FOOD
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The flavors and spices of Mexican food are distinctively south-of-the-border and one of the
most popular cuisines in American dining. Here are some of Ian Greenwood’s tried and true recipes.
TORTILLA SOUP
Serves 6
Even though you may be hesitant to use lard, Greenwood notes
that it actually has half the cholesterol and a third less fat than butter
— and the taste is always authentically Mexican.
3 flour tortillas
Pam cooking spray
½ teaspoon cumin
½ teaspoon salt
2 tablespoons lard or oil
1 large onion, diced
2-3 tablespoons garlic, chopped
1 15-ounce can fire-roasted tomatoes
1-2 chiles in adobe, to taste
6 cups chicken broth
1 ear of corn, roasted and scraped
2 cups sautéed mushrooms
1 bunch watercress or spinach
1 tablespoon cilantro, finely chopped
1 avocado, diced
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon smoked paprika
¾ cup feta cheese, diced
Sour cream and shredded chicken, if desired
6 lime wedges
Heat oven to 375˚F/190˚C.
Cut flour tortillas into strips, coat with cooking spray and bake
in oven until crisp. Remove and season with cumin and salt. Heat
fat in a medium-sized sauté pan and add onion. Cook until soft
and translucent, then add the garlic, stirring well to avoid burning.
Add tomatoes and chili peppers. Reduce until the sauce begins to
thicken, then whisk in the broth. Simmer for 20-30 minutes, then
add corn, mushrooms and watercress or spinach. Simmer 5 minutes.
Adjust seasoning, adding cumin, oregano, salt and paprika if
desired. Ladle into bowls and top with cilantro, avocado, cheese
and tortilla strips. Sour cream and shredded chicken also make
tasty additions. Serve with lime wedges.
CHICKEN TINGA
Serves 6
The beauty of this dish is that the chicken can be pulled from the
bone and shredded, then moistened with the sauce to make the
best tacos, burritos and enchiladas — so make extra.
2 tablespoons lard or oil
2 chorizo sausages
6 medium-large chicken thighs — skinless
1 teaspoon oregano
½ teaspoon salt
1 cup white onion, diced
3 tablespoons garlic, chopped
2 tomatillos
115-ounce can fire-roasted tomatoes, diced
½ teaspoon cumin
2 tablespoons chipotle in adobe plus 2 tablespoons sauce —
to taste
½ teaspoon smoked paprika
2 cups chicken broth
Fresh cilantro
Cooked rice
Flour tortillas
Pico de Gallo
Heat oven to 350˚F/180˚C.
Melt fat in an oven-proof sauté pan and add chorizo. Cook over
medium heat until browned. Remove from pan. Season the chicken
thighs with oregano and salt and brown on both sides. Remove
from pan. Add diced onion and cook until translucent, then add
garlic. Stir in the tomatillos, tomatoes, cumin, chipotle and smoked
paprika. Stir well to combine and add stock. Bring to a simmer
and return thighs to the pan. Cover and bake in preheated oven for
about 45 minutes. Remove, check for doneness and adjust seasoning.
Add sliced chorizo to the pan and sprinkle with fresh cilantro.
Serve with rice and warm flour tortillas.
PICO DE GALLO
2 cups ripe plum tomatoes, diced
1 medium white onion, diced
1½ tablespoons jalapeno or serrano chilis, chopped
1 tablespoon fresh lime juice
½ teaspoon salt
Cilantro, chopped
Combine all ingredients, adjust seasoning to taste and chill.
Serve on side.
CHOCOLATE GANACHE TORTE
Serves 8
Greenwood serves this chocolate torte with Grand Marnier-steeped
raspberries — the perfect foil to the richness of the filling.
Crust
2½ cups mixed unsalted nuts, finely chopped in a food processor
6 tablespoons sugar
Pinch salt
4 tablespoons butter, melted
Ganache filling
12 ounces bittersweet chocolate, chopped
2 cups heavy cream
3 ounces butter, room temperature and cut into cubes.
Preheat oven to 350˚F/180˚C.
Grease a springform pan and fit with parchment paper
For the crust, place nuts, sugar and salt in a large mixing bowl.
Drizzle with melted butter. Mix by hand and press into springform
pan. Bake until golden brown — about 15-20 minutes. Remove
and cool.
For the filling, place chocolate in a medium bowl. In a saucepan,
bring cream to scalding and pour over chocolate. Let rest
for 5 minutes, undisturbed. Add butter to chocolate and stir until
smooth and glossy. Spoon the mixture over the crust, smoothing
the surface. Chill uncovered for at least 2 hours or overnight. Serve
with raspberries and whipped cream.