Archives for posts with tag: Mexican Food

Last week we harvested our first tomatillos. This is a pretty big deal because we love them and tomatillos are near impossible to get in the UK. You have to order online from specialty shops or hope they are in stock at Whole Foods in London (when I manage to get there once every 6 months if I’m lucky). So to solve this problem we grew our own. Tomatillo salsa is a fantastic accompaniment to chicken or pork. For this particular meal, we opted for chicken with a side of mexican rice. Here is the recipe straight from Casa Whiteman Cucina…

Steamed Roast Chicken

Preheat the oven to 225˚C. Place chicken in roasting tray, rub with olive oil, salt and pepper. Place in oven and roast for 30 minutes at 225˚C. Reduce temperature to 160˚C and roast for 1 hour (this may vary depending on the size of the bird). Remove from roasting tray and put in a warmed pot that will fit the chicken (stock pot, large casserole dish with lid) and let cool. The steam generated will keep the chicken from drying out while resting, this also creates a poached texture making the meat the ideal consistency for shredding.

Poached roast chicken

Mexican Rice

While the chicken is resting, chop a small white onion. Then, strain off the fat from the roasting pan. Use 4 teaspoons of the fat and fry the onion until softened (this will take approx 30 min). Make sure to stir regularly so they don’t brown too much or burn.

Softening onions

Meanwhile, pour the juices from the chicken roasting pan into some chicken stock and bring to the boil.

Chicken stock

De-skin 2x plum tomatoes by immersing them in boiling water for 10 seconds, this will make the skin easier to peel away.

Tomatoes from the garden

de-skin tomatoes

Chop the tomatoes and add to the softened onions. Add chopped garlic, paprika and ground cumin to taste (1 tsp each approx). Add the rice and then the chicken stock. Bring to the boil, then reduce heat to simmer for 25 minutes. For two people, we use 1/2 cup rice to 1 cup liquid.

Mexican rice base

Tomatillo salsa or salsa verde

Roughly chop 3x tomatillos, 1x small white onion, 1x Serrano chilli, 1tbsp fresh coriander, put in a bowl, stir in juice of 1/2 a lime and pinch of salt (to taste). Et viola – Salsa is done!

Tomatillos from the garden

Tomatillo inside

Put it all together in a bowl and dig in. If you are feeling indulgent add some sour cream or greek yoghurt and serve with tortilla chips. We were being healthy, so we had it just as it was. So good! I’m going to be sad when the tomato season comes to an end.

tomatillo salsa-mexican rice-chicken


I come from California so it makes sense that I am a huge fan of Mexican food. The UK is severely lacking in selection and variety of condiments to accompany Mexican style meals so Martin and I decided to make our own hot sauce.

Using guajillo and chipotle dried chilis I procured from a recent trip to Whole Foods in London, we created a VERY HOT hot sauce for our evening meal.

guajillo and chipotle

I love chilis so I get a bit silly when I am around them.

chili moustache

Make sure to de seed your chilis, otherwise you could cause a four alarm fire in your mouth.


We mixed garlic, a bit of brown sugar and vinegar to create the sauce.

garlic sugar chili

And then blitzed it in the food processor mini blender.


And, voila…Hot sauce!

Hot sauce

This will last a few weeks in the fridge in a well sealed glass container and is the perfect accompaniment to chicken or pork.

This was a weekend for make ahead food for the freezer.  It was also a weekend for testing and practicing.  We tested and practiced corn tortillas, pancakes and pastry (but I’ll get to the pancakes pastry later).

One of my very favorite foods is Mexican food and enchiladas are one of my favorite meals in that category. We set out making corn tortillas to be used with the enchiladas, but that didn’t exactly happen.  I’m not sure if was because the Masa Harina was past it’s best by date or we haven’t perfected the recipe yet, but they didn’t come out flexible enough to wrap up for enchiladas.  No worries though, they’ll be perfect for huevos rancheros. I did however practice and perfect my rolling technique and the use of the electric crepe pan in lieu of a comal.

Next up, the red sauce… we made loads as it’s perfect as enchilada sauce or hot salsa on its own.

Since enchiladas were on the menu for dinner, we couldn’t give up.  Store bought flour tortillas would have to do.

We stuffed them with leftover roast chicken and cheese, slathered them with the sauce and covered that with grated cheddar (although we really should have been using Monterey Jack).

Not quite authentic, but tasty nonetheless.  This just gives us an excuse to keep practicing… yum!

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