Authentic Mexican Feast with Chef Alejandra Cerrillo

During the recent Thames Valley Women’s British American Bunco Night in Marlow, we were all treated to a fabulous Mexican feast by the mutli-talented Chef Alejandra Cerrillo. I was honored to lend a hand in the kitchen to prepare the meal, and to serve the incredible food to delighted guests.

During cooking time, to say that the aroma in the kitchen was staggeringly delicious is an understatement. With mounds of diced chorizo, bacon, chipotle, sweet peppers, onions and garlic waiting to be incorporated into slow-simmered tomatoes and seasoned ground meats, I knew the evening’s meal was to be a culinary treat.

Alejandra, a native of Mexico City and a lifelong lover of fine food, brought her masterful skills to life in a dinner for 80 guests. After 10 years in the UK, she has learned to “Mexicanise” many traditional British dishes with distinctive Mexican flavors. While obtaining certain favored ingredients locally can be a challenge, Alejandra has also learned to appreciate the depth of Thai and Indian food flavors. She adds, “If I hadn’t decided to create my silver jewelry business, I’d have studied to be a chef here in the UK.” (FYI for those who don’t know: Alejandra is both a jewelry designer and manufacturer for her Maidenhead-based business (You Are) More Precious Than Silver.” Visit www.morepreciousthansilver.co.uk for more information.)

With plenty of good fun and laughter in the kitchen, the menu featured fresh tomato salsa with corn chips, creamy corn chowder and chili con carne. Though she’s taken a few cooking lessons, Alejandra “learnt from my mum, my mother-in-law and everybody who cooks well. I love to observe people cooking and then to invent/create my own versions.”

“I created the soup especially for Bunco night,” she recalls, “At home we might add more peppers or spice to kick up the heat, but for such a large group I wanted the subtler flavors to come through.” Using corn as a thickener for a vegetable stock base, Alejandra finished off the soup with a generous portion of single cream.

Perhaps the greatest gift to our palates was the complexity of flavor notes in the chili con carne – zesty at first, then seriously bold, then mellowing with a subtle spicy kick on the tongue as an aftertaste. The chili drew its inspiration from the traditional Mexican dish frijoles charros, in which boiled beans are mixed with bacon and pieces of pork (not minced), pork scratchings, cilantro, fresh tomatoes, avocado, onion and chilli peppers. “Mexican cuisine is regionalised, and every area has its own version,” she explains, noting that the frijoles are often served as a side dish to steaks or barbecue – and even for breakfast. Served over white rice, the dish was a fantastic success. In fact – there wasn’t a drop left!

Best of all, Alejandra generously shared her recipes for me to post here on the blog.

With all this chilly winter weather England seems to be handing us, why not find these fresh ingredients and make a pot of belly-warming chili or soup this weekend?

And the Recipes:

Alejandra’s Mexican Feast

Tomato Salsa

Ingredients:

10 Roma tomatoes, washed and cored

3-5 cloves of garlic, peeled

1 ½ cups chopped onion

7 green chiles, seeded and chopped (adjust number to taste)

1 bunch fresh coriander, washed and minced

1 cup olive oil

Freshly ground salt and pepper to taste

Method of Preparation:

1. Add tomatoes to the pan and sauté until skin is lightly browned. Remove from heat and transfer tomatoes to the bowl of a food processor.

2. In skillet, sauté garlic, onions and chiles in half of the olive oil until golden, about 7 minutes.

3. In food processor, pulse coriander and tomatoes until chunky.

4. Remove garlic cloves from skins using a cocktail fork or the tip of a knife.

5. Add roasted garlic, onions and chiles and remaining olive oil. Pulse until desired consistency is reached.

6. Season to taste and serve with crispy corn chips.

Cook’s notes: You can prepare the salsa without roasting the vegetables. For a full-roasted flavor, toss the vegetables in the olive oil and roast on a large baking sheet in a 180 degree oven for about 30 minutes before blending. If you do not have a food processor, a blender or hand blender will work perfectly.

Corn Chowder with Avocado and Peppers

Ingredients:

8 medium sized white potatoes, peeled and cubed

2 quarts chicken or vegetable stock

4 Tablespoons butter

1 Tablespoon chili powder (more or less, depending on personal taste)

1 onion, finely chopped

3 spring onions, finely chopped (whites and greens)

8-12 cloves of garlic, finely chopped

1 small jar capers, drained

1 large bag frozen corn kernels (defrosted)

1 bunch fresh flat leaf parsley, minced

2 cups (½ liter) single cream

Freshly ground salt and pepper to taste

2 red peppers, seeded and chopped

Avocado, peeled and diced (coat in lemon or lime juice to prevent browning)

Method of Preparation:

1. In large stockpot, add potatoes to stock and bring to a boil. Cook until tender, approximately 14-16 minutes.

2. In large skillet, melt butter over medium high heat and mix in chili powder. Saute onion, spring onion and garlic until golden and tender, approximately 7-10 minutes.

3. Add sautéed onions and garlic to stockpot and stir well to incorporate.

4. Add minced parsley and corn kernels. Blend well and simmer for at least 45 minutes.

5. Just before serving, add single cream and heat through.

6. Taste to correct seasonings.

7. Serve immediately with bowls of red peppers and avocados for toppings.

Cook’s notes: To make a creamy soup without using cream, substitute 2 cups pureed sweet corn. For a chunkier soup texture, stir in the red peppers when adding the cream. Beware when using chili powder too liberally – always taste for hotness before adding to a dish! For a smokier flavor, consider using ancho chili powder.

Chili Con Carne

Serves a crowd – at least 12 servings!

Ingredients:

2 1/2 pounds lean minced beef

1/2 pound chorizo sausage, diced

1/2 pound thick-sliced bacon, diced

1 ½ large jars passata

2 cans diced tomatoes in their liquid

4 Tablespoons butter

2 onions, chopped

1 head garlic, cloves peeled, separated and minced

2-3 chipotle peppers, chopped*

2 bunches fresh coriander, minced (also known as cilantro)

3 cans kidney beans, rinsed and drained (not chili seasoned)*

Freshly ground salt and pepper to taste

Cooked white rice

Method of Preparation:

1. In large skillet, brown beef over medium high heat and drain, if necessary. Add to 12-quart stockpot.

2. In same skillet, brown chorizo and bacon. Add to browned beef in stockpot.

3. In same skillet, melt butter over medium high heat and sauté onion and garlic until golden, approximately 7-10 minutes.

4. Add onion/garlic mixture, passata and diced tomatoes to stockpot and blend well.

5. Fold in chipotle peppers and minced coriander. Simmer over medium heat for 1-2 hours.

6. 30 minutes before serving, fold in kidney beans and heat through. Serve over cooked white rice.

Cook’s notes: Passata is made from pureed , skinned and seeded tomatoes. If you can’t find passata, substitute canned tomato puree (not paste). Chili con carne may be served with shredded cheese and sour cream, if desired. Makes an excellent topping for nachos. This chili will also freeze quite well.

*Alejandra adds “chipotles are very hot. 2-3 dried or oil-glazed chipotles gives a nice spicy flavor.” She also says, “I never use canned beans. I use fresh ones that I boil because I use the water for the dish as well – the flavor is much better!”