Bring on the peppers and avocado! This is a thread for any Latin- and Spanish-inspired recipes either of your own design, or that you've tried from another source!
If taken from another chef (that you're aware) be sure to link the source for us all to enjoy!
Latin-Style Recipes
6 posts in this topic.
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Simple Guacamole
I make this all the time for a snack, especially during the sports seasons. It's quick, simple, and delicious. Have it with chips, throw it in a burrito, smear it on a sandwich, use it in layered bean dip... whatever you like!
Ingredients
- Three avocados
- One tomato
- One small onion
- Squirt of lime juice
- Pinch of salt
Directions:
Using a sharp knife, cut open the avocado carefully (there WILL be a large pit in there!) and take the green meat out of there and put it in a flat bowl. With a masher, mash the avocado.
Chop a small onion (or half a large onion) and combine the chopped onion with the avocado. Mix.
Dice a tomato. Combined diced tomato with onions and mashed avocado.
Squirt lime juice in. Add a generous pinch of salt.
Test out with a tortilla chip.
Enjoy!
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Omnomnom YES. I add in hot sauce (Sriracha if available) or a pepper if I have them in the garden because yay hot food, but there's never any going wrong with guacamole. Mmm.
Do you like yours creamier or chunkier? I like my guacamole how I like my peanut butter: chunky! -
I like mine nice and smooth!
And... mild. Spicy food is dangerous, lol. -
Karina's Crunchy Tacos
My husband's not really a fan of Mexican food, generally. With that said, he loves these tacos.
Ingredients:
For taco shells:
- Corn tortillas (20)
- Canola oil
For taco seasoning:
- 1 Tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon oregano
- 1/2 teaspoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/4 teaspoon cayenne (optional!)
Taco innards:
- 1 pound ground beef
- 2-3 leaves of shredded lettuce
- 1 diced tomato
- Shredded Mexican cheese
Directions:
- Brown ground beef. Mix with taco seasoning. Set aside.
- Heat a generous amount of canola oil in a pan. Individually dip a corn tortilla halfway in with tongs until half is browned and firm. Keeping corn tortilla rounded in taco shape, flip and brown until firm.
- After shells are made, fill up shells with taco meat. Add tomatoes, lettuce, and cheese to taco.
- Bake tacos at 350 degrees Fahrenheit for ~15 minutes until cheese is melty. -
Burrito filling
Needs
- Large skillet
- Spatula, preferably with holes or slots to drain off the oil (but make sure it's relatively stiff, so it can handle turning the weight of beans)
- Oil
- Two 14oz cans of beans (pinto and/or black are my favourite)
- Green onion or chives
- Chilli powder and garlic (I use ground)
- Salt and pepper
- Veggies (I add zucchini and red pepper for colour)
Optional:
- Teaspoon ground chipotle pepper or a jalapeño pepper (for spice)
- Cumin
- Rice (already cooked)
- Shredded cheese
Method:
1- Pour enough oil into a large skillet to lightly coat the bottom. As it's heating, toss in the pepper, chilli, garlic, and if using, the chipotle and cumin. Let it heat until you start smelling the spices.
2- Toss in the green onion and push it around in the oil until it's starting to smell, as well (barely translucent)
3- Add in zucchini, if using, and let it fry until it starts crisping up and/or turning translucent (the less oil you have in the pan, the more it'll crisp up; more oil is more translucent and soggier)
4- Add beans, and more oil because beans soak up oil like you would not believe. Now add salt, because the oil's covered so it won't splatter everywhere. Also, if you want to really taste the spice, add more chilli powder, cumin, pepper, garlic, and/or cumin.
Important note: Black and pinto beans cook at different rates, with black beans cooking faster and more prone to charring over caramelization. If you want your zucchini cooked longer and are using exclusively black beans, cook it longer before adding beans. If you're mixing black and pinto, add the pinto beans in first and let them just start to brown before adding the black beans
5- When the beans are starting to brown/break down, add the red pepper so it'll stay crisp but soften oh so slightly (and absorb spices) and keep stirring.
Keep adding spices until they've hit your tastes. You might have to add more oil, and I'd suggest less oil over more just so you don't end up with something super greasy. Cook until the beans are basically breaking down and with a nice crisp on them.
Optional steps
6- Once the beans have caramelized but haven't quite broken down, add rice and stir it in. If you want more spice, add it, and if the mix feels dry, add more oil. Keep stirring until the rice has begun to lightly brown.
7- If you want to make cheese built in, add cheese while everything's still in the pot (whether or not you've added rice) and stir it around until it's melted. I'd personally add the cheese in batches so you don't get it all in one gooey mess.
I use this to fill burritos, so I put the cheese in after the filling's already in the wrap to control how much I get in there and where it ends up. But you can have it any way you want! My parents prefer it in a bowl.
Toppings can include avocado, tomato, cheese, sour cream or anything else you don't really want to get headed up while the filling cooks.
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