I am quite sure that I were Mexican I 'd hardly enjoy those strange distortions on my traditional dishes that you often find as junk food anywhere. Well, most probably, not a single Italian native would recognize in cheese macaroni or American style pizza any familiar flavor, either. Actually, I think I had a similar feeling when some local friends drove me in Munich to eat at an allegedly Spanish restaurant. I'll save you the nasty details, it is not worth remembering such a culinary aberration.
I have to say that I have rarely eaten better than during a working visit to Mexico City. I truly felt for Mexican cuisine during that trip. What I tried there had little to do with what I had experienced before as an alleged Mexican food anywhere outside Mexico. I especially remember a cold coriander soup (which is shocking, as I can't stand coriander, I am one of those people to whom coriander tastes like detergent instead as like a wonderful herb), but everything, absolutely everything of what I eat there exceeded my expectations by far.
I am trying to reduce fat and calories on my dishes, so I'm sure that my Mexican friends would eventually think that this adaptation is another unseemly aberration. In advance, my apologies. But I do not want to eat just a bit of lettuce while trying to eat healthier. It's more than possible to eat tasty, or at least modified versions of these dishes as flavorful as the originals. And just one more thing: if you choose to try this option, please, please: just control yourself with your servings of rice or corn tortillas. If you manage to do so, enjoy it fully, because it will not disappoint you at all.
Chicken Chili
Ingredients (for 2 people)
1/2 white onion
1 red pepper
1 green pepper
Ingredients (for 2 people)
1/2 white onion
1 red pepper
1 green pepper
Jalapeño peppers (to taste)
Cayenne pepper powder
2 chicken breasts
400 grams of tomato (skin and seed cleaned) and diced -(you can also use canned ones)
Olive oil (if you get used to spray, it will save you many calories!)
Half cup chiken broth (or the same amount of water with quarter a cube of stock)
Cayenne pepper powder
2 chicken breasts
400 grams of tomato (skin and seed cleaned) and diced -(you can also use canned ones)
Olive oil (if you get used to spray, it will save you many calories!)
Half cup chiken broth (or the same amount of water with quarter a cube of stock)
1 teaspoon soda bicarbonate
Preparation
Put a few olive oil sprays into a deep saucepan. Heat and slowly fry the chopped onion, very smally diced. Add a few tablespoons of water when onion starts to get brown, and let it cook slowly. Add the peppers, chopoped into very small cubes, and if necessary, add a little more water, so that they cook slowly over medium heat. Chop the chicken breasts in a blender or by knife, until they have the consistency of ground beef. Add to skillet and brown over medium-high heat, stirring continuously. When browned on the outside, optionally, add half a cup of broth (or half a stock cube and half a glass of water), reduce heat and simmer about 10 minutes. Add diced tomatoes (fresh or canned, but not puréed), and cook about 15 -20 minutes over medium heat with some chopped jalapenos and half a teaspoon of chilli powder (or more, depending on how spicy you like your chilli) Add a teaspoon of soda bicarbonate instead of sugar if your tomato is acid. Test, add salt and pepper if necessary (if you use broth or chiken stock, check it out because it is already salty and it would probably be enough). Enjoy!
Preparation
Put a few olive oil sprays into a deep saucepan. Heat and slowly fry the chopped onion, very smally diced. Add a few tablespoons of water when onion starts to get brown, and let it cook slowly. Add the peppers, chopoped into very small cubes, and if necessary, add a little more water, so that they cook slowly over medium heat. Chop the chicken breasts in a blender or by knife, until they have the consistency of ground beef. Add to skillet and brown over medium-high heat, stirring continuously. When browned on the outside, optionally, add half a cup of broth (or half a stock cube and half a glass of water), reduce heat and simmer about 10 minutes. Add diced tomatoes (fresh or canned, but not puréed), and cook about 15 -20 minutes over medium heat with some chopped jalapenos and half a teaspoon of chilli powder (or more, depending on how spicy you like your chilli) Add a teaspoon of soda bicarbonate instead of sugar if your tomato is acid. Test, add salt and pepper if necessary (if you use broth or chiken stock, check it out because it is already salty and it would probably be enough). Enjoy!
PDF