Rick Stein: The Road to Mexico: 120 Vibrant Recipes from California and Mexico

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Rick Stein: The Road to Mexico: 120 Vibrant Recipes from California and Mexico

Rick Stein: The Road to Mexico: 120 Vibrant Recipes from California and Mexico

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For Mexicans, their most revered dishes come from the south and their Mecca is undeniably Oaxaca, where locals still dress in traditional costume bringing to life the enduring descriptions of writers like D H Lawrence who fell in love with the area. Add the remaining lard or oil to the pan and fry the onion for 3–4 minutes until softened. Add the cumin, oregano, allspice and bay leaf. Cook for 2 minutes. Put the soaked chillies and about 150ml of their soaking liquid in a blender and add the garlic, tomatoes, salt and chipotles en adobo. Blend until as smooth as possible, then tip into the casserole with the onions and add the browned beef. Stir in about 300ml of the chilli soaking water. Reserve the rest in case you need more later. Place the same pan over a medium heat and toast the bread, 1 teaspoon of the reserved chilli seeds, sesame seeds, almonds, coriander seeds, peppercorns and cinnamon until fragrant but not burnt. Set them aside and blend to a powder when cool. Important: don’t taste this sauce yet. It will put you off, make you think you’ve wasted your time and induce much anger. It tastes like sour over-brewed tea. The tomatoes have to cook more and the beef will infuse beautifully. Give it time.

Add 1tbsp oil to the pan and soften the onion over a medium/high heat. Add the bay leaves, oregano, cumin and allspice, and cook for another few minutes. We first heard of carne con chilli with our friends Clare and Dave – our mates we visit as often as possible in the UK.

Introduction

So run home I did. I marked the slow cooked stews (Beef Barbecoa with Chipotle, Garlic & Oregano, I’m coming for you) and myriad of feasting recipes for a later date and flipped straight to the Street Food chapter, for speedy craving satisfaction. Remove the guajillo chillies from the water, take their stalks off and rinse some of the seeds out if you can. Don’t worry if you can’t get all the seeds out. These chillies are for flavour more than heat. Cut the chillies into smaller pieces.

To make the guacamole, pound the chilli in a pestle and mortar with the onion and ¼ teaspoon of salt, into a lumpy paste. Add the avocado and break up the flesh roughly with a fork. The result should be lumpy not smooth. Stir in the lime juice, to taste, and the chopped coriander. Preheat the oven to l60°C/gas mark 3. Heat the oil in a large lidded casserole pan over a medium-high heat, and brown the pork on all sides. Remove the meat from the pan and add the onions, garlic, chillies and green pepper Sauté until beginning to char then add the vinegar and tomatoes and scrape any bits from the bottom of the pan. You don’t get the sweetness of the chocolate, or the herbaceous tang of the bitters; just an elevated level of flavour that really enhances the dish. I can see what the excitement over mole sauce is about now.Large chunks of slow-cooked beef brisket in a deep dark rich sauce, full of spice and smokiness. Two types of chilli peppers and a special sauce known as adobo, as well as at least two hours stewing, make this an unctuous, hearty dish. Meanwhile, to make the chipotle crema, mix the chipotles en adobo, soured cream and mayonnaise with a squeeze of lemon juice and a pinch of salt and set aside.

In part, it was a nod to Mexican mole sauce, but also because I just love using this stuff whenever I can. In the same frying pan, dry fry the tomatoes and garlic until softened and charred. Set aside until cool enough to handle, then peel off and discard the garlic skins and quarter the tomatoes.

From the book: Rick Stein: The Road to Mexico

For the mole, rinse and clean the chillies. Remove the membranes, stems and seeds, reserving a few teaspoons of the seeds. Toast the chillies in hot dry frying pan for about 20 seconds until fragrant but not burnt, then soak them in a bowl of just-boiled water for 20 minutes. Drain and set aside. Toast the guajillo chillies (no oil) in a heavy-bottomed pan until aromatic and slightly smoking but not charred, then put them into a bowl and soak them in the 450ml of boiling water until step 5 (or at least 20 minutes).



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