Quadrille - Alphabet Cooking: M is For Mexican

M is for Mexican ingredients achiote paste is a solid block of paste made from achiote seeds, vinegar, garlic and spices agave syrup is a sweetener produced from several species of agave plant ancho chilli is a large variety of chilli which is generally dried and has an aromatic flavour barbacoa is the Mexican term for steamed and smoked meat carnitas means little meats and they are traditionally filled with braised pork ceviche is a dish of marinated raw fish chiles de arbol are a small variety of Mexican chilli pepper which are considered very hot chipotle chilli is a smoke-dried jalapeo chipotle in adobo is a smoky and spicy Mexican sauce cochinita pibil is a Mexican slow-roasted pork dish cornmeal is a meal ground from dried maze empanadas are Mexican pastries filled with savoury ingredients guajillo chilli are a variety of chilli pepper considered mild to hot huitlacoche is a type of corn smut jalapeo is a medium-sized chilli pepper considered mild to medium-hot mixiote wrappers are made from the outermost layer of maguey leaf called penca masa harina is the finely ground cornflour used to make corn tortillas mulato chilli is a mild to medium chilli pepper osso bucco is a Mexican braised veal shank dish pasilla chilli is a dried form of chilaca chilli pepper considered medium-hot pico de gallo is a fresh uncooked salsa made from tomato, onion, coriander and lime juice poblano chilli is a mild chilli pepper which is often stuffed serrano chilli is a variety of chilli pepper considered very hot tomatillo is an edible small round purple or yellow sticky fruit (Some Mexican ingredients are available from large supermarkets which are now starting to stock more specific ingredients. However, it is also worth checking online through suppliers such as Mexgrocer.co.uk or Mexgrocer.com.) ingredients 12 jalapeos 200g (7oz/generous cup) cream cheese 75g (2oz) plain (all-purpose) flour 2 eggs, lightly beaten 75g (2oz/1 cup) fresh white or panko breadcrumbs 1 litre (34fl oz/4 cups) vegetable oil, to fry cut Wash and dry the jalapeos, then, with a knife, make a long cut along the side of each pepper and another horizontal cut close to the stem almost all the way through. Carefully remove the seeds and membrane, then stuff with cream cheese. Repeat until all the jalapeos are stuffed. fry Heat the vegetable oil in a deep saucepan on a medium heat to 180C/350F, or until a crumb turns a light golden colour within 30 seconds. Meanwhile, dip the jalapeos in the flour, then into the beaten egg, then into the breadcrumbs.

Gently lower the jalapeos into the oil in batches of four, and fry for 34 minutes until a deep golden-brown. They are done when they reach this colour and the oil has stopped bubbling around them. Repeat until all the jalapeos are fried. Transfer to a plate lined with kitchen paper. Serve immediately.

ingredients 175g (6oz/1 cups) fine cornmeal/polenta (use masa harina if available) 275g (9oz/2 cups) plain (all-purpose) flour 1 tsp baking powder 1 tsp salt 70ml (2fl oz/scant 1/3 cup) sunflower oil 34 Tbsp olive oil fillings cheese, , sour cream mix Mix together the cornmeal, flour, baking powder, salt, sunflower oil and 175ml (6fl oz/2/3 cup) water until you have a smooth dough.

Cover and leave to rest for 15 minutes. divide Divide the dough into 16, and flatten each into a round cake, about 7cm (2in) in diameter. Cover the cakes with clingfilm (plastic wrap) as you work. heat Heat 1 tablespoon olive oil in a large frying pan, and fry the gorditas for 4 minutes on each side, until golden brown and crisp. Transfer to a plate lined with kitchen paper, and continue until all the gorditas are cooked, adding more oil as needed.

ingredients 1 tsp olive oil 225g (8oz) cooking chorizo, chopped into small chunks 1 onion, roughly chopped 1 red chilli, finely chopped 300g (10oz/2 cups) manchego, grated 500g (1lb 2oz/31/3 cups) mozzarella, chopped into small chunks 4 Tbsp mascarpone handful coriander (cilantro), chopped, to serve (optional) tortilla chips, to serve fry Preheat the oven to 200C/400F. ingredients 1 tsp olive oil 225g (8oz) cooking chorizo, chopped into small chunks 1 onion, roughly chopped 1 red chilli, finely chopped 300g (10oz/2 cups) manchego, grated 500g (1lb 2oz/31/3 cups) mozzarella, chopped into small chunks 4 Tbsp mascarpone handful coriander (cilantro), chopped, to serve (optional) tortilla chips, to serve fry Preheat the oven to 200C/400F.