We have an America guest staying, with a Spanish heritage, and as it was his birthday last week. I thought I’d try my hand at Mexican cuisine.
First, I had to do a little research on where to find authentic Mexican ingredients. Not an easy task. Sure, I can hit the ’net and troll through online stores and suppliers of such, but I’m a tactile babe who needs to get a grip on things.
My efforts were rewarded when I came across an article in Broadsheet about a cute little Mexican Deli called Rosa Cienfuegos in Dulwich Hill.
I gave my son a driving lesson as we motored our way to the deli. Not a big shop with limited supplies, but what they had was authentic. I even bought hand made Tamales! The service was great and I came away with an armload of ingredients, a tortilla press & advice on “how too...”
So here I am, in my kitchen, cooking up a feast of Achiote Chicken Marylands, Black Beans & Chipotle, own made Tortillas & Pilaf Rice.
Let‘s begin...
I soaked 2 cups of dried black beans in filtered water overnight. I drained them off and put them in a pot of water filled to 2 inches above. Then added onions, garlic, bay leaves and a bouquet garnet of dried epazote or Mexican tea...helps to brake down the remaining enzyme in the beans. A great cooking companion to black beans, with its own unique taste.
45 minutes later, drain and pick out the onion skins, tea and bay leaves. Transfer the rest into a pan of cumin, salt, pepper, sautéed onion and garlic in olive oil.
Once cooked off for approx. 15 minutes, transfer to a blender, add some chipotles that had been soaked in 1/2 cup of hot water. Blended until smooth with 2Tbsp of lime juice.
Next I blended up some orange juice, Achiote paste, garlic cloves, salt, pepper, and jalapeños until smooth & massaged the marinade into the Marylands. Sealed them up in a plastic bag, inside another plastic bag ensuring no leakages.
After marinating overnight, the Marylands went into a large baking dish and into a preheated oven set to 165°C. Make sure the legs are packed tight but not on top of each other & season with a little salt’n’pepper. Bake for 45 minutes and flip for another 45 minutes to allow both sides to brown. Then out of the oven to rest before serving.
Turn down the oven to 60ºC, ready to keep your tortillas warm.
Now that your chicken is baking, prepare your tortillas.
Make up your Masa Harina (tortilla dough) until it’s firm and smooth and set aside to rest, ready to portion out for pan frying.
When the chicken has 20 minutes to go, start your pilaf rice. In a large sauce pan (4Lts) Place grape seed oil, salt and a little pepper, and your rice. Stirring until rice has changed in colour. Add your chicken stock and bring to the simmer, stirring occasionally.
Once simmering, seal the lid on with aluminum foil under the lid and turn flame to the lowest setting. Cook for 15 to 18 minutes or until all the stock has been absorbed and the rice is fluffy and loose. Take off the heat and turn out into a dish, ready for service.
After you have removed the chicken & the oven is reduced to 60°C, start pressing out & pan frying off your tortillas. Layer them in a dish lined with a large T.towel, then wrap and keep warm in the oven.
I accompanied all this with corn on the cob, Mexican style and some non-alcoholic Sangria.
So there you have it! My first attempt at cooking a Mexican meal without opening a jar :)) ...and after the dishes were licked clean, I think I can say “not a bad effort.”
I’d like to take credit for the Achiote Chicken, but I must give it to Valentina from who’s recipe I used. Adding my small tweak here and there, it helped make the night such a great success!
Since baking this beauty, I found a Mexican deli closer to me in Sydney at North Rocks...FireWorks Food
Let me know if you’re interested in trying any of the above and I’ll post a recipe for you...and please leave a comment :}
Thanks for reading,
Xenia.
Pleasing All Palates.
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