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A Mexi feast that would make a Mexican proud… possibly… i don’t know any Mexicans I can ask…

This is the Mexi Fiesta we served at work. A photo of the domestic version is down below

This is the Mexi Fiesta we served at work. A photo of the domestic version is down below

Recently, at my place of paid employment, I cooked a Mexican fiesta for anyone and everyone to try… providing they had a burro for transportation, a fake big black moustache and the fare of six silver pesos to pay their way.

 

After a day of sending out feast after feast after proud gringo Mexicano feast, I came to the conclusion that it would be silly, nay, down right irresponsible of me to not consume this same damn tasty looking spread of Mexican influenced treats for my own dinner that evening. A quick call was placed to my darling Jennee to determine if she was conducive to the idea. Upon hearing her reply in the negative, followed by a heap of other dribble that I missed due to the fact I had stopped listening and went to my special place where I was definitely eating a Mexican feast for my evening meal, I decided I WOULD BE be eating a Mexi feast all of my own because I was bloody well cooking the dinner and I am the boss of this house and… and… and Jennee could have some too if she was extra nice… or even just if she wanted to eat some because my dream bubble has burst and I have come crashing back through the walls of my dream world, all covered in bubbly juice – bubbly afterbirth if you will, into the reality that Jennee is the boss of me and she is very nice and I should start digging upwards sometime soon…

 

So in the true spirit of the theme I smuggled my dinner out of the kitchen under the dress of a pregnant woman, and then quickly got it into the back of an old F100 truck which sped away to safety…

 

We also had sangria with our Mexican Fiesta because a Mexican fiesta without sangria is not a Mexican fiesta at all. It actually becomes null and void. It becomes consciously uncoupled (yep) from the glorious heights it could have reached. So now that I have segued Gweneth’s quote of the year into that story I feel my work here is done. Time to move onto the recipe!

 

Pork and beans...

Pork and beans…

plus tortilla...

plus tortilla…

plus a bit of all of this other stuff...

plus a bit of all of this other stuff…

equals happy Grazza!

equals happy Grazza!

 

PORK WITH KIDNEY BEANS AND ROAST CAPSICUM (as part of a fiesta for 6 or so. Or a cracking dinner for one big fat bastard… I’d do it)
500g left over pork shoulder roast (or braise 500g pork shoulder on a low heat with a sliced onion, salt and pepper and 1 cup water for 1.5-2 hours or until tender), shredded with a fork
1 brown onion, diced
3 cloves garlic, crushed
1 fresh jalepeno chilli, sliced
2 fire roasted red capsicum (make your own or get them from a jar if you’re feeling lazy), diced
3 ripe tomatoes, diced
2 bay leaves
2 tablespoons mexi-seasoning (recipe follows)
2 400g tins kidney beans
¼ cup olive oil
A handful of fresh coriander and sliced radish to serve
• Sauté onion and garlic in olive oil until translucent
• Add everything else except pork and beans, and cook out over low heat for 10 minutes
• Add pork and beans and cook for a further 10 minutes, adding a splash of water (or pork juices if you were smart enough to keep them) if it starts to get a bit dry. For dry beans are like… um… well, other dry things that shall not be discussed on these pages now or ever
• Check seasoning and adjust if necessary
• Garnish and serve
• Serve with a pile of other mexi goodies. No, I am not referring to a cheap Mexican rip off of the classic English comedy from the ‘80s, The Goodies. Although I would be really keen to see it if it does exist… But I am referring to dishes like beef ribs with mole sauce, salsa picante, charred corn rice, pickled jalapeño ‘slaw, yoghurt (I always have yoghurt with my Mexican) and tortillas to make a little Mexican sandwich of mucho goodness. Ole!

MEXI SEASONING

1/2 tablespoon ground dried chilli

1/2 tablespoon dried thyme

1 tablespoon dried oregano

2 tablespoons whole cumin, roasted and ground

16 comments on “A Mexi feast that would make a Mexican proud… possibly… i don’t know any Mexicans I can ask…

  1. Very good shit…..even though the last of the 3 great lies is “I know a good TexMex restaurant”:)

    1. Bahaha. Not claiming that one. Just dabbling in the mexi-arts. That claim shall be given a wide berth.

  2. LFFL says:

    Looks lovely!

    1. It was worthy for sure 🙂

  3. laurasmess says:

    Fantastic spread Graz. I am a bit Mexican-food obsessed so this whole post makes me super excited! Definitely going to try your recipe. Btw which restaurant do you work at in Byron? I’m curious. If I can ever afford to visit lovely Sam (which I really hope that I do!) we shall come and breakfast at the fine establishment!

    1. Mexi is one of my faves at the mo’. I’ve got a break burger going up today (if I can get my brain together) of Mexican inspiration.
      The restaurant is called Lilianas at Possum Creek… out back of Byron in the rolling hills with the cows and shit. And you should bloody well come over for sure. It will be a cook up not to be effed with!

      1. laurasmess says:

        Sounds lovely, I am a big fan of both cows and good food so a visit would be on the cards if I was over your way!

      2. laurasmess says:

        Btw do you run the Liliana’s facebook page Graz? Sounds like your classic humour, only with less swearing…. ha! The food looks incredible.

      3. Yep, that’s me. Gotta tone it down a little for the masses :). Thanks for your kind words once again!

  4. Dave says:

    This is interesting to see mexican prepared on other continents… I recently moved from the U.S. midwest (where we are blessed by many mexican immigrants and therefore great mexican kitchens) to Boston, where there are some, but fewer. The challenge abroad reminds me of the difficulty trying to prepare a mexican meal in France.

    This all looks great, although from an authenticity point of view, Mexican kitchens never have sangria (it is european), and you would typically not use mediterranean oregano (but rather mexican oregano, often even more pungent); I admit I sometimes substitute the more common oregano. 🙂

    There are many regional foods of Mexico, but – according to my inlaws from Monterrey, Mexico – an authentic taco would only be a [grilled] corn tortilla (or two) with meat (most often carnitas or barbacoa), raw onion, fresh cilantro leaf, and green or red salsa. The dishes you have clearly have an American Tex-Mex influence (e.g., crema, aged cheese), and of course are delicious as well!

    1. All very valid points my friend… certainly not authentic but I think I could happily call it Aus-Mex.
      I think the sangria got in there just because we love the stuff 🙂
      Cheers!

      1. Dave says:

        I thought of you when I saw this on the site for the masa flour I bought… 🙂

        An faux Aus-Mex abomination?
        “Australian BBQ Tacos”
        http://www.mimaseca.com/en/recetas/detalle/australian-bbq-tacos/87

  5. This is great! I could eat Mexican every day. Now that I think about it, it’s time to kick up the heat in the kitchen again…

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