de MEXICO à BRUSSELAS

Last Friday I made lots of traditional (though lesser-known) Mexican Tacos Guisados (that is, stewed tacos - as opposed to tacos made from grilled meat).

Here are the Recipes:

* TACOS DE TORTA DE COLIFLOR *

for the tortitas:
1 small cauliflower
4 eggs
3 tablespoons of flour

for the salsa:
3 medium tomatoes
1 clove garlic
chipotle chile (optional)
chicken stock
salt
((note - i used part of the same sauce when i made the Tinga, and this worked well, though this sauce for the tortitas should be a bit less spicy.))

Directions:
- cut cauliflower into smallish pieces and steam or boil until soft.
- mix up the eggs and flour until it forms a slightly thick batter.
- take a small handful of cauliflower pieces, cover with batter, and fry in (peanut) oil.
- drain excess oil / rest on paper towels.
- mix up the sauce in a blender.
- heat up the sauce on the stove.
- add tortitas to this sauce to reheat them, and let them absorb the sauce's taste.
- serve on tortillas as tacos, or with rice. delicious alone, but you can also add queso fresco and/or guacamole.

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* TACOS DE TINGA DE POLLO *

1 whole skinless chicken breast
1 clove of garlic
2 large onions
4 tomatoes
3 Chiles Chipotle Adobados o Enlatados (canned Chipotle peppers)
Cooking oil
Salt

Directions:
(1) Cut the onion in long, fine pieces. In a large pot cook the chicken with the onion, and some salt. Cook until soft.
(2) Drain the chicken stock from the onion and save it. Put the drained onions in a pan and fry until golden. Tear the chicken into long, thin pieces.
(3) Use a blender to mix the tomatoes with some of the chicken stock, the garlic, and chipotle chiles.
(4) Now add the salsa to the golden onions (you can add a 1/2 teaspoon of white vinegar), and let simmer for 10 minutes. Add this sauce to the chicken and salt to taste.

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* TACOS DE PAPAS CON CHORIZO *

1 kilo fingerling potatoes
2 links of spicy (cooking) chorizo (NOTE: this is NOT the same as chorizo that you eat in slices! and it's much cheaper)
1 yellow or white onion
tortillas

- wash and cut the potatoes into small pieces. boil until soft. drain.
- meanwhile finely chop the onion and sautée it until it becomes soft, then add the chorizo (note - depending on the chorizo you may need to remove its casing and cut it into pieces before adding it to the sautée pan.)
- add the chorizo/onion to the potatoes. salt only if necessary.
- serve on tortillas.
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* TACOS DE CALABACITAS *

onion
zucchini / summer squash
fresh or canned corn
jalapeño (or other chile pepper)
oregano
cilantro

- sautée the onion first, then add the other vegetables.
- season with cilantro and oregano, and salt to taste.
- serve on tortillas as tacos, with queso fresco and/or guacamole.

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* CEVICHE TROPICAL *

Ingredients:
1 1/2 pounds skinless, boneless halibut, cut into 1/2 inch cubes
1/3 cup fresh lime juice
1/4 cup tequila
1 habañero pepper, seeded and minced
1 mango - peeled, seeded and diced
1/2 cup finely chopped red onion
1/2 bunch chopped fresh cilantro
1 teaspoon salt, or to taste

Directions:
- Combine cubed halibut, lime juice, tequila, minced habañero, and diced mango in a non-metallic bowl. Cover and refrigerate for 1 1/2 hours.
- After the ceviche has sat for 1 1/2 hours, add the remaining vegetables. Mix well, then recover and refrigerate another 30 minutes.
- Fold in the remaining cilantro, and season to taste with salt before serving.

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* SALSA HABAñERO *
1-2 medium tomatoes
3 habañero chiles
2 cloves of garlic
salt to taste

put everything in the licuadora (blender), and mix it up. vary proportions to control spiciness (habañeros can knock your socks off!)

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* PICO DE GALLO *

tomatoes
onion (red or white)
chile peppers (traditionally jalapeño, though others work fine)
lime juice
salt 
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* GUACAMOLE *

2 avocadoes
2 cloves of garlic
1 chile pepper
2 cherry tomatoes
cilantro
lime juice
salt

- fry in olive oil the garlic and diced chile pepper
- mix into the avocado
- add juice from 1 lime, diced cilantro and tomatoes, and salt to taste.