One thing Trent and I often miss since moving to London is the Mexican food. Yes, I try my best to make it from home, but there are somethings that aren’t readily available. I have a friend, Mariam, from church who is from Mexico, so Mexican food is a common topic when we get together. I often ask her for tips and advice on how to make certain things or where to get an ingredient. With cinco de mayo coming up I asked her if she would mind sharing a couple of recipes and tips for achieving a more authentic cinco de mayo celebration in London. She agreed and shared two tasty recipes with me. We were in Mexican food heaven while eating her food yesterday.
ABOUT THE RECIPE:
Mariam told me that growing up in Mexico that they would make taquitos for special occasions. She remembers making them with her mom and grandmother.
There aren’t definite measurements with this recipe, it’s a taste and customise as you go type of thing. The salsa can be switched up according to your taste preferences (chilli verde or a tomato based salsa) simply by choosing tomatillos or tomatoes. They are so simple to make. You could even use some pre-cooked rotisserie chicken to make it even easier and quicker to put together. All you do is place a small amount of chicken on the edge of one tortilla, roll it up and fasten with twine or toothpicks. (Mariam usually uses two or three toothpicks to hold three taquitos together while frying, but since I didn’t have any we used bakers twine instead.) Then you’ll simply fry them in vegetable oil, turning half way through for a shallow fry or you can deep fry them if you’re into that sort of thing.
When my mom would get taquitos (you know the frozen kind from the grocery store) we’d mix a little sour cream and salsa together and dip them, but Mariam introduced us to her way of doing them: plate three taquitos and top with sour cream, cabbage, salsa, cheese, and a little more sour cream. Then dig in. Which ever way you eat them, they’re going to make your taste buds happy.
- 2 chicken breasts, cooked and shredded
- 16 corn tortillas
- about 1/2 cup vegetable oil, enough to coat the pan and be about 1/2 inch deep
- 1 small cabbage
- salsa verde
- sour cream
- Warm a frying pan over medium heat. Warm the tortillas a few at a time until they are soft and workable.
- Place about a 2-3 tablespoons of chicken on the edge of one tortilla and roll up, securing with toothpicks or bakers twine. Continue till all tortillas are filled.
- Place oil in pan and turn heat to medium-high. Once oil is hot enough, fry prepared taquitos in the oil in a single layer until crisp and starting to brown, turning half way through.
- Serve immediately with cabbage, salsa and sour cream.
- If there are any left overs they can be reheated in the oven. Place on a baking tray and cook in a preheated oven at 200ºC/400ºF for about 8-10 minutes.
- 3 cups tomatillos, cooked, cooking liquid reserved
- 1/2 a bunch coriander (cilantro)
- 1 clove garlic
- 1/4 of an onion, roughly chopped
- 1 jalapeno
- Place the tomatillos, coriander, garlic, onion and 1/2 the jalapeño in a blender. blend till semi-smooth. Taste, adding more jalapeño if desired.