Picadillo (Grounded lamb with tomato)
Ingredients
500gm ground beef
150gm onion, sliced
4-5 cloves of garlic, peeled and chopped
2 jalapenos seeded and diced
100gm tomatoes, seeded and diced
8 green olives, pitted and sliced into quarters
100ml olive oil
80gm raisins (softened by soaking in warm water for 20 minutes)
1 poblano chile or green bell pepper, seeded and chopped
10gm cumin
5gm ground cloves
5gm brown sugar mixed with 5gm mollasses
60gm potatoes peeled and cubed
320ml oil (for potatoes)
Preparation
Cook the ground beef, jalapenos and onions over medium heat until the beef is about half cooked and only some pink remains. Add the garlic and cook for mixture for two more minutes. Add the remaining ingredients and cook over low heat until the beef is well browned and crumbly, the tomatoes and onions are softened and begin to blend with the other ingredients.
Mixiote de Borrego en Mole Coloradito: Lamb Shank in an Oaxacan Red Mole Sauce
Ingredients
For the mole sauce:
1.5kg tomatoes, roasted in a 375 degree oven until blackened
10 garlic cloves, roasted
12gm sesame seeds, toasted
3gm freshly-ground black peppercorns, toasted
5gm dried oregano, toasted (Mexican preferred)
3gm cinnamon, toasted
10 ancho chilies
10 guajillo chilies
90ml canola oil
220gm Mexican chocolate
125gm sugar
For the lamb shanks:
4 medium to large lamb foreshanks
Salt
125ml canola oil, for searing
125ml red wine vinegar
80gm onion chopped
4 (12-inch) square bananas leaves
Preparation
To prepare the mole sauce: In a blender or food processor, blend tomatoes and garlic cloves, adding water if necessary. Strain and set aside. In a spice grinder pulverize the sesame seeds, peppercorns, oregano and cinnamon; set aside.
Make a lengthwise cut on 1 side of each ancho and guajillo chile and remove seeds. Put chiles in a bowl and cover with boiling water, letting soak for 20 minutes or until soft. Place chilies and soaking water in a blender. Puree, strain and set aside. In a medium stockpot, heat three tablespoons of canola oil. Add the dried spices stirring continuously. Add the two purees and bring to a boil. Add the chocolate, sugar, and salt to taste; let simmer for about 20 minutes.
To prepare the lamb shanks: Season the lamb shanks with salt and in a hot skillet sear shanks in oil on all sides. In a bowl, dip each shank in mole sauce, sprinkle with some of the vinegar, chopped onion and salt, then wrap in a banana leaf and then in aluminum foil. Place shanks in a roasting pan and bake in a preheated 325 degree oven for 3.5 to 4 hours, or until the meat is falling off the bone. Place shank on a plate and top with additional warm mole sauce.
Tex Mex Tortilla Soup
Ingredients
Vegetable oil cooking spray
150gm chopped onion
20gm garlic cloves, minced
35gm tomato paste
5gm ground cumin
3gm chili powder
1.5ltr vegetable broth
60gm chopped fresh cilantro
24 inches corn tortillas cut into 1/2 inch-wide strips
125gm chopped tomato
165gm black bean, rinsed, drained
65gm chopped zucchini
60gm minced seeded jalapeno chiles
Directions
· Spray large nonstick saucepan with vegetable oil spray.
· Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes.
· Stir in tomato paste, cumin and chili powder.
· Add broth and half of cilantro; bring to boil.
· Reduce heat, cover and simmer until flavors blend, about 15 minutes.
· Add tortillas, tomatoes, beans, zucchini and jalapeño to soup.
· Cover simmer until zucchini is tender, about 5 minutes.
· Season with salt and pepper.
· Ladle soup into bowls.
· Sprinkle with remaining cilantro.
Should this all look a little too challenging or the long working hours not enable you time to prepare any of the above, come join us at Seasonal Tastes and let the culinary team tempt your taste buds and transform your regular evening into a Latin American delight.
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