The "Tex-Mex" cuisine
The origins of this hot and spicy flavoured cuisine go back to the 16th century, when the Aztecs of Mexico stuffed their maize pancakes with beans, corn and fowls. After the Spanish conquest, garlic, lemon and spices without forgetting rice, pork and beef were added. Following the colonization of the Northern territories (in the 18th century), including Texas, the country embarked upon the discovery of the meat of turkey, zucchinis, and the wild berries. During the 19th century, the "cow-boys" settled in the Southwestern region of the United States of America and since then, have adopted the Mexican cuisine. They replaced corn flour with wheat flour and began to make new tortillas and spiced up their preparations willingly. The "Texan-Mexican" cuisine was born!
Chicken enchiladas accompanied with tomato salsa and corn cream (for 2 persons)
- 1 red or green chilli (or 1/3 of a capsicum)
- 120 ml chicken stock
- 1/2 can of pureed tomatoes
- 2 chicken breasts
- 50 grams grated Gruyere cheese
- 1 tablespoon olive oil
- 1/2 onion and 1 garlic clove, minced
- 2 wheat or corn tortillas (purchased ready-made)
- salt, pepper
Brown the onion and garlic in some olive oil, and then add the stock and the tomatoes. Add salt and pepper to taste. Allow to simmer for 10 minutes.
Grill the chilli on the naked flame of the oven to remove the skin (similarly if you are using capsicums), dice and add to the preparation. Allow to simmer for 5 more minutes.
Grill the chicken in a frying pan and cut into small pieces.
Just before serving, heat the tortillas in an oily frying pan, 1 minute on both sides, then dress them with the preparation and add the Gruyere cheese (you can also heat them up in the oven).
- 2 tomatoes
- 1/2 minced onion
- minced coriander
- a trickle of lemon juice
- some chilli powder (optional)
Empty the tomatoes with the help of a small spoon and blend the inside. Dice the remaining flesh of the tomatoes (still with their skins). Mix together the tomato pulp, the tomato dices, coriander, lemon juice and if desired, the chilli powder. Cover and set in the refrigerator for a minimum of 1 hour.
- 1 can of corn, 300g
- 1 teaspoon corn flour
- some flour
- some milk
- 1 tablespoon fresh cream
- salt, pepper
Mix 3/4 of the corn contained in the can and add the water and milk till you obtain a slightly thick and creamy mixture.
Transfer to a saucepan and cook over a low heat while adding the corn flour that has been diluted in some water. Add the remaining corn. Add salt and pepper. Bring to a boil, add the fresh cream and serve immediately.