[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.
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