Food Fiesta

September the 16th is just around the corner, and this is how Mexican Independence Day is celebrated around the world...

Mexican Independence Day is celebrated on September 16 by Mexicans and people of Mexican ancestry around the world. It falls on the same date every year, honoring the country’s fight for independence from Spain, specifically the moment a famed priest gave the “El Grito de Dolores” battle cry.

Mexico’s War for Independence from Spain lasted for over 11 years, but September 16, 1810 is the date universally regarded as the nation’s Independence Day. No surprise, the festivities are remarkable and take place not only in major Mexican cities like Jalisco and Mexico City, but around the world.

As one of the country’s biggest holidays, along with the Day of the Dead, and Revolution Day (which celebrates the Mexican Revolution in the early 20th century), Independence Day means massive street parades, dancing, plenty of signature dishes, and rodeos. Independence Day is observed nationwide, with schools and businesses closed in observance. Phrases like “Viva Mexico” or “Viva la independencia nacional” are heard from crowds on the streets.

So, let’s get the Food Fiesta party started, with these spicy appetisers...

Tasty, tangy, spicy – what’s not to love about Mexican food? Whether you want to enjoy an enchilada, or tear into a taco, Mexican is made even better when it’s enjoyed with a great bunch of friends. Here’s our most delicious Mexican food you can whip up for your next fiesta... You could ‘wing it’ with spicy chicken wings with corn salsa with quick smart nachos - ready in a flash - a great easy dinner combo!

Bacon & Cheese Jalapeño Poppers

Ingredients

2 1/4 tsp extra virgin olive oil, plus extra for shallow-frying 175g shortcut bacon rashers, finely chopped 1 garlic clove, crushed 250g cream cheese, softened 2 green onions, thinly sliced 1 tbsp finely chopped fresh oregano leaves 1/3 cup grated tasty cheese 20 fresh jalapeno chillies 1/3 cup plain flour 2 eggs, lightly beaten 1 1/4 cups panko breadcrumbs 1 cup plain Greek-style yoghurt, to serve

Method

Step 1

Heat 2 teaspoons oil in a small frying pan over medium-high heat. Add bacon. Cook, stirring occasionally, for 4 minutes or until lightly browned and crisp. Transfer to paper towel to drain. Reserve 2 tablespoons bacon.

Step 2

Combine garlic, cream cheese, onion, oregano, tasty cheese and remaining bacon in a bowl. Season with salt and pepper.

Step 3

Cut a slit lengthways down one side of each chilli. Open out slightly. Discard seeds and membrane. Fill each chilli with about 2 teaspoons cream cheese mixture. Close slit.

Step 4

Place flour, eggs and breadcrumbs in separate shallow bowls. Coat chillies in flour, shaking off excess. Dip in egg, then in breadcrumbs to coat. Place on a large tray.

Step 5

Pour enough extra oil into a large deep frying pan to come 5mm up side of pan. Heat over medium-high heat. Shallow-fry chillies, in batches, turning, for 3 to 4 minutes or until golden. Transfer to a tray lined with paper towel to drain.

Step 6

Place yoghurt in a small bowl. Sprinkle with 1/4 of the reserved bacon. Drizzle with remaining oil. Transfer chillies to a serving dish. Sprinkle with remaining bacon. Serve with yoghurt.

Chorizo Frittata

This easy-to-cook frittata features a classic South American flavour combination of chorizo and potato.

Ingredients

1 (about 225g) potato, cut into 2cm pieces 1 tbsp olive oil 1 chorizo sausage, thinly sliced 1/2 small red onion, halved, thinly sliced 55g (1/4 cup) coarsely chopped chargrilled pepper 4 eggs 80ml (1/3 cup) thickened cream 25g (1/4 cup) coarsely grated cheddar 1 tsp fresh thyme leaves Mixed salad leaves, to serve Crusty bread, to serve

Method

Step 1

Preheat grill on high. Cook the potato in a saucepan of salted boiling water for 7-8 minutes or until tender. Drain.

Step 2

Heat 2 teaspoons of oil in a 15cm (base measurement) non-stick frying pan over medium heat. Cook the potato, stirring, for 5 minutes or until golden. Transfer to a plate. Add the chorizo to the pan. Cook, stirring, for 2-3 minutes or until golden. Transfer to a plate lined with paper towel.

Step 3

Heat remaining oil over low heat. Cook the onion for 8 minutes or until soft. Add potato, chorizo and capsicum . Stir to combine.

Step 4

Whisk eggs , cream and cheddar in a jug. Pour over chorizo mixture and top with thyme . Cook for 8 minutes or until the mixture starts to set around the edges. Place frittata under grill. Cook for 3-5 minutes or until set. Serve with salad leaves and crusty bread .

Is it possible to consider Mexican food without immediately thinking tortillas?

This family pleasing recipe for Mexican tortilla pies is a firm favourite. Keep this meal on hand for all those after school kids’ activites - and without creating more work in the kitchen!

Mexican Tortilla Pies

Ingredients Method

1 tsp oil 240g packet flour tortillas 1 small red onion, finely chopped 500g lean beef mince 1 tsp chilli powder 1 beef stockcube 300g can Condensed Tomato Soup 420g can kidney beans, drained, rinsed 1 small carrot, peeled, grated 1/2 cup grated cheese Guacamole 1 large avocado, mashed 2 tsp lemon juice

Step 1

Preheat oven to 200°C/180°C. Spray a 6-hole, 3/4-cup capacity deep bun/ muffin tray with oil. Microwave tortillas on high for 1 minute or until warm. Press 1 tortilla into each muffin hole (overlapping tortilla on 1 side to fit). Spray with oil. Bake for 8 minutes or until golden. Cool in pan for 20 minutes.

Step 2

Meanwhile, spray a large frying pan with oil. Heat over medium-high heat. Add onion. Cook for 3 to 4 minutes or until softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add chilli powder and stock cube. Cook, stirring, for 1 minute. Add soup, beans, carrot and 1/3 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer for 10 to 12 minutes or until thickened.

Step 3

Make guacamole. Combine avocado and lemon juice in a bowl. Season with salt and pepper.

Step 4

Spoon mince mixture into tortilla cases. Dollop with guacamole. Sprinkle with cheese. Serve.

Salud!

With that iconic Mexican drink ~ The Margarita