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Get all Mex’ed up
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Venture beyond the regular tacos and nachos
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Chef Kasa of La Cantina, the Mexican restaurant at Novotel, shows you how to make these quick Mexican dishes at home.
Quesadilla chicken
Number of portions: 6
Preparation time: 30 minutes
Ingredients
Tortilla flour: to make 8
Oil: 20 ml
Chicken breast, boneless: 250 gm, cut into fine juliennes
Oregano, dry: 2 gm
Cayenne pepper: 2 gm
Capsicum, green: 75 gm, cut into juliennes
Capsicum, red: 75 gm, cut into juliennes
Onion: 75, gm, cut into juliennes
Tomato: 75, gm, cut into juliennes
Capsicum, yellow: 75, gm, cut into juliennes
Jalapenos: 50 gm, cut into slices
Cumin powder: 5 gm
Salt to taste
Pepper powder, black: 3 gm
Coriander: 20 gm, chopped
Cheddar cheese: 40 gm
Sour Cream: 200 gm
Salsa cruda: 200 gm
Method
Wash clean and cut all the vegetables. Clean and cut chicken breast. Marinate the chicken juliennes in oil (10ml) cumin powder, dry oregano and cayenne pepper. Heat oil in a pan and sauté chicken juliennes and keep aside. Take another pan and sauté the vegetables - onions, capsicum, tomatoes and season with salt, black pepper powder and cumin powder.
Chef’s special Chef Kasa whips up Mexican delicacies
Add in the coriander and Jalapenos and remove from flame. On each tortilla, spread sautéed chicken, vegetables, jalapenos and grated cheddar cheese on one half. Fold the tortilla and shallow fry in a pan on low fire until cheese melts. Serve hot with sour cream and salsa cruda.
Camarones al mojo d’ajo
Number of portions: 20
Preparation time: 30 minutes
Ingredients
Prawns, jumbo: 2000 gm, wash and de-veined
Garlic: 50 gm
Chilli, red: 15 gm
Coriander stem: 25 gm
Tomato paste: 20 gm
Oil: 50 ml
Lemon juice: 10 ml
Salt to taste
Method
Clean the prawns and keep aside. Make a marinade with the remaining ingredients; blend roughly in a mixer/grinder. Marinate the prawns and leave aside for 1 hour.
Make skewers of the marinated prawns. Heat the pan with oil and cook the prawn skewers. Serve hot accompanied with tomato salsa. Serve garnished with coriander sprig and lemon wedge on the side.
Guacamole
Number of portions: 2
Preparation time: 15 min
Ingredients
Avocado: 300 gm, cut and scoop
Lemon juice: 10 ml
Garlic: 5 gm, chopped
Olive oil: 50 ml
Jalapenos: 25 gm, chopped
Cilantro: 25 gm, chopped
Black pepper: 5 gm
Tomatoes: 100 gm, chopped
Salt: 5 gm
Method
Cut and scoop the flesh out of avocado, sprinkle lemon juice to prevent discolouring. Mash coarsely the avocado flesh along with remaining lemon juice, garlic, olive oil, jalapenos, tomatoes and cilantro. Season with salt and pepper, cover and refrigerate.
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