#4 Mexican fiesta – A real Mexican taste

  Mexican fiesta – A real Mexican taste

This menu was part or it actually was my formal dinner i cooked  last year in food technology. We all really liked it and so i thought i post it on here as well.

 Entrée: Mexican Baked Potatoes with Guacamole & Salsa

For 6 Persons / Preparation Time 45 min

Ingredients

• 6 medium potatoes
• 4 rashers bacon, chopped
• 1 cup grated tasty cheese
• 100 g Baby spinach leaves, to serve the potatoes on
• 1 dip char Chunky Chargrilled Salsa

Utensils

• Chopping board
• Knife
• 3 Bowls (limes, guacamole, salsa)
• Table spoons
• Fried pan

Recipe

• Preheat oven to 200 degrees
• Cut a cross on the top of each potato and place in the oven
• Bake for 30 to 35 min or until tender
• Make guacamole sauce (extra recipe)
• Cook bacon in a non-sticky frying pan until crisp
• Heat chunky chargrilled salsa
• Squeeze potatoes from the middle, up towards cross, to open or cut in half
• Top with cheese, salsa, guacamole and bacon
• Serve on a bed of spinach
• Hint: the potatoes can be cooked in a microwave for 6 – 8

Guacamole

Ingredients

• 3 avocados (soft to press) slightly green on the outside.
• 2 limes (for juicing)  
• 1 medium white onion (diced)
• 2 garlic cloves crushed
• 1 large tomato (diced finely) or fried tomatoes
• Salt and black pepper

Method

• Place the avocado flesh in a medium bowl and use a fork to mash until almost smooth.
• Add the onion, tomato, garlic and lime juice and use a spoon to mix well. Taste and season with salt and pepper.

Main course meal: Mexican pasta with chicken and peppers

 For 6 people / Preparation time 35 min /cooking time 25

Ingredients

• 4 cups low sodium chicken broth
• 1 minced garlic clove
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 6 whole canned tomatoes, well drained 
• 3 shallots
• 1 large green bell pepper
• 600gr vermicelli or other thin pasta
• 500 gr boneless skinless chicken breast
• 1 tablespoon vegetable oil 
• 1 can chopped mild green chilies, drained 
• 1/4 teaspoon salt 
• 1/4 cup fresh coriander

 Utensils

• Knife
• Chopping board
• Sauce pan
• Fried pan
• bowls

Recipe

1. In a medium saucepan bring the chicken broth, garlic, cumin and chilli powder to a boil over medium high heat.
2. While leaving that to boil, finely chop the tomatoes, scallions and bell pepper. 
3. Add chicken to the boiling broth and reduce heat to medium low, cover and simmer until chicken is cooked through about 10 minutes. Remove chicken and set aside to cool slightly.
4. Cook the pasta in a big sauce pan; first boil the water with salt and oil then add pasta
5. Remove the pasta from the sauce 5minutes before being cooked
6. In a large non-stick skillet, warm the oil over medium-high heat until hot but not smoking. Add the pasta and cook, stirring, until the pasta is lightly browned, about 2 minutes.
7. Add the broth mixture, tomatoes, scallions, bell peppers, green chillies and salt. Bring to a boil over medium high heat. Reduce the heat to low, cover and simmer, stirring occasionally, until the pasta is cooked. About 7 minutes. 
8. Meanwhile shred the chicken. Mince the cilantro ( if using)
9. Stir the shredded chicken and coriander into the pasta mixture and serve hot. 
10. Add some cheese on top or spices. 

Dessert meal: Mexican Chocolate – Raspberry Parfaits

 For 6 people / Preparation Time 15 min 

Ingredients

• 4 cups light chocolate soymilk
• 3 box chocolate instant pudding and pie filling mix
• 1 table spoon ground cinnamon 
• 3 slices angel food cake
• 3 cups of whipped cream 
• 1½ cup frozen or thawed/drained raspberries 
• Grated chocolate

Utensils

• Chopping board
• Knife to cut the cake in little pieces
• Medium bowl
• Whisk
• 3 spoons (pudding, whipped cream and raspberries)
• Paper towel

Recipe

1. In medium bowl, beat soymilk, pudding mix and cinnamon with wire whisk until mixture is blended and thickened.
2. To assemble, spoon 1/8 cup pudding into each of 6 small parfait glasses or clear drinking glasses. 
3. Layer each with some raspberries, half of the cake and 2 tablespoons whipped topping.
4. Repeat the same again, that means: pudding, cake, whipped cream and raspberries.
5. Top each with remaining pudding and whipped topping. 
6. Garnish with grated chocolate and some raspberries.

Drinks

Entrée: Water with ice cubes and lemon on the glass

Main meal: Watermelon agua fresca

Ingredients:

• 8 cups chopped watermelon
• 4 cups orange juice
• 4 limes
• 4 tablespoons caster sugar

Recipe:

• Blend 2 cups of copped watermelon and some ice
• Add 1 cup orange juice
• Juice 1 lime
• Add 1 tablespoon caster sugar until smooth
• Serve with ice and decorate with chopped lime

Enjoy it!