27/05/2018
Far Sounder
Dahlberg
Maritime Skills Academy
La Herramienta Balear
Viking Recruitment
Breaking News
Home > News4Stews > Galley Goddess: Viva Mexico!!!

Galley Goddess: Viva Mexico!!!

Here’s the truth folks, no fake news here, Mexican food is so good that Donald Trump wants to build a wall around it. Let me tell you, The Trump has really, really amazing taste in food, he really knows food, Right? Believe me, there is no other person that knows Mexican food, because it’s tremendous and just because really bad people invented the greatest food, it is really, really good.

 

Tremendous. He knows this because he is not a loser, being a loser is really boring. He really likes tacos, a taco bowl, he’s not stupid, because a taco bowl is a meal with a wall around it. They are very, very good and he’s so smart, he’s going to make the Mexicans pay for those tacos. Mark my words.

 

Oh dear, maybe we need to taco about it…..serve up Mexican food to your crew and usually there’ll be a fiestas in the crew mess. But are you serving Tex Mex or real Mexican food? Is there a difference? You bet your fake orange spray tan there is. Tex Mex is a relatively new invention incorporating the more gringo elements to the classic Mexican cuisine. Basically Tex Mex is a combination of Northern Mexican and Texan rancher food. The differences can be summed up in the use of a few key ingredients found in the US that are scarcely used anywhere south of the Rio Grande. I’m talking

about beef, wheat flour, black beans, canned tomatoes and cumin, cheese, cheese and more cheese. Bring it on!!

But, then it all went to shit and Taco Bell invented the hard shell taco for which they should be shot for…….Taco Bell; basically a

cheap alternative to laxatives and most probably the new synonym for McDonald’s. So there they were, those busy little non Mexicans, deep frying the tacos because they kept fresher for a longer period and so very well suited to the fast food industry. Reason being because frying makes the tacos easier to assemble, their logic is that it is also easier to eat, Get your laughing gear around one of those babies and it’ll cut your cheeks open like shards of glass.

And what is with a taco salad? Taco salad is all because f#*!k you and your rules. We have rules for a reason!

Oh, then again, yes to a margarita and now feeling more generous towards Tex Mex; it’s only humble crime is that it is an Americanised version of Mexican food. Sort of similar to Indian restaurants in the UK. Introducing the idea of inexpensive, tasty, spicy food to the masses. And whether it be Tex Mex or authentic Mexican grub, grab your sombrero, and in the epic words of Speedy Gonzales ….¡Ariba Ariba!, ¡Andale, Andale!

 

Texas Chilli Short Rib Tacos

1.8 kilos beef short ribs

Salt

3 large onions, quartered lengthwise

8 skin on garlic cloves, lightly crushed

3 tablespoons sunflower oil

3 poblano chilies, stemmed and seeded

3 pasilla or chile negro chilies stemmed and seeded

2 cups beef caldo/stock

400g can chopped tomatoes

3 tablespoons semi sweet chocolate chips

Warm small corn tortillas, sliced avocado, sliced radishes,

sliced pickled jalapeños, crumbled Cotija cheese (substitute

feta), coriander and lime wedges

 

Season your short ribs with 2 teaspoons salt, cover and pop in the fridge for anything from 1 hour to a whole day.

Preheat the grill and position your rack about 4 to 6 inches from the heat. On a large baking tray toss the onions, garlic and 1 teaspoon oil and season with salt and pepper. Grill for 10 to 12 minutes until the vegetables are charred in spots. Let cool and then discard the garlic skins.

Heat your oven to 180C and in a large enameled cast iron

casserole dish, heat 1 tablespoon of the oil until shimmering. Add your chilies and toast over a moderate heat, turning occasionally until they are fragrant and pliable. Add the beef stock, remove from heat, cover and let stand until the chillies are softened, about 5 minutes. In a blender, working in 2 batches, puree the chopped tomatoes with the chocolate chips, onions and garlic and the chillies and their soaking liquid until smooth, season with salt and pepper.

Make sure you wipe out your casserole dish. Pat the short ribs dry with paper towels. In the casserole dish, heat the remaining 2 tablespoons oil, add half the ribs, searing them over

a moderately high heat. Transfer and repeat with the remaining

ribs. Add the sauce and return the first batch of ribs and their juices to the casserole. Bring to a simmer and cook in the oven for 2 hours until the ribs are very tender. Lovely…..

Transfer the ribs to a plate and let cool slightly, then skim the fat from the surface of the sauce. Shred the meat into bite sized

pieces and discard the bones. Return the meat to the sauce and cook over a moderately low heat until heated through. Serve the short ribs in the warm corn tortillas and garnish with sliced avocado, radishes, jalapeños, feta, coriander leaves and lime wedges.

Delish!

 

Chilli Spiced Skirt Steak Tacos

2 teaspoons sweet paprika

1 teaspoon ancho chile powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon light brown sugar

Half teaspoon chipotle chile powder

1/4 teaspoon ground coriander

1 teaspoon salt

1/4 teaspoon freshly ground pepper

1/4 cup, plus 2 tablespoons fresh lime juice

1 tablespoon vegetable oil

680grams skirt steak, cut into 12 cm strips

12 corn tortillas, warmed

Pico de Gallo

Avocado salsa

Shredded cabbage

 

In a large zip lock bag, combine the paprika, ancho powder, garlic powder, onion powder, sugar, chipotle, cumin, coriander, salt and pepper. Add the lime juice and oil and shake the bag to blend. Add the steak to the bag and seal. Let the steak sit at room temperature for at least 2 hours.

Preheat a plancha or frying pan and cook the steak over moderately high heat, turning only a few times, lightly charring on the outside. If you are going for medium rare, about 10 minutes should do it.

Transfer to a cutting board and let rest for 10 minutes. Thinly slice steak and serve with tortillas, Pico de Gallo, avocado salsa and cabbage There is no coincidence that the salsa, Pico de Gallo colours match those of the Mexican national flag, how lovely is that? The gorgeous key to this salsa is adding plenty of lime juice and salt and not skimping on the chillies. Because without the glorious burst of acidity and heat, you’re just eating boring old chopped tomatoes.

 

Salsa Pico de Gallo

2 medium tomatoes, seeded and finely diced (1 and a half cups

1/3 cup chopped cilantro

1/4 cup finely chopped white onion

1 small fresh jalapeño chile, finely chopped including seeds, or

more to taste

1 tablespoon freshly squeezed lime juice or more to taste

1/2 teaspoon salt

Mix all ingredients together in a bowl. Season to taste with

additional chilli and lime juice. Before serving, stir it well and

drain any excess liquid that has accumulated in the bowl.

 

Viva Mexico!!

Galley Goddess xxx