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Spicy Chicken Tacos with Sweetcorn Salsa October 16, 2014

Filed under: Chicken,Mexican — delishuss @ 10:34 am
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I had some leftover shredded chicken and I was wondering what to do with it and then it dawned on me that I could make some tacos. This recipe requires no skills whatsoever and can be whipped up in no time. I have added a nice sour cream sauce to take a bit of the heat out of the spicy chicken and salsa. I’ve added some Jalapenos to serve as I like a bit of spicy punch but you can leave them out if you don’t like heat. Some shredded cheese of re-fried beans would also be good.

Serves 2

Ingredients

Salsa

1/2 red onion, finely chopped

1/2 avocado, diced

1/2 red chilli, finely chopped

couple of sprigs of coriander, finely chopped

40g tin sweetcorn. drained

1/2 lime

Salt & pepper

Spicy chicken

200g shredded chicken

1 tsp chilli powder

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp cayenne pepper

1/2 tsp paprika

1/2 tsp oregano

1/2 tsp cumin

Olive oil spray

Sour cream sauce

1 tbsp sour cream

1 tbsp tomato ketchup

1 tsp Tabasco

1 tsp Worcester sauce

To serve

4 mini tortillas

jalapenos, chopped

 

Method 

1. Salsa: I have a bit of a trick for dicing the avocado with very little effort. Chop the avocado in half and take out the seed. Take one half in your hand and make some diagonal cuts down the flesh. Do the same horizontally and then scoop out with a tablespoon.

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Mix all the salsa ingredients in a bowl. Squeeze in half a lime and season with salt and pepper.

 

 

2. Sauce: To make the sauce, add all the ingredients in a bowl and set aside.

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3. Spicy Mix: Mix all the dry spices in a bowl. You will probably have a bit more spice than you need for this recipe but you can store it in a sealed container to use some other time.

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4. Chicken: Heat a frying pan and spray with olive oil spray.  Add in the shredded chicken and a tablespoon of the spice mix. Give it a taste to see if it needs more spice. Add some more if required and fry off for 3 minutes, just enough to re-heat the chicken. Remove from pan and set aside.

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5. Assembly: You can heat the tortillas on a frying pan slightly or heat according to packet instructions. Place your tortilla on a plate, smear some of the sauce on the wrap, then add the chicken and salsa and any other condiments.

Get stuck in and messy.

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Avocado, Cheese and Salsa Puffs May 25, 2014

Filed under: Mexican,Starters,Tarts & Pies,Uncategorized — delishuss @ 9:54 am
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I was looking for a Mexican starter recipe for my friend’s dinner party and came across these on: http://www.averiecooks.com. I cooked them the evening before the party as I knew I wouldn’t have time to prepare them that evening.  You can just pop them in the microwave for a minute or two to heat them up but they are best served straight out of the oven. They tasted really good but I think if I was making them again I would make them with a cheese that melts and goes stringy. Also I used a salsa that had chipotle and black bean flavours and it competed with the flavour of the cream cheese, but would probably work better with a less flavoursome cheese. I’m not the best at baking but these are so simple and require very little technique but the finish product looks impressive.

Ingredients

Makes 18 puffs

2 ripe avocados, mashed (1 tablespoon per puff)

1/3 cup cream cheese or manchego (1 teaspoon per puff)

1/3 cup salsa (1 teaspoon per puff)

3 sheets puff pastry (thawed as per the packet instructions if frozen)

1 egg beaten for glazing

Salt & pepper

 

Method

1. I made these in batches as I only had one baking tray but you can add multiple trays at a time if you wish. Pre-heat the oven to 200 degrees Celsius or 400 degrees Fahrenheit. Add a sheet of baking paper to the tray (s) and spray them with cooking spray to prevent the puffs sticking.

2. Flour your work-top and place your sheet of pastry on top. The original recipe said to roll it out as thinly as possible. I didn’t bother. Flour a sharp knife (stops the pastry sticking) and cut the sheet into 9 squares. you will use 6 squares for the first batch and then the remainder with the next batches.

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3. Spoon a tablespoon of avocado, a teaspoon of salsa and a teaspoon of cheese on a square of pastry.

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4. Top with another square of pastry.

 

20140519_2034135. Crimp the edges with a fork to seal the puffs.

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6. Repeat this process with the remainder of the pastry and filling ingredients. Place the finished pastries on the baking tray.

7.  Brush the pastries with the egg mixture and place in the oven.

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8. Cook the puffs for 15-20 minutes until they are golden brown and puffed up. Check them 10 minutes into the cooking time just to make sure that they are not cooking faster than the mentioned time.

9. Remove from the oven and serve.  I served 2 puffs per person.

Me

 

 

Shredded Chilli Beef September 24, 2013

Filed under: Meat,Mexican — delishuss @ 10:17 am
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We often go to this Mexican restaurant in Brisbane called La Quinta. They have this awesome chilli beef. I had been meaning to give it a try for a while and I finally got around to it for a Mexican style dinner party that I was having.  I made this dish in the slow cooker. I started preparing it at about 8 o’clock in the morning and left it all day in the slow cooker. I got a big thumbs up from my guests. Personally I thought it turned out superbly if I do say so myself. I got the basis of this recipe from Taste.com.au and of course put my own spin on it. It’s very easy and straight forward to make. Definitely worth a try.

Ingredients

1.2kg beef chuck steak, cut into 10cm pieces

1 tbs olive oil

2 brown onions, finely chopped

2 garlic cloves, finely chopped

2 tsp ground cumin

1 1/2 tsp smoked paprika

1 tsp ground allspice

500ml passatta

375ml water

1 tbs finely chopped pickled jalepeno peppers

3 dried bay leaves

1 oxo cube

1 tbs cayenne pepper

1 can of red kidney beans

To serve:

Flour tortilla, warmed to serve

Steamed rice, to serve

Sliced avocado, to serve

Fresh coriander sprigs, to serve

Sour cream, to serve

Pickled Jalepenos, to serve

Fresh lime quarters

Method

1.  Season the beef with salt, pepper and cayenne pepper. Heat the oil in a large flame proof casserole dish or pan over a high heat.

2. Cook half the beef for 3 minutes on each side or until golden brown. Transfer to a plate and repeat with the remaining beef. Remove all beef from the pan.

3. Reduce the heat to medium-low for about 10 minutes until golden. Add the garlic and cook for 1 minute until aromatic.  Combine the spices in a bowl and add to the onion mixture cooking for another 1 minute or so. Add the passatta, water, jalepenos, oxo cube crumbled, and bay leaves. Bring to the boil.

4. While the flavours are marrying, switch on the slow cooker and heat. Transfer the mixture over.

5. Let the slow cooker work its magic. Leave for as long as you can, stirring occasionally.  I left it from 9am to 8pm. It sounds excessive but worth it, you’ll see.

6. One hour before serving, add the red kidney beans.

6. When you are nearly ready to serve, shred the meat in the slow cooker with a fork. It should shred away easily.

7. Serve with all the accompaniments.