This is one of my favourite lazy lunches at Picado. When I'm busy in the shop and I don't want to distract myself from whatever I'm doing, this is my go to dish. It takes not time to make and I always have the two main ingredients in the fridge: tortillas and cheese.
I've written a lot about Enchiladas before trying to sort out the absolute mess in which this dish has been placed by general misconceptions, tex-mex influences and commercially available 'packets'.
Growing up in the North part of Mexico, we had maybe a day or two a year with proper cold weather and our house, like most houses, had no central heating! This means that in those couple of days when it is actually cold, you use extra blankets on your bed and you wear the heavy jumpers inside your house. If the cold spell goes on for a week, you dig out the aul gas heater to warm up the room you're most in and you indulge in a fit of baking, which is rarely attempted the rest of the year as temperatures go as high 45 Celsius and that's before you turn on the oven!
I've written a lot about Mexican Mole before. While in Mexico a few years back, I spent a whole day with my aunt Irma, who makes a mean mole paste from scratch, and learned a lot about it.
I've been getting a lot of requests to put this class up again. As a third generation tortilla baker, I learned the trade from my grandfather, who was passionate about a good tortilla. Corn tortillas are Coeliac friendly, tasty and above all simple enough to make... and yet, we all have faced disasters when trying to make them.
Ever wonder how to make Mexican Tamales? They've been around since 1200 BC! the Mayans ate them, the Aztecs eat them and pretty much everybody who has lived in Mexico before and after them has eaten tamales too! They're delicious, freezer friendly and can be done with a variety of meat and vegetarian fillings! They are the ultimate Mexican party food!
A couple of weekends ago, we commemorated what would have been my dear friend John's 50th birthday, with a charity weekend, which included an amazing nature trail in Clonbur, in the beautiful Connemara region in Ireland, in and out of the border between County Galway and County Mayo. We left Dublin later than expected and then got lost on the way out from Dublin...
Ever wonder how to make Mexican Tamales? They've been around since 1200 BC! the Mayans ate them, the Aztecs eat them and pretty much everybody who has lived in Mexico before and after them has eaten tamales too! They're delicious, freezer friendly and can be done with a variety of meat and vegetarian fillings! The perfect party food for your Cinco de Mayo celebrations!
This is the continuation of a post I did last week on the challenge of Food Styling with the super talented Ajda Mehmet and maybe the result of a lot of testing, tasting and hard work...
I don't know about you, but I seem to be completely incapable of EVER judging what size turkey to buy so that I don't have a massive amount of it left after our traditionally Irish Christmas dinner. This year was no exception, the 14 pound bird was indeed too much, so I was left with about 5 pounds of cooked turkey! Now there's only so much cold turkey you can eat and after two days, one may need to get quite inventive. Here's what I did with my leftovers of turkey today.
