3 traditional Mexican recipes for Cinco de Mayo

BT Toronto | posted Thursday, May 5th, 2016

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Celebrate Cinco de Mayo with these three traditional recipes for Mexican street food from executive chef Elia Herrera of Toronto’s El Caballito.

Mushrooms al Ajillo

Ingredients:

100 g Oyster and Bottom Mushroom Mix

7 pc of sliced garlic

1 Guajillo pepper, sliced

1 large lime

1/3 cup olive oil

salt, to taste

Directions: 

1. Let the oil get hot in a pan

2. Add garlic and guajillo until is golden

3. Remove it from the oil

4. Add mushrooms until they get some color, add salt

5. Add the garlic and guajillo

6. Add lime juice

Ceviche Tradicional de Vera Cruz

Ingredients:

320 g fresh cod

125g onion, peeled

160g sherry vinegar

8g serrano peppers

150ml lime juice

20g coriander

1 1/4 tsp salt

Directions:

1. Dice the cod, onion, Serrano peppers and the coriander into 0.5 cm cubes.
2. Combine all the ingredients into a bowl and mix together.
3. Allow to cure for 2 hours.
4. Place in appropriate container and store in the fridge.

Guacamole

Ingredients:

14 pc avocado

87g chopped jalapeno

1/3 bunch chopped cilantro

585g chopped tomato

276g chopped onion

300ml lime juice

30g salt

Directions:

1. In mixing bowl combine all the diced ingredients.
2. Mix in the avocado flesh and combine in until mixed. Don’t over mix the avocado.
3. Season to taste.
4. Place in appropriate container and store in the fridge.

Recipes courtesy Elia Herrera, Executive Chef, El Caballito

Mexican jicama and avocado salad

Chatelaine | posted Tuesday, Mar 15th, 2016

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Preparation time: 35 minutes
Total time: 35 minutes
Makes: 4 servings

Ingredients

Mexican Quinoa

Today's Parent | posted Tuesday, Mar 1st, 2016

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Preparation time: 5 minutes
Cooking time: 20 minutes
Standing time: 5 minutes
Makes: 4 servings

Ingredients

• 2 tbsp olive oil
• 1/2 cup chopped onion
• 1 cup quinoa, rinsed well and drained
• 1 tbsp chopped garlic
• 2 tsp chili powder
• 1 cup sodium-free vegetable stock
• 1 540-mL can black beans, rinsed well
• 1 398-mL can diced tomatoes
• 1 cup fresh or defrosted frozen corn kernels
• 1/4 tsp salt

Garnishes

• chopped cilantro
• grated cheddar cheese
• lime wedges

Instructions

1. Heat olive oil in a medium saucepan over medium heat. Add onion and sauté for 2 min or until beginning to soften.
2. Add quinoa and sauté for 4 min or until quinoa begins to brown and smell nutty. Add garlic and chili powder and sauté 1 min longer.
3. Add stock, beans and tomatoes and bring to a boil. Cover pot (but leave lid slightly askew), turn heat to low and simmer for 15 min or until quinoa is cooked.
4. Add corn to pot, remove from heat and let stand 5 min. Season with salt and fluff with a fork to combine. Serve with garnishes on the side.

Note:

Toasting grains and seeds, like quinoa, in a dry pan before adding liquid brings out their nutty flavour.

Five easy recipes using tortillas

BT Toronto | posted Friday, Nov 22nd, 2013

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Classic chicken fajitas

Serves 2

Ingredients:

• 1 package chicken breast fillets, halved lengthwise
• 1/2 tsp (2 mL) each chili powder, cumin, garlic powder and freshly ground black pepper
• 2 tbsp (30 mL) oil, divided
• 1/2 red onion, sliced
• 1/2 each green and red bell pepper, sliced
• 2 Dempster’s large tortillas, warmed

Method:

1. Season chicken with chili powder, cumin, garlic powder, pepper and half the oil.
2. Heat remaining oil in skillet over medium-high heat. Cook chicken until golden and cooked through, about 3-4 minutes per side. Add onions and peppers. Continue cooking until onions are tender crisp, about 5 minutes.
3. Divide chicken mixture between warmed tortillas. Fold in both edges and roll up to serve.

Turkey and apple wraps

Serves 2

Ingredients:

• 1 (150g) Package Maple Leaf Prime® Fully Cooked and Sliced Turkey Breast
• 1 tbsp (15 mL) Grainy Dijon mustard
• 1 tbsp (15 mL) Mayonnaise
• 1/4 tsp (1 mL) Freshly ground black pepper
• 2 tbsp (30 mL) Sliced green onion
• 2 Dempster’s® Ancient Grains Large Tortillas
• 1 Tart apple, sliced
• 1 cup (250 mL) Lightly packed arugula

Method:

1. Toss turkey, mustard, mayonnaise, pepper and green onion together.
2. Divide turkey mixture between tortillas and top each with sliced apple and arugula. Fold in sides of tortillas and roll up to serve.

Margherita Tortilla Pizza

Serves 4

Ingredients:

• 4 Dempster’s WholeGrains® Ancient Grains Small Tortillas
• 1 tbsp (15 mL) Olive oil
• 4 tbsp (60 mL) Olivieri^® Olive Oil & Garlic Pesto
• 2 cups (500 mL) Grated Mozzarella cheese
• 1-2 Thinly sliced Roma tomatoes
• ⅓ cup (80 mL) Freshly grated Parmesan or Asiago cheese
• ¼ cup (60 mL) Fresh basil leaves, torn

Method:

1. Preheat oven to 425°F (220°C).
2. Arrange tortillas on two, parchment paper lined baking trays. Brush both sides with olive oil and prick with a fork. Bake in preheated oven for 5-7 minutes per side or until golden brown.
3. Spread each tortilla with pesto sauce and top with Mozzarella cheese, and sliced tomatoes. Sprinkle with Parmesan or Asiago cheese. Return to the oven and bake until cheese has melted, about 8 minutes. Sprinkle with freshly torn basil leaves.

Mexican tortilla lasagna

Serves 4

Ingredients:

• 1 lb (500 g) Ground beef
• 1 Onion, diced
• 2 Cloves garlic, minced
• 1 (15 oz) Can green enchilada sauce or green salsa
• 1 cup (250 mL) Salsa
• 1 (15 oz) Can corn, rinsed and drained
• 1 cup (250 mL) Canned black beans, rinsed and drained
• 2 Tomatoes, diced
• 2 tbsp (30 mL) Chopped fresh cilantro
• 1 tsp (5 mL) Cumin
• 1 tsp (5 mL) Lime juice
• Dash of hot sauce
• 4 Large Dempster’s®WholeGrains™Ancient Grains Tortillas
• 4 cups (1 L) Shredded Tex Mex cheese

Method:

1. Preheat oven to 350˚F (180˚C). Lightly coat an 8” square (2 L) casserole dish with non‑stick cooking spray.
2. Heat a large skillet over medium‑high heat. Cook beef, breaking up with a wooden spoon or spatula, until lightly browned, about 10 ‑12 minutes. Remove beef from pan with a slotted spoon. Add onion and garlic to same pan and cook until soft and fragrant. Add the next nine ingredients and beef back into the skillet. Simmer 3‑4 minutes.
3. Spoon a thin layer of the beef mixture on the bottom of the casserole and place tortillas on top, trim to fit a single layer. Spoon 1/3 of the beef mixture over the tortilla and sprinkle with cheese. Repeat layers ending with the beef mixture and the cheese.
4. Bake in a preheated oven for 30‑40 minutes or until bubbly and heated through. Allow to rest 10 minutes before cutting and serving.

Cajun shrimp soft tacos with lime crema

Serves 4 to 6

Ingredients:

• 1 lb (454 g) 21/25 count shrimp
• 2 tsp (10 mL) Cajun spice
• 1 tbsp (15 mL) Olive oil
• 1 cup (250 mL) Radishes, diced
• ½ Red onion, thinly sliced
• ½ Orange pepper, thinly sliced
• 6 Dempster’s® Original Small Tortillas
• 1 Tomato, diced
• 1 cup (250 mL) Guacamole

Lime crema:

• ½ cup (125 mL) Sour cream
• 2 tbsp (30 mL) Mayonnaise
• 1 tbsp (15 mL) Lime juice
• Dash of hot sauce
• 1 tsp (5 mL) Cajun spice
• Salt and pepper

Method:

1. Toss shrimp with cajun spice.
2. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 4-5 minutes or until just turning pink. Add radishes, onion and peppers and continue to cook for another 2-3 minutes.
3. Place tortillas on a microwaveable plate and cover with a damp paper towel. Heat tortillas in the microwave using 30-second intervals until they are warmed through.
4. Assemble tacos by dividing the shrimp mixture evenly between tortillas. Top with tomatoes, guacamole, and lime crema.
5. For the lime crema, together all of the ingredients and set aside until ready to use.

Courtesy Dempster’s, www.dempsters.ca