Mexican Flavour

3.Lemon And Tortilla Soup:
Ingredients:
2 Corn Tortillas, 1 medium tomato, 2 medium onions,4 green chillies, 1 lemon,a pinch saffron,2 tsps vegetable oil + for deep frying,4 cups vegetable stock, salt to taste,1 tbsp lemon juice, 4 walnuts, 1/2 cup cream.

Method:
To make vegetable stock,boil roughly chopped vegetables like carrots,french beans, onion, leeks, celery, garlic in plenty of water.Once it comes to a boil simmer for 10 minutes.Strain.Cut tortillas in 5 * 1 cm strips.Wash and chop the tomato.Peel,wash and chop the onions.Wash and chop the green chillies.Cut lemon into four.Dissolve saffron in warm water.Shell the walnuts and cut into four.Heat oil in a small saucepan and fry tortilla strips in hot oil until brown and crisp.Drain the oil and keep aside.Heat 2 tsp of vegetable oil in a large saucepan,add onions,green chillies and saute until onion is soft.Add vegetable stock and salt.Cover and simmer for 20 minutes.Add chopped tomato and simmer for another 5 minutes,then stir in lemon juice,shelled walnut pieces and saffron.Take the soup off the heat.Add fried tortilla strips and cream.Garnish with lemon pieces and serve hot.

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4.Corny Potatoes:
Ingredients:
8 medium potatoes, 2 medium onions, 6 cloves garlic, 1/2 cup corn kernels, 1 tbsp coriander leaves(chopped), 1 tbsp celery(chopped), 4 tbsp butter, 1/2 tsp pepper powder,salt to taste, 1/4 tsp paprika powder, 1/4 cup fresh cream, 2 tbsp grated cheese.

Method:
Peel and chop the onions and garlic.Wash the potatoes with the skin and wrap in aluminium foil.Preheat the oven to 200 degree F.Bake the potatoes for 30-40 minutes or till cooked.Remove a small bit of foil and potato skin from the top.Make a hole in the potato by scooping out a bit from the centre.Heat butter.Add chopped onions,chopped garlic and chopped celery.Saute till onions turn golden brown.Add corn and saute for 3-4 minutes.Add salt,black pepper powder and paprika powder.Add coriander leaves and finally add the fresh cream.Stir well and allow it to cool.Once it is lukewarm,put this mixture in the hollow potatoes and top it with grated cheese.Bake in the oven till cheese is golden brown.Serve hot.

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5.Enchiladas Verde" or Green Enchiladas with Chicken:
Ingredients:
12 corn tortillas; 3 cups green chile sauce; 1 1/2 cups white shredded cheese(panela, jack, mozzarella, queso blanco); 1/4 cup diced green chillies; 1 1/2 cups shredded chicken; Warm oil; 1/4 cup cotija cheese, crumbled;

Method:
Toss together the chicken, chiles, cheese and 1 cup of the chile sauce.Dip a tortilla in the oil to soften in. Or you can brush each tortilla with oil and bake in a 400 degree oven for 5 minutes to soften them.Lay a tortilla flat and fill with about 1/4 cup of filling down the center. Bring the edges over the filling to close it and then lay the tortilla seam side down in a 9x13 baking dish. Repeat until all of the tortillas are filled. Pour remaining sauce over the top. Sprinkle with the cotija. Bake for 20 minutes at 300 degrees.

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6.Lamb Quesadillas: This snack is deep fried in olive oil and topped with the famous salsa or sour cream.A variation of your regular quesdilla using lamb and panela cheese.
Ingredients:
16 oz. cooked lamb, chopped; 4 flour tortillas; 1 cup shredded panela; 2 garlic cloves, crushed; 1 jalapeno, fresh, seeded, veined and diced; 1 tablespoon cilantro, chopped; 1 teaspoon oregano; 1/4 cup onion, chopped; 1 teaspoon oil; 1/4 cup crema or sour cream;

Method:
Mix the cheese, cilantro, cumin, garlic, oregano and jalapeno with crema and set aside. Spread 1/2 of mixture on one tortilla.Saute the onion and the lamb in the oil over medium heat until warm. Sprinkle 1/2 of the lamb on top of the cheese mixture. Cover with another tortilla. Place on a cookie sheet and repeat with remaining ingredients to make the second quesadilla.Heat in a 475 degree oven until cheese is melted and tortilla is crisp, about 6 minutes.

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