[I:http://momsinc.biz/blog/wp-content/uploads/2010/07/RudolphWatkinson13.jpg]Mexican food potray colourfulness, a tone of festivity and diversity in flavours. The balmy climatic conditions and ethnic differences of the region have a played an important role in shaping cooking style.
Past conquests have led to a substantial effect of Spanish cooking. Its roots lies in the local staples of the Mayan Indians of the Yucatan Peninsula.
The staples of a Mexican recipe include
Tortillas a kind of pancake made from wheat or maize flour. The versatility of the tortilla as a wrap is endless. Tortillas can be utilized as a taco, tostada.
They all are topped or crammed with a variety of stuffings both vegetarian and meat centred and served usually with a dipping sauce such as chiptole, guacomole, salsa etc.
Chipotle Bean Dip These are smoked jalapeno chili peppers also known as ‘chili ahumado’. These chillies are usually a dull greyish tan to coffee color and measure 2-four inches in length and oneinch width.
1 tbsp – Olive oil
3/four cup – Black beans/pinto beans drained
one/4 cup – Rice (brown or white) cooked
one No – Spring white onions thinly diced
two tbsp – Chipotle Tabasco sauce
2 No – Garlic clove minced
1/2 tsp – Parsley leaves minced Salt to taste
Fetch a pot of water to boil, add the rice and prepare dinner until tender. Wash, rinse and soak the beans overnight.
Bring a pot of water to boil, add the beans and bay leaf simmer and cook till tender. Drain and set aside. Or you could, steam in a pressure cooker.
Warm oil in a pan add onion, garlic and cook.
Add the beans and seasoning and mix well. Stir in the chipotle sauce. Spread over rice. Garnish with lettuce and serve.
For more infoon some awesome mexican video recipes please visit Mexican Recipes. Also, if you are interested in Salsa then you can visit Mexican Salsa Recipe
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