Tex-Mex Fiesta

Well I had hoped to be doing more posting, but my poor husband has been working crazy hours and I just haven't had as much time as I would like! I had this post all prepared earlier this week but my computer crashed before I could save it. Hence the delay!

When I first moved to the states in the late eighties my sombre Irish palate had never experienced the confetti of Tex-Mex flavours. In fact I'd never even had broccoli! During our first stint in Michigan, we learned to enjoy Tex-Mex just as we left for Belgium, but during my university days, I made up for that entirely!

Tex-Mex cooking is not Spanish or Mexican, it's really American. It's origin dates back to the building of great railroads where workers attempted to imitate the flavours they found in Mexico. Most American families would enjoy homemade Tex-Mex style food at least once a month. We regularly have enchiladas or chilli, both popular with the kids.

Here in Ireland Tex-Mex cooking has just recently flourished, albeit in the form of pre-packaged sauces and mixes. Some of the concepts marketed here are pretty strange as well, such as the insanely awful jarred (room temp) sour cream. Ugh! My husband gets annoyed that rice is generally served with chilli, but I kind of like that. I know - I'm a heathen!

Although I've always made my own enchiladas, fajitas and chilli, I will admit to having used the Old El Paso taco mix, but no more! Barbara inspired me by sharing her homemade taco recipe and I've come up with my own fiesta table!

I've always made my own salsa (pico de gallo) and guacamole, a very authentic recipe, given to me by a Mexican co-worker. Although we disagreed on texture - he liked his salsa very fine, I like mine chunky - everyone agrees the taste is superior! You'll never want store bought salsa again. It keeps well in the fridge for a few days, but can get watery. The guacamole won't keep as well, as the avocados will colour as they age. Other sides essential for good tacos are diced tomatoes, diced red onion, sour cream, grated cheese, diced chilies and sliced romaine or cos lettuce.

As far as tortillas go the options are endless. Tradtionally corn tortillas would be more authentic, but many people, myself included prefer flour tortillas. I like corn tortillas in baked dishes like burritos or enchiladas, but for wrap your own tacos, it's flour all the way! Corn tortillas are pretty much required for hard shell tacos though. To make your own hard shell tacos, brush the corn tortillas with oil and drape over the racks in your oven. Bake at a high heat for about 15 minutes then remove, trying to keep the shape. They will crisp up as they dry out.

Cornbread is another Tex-Mex staple and something I adore! I add corn kernels to mine as I love the way the texture of the gritty corn meal compliments the silkiness of the corn. I have tried many many recipes and this egg-free version is my favourite. It's dense, but moist and can be as sweet or savoury as you like, depending on your additions. Leave out the sugar and throw in some cheese or chopped jalapeno peppers for a delicious savoury version.

Spanish rice, like Tex-Mex food is neither Spanish nor Mexican, but it's a side I love with Tex-Mex food. I like to use a risotto rice like arborio or carnaroli, but if you want to be at least a little authentic the Spanish Bomba rice is perfect! The nuttiness in this recipe comes from actually browning the rice before you add the cooking liquid.

So get your aprons on and let's go!

Pico De Gallo (Salsa)

• 6 vine ripe tomatoes, finely chopped
• 1 red onion, finely chopped
• 1 green jalapeño pepper, finely diced*
• 1 lime
• 1 large bunch coriander/cilantro, chopped
• salt and pepper

Mix all ingredients together apart from the lime. Add a little lime zest to the mixture. Squeeze lime over salsa and mix. Season to taste.

* Depending on how much heat you like, you can either leave the seeds in for a hotter salsa, or remove them and the ribs for a milder version

Guacamole

• 1 clove garlic
• 2 avocados, peeled, stoned and diced
• 1/2 cup pico de gallo
• 1 lime
• salt and pepper

Crush the garlic and grind with salt. It should form a nice paste. Zest some lime over the avocados and squeeze the juice, making sure to get it evenly coated to avoid discolouring. Add the pico de gallo and season to taste.

I often add some more cilantro at this point too!

Crunchy Cornbread

• 1 1/2 cups buttermilk
• 1 cup cornmeal / polenta
• 1 cup plain flour
• 3-4 tbsp sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tbsp oil
• 1 can sweet corn

Pre-heat oven to 200C/400F.

Mix all ingredients together and pour into baking dish. It will be very runny, but will quickly solidify in the oven. Bake for about 35 minutes or until golden brown and set.

Traditionally this would be made in a cast iron skillet. If you have one available I highly recommend using it. Put the oil in the skillet instead of in the batter and let it heat up in the oven whilst you prep the ingredients. Pour the batter into the hot skillet and savour the sizzle! Bake as above.

Spanish Rice

• 2 tbsp butter
• 1 large onion, finely diced
• 3 cloves garlic, finely diced
• 2 cups risotto rice
• 2 tbsp tomato paste
• 3 cups chicken/vegetable stock
• 1 tsp ground cumin
• salt

Saute onions in butter over medium heat until opaque. Add garlic and rice. Turn up the heat and actually brown the rice.

Add tomato paste and cumin.

Add stock and turn heat to lowest setting. Cover pot tightly and leave for 20-25 minutes. Do not remove lid until at least 20 minutes are up.

Fluff rice with fork and season accordingly.

Chicken Tacos

• Olive oil
• 1 clove garlic, finely diced
• 1 onion, finely diced
• 1 lb skinless, boneless chicken, chopped*
• 2 cups tomato sauce/passata
• 3 tsp ground cumin
• 2 tsp chilli powder
• 1 tsp oregano
• 1 tsp sweet paprika
• 1/2 tsp ground coriander
• 1 tbsp sugar
• Salt and Pepper

Saute onion and garlic in olive oil until soft. Add chicken and saute until just cooked through. Add rest of ingredients and allow to simmer for a few minutes. Season accordingly.

Serve in a large bowl with any of the following accompaniments: shredded lettuce (or cabbage, per Barbara's recommendation,) shredded cheese, diced red onion, diced jalapenos, sour cream, salsa, guacamole and of course tortillas and the rice and cornbread!

* Use a mix of dark and white meat for more flavour. I also like to sprinkle with adobo seasoning before sauteing to add a bit more flavour.

Well I hope you enjoyed my fiesta guide! I know we did! Kids wouldn't eat the vegetables of course, but the whole roll your own concept is always a hit!