Sale el Sol Tortillas del Trigo

Hoy tenemos algo completamente diferente. Ya ves. Vamos a tratar de cocinar algo Español en español. Empezamos de inmediato …

Ingredientes:
Un poco de ensalada verde
Seis tomates pequeños
Un pimiento rojo
Un pieza de la carne sazonada/marinada – 100-200 Gramos (de vaca, pollo o cordero)
100 g chorizo
Una cebolla pequeña (las rojas son mejor)
Un poco de queso
Tortillas del trigo
Sel, pimienta
Un poco de zumo de limon

Elaboración:
Cortar la ensalada verde, los tomates y el pimiento rojo en trozos pequeños. Sazone con sal y pimienta. Mezclar con el zumo de limón.

Cortar la cebolla en aros.

Freír la carne y el chorizo. Después cortar en trozos pequeños.

Ahora, empezamos con el tortilla del trigo. Calentar la tortilla. Después ponga la ensalada en la tortilla.

Después los trozas del chorizo y un poco de queso.

Después la carne y los aros de cebolla.

Eso es todo. Ahora envolverlo y comérselo. Disfrute de su comida!

Un poco de papel de aluminio podría ayudarle.

Are you still with me? How good was your Spanish to understand the recipe or did you need no knowledge of Spanish at all, because the photos were telling everything?

Just to make sure, let us go through it again …

Sunrise wheat tortillas

Maybe there is a reason for the name of the dish, but at least the sun is really out these days. I could have called it summer tortillas, but … I didn’t. My call!

But now, without any further ado …

Ingredients:
A little bit lettuce
Six small tomatoes
One red bell pepper
A piece of seasoned/marinated meat – 100-200 g (beef, chicken or lamb)
100 g chorizo
One small onion (the red ones are better)
Some cheese
Wheat tortillas
Sal, pepper
A splash of lemon juice

Method:
Cut the lettuce, tomatoes and red bell pepper into small pieces. Season with salt and pepper. Mix with the lemon juice.

Cut the onion into rings.

Fry the meat and the chorizo. Then cut it into small pieces.

Now, we can start with the wheat tortilla. Warm up the tortilla. Then put the salad on the tortilla.

Then the chorizo and cheese.

Then the meat and the onion rings.

That’s all. Now wrap it up and eat it. Enjoy your meal!

A little bit of aluminium foil could help you.

Und weil das ganze jetzt so schön war hier nochmal für alle die, die weder viel mit Spanisch noch mit Englisch am Hut haben …

Wir wollen da, wie schon zuvor, nicht lange rum fackeln und einfach loslegen …

Sonnenaufgangstortillas

Gut, euch kann ich’s ja sagen, wenn ihr wollt könnt ihr es auch zum Frühstück essen oder auch zum Mittag oder zum Abendessen oder nachts oder zwischendurch oder wenn ihr Hunger habt. Was auch immer, die Sonne ist draußen, also hier mein Beitrag …

Zutaten:
Etwas grüner Salat
Sechs kleine Tomaten
Eine rote Paprika
Ein Stück gewürztes/mariniertes Fleisch – 100-200 g (Rind, Hähnchen oder Lamm)
100 g Chorizo
Eine kleine Zwiebel (die roten sind besser)
Etwas Käse
Weizentortillas
Salz, Pfeffer
Ein wenig Zitronensaft

Zubereitung:
Den Salat, Tomaten und rote Paprika in kleine Stücke schneiden. Kit Salz und Pfeffer würzen. Mit dem Zitronensaft mischen.

Die Zwiebel in Ringe scheiden.

Das Fleisch und die Chorizo anbraten. Dann in kleine Stücke scheiden.

Jetzt können wir mit der Weizentortilla anfangen. Die Tortilla aufwärmen. Dann den Salat auf die Tortilla geben.

Dann die Chorizo und Käse.

Dann das Fleisch und die Zwiebelringe.

Das ist alles. Nun zusammenfalten und essen. Guten Appetit!

Ein wenig Albfolie könnte helfen.

So, nun habt ihr wohl genug, oder soll ich das ganze jetzt nochmal in irgend einem Dialekt abspulen. Aber ich denke bei ‘datt’, ‘watt’, ‘ett’ und irgendwelchen Spezialausdrücken flippt die Autokorrektur – oder doch eher ich – völlig aus und es wird kein glückliches Ende nehmen.

Das würde niemand wollen.

No one would want that.

Nadie querría eso.

Kimse isterim.

Personne ne voudrait que.

कोई भी उस चाहेगा।

誰もそれを望んないだろう。

I think, this is a very good point to stop this post. I hope you enjoyed it. Hey, after all, this still is … Cooking Around the World!

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Burn a Little - Bean and Feta Enchiladas and Steak

You can’t mess with time. Even if you could go back in time to change things you have done in the past, things will most probably end even worse.

What you could do, though, is a trip on memory lane, thinking about the things that you did and that happened and if you are clever enough, you could also learn from your mistakes. Or you could rediscover things you liked to do.

Anyway, today we will have at first some prawns and later something Mexican. After all we want some food. Some time ago, I bought a bag of Panko – Japanese breadcrumbs. I saw a dish on television – Panko Fried Prawns. For a long time I wanted to try it. Now I did.

Together with some chilli sauce it’s a lovely snack.

Side note: Just keep an eye on how much Panko Prawns you have going in the hot oil at the same time. If you use too many, the oil might just … eh … bubble over and spread on your oven top and … who knows what mayhem that might cause there.

Now we can go on with some Mexican food ...

Bean and Feta Enchiladas and Steak

The original idea was to make some vegetarian enchiladas, which indeed happened, but I felt I needed some more food, so I added the steak to the side. While the recipe mainly focuses on the Bean and Feta Enchiladas, I will mention a few things regarding the steak as well.

Ingredients:
Wheat tortillas
Creme fraîche
Chilli Sauce:
A splash of olive oil
1 clove of garlic, finely chopped
1 small onion, finely chopped
1-3 dried red chillies, finely chopped
400 ml tinned tomatoes
400 ml vegetables stock (or chicken stock for non vegetarian)
1 tbsp. dried oregano
1 tsp. sugar
A splash of red wine vinegar
Enchilada Filling:
A splash of olive oil
1 small onion, finely chopped
140 g sweet corn
1 red or green capsicum, chopped
250 g kidney beans
Salt, pepper
Bunch of parsley, chopped
200 g feta cheese

Method:
First of all, we need to do our own chilli sauce. Start in a sufficiently sized pan with a splash of olive oil at medium temperature.

Chuck in the garlic and the onion and have them work in the pan until translucent. Then add the chillies, the tinned tomatoes, the vegetable stock, the oregano and the sugar.

Bring it all to the boil and leave to simmer.

Now you have plenty of time to prepare the filling for the enchiladas.

Somehow, we start in a similar way, here – another pan and another splash of olive oil at medium heat. Toss in the onion and … you know … until translucent.

Add the sweet corn, capsicum and kidney beans. Season with salt and pepper and let it all simmer for a while until the vegetables have softened a tiny bit.

Remove the content of the pan to a bowl and let it cool down slightly. Then mix in the parsley and the feta.

Check the chilli sauce. If you where not super fast with the filling, you can remove the sauce from the heat now. If you don’t like all the chunks of onion and tomato in your sauce, you can pass the sauce through a sieve.

Get yourself an oven-proof dish, that will hold at least five enchiladas. Lightly oil it.

Then get yourself a plate. Place a wheat tortilla on it and spoon a bit of the chilli sauce on it. Spread the sauce onto the tortilla. Place a part of the filling on the tortilla, roll it up and place it in the oven-proof dish. Pack those enchiladas all nice and tightly in the dish. When all enchiladas are in the dish, pour over the remaining chilli sauce and transfer the dish to the oven for about 30 minutes at 180 °C.

Meanwhile you could prepare the steak, if you wish to have it.

Have some butter in a pan and cook the steak to your liking in it. Once you have removed the steak from the pan and leave it to rest, you have some pieces of tomato and some stripes of capsicum go into the fat. Season them with salt and pepper.

When everything is finished, you can plate up.

Place the tomatoes and capsicum first, the steak on top of it and some roasted onions on top of that (figure out yourself how to get those onions).

Put one enchilada on the side. You can garnish it with some chopped up parsley and add also a spoon of creme fraîche on the side to mellow the effect of the chilli sauce.

Enjoy!

Of course, I used three dried chillies in the sauce, but I didn’t feel it so much. So, don’t be afraid. While the chilli sauce itself might be quite hot, you won’t feel it so much in the finished product.

Lovely! I enjoyed my meal very much and I reckon and I keep on saying, I need some more Mexican food in my life and ... apart from that hot food will help you to burn and by that I don't just mean that it will burn in your mouth, but it could also aid you in burning off some fat you might not like in your body. I guess it always works for me.

Anyway ... keep enjoying your life and ... we will do the same here!

Wheat Tortillas with Mango Salsa

Sometimes I think I need more of a certain kind of food in my life. Ha, you say, when you look at my blog, there is a lot of variation. Fine! At times, though I wish I could have certain things more often. Maybe something like that ...

That was the dish for Mexico I totally forgot to blog for the World Cup. No worries. Yes, at times I wish I could have a bit more Mexican food in my life.
Well then, what do you have to do for these little wheat tortillas with Mango salsa?
Obviously you need to make your own  wheat tortillas.
For that I usually take normal wheat flour, add a pinch of salt and then as much cream as is necessary to make the dough come together. However, it will never be more than 200 ml of cream. Then I never used more than 500 g of flour.
Let the dough rest a bit, then separate the dough into individual portions, roll out little tortillas and dry-fry them.
Make your Mango Salsa with half a cucumber, a hand full of cherry tomatoes, a bunch of fresh coriander, one ripe mango, the juice of one lime, one red chilli, a small red onion and a bit of salt.
It's best to cut the cucumbers in half lengthwise first. Then remove the softer more watery inside with a small spoon. Cut the remaining part into small cubes.
Remove the seeds of the tomatoes and cut into small bits. Finely chop the onion, chilli and coriander. Cut the mango into small pieces as well.
Mix all the ingredients together. Maybe a drop of olive oil will do no harm.
Put a spoonful of the salsa on each ready fried wheat tortilla and enjoy ...

Mexico: Have a Drink

No, this is no ad. I already told you, I won't have much time today. So, just have a nice cool and refreshing drink for Mexico with a bit of Tequila in it ... maybe have a good friend along, too ...

By the way, don't get any ideas!

Mexican Guacamole and Beef Wraps

You can not avoid it, whether you like it or not. At the moment it's football, on television, radio, in conversations and ... yes ... and food blogs, too. No worries, though, I will focus on the food here. 
Today we are concentrating on Mexico, although it would have been interesting to have some Dutch, Spanish or Cameroonian food. As you know, or maybe not, Mexican is one of my favourite cuisines and it ignited (not just because of the chillies) my interest for cooking in the first place.
Therefore, it's the only right thing to give you some Mexican food today and ... Guacamole and Beef Wraps it will be.

I show them unwrapped to you, so you get a better picture ... or was it just the fact I couldn't stand it any longer to wait to eat the food.

Ingredients:
One ripe avocado
Juice of two limes
3-5 red chillies, finely chopped
3-5 cocktail tomatoes, quartered
2-3 cloves of garlic, finely chopped
One small onion, finely chopped
Salt, pepper
Beef steaks
Olive oil
Wheat tortillas
Cheddar cheese
Fresh coriander, chopped up

Method:
First of all marinate the beef for at  least half an hour. Oh, yes, of course, with the following, the juice of one lime, a splash of olive oil, 1-2 garlic cloves, 2-3 red chillies, salt and pepper.
Then go for the guacamole. Spoon out the flesh from your avocado and mix it together with the remaining lime juice, chillies and garlic and while we are at it, the tomatoes and onion. Season according to your taste with salt and pepper.
Now, after the beef has marinated enough, cook the meat with some more olive oil in a pan. Leave to rest afterwards and cut into pieces.
If you haven't made fresh wheat tortillas for yourself, you need to heat them up a bit now. Spread some of the guacamole on each tortilla and add a few pieces of beef. Grate over some cheddar cheese and be generous with some fresh coriander.

Ready to eat. Fold it once and eat quickly or bother to wrap things up properly and eat. Don't forget to enjoy it. If it's too hot, you are too weak or you simply need to use less chillies.

Here we go again with Bloggers Around the World: World Cup 2014 Brazil.

Additionally I will send this post over to Karen's (Lavender and Lovage) Cooking with Herbs, which is hosted this month on Lancashire food.

Burn, Burn, Burn ... Chilli Sauce, Beef Enchiladas, Chilli con Carne and ... Burn

Knock, knock, knock! Anybody home?

Silence!

I doubt it very much that anyone is home. In fact, I can't possibly be home ... at least I don't feel like it.

Pondering! Pondering! Pondering ... Error!!!

Yep, that doesn't get us anywhere. Am I crazy? I'd say, we had that subject already. So?
Fine, as things seem right now, I'm not getting anywhere soon myself, am rather tied down.
Anything we can do about it? I think I've got an idea, I am going to let things burn, burn, burn ... burn ...

For this I am going to need some chillies. Right, that could be a problem again, because it is not so easy to get nice chillies around here in the shops and if you can't even dare to think about it. Now you start to see what's wrong here.
Anyway, at least I have some dried chillies and a few home-grown windowsill chillies.

Let's burn it then and have some ...

1st burning: Chilli sauce

Ingredients:
6 tomatoes (tinned tomatoes, if you like)
2 red fresh chillies
2 dried chillies
1 onion
1 clove of garlic
A splash of olive oil
500 ml chicken or beef stock
Salt
Vinegar
Sugar

Method:
Chop up the tomatoes, chillies, onion and garlic. Heat the olive oil in a pan and let the 'chopped ups' have a taste of it. When that flavour has reached your nose add the stock to the pan, bring it to the boil and then let it simmer for about 20 minutes. Finally adjust the seasoning with the salt, vinegar and sugar. If you don't like a coarse chilli sauce, arrange a meeting with the blender.
Here you go.

What now? Let it burn some more ...

2nd burning: Beef Enchiladas

Ingredients:
Chilli sauce
Wheat tortillas (make your own with 500 g wheat flour, 1 tsp. salt, 100 ml cream and a bit of water)
A splash of oil
500 g minced beef
1 onion, chopped up 
100 g sweetcorn
1 red bell pepper, chopped up
Grated cheese
Sour cream

Method:
So, what have you decided? Are you going to do your own wheat tortillas? Just mix the above mentioned ingredients (flour, salt, cream, water) in a bowl. Use just enough water that you get a nice, non-sticking dough. Portion it into 12-16 balls of dough, cover them and  let them rest for about 30 minutes. Then briefly bake them in a dry pan on both sides. We don't want the tortillas to be brown, but still soft and flexible.
In another pan you fry the beef, onions, sweet corn and bell pepper. Yes, exactly in that order ... eh ... that is, once the beef is browned add the other ingredients.
Let's assemble! Paint the tortillas on both sides with the chilli sauce. Place some of the filling on each tortilla, roll them up and place them tightly in an oven-proof dish. Get some more chilli sauce on top of those tortillas. We want to have it properly burning. Finally grate some cheese over it ... in fact, grate a lot of cheese over it and place it in the pre-heated oven to melt the cheese ... yes ... properly.
Serve the beef enchiladas with a good dollop of sour cream and if you have to with a salad on the side.

No, it isn't over yet ...

... a bit later, we let it burn yet once again ...

3rd burning: Chilli con Carne

Ingredients:
Chilli sauce
Beef enchilada filling
1 tin of kidney beans
Rice, tortillas or ... whatever you like

Method:
Ha ha ha ha ... oh ... sorry ... mix the chilli sauce with the beef enchilada filling and the kidney beans and heat it up to eating temperature and ... don't ask me, why I didn't have any beans in the enchilada filling in the first place.
Serve it with rice, tortillas or something completely different. Your call!

Is that all? I would say so, but there is still one thing left to do. There is no way around it, there is still the need to let it burn one more time ...

4th burning: Whatever you want to call it ... burning pancakes maybe

Ingredients:
Chilli con Carne
Pancakes (flour, milk, egg, salt)
1 egg, beaten up (go for it!)
Some grated parmesan
A lot of breadcrumbs
Oil for frying
Some mayonnaise
A splash of caramel sauce

Method:
Get your lovely pancakes. At least, I hope they are. Now place some of the chilli con carne on each pancake and ... eh ... fold them, roll them tightly together in a way that minimizes the chances that any of the filling drips out. I'd say, fold a bit in on two sides and then roll up tightly ... that is, if you get what I am trying to convey.
Anyway, on one plate you have the egg ready and on another one the breadcrumbs mixed with the Parmesan. Roll the pancakes in the egg and then in the breadcrumbs. Try to get as much of the breadcrumbs and Parmesan on it as possible.
Meanwhile your oil in your frying pan has turned ... eh ... burning hot, so that you can fry your pancakes.
Before you can make a mess by eating the finished product, we have to make a little dip for the pancakes. Swirl a bit of caramel sauce into your mayonnaise and ... there you go.

Stuffed!

Now I had quite some yummy food that made me feel like home for a while ...

Hot Fusion - Hot Chilli Puff Pastry Tarte

Cold fusion: Hypothetical type of nuclear reaction that would occur at, or near room temperature. Usually you need millions of degrees for a fusion of nuclear kind of reaction. This is a controversial subject. The whole concept appears to defy the laws of physics. Some scientists believe cold fusion to be a real phenomenon and that it will be at one point in the future, however far far away, the basis for an abundant, cheap source of energy. Others say that cold fusion is impossible.

Well then, it's quite good, we are not dealing with cold fusion today, but with hot fusion. How do we come to this point?
As it happens to be I'm busy trying to grow my own chillies on the windowsill.

Having them is one part, but actually it's not for the sake of growing, but cooking. I need to do something with them. These are (were) my only two habanero chillies. Those are considered to be quite hot ... and so something else should be, too ... Yes, I'm referring to the weather. Some days it might work out.
Ahem ... what to do now with the habanero chilli? I just took the yellow one. The green one still needs some time. Fine, I could do a chilli, a real hot one ...

Bloggers Around the World: Mexican Round-up ... we travel on and on and ...

It's time already ... time that we pull down our tents, travel on and pitch them up somewhere else.
Hey, not so fast, gringo!
We are not going anywhere before we had a look at what we accomplished last month at our stop in Mexico. Was it hot enough? At least I was in need of some heat and still could use some more. Gladly my brain didn't freeze through while being outside.
Let us check it all out then ...

... where shall we start? Maybe with the microwave nachos recipe we never received?
Ah, that wouldn't make sense. Right, the same is true to me at times.
Alright, let us search for some spice then ...

Who could do this better than Corina from Searching for Spice! She brought along a beautiful Mexican Chicken Stew. There is something special hidden in it as well: chocolate. If you like to know, how it turned out, well, you know what to do.

Elizabeth from the Law Student's Cookbook was enjoying our trip so much, she kept on travelling. Yessss, that's the spirit! However, it took her quite some time to cook up something lovely for us. No, that wasn't meant negative in any way. I didn't say she tried so long until she finally managed to cook something nice.
The name of her dish, Slow Cooker Machaca, explains everything. It took 8 hours to cook, slowly, but surely. Elizabeth shows you there is no excuse to have some freshly home-cooked meal after a full day at work.

Now, after having some nice and spicy stew and everything, we switch over to Galina at Chez Maximka and have some cake, some Mexican inspire cake to be precise - after all we want to be precise. Do you want to have a piece of her delicious Orange Polenta Cake?

I'm afraid it's all gone by now. No problem, do your own.

Did I miss anything? If so, let me know ... wait, I'm just getting something in ...

Ah, wonderful, it's some more pudding from Choclette and her Chocolate Log Blog.

Some call it "sex on a plate", but Choclette prefers to call it Mexican Chocolate Pudding with Chilli and Lime Mango Slices. To see what it is all about and to find out about the "sensuousness" of this love-ly pudding you have to check it out.

You know, how things in life are, just when you think it's over, it isn't. No worries! Need a drink. Why not have a margarita!? That is also what Caroline from Caroline Makes ... thought. After she was 'slightly' disappointed on how the recipe for Mexican chocolate mole turned out, she needed a drink, kind of. You can't go wrong with that one ...

Thank you everyone for putting in such a great effort to join our cooking trip around the world!!! It's really fun travelling with all of you!

However, we seem to have problems at the border. Are we somehow jinxed? Well, I don't know anything about that. Let's head over to 8&Ruth and see, what feast Ruth has prepared for us ...

This ceviche is only part of it ... there is more ...
 
What was I doing the last month to support our cause? Let's see ...

First of all, Pimiento Mexicano con Huevos. 

 

You can have it for breakfast or for whenever you like or ...

... you can use the leftovers to have pizza ...

... or soup, tortilla soup that is.

Now that you have seen it all, we can move on. But where? To the North, East, South or West? Hm .... I would say ... hm ... we might go ... North to the US of America and have some American food. What do you think? Is that a deal?
It has to be, because that is where we are going. But what will we be cooking? That is up to you. Maybe you are thinking of bagels, doughnuts or pancakes.
Or maybe there is a Mexican dish you missed to turn in this time and want to sell it as being from Texas, no worries ... hm, as I think about it. This month seems to be some kind of a joker, since there are so many people living in America that are originally from all over the world, we could end up with simply anything.
Whatever, feel also free to post something that you feel is absolutely American. I have some books to check. 
Is anyone doing a New York Cheesecake? We will see.

Just one more thing to take along ... rules:

1. Leave a comment with a link to your post here in this very post, below. 
2. Link to my blog and this challenge in your post.  
3. Use the "Bloggers Around the World" badge (the one you find at the beginning and end of this post).  
4. You can use a new or an old post, but it has to be adjusted accordingly (you know, all the linking). 
5. Have fun and enjoy it!

Oh, what am I going to do, I better find some time to do a few things ... time always flys when you are enjoying yourself.
OK, since it is so easy for you this time, why don't you challenge me on how many entries I can put together in one round-up ...

Mexican Leftover Management: Tortilla Soup and Pizza

We managed already one month of 2013. What do you think? So far it was pretty much the same as in 2012. Well, there have been a few negative changes over the past few days, but ... it's always better to focus on the positive aspects of life ... hm ... like food, for example Mexican food.
You have still have nearly half a month to participate in the current Bloggers Around The World with the theme Mexico. As I was preparing my own entry the other day, Pimiento Mexicano con Huevos, I promised you to tell you what I did with the leftovers I had.

That pizza was one thing. In fact it was quite easy. Just prepare you usual pizza dough and then top it with the leftover Pimiento Mexicano con Huevos. Well, it was not exactly what I did. There were a few more ... eh ... special things I did.
First of all I substituted the semolina flour I usually add to my pizza dough with corn flour. Fine, this was the main thing. I also added a bit more cheese and sprinkled a bit of black pepper and olive oil on top. Now, that's all!
This pizza was quite nice and enjoyable. What a shame I can't have pizza right now. Maybe next week again ...
Now it happened also to be the case that there were leftover tortillas. In fact that was already kind of cunningly schemed beforehand. I wanted to have a tortilla soup.

Here is how you could do it as well ...

Ingredients:
50 g bacon, chopped into small bits
1 small onion, finely chopped
1 red chili, finely chopped
4 wheat tortillas, cut into stripes
500 ml beef stock
Salt
50 g grated cheese

Method:
To start with we slightly brown the bacon, onion and chili together in our pot.
Then we add the stripes of the wheat tortillas and pour over the beef stock. Season the soup according to your taste and bring to the boil.
Ready! You can fill the soup into individual bowls. Toss in some grated cheese and put it either briefly under the grill or if you don't have one, just go for it ...

Have you noticed something else in connection with this blog? Well, maybe you can check it later, but on Monday it will be one year after my first post. Just saying!

Pimiento Mexicano con Huevos

It's time to turn up the heat and have some Mexican food. After all we are already having entries for this month's Bloggers Around the World. Either everyone is turning to have more time or it is an easier theme this month or even both.
Anyhow, I already prepared a few things to share with you this month. After all this theme is kind of special to me, but we have to wait until after the cooking before I disclose some further facts about me ... this time in connection with Mexico and Mexican food.
The main stars of the following recipe are bell pepper and eggs.

Let's go for it then ...

We need:
Splash of olive oil
1 red onion, finely copped
1 yellow, red , and greed bell pepper respectively, cut into stripes
2 red chilies, finely chopped
2 tbs tomato puree
100 ml cream
100 grated cheese 
2 hard-boiled eggs, quartered

We do:
Gently fry the onion a little bit and then add the bell peppers together with the chilies and then sauté them for about 15 minutes.
At this point add the tomato puree and cream and let go for another 10 minutes.
Now you add the cheese, spoon it through and let the cheese melt. That shouldn't take too long.
Finally add the eggs and let things on heat until the eggs are also warmed a bit. Once more, that shouldn't take too long.
Serve together with some wheat tortillas, which can be easily prepared by yourself as well. You just need flour, salt, cream and water to make the dough.
Dig in!

So far about my entry for Bloggers Around the World: Mexico. However, I can tell you, that I had leftovers. What I did with them I'll tell you later.

Now again some facts:

1. The first  cookbook I ever bought was about Mexican food.
2. That was what started my interest in cooking. 
3. Sometimes I turn on Mexican music, when I'm cooking Mexican food.
4. It would not sound too nice, if I would sing along.
5. I have been to Mexico once. 
6. I stayed for about 5 minutes and took me longer to get out then in.
7. I would like to go to Mexico, properly at another time to see some ancient ruins.
8. There is also a book I have about the Maya ruins and at one point I even thought of becoming an archaeologist.
9. My Spanish could use some polishing up.
10. Enchiladas belong to my favourite foods.

So, here we are already at the end of this post. Have you made up your mind yet and decided what you are going to cook for the Mexican themed Bloggers Around the World? Or what do you think can be done with the lefovers of Pimiento Mexicano con Huevos?

Quick Mexican snack - Quesadillas with Guacamole

At times I have a longing for Mexican food. However, there is no Mexican restaurant nearby. No worries! No big deal! Just do it yourself - as so often. Besides that making quesadillas is dead simple and doesn't take much time.  

If you have wheat tortillas, guacamole, and some nice cheese (cheddar maybe) it is really assembled in no time.

Heat some oil in a pan and place one of the tortillas in it. Spread your guacamole over it.

Bravely go on and grate some lovely cheese over it. Be generous - that is if you like cheese as much as I do.

Aftewards we go on and place a second tortilla on it. It's really that simple. 

Once the bottom tortilla has turned brown (if it starts to smell strangely in your kitchen, you waited too long), carefully turn the tortillas around to finish the other side. 

­

That would be it. However, somehow I have the feeling that there should be more. 

Of course, you can prepare the wheat tortillas yourself. Just make sure, they get big enough.

As to the guacamole, it would be really lovely, if you do it yourself. It's also quite easy and trouble free to make.

Just take a ripe avocado and half it. Remove the stone (by the way I just found an interesting article, I want to try next time I have an avocado here: planting an avocado treehttp://www.wikihow.com/Plant-an-Avocado-Tree - always like experimenting and I simply love watching how things grow). When you have removed the stone, you can spoon out the fruit and mash it up in a small bowl. You mix it then with a finely chopped onion, chilli, salt, pepper, two tomatoes, one clove of garlic and a bit of vinegar and oil. That's all!

Mexican pork'n'something stew

Well, well, well, I don't know. I bought this pork meat the other day, cut into cubes. I wanted to try some special Vietnamese dish. Good! It would take some two hours or more prep time before I can start with the actual cooking. OK! 
But I didn't have that time actually. Bad!
Now what to do with the meat before it goes of? Maybe something Greek? Do I have a recipe or an idea somewhere? No!
What does the Caribbean cookbook say? That would be nice, won't it? Nothing! Oh well, not exactly right. It said something like: "Leave the meat to marinate for about four days ..." Great!
Mexican? Oh, that comes close. But, there is one tiny little thing, I don't exactly have all the ingredients mentioned there. Forget it! Just go roughly by it.
What then could be used in this Mexican pork stew?

Ingredients (if you have, or simply use what you like - he he he):
one large onion finely chopped
two cloves of garlic finely chopped
80 ml oil
500 g pork in cubes
80 g rice
400 g t  tinned tomatoes
500 ml of chicken stock
500 g peeled potatoes cut into, eh, cubes
two oranges
a good splash of Tequila
salt, cayenne pepper
one yellow chili
two tablespoons of peanut butter
100 ml cream
2 tablespoons of runny honey


What then to do with this strange(?) round up?


Preparation:
Heat up the oil and fry the onions and the garlic until it becomes translucent or something like that. Then add the meat and the rice and brown it slightly.
If you have achieved this pour in the tomatoes and the chicken stock. Season it and add the splash of Tequila (if you can manage with your conscience, have one Tequila added to yourself as well - or leave it).
All this you simmer now for approx. 30 minutes. When you feel like it or about after that aforementioned 30 minutes throw in the potatoes and the oranges (not as a whole - use your imagination). 
Let everything cook for a further 25 minutes. Finally, right at the end, before everything is ready, once you decided it should be over now ... put in the cream, peanut butter and honey. Mix well, briefly bring it to the boil ... and then serve it.


It might look like this ... or not!

As you might have noticed you can garnish it with some parsley ... or take coriander if you have some (feels more Mexican).