Food for Friends : Mexican

Food for Friends : Mexican

Mexican? This was Elizabeth and David’s choice. Last time they went for Moroccan, this time they opted for Mexican….Mmm.  Bit of a countries-beginning-with-M theme going on.  Interesting.  And it was.  Although I think I gained quite a few excess pounds after this food-for-friends fest.

   The Menu        

Starter (by Martina and Phil)

IMG_2950[1]                    spicy salsa, guacemole, soured cream, quesadillas

                                    main course (by Liz and David)

IMG_2951[1]Mexican chicken with cannellini beans, rice, avocado and soured cream

dessert (by Izzie and Gabriel)

IMG_2930[1]tres leche (or tres leches) cake


       How to make a Margarita cocktail

Dampen rim of glass with wedge of lime then dip in salt. Measure out 35ml tequila, 20ml Cointreau (or triple sec) and 35ml lime juice  into a cocktail shaker*. Add crushed ice. Shake for about 30 seconds. Pour/ strain into the glass and add lime wedge to decorate.


Rodrigo y Gabriela


in the style of Frida Kahlo or Diego Rivera



quesadillas, salsa, guacamole,soured cream



  • 4 flour tortillas
  • two generous handfuls cheddar cheese
  • 1 red pepper – de-seeded and diced
  • 1 handful chorizo – chopped into small cubes
  • 1 tbsp olive oil


  • Heat the olive oil in a frying  pan then cook the red pepper with the chorizo  for about 5 minutes. Place in a bowl.
  • Now add a tortilla to the pan and scatter one handful of cheddar cheese over it. Add half cooked chorizo and pepper mixture to it. Top it with another flour tortilla and press it down. Cook for 3 minutes or until it turns golden brown. Carefully turn over to brown the other side.
  • Remove from pan, allow to cool, then cut up into wedges.
  • Repeat with the remaining tortillas.



  • 1 tablespoon of white wine vinegar
  • Juice of 1  lime
  • One small  red onion peeled and chopped
  • Three large vine-ripened tomatoes
  • 1 handful of chopped coriander
  • One small ripe chilli
  • Pinch of  salt

Mix all ingredients together in a bowl. Serve.

Main Course

Mexican Chicken



  • 1 tbsp olive oil
  • 1 large onion, halved and sliced
  • 2 tsp each chilli powder and ground cumin
  • 2 x 400g cans peeled plum tomatoes
  • 1 chicken stock cube
  • 200g piece chorizo, skinned and diced
  • 8 chicken thighs, skinned
  • 2 red peppers, seeded and cut into chunks
  • 2 x 300g cans cannellini beans, drained

To serve

  • 1 large avocado, stoned, peeled and sliced
  • lime juice
  • handful fresh coriander
  • 4 large spoonfuls soured cream


1. Heat the oil in a large pan and fry the onion until softened. Stir in the spices and cook for a few seconds. Pour in the tomatoes and 2 cans of water, then crumble in the stock cube. Bring to the boil and add the chorizo and chicken thighs. Push the chicken under the liquid, cover and simmer for 20 minutes.

2. Stir the peppers into the pan, cook for 20 minutes more. Tip in the cannellini beans.

3. Dish up. Toss the avocado with the lime and some salt and serve on top of each plate with a sprinkling of coriander. Then top each portion with soured cream. Serve with rice. (David added a tsp of turmeric to his rice which turned it into a beautiful saffron-colour. Impressed me!)


Tres leche cake

‘Tres leche’  (or ‘tres leches’ – I’ve seen both versions) means ‘three milk’ and makes sense when you’ve read the recipe.



for the cake

  • 6 3/4 ounces plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 ounces unsalted butter or margarine, room temperature
  • 8 ounces caster sugar
  • 5  eggs
  • 1 1/2 teaspoons vanilla extract

For the glaze:

  • 1 (12-ounce) can evaporated milk
  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup full-fat milk

For the topping:

  • 2 cups whipped cream
  • 8 ounces caster sugar
  • 1 teaspoon vanilla extract

For the cake:

  • Preheat the oven to 350 degrees F. Grease and line a cake tin and set aside.
  • Sift together the plain flour, baking powder and salt in a medium mixing bowl.
  • Using a fork, cream the butter and sugar together in a bowl until fluffy.
  • Add the eggs, 1 at a time, and mix to thoroughly combine.
  • Add the vanilla extract.
  • Gradually add the flour mixture to the butter, sugar and egg mixture.
  • Pour this into the prepared cake tin.
  • Bake in the middle of the oven for 20 to 25 minutes or until the cake is lightly golden.
  • Remove from the oven and allow to cool for 30 minutes.
  • Poke the top of the cake all over with a skewer or fork.
  • Allow the cake to cool completely and then prepare the glaze.

For the glaze:

  • Beat together the evaporated milk, sweetened condensed milk and the full-fat milk. This makes up the glaze.
  • Pour the glaze over the cake. This needs to be done slowly and I only used half the creamy mixture because a) I didn’t want my cake to turn into mush and b) all that rich, creamy, sugary mixture? Really?

Refrigerate the cake overnight.


  • Place the whipping cream, sugar and vanilla into a bowl and whisk together until mixture becomes thick.
  • Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.IMG_2923[1]



An alternative dessert if people’s cholesterol and blood pressure decide to rebel over the cake

This takes at least 5 hours so give yourselves plenty of time.


Boil 2 1/2 cups water and 1 cup sugar, stirring to dissolve the sugar, then remove from the heat and add 2/3 cup lime juice, 1/3 cup tequila, 5 tablespoons triple sec and 1/4 teaspoon salt.

Let cool, then stir in 2 teaspoons grated lime zest and pour into a small plastic container.

Cover and freeze for about 4 hours before scraping with a fork (it might take longer than this – ours did – depending on freezer setting, so keep checking.

Dip the rims of the serving bowls in equal parts sugar and  salt, and a pinch of lime zest. Garnish with lime slices.


To read more about margranitas go to:

What a feast! Flag of Mexico.svgViva Mexico!


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