Saturday night Andrew and I decided we really wanted Mexican food, and we felt extra inspired because of my new torilla press, so we made a HUGE Mexican feast. As you may or may not know, I am actually 1/4 Mexican. Mixed in with my Irish (obviously, my last name is Murphy), French, Russian, Jewish (I know that’s not an ethnicity, but still interesting), is Mexican. And for some reason, Mexican flavors just seem to make sense to me. I’ve tried my hand at Asian cuisine (epic fail), and Irish cuisine (Shepherd’s Pie is pretty easy to make), Indian cuisine (I let Andrew handle that), but nothing comes as easily as Mexican food. That being said, Andrew and I made at FEAST.
andrew + feast
Working from left to right, I’ll explain what we have and how we made it.
From left, Andrew. I didn’t make him. Store-bought.
Far left pot: Black Beans with Chorizo
- Black Beans, canned, half drained
- Chorizo, finely chopped (I used Chourico, which is Portuguese (not Mexican) but similar enough to Chorizo to use. There’s a big Portuguese population in Massachusetts, so this was easy enough to find. I’ve just researched Mexican markets out here and they do exist, so next time I’ll hit one up and get Mexican chorizo)
- 2 shallots, chopped
For these beans, I finely chopped up the chorizo and cooked it almost all the way through. When the chorizo was almost done, I added the shallots, allowing them to cook and soften up (but not too much). Then I added the half-drained black beans and allowed everything to heat up. Season as you’d like with cayenne, chipotle chilis, chipotle chili powder, ancho chili powder. I know I did. Delicious.
Middle pot: Cilantro Lime Rice
The recipe for this rice is in my recipes section.
Far right pot: Cubed Steak (for Tacos)
- 1 lb flank steak
- Ancho chili powder
- Chipotle chili powder
I cut up the steak into bite-sized cubes so that they fit nicely inside a tortilla for a taco. Because the pieces are so small, they cook very quickly. Season the steak as it cooks in a pan with the salt, pepper, and chili powders (to taste).
These tortillas in this picture are homemade. They are SUPER easy to make. I know making tortillas can sound intimidating, but I promise it’s not
- Masa harina (I use Maseca brand. Cheap, and easy to find in your local grocery store, often in the baking section next to regular flour, or in the international foods aisle)–this is just corn flour. Don’t be alarmed.
- Tortilla press
Yes, you only need three ingredients to make tortillas. I told you it was easy.
The back of the Maseca bag will tell you the exact proportions of flour to water, but all you do is mix the flour, water, and salt into a doughy ball.
Line your tortilla press with plastic wrap (very important) to prevent the tortilla dough from sticking to the press. Take a bit of tortilla dough and roll it into a ball (about 1 in. diameter). Place it on the middle of the tortilla press, and press down. This will flatten the dough into, you guessed it, a tortilla. Peel this tortilla off the press and put it into a hot skillet. When the sides of the tortilla begin to curve upwards, flip the tortilla to allow the other side to cook.
If you are going to flatten all tortillas ahead of time, then cook them, make sure you cover the uncooked ones with a wet paper towel so they do not dry out.
Andrew felt inspired to make a sauce for our tacos because we had so much extra cilantro. He made his with mayonnaise, but I felt it would be better with sour cream. Your choice.
- Half a bunch of cilantro
- 1 cup sour cream
- Jalapeno slices, to taste
- Red pepper flakes
- Juice from 1/4 of a lime
Combine all ingredients in food processor and process until smooth. Then put them on your tacos. Yum.
The sangria I made for this dinner was DELICIOUS, and I hope you all try to make this recipe soon. It’s so easy, classic, and delicious.
- 1 apple
- 1 orange
- 1 lemon
- 1 lime
- (Add any other fruit that you want to, I just find these fruits worked out amazingly)
- 1.5 cups rum (make it a good rum, because this taste is what you taste the most)
- 0.5 cup white sugar
- 1 bottle red wine (can be cheap)
- 1 cup orange juice
Cut up the fruit and mix it with the rum and white sugar in a pitcher. Put this into the fridge and allow to rest for at least 2 hours to allow the flavors to meld.
After the mixture has rested, add the red wine and orange juice. Serve cold over ice. When the ice melts, it actually enhances the overall flavor of the sangria.
This sangria really only gets better the longer it sits because the fruit continues to add flavor.
I hope you try some of these recipes soon and enjoy them as much as Andrew and I did!