Oh how I love love LOVE MMmmmmmexican!! It’s my favourite food. I could eat it 5 days a week, I’m sure.
Anyways, my Norwegian friend Vigids over at Jeg er Jonathan has urged her readers to share some of their favourite recipes and/or photos of their dinners or weekly menus so that we can inspire each other to eat healthy and tasty food. I know I sometimes struggle to find inspiration for what to put on the dinner table so this is perfect for some easy access inspiration. To join you can leave a link to your recipe or menu under the dinner (middag) link up on her blog, or you can simply Instagram your dinner and hashtag it #vigdismiddag. No need to speak Norwegian to look at photos, right?
So here’s my Mexican lime Taco Spice mix recipe!
(I can’t remember where I found this originally. It’s been in my recipe book for a while.)
I normally use this for chicken, but you can use it for vegetables, beef, fish or whatever else tickles your fancy. To make it kid friendly, simply skip the chilli or reduce the amount of it. Unless your kids like it hot, that is.
In a bowl mix:
Juice of 1-2 limes
zest of 1 lime
2tsp smoked paprika
1tsp onion powder
1 1/2-2 tsp cumin
1tsp chili powder
1/2 tsp garlic powder
Approx. 2tbs Olive oil (Use as much as you need to make enough marinade. This will make enough for 2 regular sized chicken breasts)
Mix it all up and let whatever it is you’re cooking marinate for a bit. I cut my chicken into pieces before marinating. Then simply toss everything in the pan and cook until done.
Serve in a soft or hard taco with whatever you like. Perhaps some black beans, roast vegetable salsa, guacamole, shredded red cabbage (or a coleslaw mix), corn and cucumber with some white corn chips and lime? YUM!
I love mexican food. I mean it, seriously, I LOVE it! It is by far my favourite food. I don’t mind the real hearty authentic stuff, that’s good too, but I still have a preference for some fresh baja type mexican.
Because it’s food I have a passion for I’ve been meaning to introduce Anakin to more of it. We tried a mexican style black bean, coriander and vegetable lasagna which went down a treat so I figured it was about time he got some burrito in him. Success? Absolutely!!
I went the extra mile and made him my current favourite salsa in a baby version. (Which is basically the same as my version just minus the chilli and the salt.) Recipes? Ok. (Alright, so I took a couple of photos of this, but I can’t find them anywhere. Sorry.)
I don’t really operate with measurements when I cook this stuff. It used to annoy me when I asked my mother for recipes that she couldn’t be more exact, but now that I cook for myself I totally understand what she’s on about. So just bare with me, ok?
You’ll want to make the salsa in advance. These flavours like to have a good foreplay before they get down and juicy, if you know what I mean.
Roast vegetable salsa:
Green capsicum, halved
A whole chilli
Set your oven to 180-200 degrees celsius. Get an oven tray and give it a tiny coat of olive oil. Halve your tomatoes and cut out the little green bit on top. Set on the tray cut side down. For this I used about 5 tomatoes because I made an adult version and a baby version. You’re better off making more than less because believe me, this stuff is delicious. Cut your capsicum in half and get rid of the seeds. Chuck some unpeeled garlic on the tray, I used 5 small cloves. Don’t worry, it won’t be garlicy. Put a whole chilli on as well and set it all in the oven until it all goes a bit wrinkly and soft.
Once it’s all nice and soft get it all out. If you’re making a baby salsa get a separate bowl out for that and make everything separate. Peel your garlic and smash it with a fork. I used two small garlic cloves for my baby salsa. (for the adult version this is where I add a good pinch of rock salt.) Get your tomatoes and chop them or smash them with whatever method you prefer. I’ve started just using my kitchen scissors because I like it a bit chunky, just to cut it a bit finer after giving everything a rough chop on the chopping board. Add tomatoes to the garlic and stir. Baby version 1,5-2 tomatoes deepening on size, adult rest. Chop your capsicum and add that too. baby version 1/4 of the capsicum, adult rest. Chop the onion and add a bit of that to the baby salsa and a lot to the adult salsa. The onion is the only thing that is not roasted in this and adds a nice crisp texture. Get a nice, big handful of coriander, roughly chop it and add to the mix in both bowls. (For the adult version this is when I add my chilli. Make sure you taste it first. If it’s too fiery remove the seeds, if not just chop it and add it all.) Then give it a bit of ground pepper and a good squeeze of lime. Stir and you’re done!
The most important thing with this salsa is to get a balance going between the tomatoes, chilli, lime, coriander and salt. It’s not hard, but you don’t want the chilli to dominate, too much salt, too much lime or the coriander to take over everything. It’s easy, so don’t worry.
Now onto the burrito filling. I already had some pre-cooked black beans in the freezer from last time. You can use whatever other beans you want, but I do love my black beans. If you can’t find them tinned just get some dry ones, soak them overnight and cook with a bit of salt until tender. This will usually take up to a couple of hours.
For the burritos you’ll need:
Green capsicum (or whatever colour you prefer)
corn on the cob (or tinned)
Just use vegetables in whatever quantity you need. Chop them, cut the corn off the cob and fry over medium heat for a couple of minutes. Add the black beans. I like to throw all my vegetables in at once simply because I prefer them to be crisp and not overcooked or soggy, so make sure you don’t prepare this too early. I seasoned this with some smoked paprika and some cumin. When I make this in adult version it’s spiced up a bit, and if we’re feeling lazy we just use pre-made spice mixes. Whatever floats your boat.
For these burritos I got some corn Mountain bread. I also love guacamole, but I figured I’d ease Anakin’s little taste buds into it so I skipped making it for him and just spread half a small avocado on the mountain bread. Then I added some vegetable and bean mix and a generous amount of salsa. Roll it up, cut it into smaller pieces and serve with some cucumber.
We ended up having to deconstruct the little rolls for him as it was too hard to pick up, but it was delicious nonetheless and went down a treat.