Mexican street food 123

Mexican street foodServes 8

Fantastic easy Mexican street food dishesinspired by Jamie. Perfect for dinner parties and sure to impress yourfriends & family.

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Recipease by Jamie Oliverwww.recipease.com72-73 Western Road, Brighton, BN1 2HA48-50 St Johns Rd, Clapham Junction, SW11 1PR

Mexican street food

Ingredients 125g masa harina½ tsp salt150 - 200ml hand hot waterDash of oil (for frying)

MethodPut the flour and salt in a bowl, and mix well. Pour in the hot water (use only as much as you need to combine the mixture) and mix together vigorously with a wooden spoon until it is firm dough. Cover with cling film and rest for 20 minutes.

Shape the dough into balls (one should weigh about 25 g). Don’t make them too big or they will spill out of the tortilla press – experiment until you get it right.

Open the press then, place a piece of cling film onto the base. Place the dough ball into the middle of the bottom of the press then top with another piece of cling film (this will stop the dough sticking to the press. Close the top lid and press the dough until flattened.

Put a thin layer of oil in a fry pan (ensure the pan is wide enough to fit one tortilla in. heat on a medium heat, then fry off the pressed tortilla until golden brown on each side. Remove from the pan and drain on kitchen paper.

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Recipease by Jamie Oliverwww.recipease.com72-73 Western Road, Brighton, BN1 2HA48-50 St Johns Rd, Clapham Junction, SW11 1PR

mini corn tortillas (makes 10)

Ingredients ½ red onion finely diced1/3 red chili – or to tastezest and juice of one lime – to tasteextra virgin olive oilfresh coriander – to taste100 g sweet corn, frozen and defrosted or fresh Dash of oil for frying cornSalt and pepper if needed

MethodMakes approximately 14

Get a frying pan and add a dash of oil. On a high heat, fry the corn until golden brown. Remove from the pan and allow to cool a little. Meanwhile, put the finely diced onion, finely chopped chili, lime zest and juice, and chopped fresh coriander in a bowl.

Add the sweet corn, once it is roasted, and enough extra virgin olive oil to make a sauce. Taste and add salt and pepper as desired. You may need more chili or lime to taste.

roasted corn salsa (sharing for 4 people)

chipotle chicken (enough for 2 people)Ingredients 2 chicken thigh, skin on, bone in (remove the skin if you want to be healthier)1 tsp dried oregano1 tsp whole cumin1 clove garlicsmall dried chili250ml passata1 tsp caster sugar1 tsp white wine vinegar1 tsp smoked chipotle chilli - mashed upDash of oil for cookingSalt and pepper if needed

MethodPut the oregano, cumin seeds, garlic, chili and a pinch of salt into a pestle and mortar and grind it until it is a paste. Rub this into the skin side of the chicken and (you can marinate if you like for about 20 minutes for more flavour) or you can cook it immediately.

Heat a frying pan on a medium heat then add a splash of oil, place the chicken in the plan skin side down (if it is still on) and pan fry till golden on both sides.

Add the passata, castor sugar, white wine vinegar and the chipotle chilli to the chicken. Stir well, then turn the chicken and cover the pan with a lid. Cook over a low heat for 10 -15 minutes until the chicken is cooked through (please check the chicken is cooked before removing from the heat) the sauce is thick and shiny.

In the pan shred the chicken from the bone (discard the bone) mix well with the sauce, taste. Add some salt and pepper if needed. Enjoy on top of your soft cooked tortillas.

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Recipease by Jamie Oliverwww.recipease.com72-73 Western Road, Brighton, BN1 2HA48-50 St Johns Rd, Clapham Junction, SW11 1PR

spinach and feta filling for taco (serves 4 on small tacos)Ingredients 1 small red onion – finely diced½ tsp cumin seeds½ red chili – finely diced2 sprigs of fresh thyme200 g chopped tinned tomatoes250g fresh baby spinach Few leaves of fresh mintFew sprigs of fresh tarragon leaves1 lime – juice and zest50 g fetaOil for cooking – dashSalt and pepper if needed

MethodHeat a pan and add a dash of oil, gently fry off the diced onion, cumin seeds, chili and thyme stalks until soft. Add in tinned tomatoes and fresh baby spinach.

Cook till wilted but still bright green. Add in the ripped up mint leaves and tarragon leaves then add some lime zest and juice. Stir then taste.

You may need to add a little salt and pepper but be careful with seasoning as the feta cheese is salty. Top tortillas with the spinach and then crumble feta over to garnish.

guacamole (serves 4 people as a dip)Ingredients 1 avocado½ red chilli1 limeA little fresh mintA little fresh coriander1 spring onionSalt and pepper if needed

MethodHalve the avocado and carefully remove the stone with a spoon. Scoop the flesh onto your board and roughly chop. Put the avocado into a bowl.

Finely chop the chili and add this to the avocado, roughly chop the herbs and spring onion and add this also. Carefully mix all of these ingredients together until you obtain your desired consistency. Add in the lime juice and season to taste. Add a little salt and pepper if you need to.

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Recipease by Jamie Oliverwww.recipease.com72-73 Western Road, Brighton, BN1 2HA48-50 St Johns Rd, Clapham Junction, SW11 1PR

tomato salsa (serves 4 people as a dip)Ingredients 4 medium tomatoes2 small cloves of garlic_ red chilli2 strips of spring onion1-2 limesSmall bunch Fresh mint leaves - add to tasteSmall bunch Fresh coriander leaves -add to tasteSalt and pepper if needed

MethodFinely dice your tomatoes, red chili and garlic. Put into a small bowl. Then thinly slice your spring onions. Add to the tomatoes then add in the juice from 1 lime, add in the fresh chopped herbs and season to taste, drizzle in a little extra virgin olive oil.

Mix well then taste. Add more chilli or lime juice to your taste and salt and pepper if you need it.