Tag: Mexican

Slow Cooked Honey Lime Chicken

Vibrant: Slow Cooked Honey Lime Chicken

INGREDIENTS

  • 2 Chicken Breasts, large
  • 1 Tbsp Garlic Infused Oil
  • 1/2 C Honey
  • 1/2 C Lime Juice
  • 1 tsp Chilli Powder (mildly spiced, adjust to taste)
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Cumin
  • 1/4 tsp Pepper
  • 1 C Tomatillos, blitzed (you could substitute tomatoes)

INSTRUCTIONS

  1. Add garlic infused oil, chicken breasts, and the remaining ingredients to the slow cooker.
  2. Turn onto high and cook for 2-4 hours.
  3. Shred chicken and serve.

SERVE

In a salad, in tacos, in taquitos, in a salad wrap, or with cooked brown rice and veggies.

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Sopes

Mexican: Sopes

Makes 6 sopes approximately 10cm in diameter, can decrease size for more of a snack bite as desired. Increase recipe size as required.

INGREDIENTS

  • 2C Masa Harina
  • 1C Warm Water, more as required
  • Oil, for shallow frying
  • Toppings!

Toppings: Any combination of the following (in FODMAP friendly quantities):

  • Shredded or minced chicken/beef/pork, cooked
  • Fresh or breaded fish pieces/bites, cooked
  • Lettuce, thinly sliced
  • Red or Green Cabbage, thinly sliced or grated
  • Feta, crumbled
  • Cheddar Cheese, grated
  • Tomatoes, diced
  • Avocado, diced or sliced
  • Carrot, grated
  • Corn Kernels, charred
  • Roasted Tomato Salsa
  • Guacamole
  • Sour Cream
  • Coriander
  • Hot sauce (FODMAP friendly)

INSTRUCTIONS

  1. Mix the masa harina and the water together in a bowl. Knead until it forms a smooth ball (you may need additional water, adding small amounts only at a time).
  2. Separate the dough into portions and roll into balls.
  3. Place a separated plastic bag onto a tortilla press, covering both sides. Add a portion of dough into the press as squash to form a pancake shape (you may need to flip the dough around to squish the other side also to make it an even thickness). If you don’t have a tortilla press, you can use an alternative heavy flat object and press down to flatten.
  4. Heat oil in a large pan over medium-high heat.
  5. Fry both sides of the dough until light brown. This will take a couple of minutes each side.
  6. Once cooked and browned, remove from pan and place on a paper towel to drain any excess oil.
  7. Wait for the sopes to cool slightly, then pinch the sides up to form a small wall around the edge.
  8. Serve with toppings.
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Chicken Chimichangas

Crunchy: Chicken Chimichangas

INGREDIENTS

  • 2C Rice, uncooked
  • 4C Water
  • 2 tsp Chicken Stock Powder
  • 1 tsp Salt
  • 400g Shredded Chicken
  • 160g Black Beans, tinned, drained
  • Water
  • 1/2 tsp Cumin, ground
  • 1/4 – 1/2 tsp Chilli Powder
  • 1/2 tsp Oregano
  • 100g Cheddar Cheese, grated
  • 4 gluten free Tortillas
  • Oil, for frying

INSTRUCTIONS

  1. Wash the rice and add to a rice cooker, along with the water, chicken stock powder, and salt. Mix through. Turn on and leave until cooked.
  2. In a pot, add the drained black beans, a splash of water, and the cumin, chilli powder, and oregano.
  3. Heat the black beans for a few minutes and mix through the spices. Remove from heat.
  4. Heat a tortilla in the microwave or pan for 30 seconds. Remove from pan.
  5. Add some of the cooked rice in the middle of the tortilla, along with the shredded chicken, some of the black beans, and some of the cheese.
  6. Roll up like a burrito and leave the seam side facing down.
  7. OPTIONAL: Pin the seam shut with a toothpick.
  8. Heat a deep fryer, or pan, with oil for frying.
  9. Add the prepared burritos, seam side down, to the heated oil. If shallow frying, turn halfway through the cooking process. Fry until golden brown on all sides.
  10. Remove from the oil and drain excess oil on a wire rack or paper towel. Remove the toothpick if it was used.
  11. Serve with accompaniments.

SERVE WITH

Guacamole or mashed avocado, diced tomatoes, sour cream, and coriander.

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Beef Brisket Taquitos

INGREDIENTS

  • 400g Beef Brisket, slow cooked, pulled
  • 140 Cheddar Cheese, grated
  • 18 Corn Tortillas, small
  • Oil, to fry

INSTRUCTIONS

  1. Heat the tortillas in small batches of about 3, for 30 seconds each in the microwave to make them soft and pliable.
  2. Add some beef to each tortilla in a line across the middle, about 2 tablespoons.
  3. Add some cheese to each tortilla with the beef, about 1 tablespoon.
  4. Roll up each tortilla, placing the seam face down to hold it shut. You can use a toothpick or two to secure it shut if desired.
  5. Heat oil in a pan, enough to reach half way up the rolled tortillas.
  6. Working in batches, place each tortilla seam side down into the pan and fry each side until browned and crispy (depending on the tortilla, some may brown slightly and some may harden brown at all), a few minutes each.
  7. Once cooked, place on a paper towel to drain off excess oil.
  8. Serve while hot.

SERVE WITH

Roasted tomato salsa, avocado salsa, sour cream, coriander, and chopped tomatoes.

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Roasted Tomato Salsa

If following a green FODMAP plan, only 1/4 of this salsa can be consumed for one meal (this would be quite a lot!).

INGREDIENTS

  • 3 Tomatoes (260g), halved
  • 1 Jalapeno, small (15g) (Increase if you like it spicier, 15g provides a small kick), halved and deseeded
  • 1 Tbsp Garlic Infused Oil
  • 1/4 tsp Salt
  • 1/2 of a Lemon, juiced
  • Coriander, a handful

INSTRUCTIONS

  1. Pre-heat the oven to 200°C on grill.
  2. Place half of the garlic infused oil on a baking tray. Place the tomatoes on the oil face down, along with the jalapeno.
  3. Grill for about 20 minutes, until the tops start to blacken. Remove from oven.
  4. Add the tomatoes and jalapenos (and their cooking juices from the tray), to a mortar and pestle or a blender, along with the salt, lemon, and coriander. Grind/blend until smooth.

SERVE WITH

Tacos, burritos, or taquitos.

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Beef Burritos

  • 500g Beef Mince
  • 400g Tinned Chopped Tomatoes
  • 200g Black Beans (limited to 40g a serve if following a FODMAP diet), optional
  • 2 Tbsp Tomato Paste/Tomato Sauce (check it’s free of FODMAPs)
  • 1 Tbsp Garlic Oil
  • 1 tsp ground Cumin
  • 1 tsp dried Oregano
  • 1 tsp GF Beef Stock Powder
  • 1/2 tsp ground Chilli Powder (more if you like it spicy, less if you don’t)
  • 1/4 tsp Salt
  • Gluten free Tortillas, approx. 8

INSTRUCTIONS

  1. Add garlic oil to pan and heat to medium-high heat.
  2. Add beef to pan, cooking through until browned.
  3. Add cumin, chilli powder, salt, and oregano and stir through.
  4. Add beans (if using), diced tomatoes, beef stock powder, and tomato paste/sauce. Simmer sauce until slightly reduced.
  5. Heat a separate pan to medium-high heat. Heat each tortilla on both sides until just starting to brown.
  6. Serve tortillas and beef immediately, along with accompaniments.

SERVE WITH

Guacamole, mexican rice, tomatillo salsa, coriander, grated cheese, sour cream (limited to 40g a serve if following a FODMAP diet), and chopped lettuce or cabbage.

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Guacamole

Creamy and Fresh: Guacamole

INGREDIENTS

  • 2 Avocados
  • 1 Tomato, large, diced
  • 1 Lime, juiced
  • 1 Tsp Salt
  • Coriander, bunch, roughly chopped
  • 1/2 Jalapeno, diced into small pieces OR 1/2 Tsp Chilli Powder, both optional (more if you like it spicier)

INSTRUCTIONS

  1. Cut avocado in half, remove pip, and remove skin from the flesh.
  2. Add avocado flesh to a bowl, and mash with a fork.
  3. Add diced tomato, lime juice, salt, and chopped coriander, and jalapeno/chilli if using. Mix to combine.
  4. Serve immediately or refrigerate until ready.

SERVE WITH

Burritos, nachos, tacos, or GF corn chips.

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Mexican Rice

Tasty and Nutritious: Mexican Rice

INGREDIENTS

  • 1 Tbsp Garlic Olive Oil
  • 400g tin Chopped Tomatoes
  • 1 1/2 C Rice (I used Basmati)
  • 2 Tbsp Tomato Sauce or Tomato Paste
  • 1 1/2 C Vegetable Stock (1 1/2 C Water + 1 1/2 Tsp Vegetable Stock Powder)
  • 1 – 2 C Vegetables, diced (I used frozen mixed vegetables with beans, peas, carrots, and corn)
  • 1/4 Tsp Chilli Powder
  • 1/4 Tsp Cumin
  • 1/4 Tsp Salt
  • 1/4 Tsp Black Pepper
  • Coriander leaves, a handful, to serve

INSTRUCTIONS

  1. Add everything except the coriander into a rice cooker and turn on.
  2. Once the rice has cooked, serve, topped with the coriander leaves.

SERVE WITH

Burritos or burrito bowls.

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Tomatillo Salsa (Salsa Verde)

Spicy: Tomatillo Salsa

Author Note: When following a green FODMAP diet, only 1/4 of this salsa can be consumed at any one time.

INGREDIENTS

  • 350g Tomatillos
  • 1 Tbsp Garlic Oil
  • 1/2 Jalapeno
  • 1/4 Tsp Salt
  • Coriander, a handful

INSTRUCTIONS

  1. Heat oven on grill to 200°C.
  2. Chop tomatillos in half and place face down onto a baking tray, along with half of a fresh jalapeno. Drizzle with the garlic oil, then place into the heated oven.
  3. Cook until starting to brown on the top, then remove.
  4. Roughly chop the jalapeno, then put them and the tomatillos into a mortar and pestle. Grind until smooth-ish (some chunky pieces add some character to the salsa). You can use a blender for this step instead if preferred.
  5. Place salsa into a bowl.
  6. Roughly chop the coriander and add to the bowl, along with the salt, and mix until combined.
  7. Serve once ready.

SERVE WITH

Burritos, tacos, or taquitos.

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Beef Nachos

Hearty: Beef Nachos

INGREDIENTS

  • 500g Beef Mince
  • 400g Tinned Chopped Tomatoes
  • 200g Black Beans (limited to 40g a serve if following a FODMAP diet), optional
  • 2 Tbsp Tomato Paste/Sauce (check it’s free of FODMAPs)
  • 1 Tbsp Garlic Oil
  • 1 tsp ground Cumin
  • 1 tsp dried Oregano
  • 1 tsp GF Beef Stock Powder
  • 1/2 tsp ground Chilli Powder (more if you like it spicy, less if you don’t)
  • 1/4 tsp Salt
  • 300g GF Corn Chips (check it’s free of FODMAPs)
  • 250g Sour Cream (limited to 40g a serve if following a FODMAP diet), optional
  • 1-2 Avocados, diced or mashed, optional
  • Coriander, to garnish, optional

INSTRUCTIONS

  1. Add garlic oil to pan and heat to medium-high heat.
  2. Add beef to pan, cooking through until browned.
  3. Add cumin, chilli powder, salt, and oregano and stir through.
  4. Add beans (if using), diced tomatoes, beef stock powder, and tomato paste/sauce. Simmer sauce until slightly reduced.
  5. Serve immediately.

SERVE WITH

  • Sour cream and avocado, on corn chips. Garnish with coriander.

ALTERNATIVES

  • Add some extra grated vegetables in at step 2 for an extra veggie kick – carrots and zucchini both work well.
  • Add grated cheddar cheese when serving.
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