So quick little history lesson...Cinco de Mayo is a national celebration in Mexico to celebrate Mexico beating France in the Battle of Puebla in 1862. This is an event widely celebrated across Mexico and the USA - in more recent years it has spread around the globe!
Especially after my recent trip to Wahaca I was super inspired to cook up some fresh Mexican food! So I made;
- salsa
- guacamole
- baked tortilla chips (basically healthy nachos)
- chicken taquitos
So i'll outline each of these recipes real quick!
Salsa:
Mix all the following ingredients together in a large bowl, prepared as suggested.
- 2 large tomatoes, diced into small pieces
- 2 tbsp chopped tomatoes
- 1/4 purple onion, diced into small pieces
- 1 small green chilli, finely sliced
- 1 large garlic clove, finely sliced
- 1 tsp vinegar (I used balsamic as I had no other)
(NB: Try and drain off excess moisture if possible)
Guacamole:
Same as the salsa, mix all the ingredients in a big bowl, prepared as suggested. This time use a fork rather than a spoon to mash the avocado.
- 1/2 large tomato - use a large knife to squash it into almost a pulp
- 2 avocados - scoop out and chop into small pieces
- 1 tsp vinegar
- 1 small green chilli, finely sliced
- 1/4 purple onion, finely sliced
- 1 or 2 tsps of lemon/lime juice
TOP TIP: Keep the stone of the avocado and place it in the guacamole when refrigerating, it somehow magically prevents it turning brown!!
Tortilla Chips:
Pre-heat the oven to 175 degrees, slice the tortilla wraps into 8 pieces, and bake for approximately 7 minutes.
Chicken Taquitos:
This one is a little bit more complex...
Ingredients:
-1 chicken breast (I only had chicken breast steaks, so used 2)
- 2 or 3 tbsps of salsa (I used the above recipe)
- 1/4 red pepper, sliced into thin strips
- thick wedge of grated cheese (I used a 50% reduced fat white cheese, seeing as it is summer body preparation season)
- tortilla wraps
Method:
1)Pre-heat the oven to 180 degrees and prepare a baking tray.
2) Poach the chicken breast and leave to cool. (Poaching is where you boil water in a pan, then take it off the heat, add the chicken, put the lid on, and leave to cook).
3) Shred the chicken into small pieces and mix with salsa and peppers.
4) Dampen paper towels, place the tortillas in between and microwave for a few seconds to soften the tortillas.
5) Place a tortilla on a flat surface, spread 2 tbsps of the chicken/salsa mix on the tortilla, top with a handful of cheese, then roll really tightly to form a cigar shape. Place on a baking tray with the seal down to minimise leakages.
6) Bake in the oven for 15 minutes - be aware that their may be some moisture leakage, so just drain it off to prevent the taquitos becoming soggy.
7) So I decided to eat my taquitos on a bed of shredded iceberg lettuce and a spoonful of guac - sour cream is another popular topping choice!
Especially after my recent trip to Wahaca I was super inspired to cook up some fresh Mexican food! So I made;
- salsa
- guacamole
- baked tortilla chips (basically healthy nachos)
- chicken taquitos
So i'll outline each of these recipes real quick!
Salsa:
Mix all the following ingredients together in a large bowl, prepared as suggested.
- 2 large tomatoes, diced into small pieces
- 2 tbsp chopped tomatoes
- 1/4 purple onion, diced into small pieces- 1 small green chilli, finely sliced
- 1 large garlic clove, finely sliced
- 1 tsp vinegar (I used balsamic as I had no other)
(NB: Try and drain off excess moisture if possible)
Guacamole:
Same as the salsa, mix all the ingredients in a big bowl, prepared as suggested. This time use a fork rather than a spoon to mash the avocado.
- 1/2 large tomato - use a large knife to squash it into almost a pulp
- 2 avocados - scoop out and chop into small pieces
- 1 tsp vinegar
- 1 small green chilli, finely sliced
- 1/4 purple onion, finely sliced
- 1 or 2 tsps of lemon/lime juice
TOP TIP: Keep the stone of the avocado and place it in the guacamole when refrigerating, it somehow magically prevents it turning brown!!
Tortilla Chips:
Pre-heat the oven to 175 degrees, slice the tortilla wraps into 8 pieces, and bake for approximately 7 minutes.
Chicken Taquitos:
This one is a little bit more complex...
Ingredients:
-1 chicken breast (I only had chicken breast steaks, so used 2)
- 2 or 3 tbsps of salsa (I used the above recipe)
- 1/4 red pepper, sliced into thin strips
- thick wedge of grated cheese (I used a 50% reduced fat white cheese, seeing as it is summer body preparation season)
- tortilla wraps
Method:
1)Pre-heat the oven to 180 degrees and prepare a baking tray.
2) Poach the chicken breast and leave to cool. (Poaching is where you boil water in a pan, then take it off the heat, add the chicken, put the lid on, and leave to cook).
3) Shred the chicken into small pieces and mix with salsa and peppers.
4) Dampen paper towels, place the tortillas in between and microwave for a few seconds to soften the tortillas.
5) Place a tortilla on a flat surface, spread 2 tbsps of the chicken/salsa mix on the tortilla, top with a handful of cheese, then roll really tightly to form a cigar shape. Place on a baking tray with the seal down to minimise leakages.
6) Bake in the oven for 15 minutes - be aware that their may be some moisture leakage, so just drain it off to prevent the taquitos becoming soggy.
7) So I decided to eat my taquitos on a bed of shredded iceberg lettuce and a spoonful of guac - sour cream is another popular topping choice!
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