Mexican Recipes

My husband and I love Mexican cooking.  We are looking for new recipes to try using ingredients readily available in the UK.  Please post some of your favourites.  Thanks.  

I think there have been a few threads on this topic before (this being one of them), but it's always good to get some new ideas! I hope you get a few good replies. 

It sort of depends on if you have Mexican ingredients available.  I am lucky to be living in Glasgow, where we have a 'Mexican deli' (that's what the shop calls itself) and also a Whole Foods, which stocks a few Mexican products.  We also have a couple of really good burrito shops, so I no longer feel that I 'miss' Mexican food, as i can pretty much have it whenever i want.

If you don't have anything near you and don't mind shopping online, try:

http://www.mexgrocer.co.uk/

http://www.coolchile.co.uk/

http://www.lupepintos.com/

The Mexican-style stuff I cook at home isn't really and truly Mexican, I suppose... it's a cross between the Norteno, Tex-Mex and Cali-Mex stuff I grew up with, and what's available here, but it works for us.    I don't use recipes... i just cook by instinct and trial-and-error!

Last night we had a sort of chicken chilli... chicken, white beans (i normally use haricot, but used butter beans last night), green chilli salsa, chicken stock.

This morning's breakfast was migas... scrambled eggs with corn tortillas (fried and shredded up and cooked in the eggs), with grated cheese, green chilli salsa and bacon.

When I was making the chilli last night, i set aside some of the chicken, which I will spice up and make chicken tacos for tonight, as I've got plenty of corn tortillas left.

Having grown up in AZ I seriously miss Mexican food, especially good rice. This is a recipe that is really simple but one that I really like.

- one cup of rice
- in a pan pour some oil and pour in the cup of rice
- fry the rice until it gets golden brown
- keep your eye on the rice and stir---on the side blend 2 small/medium tomatos with a little chunk of onion (small piece) and a cube of vegetable or chicken stock
- add 2 cups of water and blend
(for every one cup of rice, pour in 2 cups of water)
- After the rice is golden brown--with a spoon take out the extra oil.
- Pour in the tomatos and onion that you blended.
- season with salt
- let the rice cook, it might need a little more water if you see that the water is almost done and the rice is not cooked.

All in all it takes about 30 minutes total - about 15 once you've added in the tomato blend.

http://www.bbcgoodfood.com/content/recipes/cuisines/mexican/

We make tacos all the time but instead of hamburger we use haggis. We just break it up like mince and fry it so it is lovely and crispy! It really is nice. Or I make taco soup, which really isn't Mexican but is nice and you can freeze portions.

We make tacos all the time but instead of hamburger we use haggis.

That may take the prize - although I did once see a kebab shop menu with a doner meat burrito listed. It was under 'world flavours'. I sorta wish I'd tried it.

That may take the prize - although I did once see a kebab shop menu with a doner meat burrito listed. It was under 'world flavours'. I sorta wish I'd tried it.

When I lived in Prague, I often walked past a restaurant that advertised "Czech-Mex," which I thought was a very clever name but too terrifying to contemplate eating.  Anyone who's seen the mystery meat that passes for classic Czech cuisine will know what I mean.   

OK, haggis?

In Mexican?!

That is some seriously creative cooking!

I'm not being mean or snarky. I think it is cool. A serious blend of cultures!

I love it!!!!

I don't think Haggis is that weird,  moronga is used a lot in mexican cooking, which is kind of similar to Haggis except more blood based.
I used Haggis instead of Morcilla when making white bean stew once and it was pretty good

I eat a lot (well comparatively) of blood sausage because I'm both Irish and Asian, and neither side feared the idea of blood/offal as a meal substance growing up

I'd be much more terrified of czech-mex to be honest.

I recommend Tommi Miers' Mexican cookbooks, she's the founder of Wahaca (which seems to have mixed reviews, but I love it). This is a link to a recipe that I love-  Chili chocolate truffles. I make this for parties a lot and it always goes down a treat (I'm more of a dessert maker than proper cook): http://www.channel5.com/shows/mexican-food-made-simple/recipes/chilli-chocolate-truffles

This is also popular in my house, we tend to also make refried beans to accompany it: http://www.channel5.com/shows/mexican-food-made-simple/recipes/mexican-breakfast

We use the Tomasina Miers cookbooks a lot as well

Dos Equis and Del Taco!   

When I lived in Prague, I often walked past a restaurant that advertised "Czech-Mex," which I thought was a very clever name but too terrifying to contemplate eating.  Anyone who's seen the mystery meat that passes for classic Czech cuisine will know what I mean.   

I went to a Mexican restaurant in Prague once... wonder if it was the same place?
I remember the food being ok.

There was a Mexican place in Bristol - maybe it's still there - but the interior was decked out in Tex-Mex type bric-a-brac and objets d'art, some of which weren't quite in the right groove. The main thing was that as soon as you walked in you were confronted with a giant confederate battle flag on the back wall. I mentioned to the staff that while it was obvious what they were shooting for, it might make some American patrons a bit uneasy. Hell it made me uneasy....