsps fresh coriander chopped, seasoning, oil for cooking.

Method

Place a little oil in a large frying pan. Add the pork steaks whole and cook on high for a few minutes on each side until browned. Remove to a slow cooker. Add a little more oil to the pan then add the onions. Saute on a medium heat until very soft. Add the garlic, chilli powder, ancho chilli and cumin and cook for a further minute. Pour over the pork. Add the chicken stock, corn, coriander and tinned tomatoes to the slow cooker and cook on high for four hours. Add the coriander at the end and season to taste. Drizzle with crema (sour cream mixed with some spice and lime juice).

For the cornbread: 125g plain flour, 160g fine cornmeal, 1tsp salt, pinch cayenne, 1tbsp sugar, 2tsp baking powder, 150g butter, 2 large eggs, 125g grated mature cheese, 150g tinned sweetcorn (drained weight).

Method

Mix together all the ingredients. Take a large (23cm) casserole dish and arrange the batter around the outside in a ring shape with a big hole in the middle. It’s very stiff so this should be easy. Bake at 200°C for 35 to 40 minutes. Serve with the pozole stew in the centre.

DESSERT

Chocolate limes

These are a fun take on those hard boiled sweets – you know, the ones you either love or loathe. The recipe is based on a sherbet, which is a kind of sorbet made with milk and citrus. When the lime juice mixes with the milk it thickens and sharpens and turns into something quite special. Don’t miss out the touch of salt, which makes them even better. You’ll fill eight lolly moulds with the mixture.

Ingredients:

4tsps lime zest (avoid the white rind), 100g caster sugar, 750ml whole milk, juice of 4 limes, ½ cup water, pinch salt, 200g dark chocolate, melted and cooled to room temperature

Method

Mix together everything apart from the chocolate. Allow to settle for 20 minutes, whisk then pour into lolly moulds and freeze for a few hours. Remove from moulds and dip in the cooled chocolate, then return to the freezer on a lined tray to freeze again.

0 comments

Welcome , please leave your message below.

Optional - JPG files only
Optional - MP3 files only
Optional - 3GP, AVI, MOV, MPG or WMV files
Comments

Please log in to leave a comment and share your views with other EADT Suffolk Magazine visitors.

We enable people to post comments with the aim of encouraging open debate.

Only people who register and sign up to our terms and conditions can post comments. These terms and conditions explain our house rules and legal guidelines.

Comments are not edited by EADT Suffolk Magazine staff prior to publication but may be automatically filtered.

If you have a complaint about a comment please contact us by clicking on the Report This Comment button next to the comment.

Not a member yet?

Register to create your own unique EADT Suffolk Magazine account for free.

Signing up is free, quick and easy and offers you the chance to add comments, personalise the site with local information picked just for you, and more.

Sign up now

More from Food & Drink

11:30

As the colder weather starts to creep in, there isn’t a better place to spend a chilly evening than a cosy pub. We pick 15 of the best places in Suffolk where you can warm up next to the fire while trying a pint of local real ale

Read more
Tuesday, October 16, 2018

If you’re stuck for ideas about where to get your Sunday roast fix this weekend, then give one of these 20 Suffolk pubs a try!

Read more
Friday, October 5, 2018

As we move towards Christmas Suffolk’s top pubs and restaurants are developing menus that perfectly complement the festive season. Here are 8 you should consider this winter

Read more
Wednesday, September 12, 2018

Retired jockey Eva Moscrop is opening Cortado Espresso Bar on September 15th on Newmarket’s Exeter Road. The first 100 customers will also receive a free coffee!

Read more
Tuesday, September 11, 2018

We all love a good cup of coffee, whether it’s a latte, flat white or just plain black Suffolk is home to a multitude of wonderful local coffee shops. Here are 10 of our favourites with no chains in sight!

Read more
Tuesday, September 11, 2018

Suffolk is home to some of the nation’s most beautiful waterways - the River Waveney, the River Deben and the River Stour all offer stunning scenery that captures the heart of locals and visitors alike. There is nothing better than enjoying dinner and a drink by the water, so here are some of the county’s prettiest riverside pubs…

Read more
Tuesday, August 28, 2018

Make a day of your trip to the garden centre with tea and cake. We pick six garden centres in Suffolk with cosy tea rooms to enjoy

Read more
Thursday, August 16, 2018

From pretty pub gardens to restaurants overlooking the ocean, Suffolk is a treasure-trove of wonderful places for al fresco dining. With that in mind we’ve picked nine of our favourite places to enjoy a meal in the sun

Read more
Tuesday, August 14, 2018

Suffolk is home to some of the best cream teas in Britain – from country house hotels to chilled out coffee shops, we pick 9 places worth a visit

Read more
Wednesday, August 8, 2018

When you’re by the coast or out and about in Suffolk nothing beats traditional fish and chips. A large battered cod, crunchy fried chips with lots of salt and vinegar and of course a side of mushy peas and curry sauce. Here are 15 of our favourite places to try tasty fish and chips in Suffolk

Read more

Newsletter Sign Up

EADT Suffolk Magazine regular newsletter
Sign up to receive our regular email newsletter

Our Privacy Policy


Topics of Interest

Food and Drink Directory

Local Business Directory

Search For a Car In Your Area

Property Search