Spicy Love

Texans are passionate about their Mexican food, and this one is no exception.  If I'm completely honest, it might just border on addiction.  The flavors are about as warm and sensuous as food can be.  Good Mexican food uses only the freshest of ingredients -- tomatoes, avocadoes, peppers both spicy and sweet, rich dark chocolate, fresh fruits, and native vanilla.  The colours are equally vibrant -- the reds, greens, and rich rust colors of roasted chiles.  All together, they make for some wonderful combinations and the end result is just a plate full of delicious love!

Unfortunately, the words 'London' and 'Good Mexican Food' just don't go together.  They're like opposite ends of a magnet.  The generally accepted salsa here is more like a chunky version of the cocktail sauce served with shrimp -- yet its even sweeter.  I've had lots of suggestions of places to go for 'good' Mexican food in London.  I've been both pleasantly surprised - Crazy Homies (thanks Stephanie!) and completely bewildered -- Wahaca (what are you people thinking?)  As a result, I've tried to satisfy my cravings by cooking at home.

Unless you grew up in a Latin family or ever worked in a Mexican restaurant (two things I have not done),  Mexican food can be really tricky to get right at home.  And let's be honest, the Tex-Mex version of Mexican food is just about as unhealthy as food can get.  That enchilada gravy they pour over the #3 combination plate starts life as pure beef fat that's melted down to form the base of the gravy.  So gross, but so good! Cooking at home, I always strive to re-work my favorites to make them healthy enough to eat every day.

I make a mean pico de gallo, but have really struggled with getting salsa right.  I've tried a number of different variations, and ultimately have found that it's pretty important to get the peppers right.  It's not just about the heat, the flavor is important too.  In London, most chile peppers are of Indian or African origin.  Some look like serranos, but they really don't substitute well in Mexican salsa.  I've heard rumors that jalapenos can be found, but I've yet to come across them.  The peppers really do add flavor, and I think that's part of what I'm missing.  So when I cook Mexican at home, I default to my tried and true pico.

My favorite healthy Mexican dish to make at home is tacos.  They're so easy, and the options are limitless.  I make two varieties - veggie and chicken.  (Since we're talking healthy here, I'll leave out the beef and shrimp!)  Obviously the starting point is the outer part of the taco itself.  You have to ditch the crunchy shell, which is really just a big fried chip.  I opt for tortillas instead, and have found that whole wheat tortillas add another dimension of flavor right from the start.  You do have to be careful with tortillas, though.  They vary widely in calories and fat, so it's important to read labels.

(I do have to preface this by saying that I absolutely hate cilantro/corriander.  To me it tastes like stink bugs smell.  It is a critical ingredient and many people love it.  I don't, and therefore don't include it in my recipes!)

Taco fixings
Whole wheat tortillas
thinly shredded iceberg lettuce
your favorite salsa or pico de gallo
shredded cheese (experiment with different kinds of cheeses such as a mild white cheddar or lighter cheeses like Wensleydale)

Grilled chicken tacos
Skinless, boneless chicken breast
1 lime
cumin (comino)
seasoned salt or a combination of salt, cayenne pepper or chili powder
2 garlic cloves - crushed, not diced (Just smash them with the flat side of your knife and peel away the skin.  this will release the oils and the flavor.  If you dice them too small, they'll burn in the pan)

Place a small amount of olive oil in the bottom of a large heavy skillet.
Heat pan to very hot
Season both sides of the chicken breast with the salt and chili powder combination
Once the pan is hot, place the chicken breasts in the oil. 
Sear on one side for about 1 minute and turn.  Sear on the other side for 1 minute as well.
Turn heat down to medium and pour a small amount of water into the pan.  The water will both deglaze the pan, and provide a buffer between the chicken and the pan like oil would, but without the fat that oil adds.
Squeeze the juice of the entire lime into the water in the pan
Add the crushed garlic cloves to the pan
Add a few dashes of cumin to the water in the pan
Take a lid that is too small for the plan and place over the chicken breasts making a little dome around the chicken.
Your pan will likely 'dry out'  from time to time. When this happens, I add a little more water You'll have to kep an eye on it and add more water periodically. You don't want to add too much at once and end up 'boiling' the chicken.
Flip the chicken after about 10 minutes. 
It will be done when the inside is white and juicy and no longer pink.
Move to a cutting board and let rest 5 minutes
You can then either slice into strips (and make something more like a fajita), dice or shred the chicken for the tacos.

Veggie tacos
1 each sweet red,  yellow, and orange peppers, seeded, cored, and sliced into long strips about 1/4 wide
1 clove garlic, minced
1 yellow onion, sliced into strips
Cumin
Salt

In a large skillet heat a small amount of olive oil (about 1 tsp)
Add the onions and sautee until softened somewhat
Add the peppers and minced garlic
Sprinkle with the cumin and salt to taste
Sautee until peppers are softened but not mushy

Again, your pan will likely 'dry out' .  When this happens, add a little bit of water to keep the veggies from sticking to the pan.  It works like oil, but it's not fat like oil.  You'll have to kep an eye on it and add more water periodically.  You don't want to add too much at once and end up 'boiling' the peppers.

Assemble your tacos cheese first to form a moisture seal on the tortilla, next comes the meat, salsa, lettuce, and pico.  Fold in half your hands, take a big bite and let the happiness flow!!