Hello everybody! Do you know which day is today?! SUNDAY! and Sunday is Molito Mexicano day! For this occasion we bring you a delicious recipe for your Sunday afternoon (ok, ok… admittedly, maybe not THIS Sunday, but the next!).

But first, a brief context about this recipe, maybe you all are wonder: why that name? well, its story starts this way: In a cold, cold winter, looong time ago (2 years ago, to be precisely), Juans was (as always -_- ) very busy but both were hungry… sooo hungry. So, Ritz, as always so adventurous, decided to explore in search for food the outskirts of the mysterious city of Nijmegen… then she went to the supermarket, bought some shrimps and garlic, A LOT of garlic (god knows why!) and returned home. There, she found random stuff to mix and voila! The most awesome shrimps tacos were summoned into existence!

Seriously, they are… uuuffff!!... but don’t take my word for that (you know better not to believe EVERYTHING you read online, right?!) Now, go out to buy nice fresh shrimps (even if it is cold… believe me, just do it!)

Here is the complete list of ingredients that you’ll need:

Shrimps:

I.1) ½ kg shrimps, peel and clean them. Cut them open in the middle along the back and clean if you wish

I.2) 13-14 large cloves. Half finely chopped and the other half as a paste.

*Oil to fried them :D

Dip:

I.3) 1 middle size onion, peeled and cut in halves, one of which chopped

I.4) Creme fraiche (200 gr)

I.5) 2 heaping tbsp mayonnaise

I.6) Chipotle chilli or just about any other chilli (2-4 tbsp if in sauce or 1 pc)

This might be a bit tricky, but you have to get creative. We think any chilli would give a nice taste.

*tbsp=table spoon

Final touch:

I.7) 1 avocado in slices

I.8) Red cabbage, finely chopped

I.9) 1 can of black beans

I.10) 4 flour tortillas or corn tortillas; the latter are better, however if you can't find them anywhere, like us in Nijmegen, flour tortillas are just great. Our favourites are the “Mesa Mexicana Tortillas.”

Preparation for:

Shrimps:

For this step you have cleaned and cut the shrimps already. Second, in a pan pour some oil (not to much) and saute the finely chopped garlic together with the shrimps. You have to be careful not to burn the garlic, so keep an eye on it and keep stirring. Once the water has evaporated (because the shrimps will exude water) add the garlic as a paste. Set the flame low. Keep stirring and please P-L-E-A-S-E, be extra careful in this step, otherwise you won’t have anything to eat and you will starve. Ok, seriously, if the garlic gets burnt, it will be very bitter, like my heart if you didn’t pay attention ;(. You will know that it is done, when the shrimps are kinda gold.

Dip:

Put everything in the blender! :P Seriously, that’s it!

Rewind… we will explain it… we don’t want any complains here in our lovely blog :D

Formula= Blender + half onion + 200gr Creme fraiche + mayonnaise + a pinch of salt + chipotle or any chilli sauce (be conservative in the quantity, you can always add more) + ON button… Wait… remember to put the lid on!  + OFF button + taste it + add salt if needed.

Yes, that easy, you don’t have to cook it, or fridge it…

Beans:

Fry the chopped onion, add the black beans and if you have chicken broth or beef broth (cubes) add it too, it will upgrade the flavor. When it is all mixed, smash them until you have a kind of paste.

THE TACO…

Warm the tortillas in a pan, one by one.

Here is the magic trick, maybe your first taco will be messy but the following ones will be better, do not panic!

Ok, ready? warm one tortilla for less than a minute, put it on a plate and spread the bean paste on the tortilla, then 5 or 6 shrimps on top (of course also some garlic, don’t be shy!), add the red cabbage, 2 avocado slices and finally, the chipotle dip! Bend the tortilla or wrap it.

Repeat that process until your belly is full and you are happy as this face -- :D

* Our soundtrack suggestion while you cook:  https://www.youtube.com/watch?v=kcKOd_wy0XI&list=PLQYpNxam4VgtFgqfK0He5uezqx9N89ufB&index=2

We hope you will enjoy it as much as we did this afternoon. A couple of beers and good company will be the perfect match for this recipe.

Good afternoon - night to everybody!

First of all, we would like to tell you soooorry, because our not-posted blog yesterday night. We had a full-job weekend (Ritz managing theoretical authors - not her cup of tea, and Juans reading a lot and giving couple´s support to Ritz)... However, after facing terrible theoretical hours, we are here, one day later… but here; and very very happy to share with you a very easy recipe of Quesadillas.

It is worth to say that in Mexico we call Quesadillas to a tortilla with cheese, point. However, we have also Quesadillas with mushrooms, chorizo, potatoes with chorizo or chicken and many many others.

If you go to Mexico, you will find quesadillas everywhere, we mean it: in street food, in every mexican home, in markets, or in a party at 3am when some drunken friend opens the fridge and starts preparing quesadillas for all your guests, and yep, next day you’ll find that all the cheese is gone! -_-

So, we go further of just Quesadillas and present our second basic Quesadillas with Mushrooms. This recipe is perfect if you are in a hurry like us, you feel a bit lazy but hungry :) or you want to make some nice finger food for a party. #recipeforparty

3,2,1… Here we go!

The ingredients of the Molito Mexicano Quesadillas with mushrooms are:

I.1) 4 flour tortillas or corn tortillas; the latter are better, however if you can't find them anywhere, like us in Nijmegen, flour tortillas are just great. Our favourites are the “Mesa Mexicana Tortillas.”

I.2) Cheese cut in thin slices, as much as you like. Ritz likes less cheese… Juans loves cheese!! Mexican manchego, Chihuahua cheese or for the people in The Netherlands Jong Belegen 48+. We usually buy this one, because it is the most taste-similar to mexican manchego and you can easily get it on any supermarket, our favorite brand is “De Zaanse Hoeve.” For people in other countries, you’d have to find a cheese that is a bit aged, golden-yellow, it should have a mild nutty taste and it should melt very well.

I.3) 3 big champignons roughly chopped.

I.4) A small sized onion chopped.

I.5) A small jalapeño or serrano chilli chopped.

I.6) 1-2 tbsp* fresh chopped coriander (the amount is something you should find out for yourself!)

I.7) Couple of glugs of oil

I.8) Salt

I.9) Optional but aaaawesome:

avocado

garlic (1 small clove - finely chopped and added at the same time as the onion)

*tbsp=table spoon

First, we prepare the mushrooms. It’s very easy. Saute the onions in a large pan for a couple of minutes. Add the mushrooms and saute until the mushrooms are dark. Then add the chilli and salt (not too much, remember the cheese is a bit salty) and saute a bit more until the chilli is soft. At the end, add the coriander and mix it well with the rest. Leave it with very low heat for few minutes.

Meanwhile, warm up the tortillas in a “comal” or whatever you have in your country to warm up tortillas… like a pan? But for the love of the god Quetzalcoatl (Ket-zal-kou-aa-tel, jejeje) do NOT, for any reason, warm them in a microwave… otherwise they will explode and destroy your lovely kitchen and you will NEVER EVER cook in it again ;(

When the tortillas are warm, cover one side of each (or as Ritz would like, just a half) with the thin slices of cheese. Wait a bit for the cheese to be softer and bend the tortillas in half. Congratulations! you’ve just made your first quesadilla!! (Easy, right?).

Finally, the magic step: combine both, the quesadilla and the mushrooms to make the most incredible “fast food” ever! :p

And the best: you can serve it with a bit of avocado to upgrade it even more! Enjoy it with a cold beer! You will see how close paradise is! ;)

#quesadilla+beer=paradise 

Well, guys please be considered, here in Nijmegen is 00:20 and we are uncovering our most precious secrets! :D so share our blog, comment on it and have fun experimenting new tastes.

We almost forget, this is Molito Mexicano music suggestion to listen while making quesadillas: Zoe: https://www.youtube.com/watch?v=8Jgj1ImWu6U

Last days have been a continuous planning of what should be our first recipe-post, so you could start to taste what culture and heritage could bring to your table. Yes, food is a big topic in Mexico, so if you want to impress that sexy mexican girl, your family or friends with your mexican culinary skills this is your chance :D

First, the first… basics! Our first basic is “caldo de pollo”! (...or “chicken broth”, or “kippensoep”, like it's said in our host country).

Second, we need to put something straight, chicken broth is NOT just chicken broth… it is an art! and it will be an important part in many of our future recipes. Besides, a good side effect... it could become your only ally in winter to survive those nasty viruses! ;)

So let’s get started! It’s very easy but it takes patience, so just get and prepare all ingredients, follow the next easy steps and in the meantime enjoy your favorite movie!

So, here they come... The ingredients of the Molito Mexicano caldo de pollo!

I.1) The chicken! ~:> Our favorite pieces: thighs and legs. Uy uy uuuy! ;)

More or less 3 pieces of each to get 3Lt of broth. But make your own choices.

I.2) Vegetables:

onion (½ medium size, peeled)

garlic (3 cloves, peeled and cut into halves)

potatoes (4-5 pcs, cut into halves)

carrots (2 big pcs, peeled and cut into large pieces )

courgette/zucchini (1 pc, cut into large pieces)

coriander (fresh, small bunch)

I.3) Salt

I.4) Optional but very good!

cole (¼ of a small head)

green chilli (whole or half)

corn cob (1 pc, cut into halves)

I.5) To serve
avocado

lemon juice

It’s very easy! Put everything in boiling water and done!

-_-

No, seriously, here's a step-by-step guide:

S.1) In a big pot, put more or less 2.5-3Lt of water to boil, together with some salt, the onion and garlic. The water should cover just a bit all the ingredients that will come next, so don’t put too much water since you can always add later a bit more.

S.2) Once the water is boiling, add the chicken and let it cook for 15-20 min.

Since you already cut everything (right? RIGHT?!), now is the moment to choose your movie… Here are some Molito Mexicano movies suggestions: “Como agua para chocolate” (say whaaaat?!) or “Nosotros los nobles”. 

But DON’T play the movie just now, otherwise you’ll forget the vegetables! Trust us... been there, done that!

S.3) After the 20 minutes add all other ingredients to the boiling water, but not the courgettes and the coriander (and the corn cob). Wait for another 15-20 min and add the rest. Leave the pot semi-open to let some steam out. The fire should be set to mid-small flame.

S.4) Now you leave it for 1.5-2 hrs for slow cooking. Just click here to start a TIMER 1.5hr

Take a beer (or tea, or ice cream, or chocolate yum yum!) and enjoy your movie... or look at the chicken being cooked for 2 hrs :D

Just check that there is enough water once in a while and season with salt if needed.

S.5) After the movie is finished you’ll have a nice warm chicken broth that you can enjoy with finely chopped onion and green chilli, lemon juice and avocado.

NOTE: if you want to use this broth as a basis for other recipes, we recommend to cook the broth 30-45 mins longer at low fire without the lid. This will thicken the broth. After that time, you can take out all ingredients and use the chicken and/or potatoes for tacos and the other vegetables for a cream. Have a look at our later recipes to get some ideas on how to use it!

~:> ~:> Ñam, ñam ñam! ~:> ~:> 

Don’t be so strict with the recipe, have fun, enjoy the cooking, experiment and feel the food! Imagine how all ingredients combined taste, smell them and savor the food while cooking! We invite you to find your own style and share it with us!