Mexico Archives | National Dish https://www.nationaldish.co.uk/category/country/mexico Recipes and Restaurant Reviews Sat, 03 Mar 2018 22:33:45 +0000 en-GB hourly 1 https://wordpress.org/?v=6.8.3 https://www.nationaldish.co.uk/wp-content/uploads/2023/02/cropped-National-Dish-Round-Logo-32x32.png Mexico Archives | National Dish https://www.nationaldish.co.uk/category/country/mexico 32 32 How do you make a healthy burrito? | Chinese crispy duck cauliflower rice burritos | National Dish https://www.nationaldish.co.uk/recipe/how-do-you-make-a-healthy-burrito https://www.nationaldish.co.uk/recipe/how-do-you-make-a-healthy-burrito#respond Tue, 05 Sep 2017 20:49:37 +0000 http://nationaldish.co.uk/?post_type=recipe&p=2285   How do you make a healthy burrito when they contain both bread AND rice – it’s a challenge? Compromise – in this case, the rice – which unfortunately messes up the gluten free option.  Use our simple recipe for the cauliflower rice. Add to …

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]]> Low carb burrito Chinese crispy duck with cauliflower rice

 

China Mexico

How do you make a healthy burrito when they contain both bread AND rice – it’s a challenge?

Compromise – in this case, the rice – which unfortunately messes up the gluten free option.  Use our simple recipe for the cauliflower rice.

Add to that, this is also a fusion of East and West – China meets Mexico and it’s superb.

How do you make a healthy burrito? | Chinese crispy duck cauliflower rice burritos
Ok, so this is only a lower than normal carb burrito, it works though - so any port in a storm.
Servings2 people
Prep Time15 minutes
Cook Time15 minutes
Ingredients
Instructions
Cooke the perfect duck breast
  1. If you want your duck crispy on the outside and pink in the middle, whilst keeping it from tasting like boot leather, follow this and you'll get it right every time.
  2. Get a decent frying pan on to a medium heat, whilst it heating up you can prep the duck.
  3. Get your breasts and rub them all over with oil - grow up.
  4. In a bowl mix the Chinese five spice, cayenne, garlic powder and salt - then toss your breasts, covering it in the mixture. Seriously, grow up.
  5. Put them skin side down in the pan and leave for 10 minutes - the cooking should be easy going, if it's spitting and sizzling a bit, turn down the heat. The mixture will turn very dark on the skin, that's not burnt - but keep the heat under control. Turn on your grill (broiler) - medium high.
  6. As soon as the breasts are in the pan prepare all the other bits (drop to The test section) you have 10 minutes.
  7. After 10 minutes, turn the breasts skin side up and place under the grill for 5 minutes - keep a little eye on it.
  8. When done, let them rest for a few minutes before slicing it up to burrito bite sized slices. It will be crispy on the outside and pink in the middle.
The rest
  1. So your duck should be skin side down and happy in your pan. Throw the white onions in with it, around the duck.
  2. Halve the mango, skirting the stone. Then with a tea towel in hand, hold the mango half flesh side up and with a small knife, score it in to 1cm squares down to the skin - don't go through it (hence the tea towel, just in case you do). You can then turn it inside out and slice the cubes off in to a bowl.
  3. Add the chopped chilli, pinch of salt and squeeze the lime juice over it all and mix with a spoon - set aside, it done.
  4. The cauliflower rice should have been cooked already for three minutes, keep that on standby for the final three minutes just as you put the duck out to rest.
  5. Cook your tortillas, I like a hot dry frying pan, lob em in there and let them start to puff up. Gotta do this 6 times remember, so if time is tight....use two pans at the same time.
Serving it up
  1. All your bits and pieces should be ready to go - get them on to the table and you should be ready for the final and best bit (apart from the eating obvs) - slicing the duck.
  2. Serve it up just like that and build the burrito anyway you like.
  3. Thank you China China and Mexico Mexico
  4. If you liked this - give it a little share and we'd love to hear what you think, leave a comment below. Enjoy.

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]]> https://www.nationaldish.co.uk/recipe/how-do-you-make-a-healthy-burrito/feed 0 Mexican Cauliflower Nacho Mountain | Coliflor Nacho Montaña | What is the national dish of Mexico? https://www.nationaldish.co.uk/recipe/mexican-cauliflower-nachos https://www.nationaldish.co.uk/recipe/mexican-cauliflower-nachos#respond Mon, 17 Apr 2017 11:26:37 +0000 http://nationaldish.co.uk/?post_type=recipe&p=1374 The original carb heavy dish originated in Mexico, but was cooked for Americans, who had visited a restaurant just across the border. The restaurant was closing and had few ingredients, so they made a nacho, cheese and jalapeño snack and the rest is history. This version, …

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]]> Cauliflower nacho mountain recipe from National Dish | Mexico

Mexico

The original carb heavy dish originated in Mexico, but was cooked for Americans, who had visited a restaurant just across the border. The restaurant was closing and had few ingredients, so they made a nacho, cheese and jalapeño snack and the rest is history.

This version, with cauliflower, adds a few more flavours, is equally as social, tasty as hell and way healthier.

Coliflor Nacho Montaña | Mexican Cauliflower Nacho Mountain
You'll need guacamole, salsa and all that, you can buy it, but it's so much easier to make it and it tastes better. But if you must, don't beat yourself up, it'll do. Another thing to bear in mind, the
Servings4 people
Prep Time20 minutes
Cook Time20 minutes
Ingredients
For the cauliflower nachos
Salsa
Guacamole
To dress it
Instructions
Prepping the cauliflower
  1. Put the oven on 220. Whilst that is heating up, in a mixing bowl add all the cauliflower and oil and coat, then add all the spices and toss it around, gently, you just want to coat it, not mash it.
  2. Get a serving platter or even baking tray (you'll serve it in this, so choose well and make it ovenproof, obvs) and spread the spiced cauliflower over it, not too crowded and bake in the oven for 10 minutes, until it starts to take on some charring - give it a little toss half way through. When done, remove and set aside - keep the oven on.
Make the salsa
  1. In bowl, add the chopped tomatoes, red onion, garlic, chilli, coriander stalks and the olive oil and mix - carefully season with salt to your liking - set aside. See how easy that is?
Make the Guacamole
  1. On a chopping board, place your de-stoned avocado halves and drizzle with the olive oil. Get a potato masher and mash. If you like it chunky then make it chunky, if you like it smooth...you get the picture.
  2. When happy, carefully season with salt and mix in the chilli. Leave aside.
Finally
  1. Arrange a layer of cauliflower on the serving platter, throw on a layer of cheese, dollop some teaspoons of salsa and sprinkle jalapeños. Add another layer of cauliflower on top and repeat until you've used it all up - try to pile it slightly, but you don't have to.
  2. When ready, put back in the oven until the cheese has melted and is starting to take colour, don't burn it.
  3. Remove from the oven and add teaspoon sized (or larger if you prefer) dollops of guacamole and sour cream - all over it. When you've run out, sprinkle another load of jalapeños and the coriander leaves (coriander leaves optional).
  4. Serve it up, give everyone a gluten free beer, a fork and tuck in - in that order.
  5. Thank you Mexico Mexico

    Gracias

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]]> https://www.nationaldish.co.uk/recipe/mexican-cauliflower-nachos/feed 0 Mexican Fajitas with rib-eye beef | Fajitas | What is the national dish of Mexico? https://www.nationaldish.co.uk/recipe/mexican-beef-ribeye-fajitas https://www.nationaldish.co.uk/recipe/mexican-beef-ribeye-fajitas#respond Thu, 30 Mar 2017 15:32:22 +0000 http://nationaldish.co.uk/?post_type=recipe&p=686 Mexican ribeye beef Fajitas – that’s right RIB EYE steak Photograph: Wayne Morgan – nationaldish.co.uk © 2017   Fajitas isn’t necessarily the national dish of Mexico, but if you were to ask a group of people, it’d come up for sure. This quick, easy and …

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]]> What is the national dish of mexico beef ribeye fajitas

Mexican ribeye beef Fajitas – that’s right RIB EYE steak
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

Mexico United States of America

Fajitas isn’t necessarily the national dish of Mexico, but if you were to ask a group of people, it’d come up for sure.

This quick, easy and flavour packed recipe uses Beef Rib-eye as the main ingredient, and for good reason.

Fajitas | Mexican Beef Ribeye Fajitas with all the treats
This version isn't gluten free or low carb, you could replace the flour tortillas here with corn tortillas, which probably makes the dish more authentic as well as gluten free. Even better, drop the tortillas altogether and use a crispy lettuce leaf, like Romaine/Cos or Little Gem. So don't email me complaining that I've tagged it as GF and Low Carb - only you can make that choice. Me? I had a moment of weakness.
Servings2 people
Prep Time20 minutes
Cook Time20 minutes
Ingredients
It's a Rib-eye, treat it with respect, here's what you need
For the base
Fresh tomato salsa
Fresh guacamole
  • 1large avocadogive it a gentle prod, you need a soft one
  • 1small fresh red chillifinely chopped and de-seeded
  • 1pinch sea salt flakes
  • 1/2fresh limethis is the other half of the one in the base
  • 1pinch garlicuse some of the stuff you chopped earlier
Fresh sour cream
Grate some mature cheddar
It's a wrap
Instructions
Rib-eye Marinade
  1. There are lots of little dishes in this recipe, but they are so quick and simple, you can do it whilst the main event cooks. But first, let's get the rib-eye marinating.
  2. In a bowl, throw all the marinade ingredients. Slice the rib-eye into bite sized strips and add to the bowl.
  3. Get your clean hands in there and coat all the meat. Set aside. You can marinate overnight in the fridge if you like, but for now, 10 to 15 minutes also works.
For the base
  1. Place a pan on a medium high heat, add a splash of olive oil. When hot, add the onions and a pinch of salt - cook until soft. Then add the coriander stalks, chilli, garlic and peppers and cook for a couple of minutes.
  2. Turn the heat down and add all the spices, stir and make sure everything get coated in the spice mix. Then add all the rib-eye, stir it all again. It will now stay on a low heat, slowly cooking - stir it from time to time, don't let it catch.
Tomato salsa
  1. Whilst you have the fajita mix on the hob you do the sides. Chop the tomatoes and add to the bowl you'll serve it in along with the red onion, garlic, salt, chilli and olive oil. Give it a stir with a teaspoon - done!
Guacamole
  1. Half the avo's and remove the stone. With a tablespoon, scoop out the avo from the skin and put into a mixing bowl (or straight on to a chopping board - the pic shows a bowl, but using a chopping board is easier).
  2. Add the chilli and salt and mash it with a fork, if using a chopping board get a potato masher and go at it with that. Once you have a slightly chunky mixture, transfer to a serving bowl. Add a little olive oil and squeeze of fresh lime and mix it all up - done!
Sour cream
  1. Get a serving bowl, pour in the cream. Get the olive oil (extra virgin remember) bottle, put your thumb over the top and sprinkle over the cream in lines - then from a height, sprinkle the sea salt flakes - done!
For the wraps
  1. If using tortillas, flour or corn, follow the instructions. If using lettuce leaves, remove them, wash them and pat them dry, gently, with kitchen towel - done!
Serve it up
  1. The main mix will now be ready, from here on in, your work is done, your guests do the rest. Not forgetting the coriander leaves and cheddar cheese, put it all within arms reach.
  2. Build your own Fajita!
  3. Thank you Mexico (and America actually) Mexico United States of America


    Gracias (and thank you)

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