First post in a very long time. Did I mention that my Tom and I got married recently? Or that we are in Japan teaching English (again!) You might like to have a read of my other blog if you'd like to hear more about that kind of stuff.
The only way to propagate good habits is to do good things regularly. So, here we are! At the start of a new post for Em's Recipes. And a vegetarian one at that!
Mexican food is great. You should eat more of it.
Of course, most food that is served outside of Mexico isn't really faithful to it's Mexican ancestors. It's more the Tex-Mex variety that has become our global juggernaut. If you'd like to know how to discern Tex-Mex from Mex, it's quite simple. Cheese is terribly uncommon in Mexico. If it's full of cheese, it's Tex-Mex.
In The US, Mexican food's dirt cheap and readily available from numerous Mexican eateries. Not so in Australia! Even though it is still made with cheap cuts of meat, beans, rice, spices and flour, Mexican restaurants in Australia are usually terribly expensive - and for no good reason, usually, (unless you go to Blue Corn in St Kilda, which is a delightful eatery that I recommend heartily, that does tend to use more deluxe ingredients in its version of Mexican.)
A lot of Mexican and Tex-Mex dishes are just permutations on the idea of sloppy sandwiches, chips and sloppy dips, and slop on rice. As my lovely American friends Glenn and Krista have reminded me on occasion - "it's Mexican food, it's not meant to be pretty!"
Just briefly, for those of you not well acquainted with Mexican or Tex-Mex dishes:
Tortillas - Mexican flat breads made from either corn or wheat flour. A very simple, unleavened bread - ostensibly flour and water - pressed into flat round shapes, and then cooked on a flat hot-plate until not sloppy. Used to hold slop.
Salsa - a red tomato sauce made with onion and spices. Sometimes salsas are made with fruit or other ingredients. Tomatoes are not essential.
Salsa verde - a green sauce, often made with green tomatoes or tomatillos.
Burritos - Large flour tortillas wrapped around beans, salsa, and/or whatnot.
Yukatan Burritos - Large flour tortillas, rolled up into a cigar shape with beans, salsa and/or whatnot on the inside, then lined up next to each other, smothered in salsa, grated cheese over the top, stuck in an oven and baked.
Enchiladas - Corn tortillas rolled into a cigar shape with salsa, beans and/or whatnot on the inside, then lined up next to each other, topped with salsa and cheese.
Enfrijoladas - Corn tortillas, folded in half, sandwiching some beans, salsa, and/or whatnot, that are then fried until crunchy on the outside.
Chimichanga - Burritos, folded in a square shape around some meat and then deep fried - the meat is usually stewed until it is very tender and flaky before being used in a Chimichanga. Originally from New Mexico, as I understand.
Chilaquiles - Corn tortilla pieces marinated in chile, layered with a filling, sauce and cheese, and baked in a casserole - kind of like Mexican lasagna!
Tostadas - Tortillas, fried flat, topped with beans, salsa, and/or whatnot. Cut up and made into corn chips in Tex-Mex to make Nachos.
Tacos - Corn tortillas, baked in a "C" shape, used to make a big mess when you're a kid.
Soft tacos - Soft tortillas, rolled up around some kind of beans, salsa and/or whatnot.
Quesadilla - Two tortillas, lying flat to make a sandwich. Usually the sandwich has cheese in it, though you might like to put beans, salsa and/or whatnot in it. It is then fried or grilled to melt the cheese. A Mexican cheese toasty!
However you wish to procure your corn or flour tortilla for this recipe is up to you - frozen, fresh, or home-made - but tortillas will be required. Of course, frozen is the least desirable option, and home-made is the best, but really, don't chose not to make this recipe because you don't have time to make your own tortillas. It's yummy no matter what!
Ingredients
12 flour tortillas
Refried beans
Grated Cheese
Fresh lime
Fresh coriander leaves
Chili sauce
Method
1. Grab yourself a tortilla and a butter knife. Use the butter knife to spread some of your refried beans on to the surface, leaving a little bit around the edge so it doesn't get to messy when you heat it in the pan. Sprinkle on some of your grated cheese. Tasty will do, though if your fancy, you might like to try something else, like gouda, or philadelphia, or whatever. Pop another tortilla on top and press down a little. Repeat these steps until you've made yourself 6 delicious little sandwiches.
2. Heat a heavy fry pan, cast iron if available, to a low, melting, not burning heat. Add a tiny, little, bit of oil to the pan to prevent sticking. Pop one of your tortilla sandwich type things in the pan, and pop a lid over it. When the first side is browned nicely, flip it over. I find it takes about 1-2 minutes a side.
3. Cut into four equal segments, pie chart style. Serve with coriander leaves sprinkled over the top, and a lime wedge to squeeze over it and some chili sauce to add to taste. Serve immediately whilst the cheese is still lovely and melty.
*You don't necessarily have to use refried beans. You can use whatnot... for instance, tonight I made spinach and cheese quesadillas. Whatever you think might work...
