Monday 28 December 2009

Mexican Recipes

By Shveta Kumar



Mexican recipes reflect colourfulness, a tone of festivity and variety in flavours. The warm climatic conditions and ethnic differences of the region have a played a key role in shaping cooking habits.

Past conquests have a led to a considerable influence of Spanish cooking. While its roots lies in the local staples of the Mayan Indians of the Yucatan Peninsula.

The staples of a Mexican diet include

Tortillas a type of pancake made from wheat or maize flour. The versatility of the tortilla as a wrap is endless. Tortillas can be used as a taco, tostada.

They all are topped or filled with a variety of stuffing's both vegetarian and meat based and served usually with a dipping sauce such as guacamole, salsa, chipotle etc.

Chipotle Bean Dip

These are smoked jalapeno chili peppers also known as 'chili ahumado'. These chillies are usually a dull greyish tan to coffee colour and measure 2-4 inches in length and 1 inch breath.

1 tbsp - Olive oil

3/4 cup - Black beans/pinto beans drained

1/4 cup - Rice (white or brown) cooked

1 No - Spring white onions finely diced

2 tbsp - Chipotle Tabasco sauce

2 No - Garlic clove minced

1/2 tsp - Parsley leaves minced

Salt to taste

Bring a pot of water to boil add the rice and cook till tender.

Wash rinse and soak the beans overnight.

Bring a pot of water to boil add the beans and bay leaf simmer and cook till tender. Drain and set aside. Alternatively, steam in a pressure cooker.

Heat oil in a pan add onion, garlic and cook.

Add the beans and seasoning and mix well.

Stir in the chipotle sauce.

Add over rice. Garnish with lettuce and serve.

To view more articles on vegetarianism visit my website
http://www.simply-vegetarian-recipes.com/

Been a vegetarian through out my life and since I have had a keen interest in cooking I have come up with several recipes across cuisines.

Article Source: http://EzineArticles.com/?expert=Shveta_Kumar

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