Tonight, family came over to visit Little One. We decided to have a Mexican Feast. We got the idea of the mexican meal from a cooking show on Lifestyle Food on Foxtel. The show was called Chef at Home, where chef Michael Smith now prefers to cook at home for his family rather than in a restaurant.
Hubby made quesadillas with avocado and corn salsa for entrée. Below is the recipe for the avocado and corn salsa. It's very easy to make. I loved the fresh taste of this inside the tortilla. We didn't take a picture of hubby's quesadilla's as we forgot.
Avocado and Corn Salsa.
In a bowl, mix together,
1 avocado, cubed
1/'2 red onion, peeled and chopped
coriander leaves (we used parsley as we're not fans of coriander)
splash of olive oil
spicy hot sauce.
Rub the salsa into a tortilla. Sprinkle with grated cheese. Fold over in half and then cook in a pan on low to medium low heat, till brown.
For the main, Hubby made Tacos. The Taco sauce was very quick and easy to make. It's a matter of just throwing a few ingredients together in a pan and simmer.
In a pan, sauté
1 onion, peeled and chopped
1 clove garlic, crushed
chlli powder (as much or as little as you like)
When the onions are transparent add the minced beef (about 250gram) and cook till brown. Then add 1 400g can of tomatoes, 1 can of black beans (we used 4 bean mix) and a touch of vinegar. Simmer till the sauce thickens down. This didn't take long, maybe around 15 mins.
To serve, we lined the taco with a lettuce leaf, (this helps hold in the meat sauce) then spoon the sauce in, top with grated cheese and spring onions ( we also spooned in left over avocado and corn salsa from the quesadillas).
The Mexican table
Avocado and corn salsa
My brother in law made a pitcher of marguiritas.
For dessert I made Apple Burritos. This was meant to be served with dolce de leche which is a can of condensed milk that has been simmered in a pot of boiling water for 2 hours then cooled down to room temperature. It turns into a sweet, brown sticky sauce that can be used for any dessert. Since our meal was a last minute decision, we didn't have the two hours to make it so we served the burritos with ice cream and golden syrup instead.
Peel and chop 5 granny smith apples then sauté in a pan with apple juice, a few heaping spoons of brown sugar and cinnamon.
Simmer till it turns into a thick filling. Add a spoonful of corn flour that has been dissolved in apple juice then add walnuts. Spoon the mixture into tortillas and wrap into burritos. Bake in a moderate oven till crispy (about 10-15mins)