The Unofficial World Cup of Food 2010 - Mexico

Tonight sees Mexico play their second match of the FIFA World Cup 2010. Following their opening day draw with the hosts, South Africa, they find themselves coming up against the beaten finalists of 2006, France. In the wake of Uruguay's convincing victory over South Africa yesterday, defeat for either side tonight could have very serious repercussions. Purely as a useless piece of trivia, this is a repeat of the first ever match to be played in a World Cup Finals, back in 1930 in Montevideo, Uruguay. Mexicans everywhere will be hoping that a repeat of the 4-1 French victory on that occasion can most certainly be avoided...

On what is a very big day for Mexico, therefore, it is my great pleasure to introduce you to Colene Pefley, a friend of mine and fellow Helium writer, who is doing something which thus far only I myself have done in this project: guest featuring for a country other then her own. Colene is from Southern California, in the USA.



Enchiladas Verde

Green Enchilada Sauce

1 lb. tomatillos (green husk tomatoes)
1-2 serrano peppers (milder than jalapeños)
1/2 cup white onion, diced
1/4 cup chicken broth
Salt to taste

Boil tomatillos and serrano peppers for 7-10 minutes until tomatillos darken in color and prick easily with a fork. Drain tomatillos and peppers and transfer to blender. Add chicken broth and blend. Mix in onion and salt.



Enchiladas Verde

Serves 4

2 boneless skinless chicken breasts, cooked and shredded
1/2 cup onions, diced
2 tsp. minced garlic
1/2 cup shredded cheddar cheese (for filling)
Enchilada sauce
6 corn tortillas
1/2 cup shredded cheddar cheese (for topping)

Preheat oven to 350 degrees Fahrenheit. In a small skillet over med-high heat, saute onions and garlic for approximately 3 minutes or until onions are translucent. Remove from heat. In another skillet heat corn tortillas, one at a time, over medium heat, until warm. In each tortilla spoon an even mixture of chicken, onions and garlic, shredded cheese, and a small amount of sauce. Roll shut and place closed side down into a 13 x 9 baking dish that has been lined with a thin layer of sauce. Pour remaining enchilada sauce over enchiladas, covering them completely. Bake for 20 minutes or until sauce bubbles. Sprinkle 1/2 cup cheese on top of enchiladas and bake for 5 more minutes or until cheese is melted. Serve with rice and refried beans.

Mexican Cooking in Detail

Mexican cooking affords a great many opportunities for preparing delicious and exciting dishes. This book by Rick Bayless - available on both Amazon.com and Amazon.co.uk - explores the world of Mexican cooking in detail and shows you how to make some fantastic and authentic Mexican dishes at home.