Page 1
Mexican street food Serves 8
Fantastic easy Mexican street food dishes inspired by Jamie. Perfect for dinner parties and sure to impress your friends & family.
Recipease by Jamie Oliver www.recipease.com
72-73 Western Road, Brighton, BN1 2HA 48-50 St Johns Rd, Clapham Junction, SW11 1PR
mini corn tortillas (makes 10) Ingredients
Method
125g masa harina ½ tsp salt 150 - 200ml hand hot water Dash of oil (for frying)
Put the flour and salt in a bowl, and mix well. Pour in the hot water (use only as much as you need to combine the mixture) and mix together vigorously with a wooden spoon until it is firm dough. Cover with cling film and rest for 20 minutes. Shape the dough into balls (one should weigh about 25 g). Don’t make them too big or they will spill out of the tortilla press – experiment until you get it right. Open the press then, place a piece of cling film onto the base. Place the dough ball into the middle of the bottom of the press then top with another piece of cling film (this will stop the dough sticking to the press. Close the top lid and press the dough until flattened. Put a thin layer of oil in a fry pan (ensure the pan is wide enough to fit one tortilla in. heat on a medium heat, then fry off the pressed tortilla until golden brown on each side. Remove from the pan and drain on kitchen paper.
roasted corn salsa (sharing for 4 people) Ingredients
Method
½ red onion finely diced 1/3 red chili – or to taste zest and juice of one lime – to taste extra virgin olive oil fresh coriander – to taste 100 g sweet corn, frozen and defrosted or fresh Dash of oil for frying corn Salt and pepper if needed
Makes approximately 14
Recipease by Jamie Oliver www.recipease.com
72-73 Western Road, Brighton, BN1 2HA 48-50 St Johns Rd, Clapham Junction, SW11 1PR
Get a frying pan and add a dash of oil. On a high heat, fry the corn until golden brown. Remove from the pan and allow to cool a little. Meanwhile, put the finely diced onion, finely chopped chili, lime zest and juice, and chopped fresh coriander in a bowl. Add the sweet corn, once it is roasted, and enough extra virgin olive oil to make a sauce. Taste and add salt and pepper as desired. You may need more chili or lime to taste.
Page 2
Mexican street food
Ingredients
Method
2 chicken thigh, skin on, bone in (remove the skin if you want to be healthier) 1 tsp dried oregano 1 tsp whole cumin 1 clove garlic small dried chili 250ml passata 1 tsp caster sugar 1 tsp white wine vinegar 1 tsp smoked chipotle chilli - mashed up Dash of oil for cooking Salt and pepper if needed
Put the oregano, cumin seeds, garlic, chili and a pinch of salt into a pestle and mortar and grind it until it is a paste. Rub this into the skin side of the chicken and (you can marinate if you like for about 20 minutes for more flavour) or you can cook it immediately. Heat a frying pan on a medium heat then add a splash of oil, place the chicken in the plan skin side down (if it is still on) and pan fry till golden on both sides. Add the passata, castor sugar, white wine vinegar and the chipotle chilli to the chicken. Stir well, then turn the chicken and cover the pan with a lid. Cook over a low heat for 10 -15 minutes until the chicken is cooked through (please check the chicken is cooked before removing from the heat) the sauce is thick and shiny. In the pan shred the chicken from the bone (discard the bone) mix well with the sauce, taste. Add some salt and pepper if needed. Enjoy on top of your soft cooked tortillas.
spinach and feta filling for taco (serves 4 on small tacos) Ingredients
Method
1 small red onion – finely diced ½ tsp cumin seeds ½ red chili – finely diced 2 sprigs of fresh thyme 200 g chopped tinned tomatoes 250g fresh baby spinach Few leaves of fresh mint Few sprigs of fresh tarragon leaves 1 lime – juice and zest 50 g feta Oil for cooking – dash Salt and pepper if needed
Heat a pan and add a dash of oil, gently fry off the diced onion, cumin seeds, chili and thyme stalks until soft. Add in tinned tomatoes and fresh baby spinach.
Recipease by Jamie Oliver www.recipease.com
72-73 Western Road, Brighton, BN1 2HA 48-50 St Johns Rd, Clapham Junction, SW11 1PR
Cook till wilted but still bright green. Add in the ripped up mint leaves and tarragon leaves then add some lime zest and juice. Stir then taste. You may need to add a little salt and pepper but be careful with seasoning as the feta cheese is salty. Top tortillas with the spinach and then crumble feta over to garnish.
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chipotle chicken (enough for 2 people)
Ingredients
Method
1 avocado ½ red chilli 1 lime A little fresh mint A little fresh coriander 1 spring onion Salt and pepper if needed
Halve the avocado and carefully remove the stone with a spoon. Scoop the flesh onto your board and roughly chop. Put the avocado into a bowl. Finely chop the chili and add this to the avocado, roughly chop the herbs and spring onion and add this also. Carefully mix all of these ingredients together until you obtain your desired consistency. Add in the lime juice and season to taste. Add a little salt and pepper if you need to.
tomato salsa (serves 4 people as a dip) Ingredients
Method
4 medium tomatoes 2 small cloves of garlic _ red chilli 2 strips of spring onion 1-2 limes Small bunch Fresh mint leaves add to taste Small bunch Fresh coriander leaves add to taste Salt and pepper if needed
Finely dice your tomatoes, red chili and garlic. Put into a small bowl. Then thinly slice your spring onions. Add to the tomatoes then add in the juice from 1 lime, add in the fresh chopped herbs and season to taste, drizzle in a little extra virgin olive oil.
Recipease by Jamie Oliver www.recipease.com
72-73 Western Road, Brighton, BN1 2HA 48-50 St Johns Rd, Clapham Junction, SW11 1PR
Mix well then taste. Add more chilli or lime juice to your taste and salt and pepper if you need it.
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guacamole (serves 4 people as a dip)