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MEXICAN RECIPIES
Snack & Appetizers pág. 44
Chili con Carne Serves 6: 1 large onion, finely chopped; 2 garlic cloves, crushed; 2 tablespoons olive oil; 1 lb (500 g) ground beef; 2 tomatoes, finely chopped; 2 tablespoons tomato paste; two 14-oz (440 g) cans red kidneys beans; 1 tablespoon Mexican or taco seasoning, or to taste; salt and black pepper. Place the onion, garlic and olive oil in a large casserole. Cover and microwave on HIGH (100%), stir well to break up lumps, then microwave a further 1½ minutes on HIGH (100%). Add the tomatoes, cover and microwave on HIGH (100%) for 4 minutes, then stir in the tomato paste and the kidney beans with their liquid. Add the seasonings, cover and microwave on MEDIUM (50%) for 15-20 minutes, stirring twice.

pág.47 Chili Eggs
Serves 4-6; 6 large eggs; oil for deep frying; 2 medium-size onions, chopped; 2 garlic cloves, chopped; ½ in (1 cm) piece fresh ginger, chopped; 1 teaspoon dried shrimp paste; 1 tablespoon chili powder; 2 fresh red chiles, finely chopped; 2-in (5 cm) stalk lemongrass, finely chopped; 1 teaspoon tamarind; 2 tablespoons boiling water; 2 teaspoons sugar; ¼ teaspoon turmeric; salt and pepper; fresh cilantro leaves. Hard-cook the eggs and place in cold water. When cold, remove the shells and prick the eggs with a fork to allow the seasonings to penetrate. Heat the oil and gently fry the eggs until they are a deep golden color and slightly crisp on the outside. Remove and set aside. Pour off all but 1 tablespoon of oil and fry the onions, garlic and ginger for 2 minutes. Add the shrimp paste, chili powder, chopped chilies, lemongrass and tamarind mixedwith boiling water. Stir over moderate heat for 2 minutes, then add the sugar and turmeric. Stir well. Replace the eggs and cook until the seasonings have dried up and cling to the eggs. Sprinkle on salt and pepper. Serve the eggs either whole or halved, garnished with sprigs of fresh cilantro.

pág.52 Empanaditas
Makes 48: Picadillo filling: 1 lb (500 b) finely ground beef (or pork); 1 onion, finely chopped; 1 garlic clove, chopped; 2 tablespoons oil; 1 cup canned tomatoes (or 3 tomatoes, skinned and chopped); 1 teaspoon brown sugar; 2 tablespoons cider vinegar; 1 teaspoon cinnamon; pinch of cloves; ½ teaspoon cumin; 1 teaspoon salt; ½ cup (2 fl oz) hot beef or chicken stock; 1/3 cup (2 oz) blanched almonds, finely chopped. 1 unbaked 10-in (25 cm) double shortcrust pie shell, using lard and iced water (see page 336). To make the filling, brown the meat, onion and garlic in the heated oil. Add the remaining ingredients, except the almonds. Simmer for about 30 minutes or until the mixture has thickened. Stir in the almonds.Chili the pastry, then roll it out on a lightly floured board to 1/8 in (3 mm) thick. Cut the pastry into tiny rounds with a small scone cutter. Place a spoonful of filling on each round and brush the edges with water. Fold the pastry in half and press the edges together firmly. Bake in an oven preheated to 375 grades F (190 C) for 15-20 minutes until golden.

pág.60 Nachos
Serves 6: 6½ oz (200 g) package corn chips; 3 cups (12 oz) grated cheese; Mexican seasoning or hot paprika. Divide the corn chips among six plates and spread the cheese evenly over them. Dust lightly with the seasonings. Microwave each plate on MEDIUM-HIGH (70%) for 1-1¼ minutes until the cheese has melted and is beginning to bubble. Serve each plate at once. Note: Experiment with tasty variations by adding sliced, stuffed olives, chopped jalapeño chilies or diced hot salami (pepperoni). pág.78 Stuffed Chilies Serves 4: 12 fresh red or green chilies; 3 oz (90 g) fatty pork, finely ground; 2 oz (60 g) raw shrimp meat, ground; 1 garlic clove, crushed; 1 sprig fresh cilantro, including stem and root; 2 teaspoons fish sauce or thin soy sauce; ½ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon crushed roasted peanuts; oil for deep frying; 3 eggs (optional). Batter: ½ cup (2 oz) all purpose flour; 1 egg; pinch salt. Make a slit down one side of each chili and use a sharp knife to cut away the seed cores. Mix the minced pork and shrimp meat together. Grind the garlic, cilantro, fish or soy sauce, salt, pepper and peanuts together and fry in 1 tablespoon oil until flagrant. Add the pork and shrimp mixture and fry, stirring continually, until it changes color. Press the filling into the slits of the chilies, filling plumply. Mix the batter ingredients with enough water to make a thickish batter. Heat the oil to fairly hot. Dip the chilies into the batter and deep fry until crisp and golden. Drain. Beat the eggs, if used, until smooth. Pour into a piping bag fitted with a narrow plain nozzle. Wipe out a fairly large Teflon-lined pan or omelet pan with an oiled cloth and heat until warm. Drizzle the egg into the pan in a lacy pattern until the base of the pan is covered with a thin openweave layer. Cook until just firm, turn and cook the other side. The egg will make three nets. Cut each into quarters and use to wrap the chilies.

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