In Episode 32 of Food Matters, well-renowned Chef, TV Cook, and Food Media Broadcaster Aisling Larkin explains why Mexican food can be a great way to get us to eat 30 plants per week.

Food Matters is brought to you thanks to Jack Molloy & Son Craft Butchers, Barrack Street, Waterford.

Spices

Garlic Powder  - backbone savoury mellow note

Onion Powder  -  savoury undertone

Cumin  - strong, warm, earthy, toasty flavour. Cumin is traditionally Mediterranean and a lot will say has no origins in Mexican cookery, but it is essential for that Tex-Mex style of cooking

Smoked Paprika

Oregano  - again even though considered a quintessential Italian herb, it adds an earth freshness to a dish. Mexican oregano is different, and we tend to use it dried a lot. Mexican oregano is a cousin of lemon verbena, with lingering citrus liquorice notes and a little bit grassy. Mexican oregano is not as strong. Dried oregano is very popular.

Coriander  -  seeds -  dried powder - much less harsh than fresh coriander. Its brings an earth-floral warmth to dishes

Chilli -  ancho, chipotle, dried, smoked, jalapeno -  ancho rich dried fruit flavour, whereas chipotle big, robust is better for salsa and sauce.

Other hints of spices that will work well

Cinnamon

Nutmeg

Cacao

Sesame

Herbs

Rosemary

Sage

Mint

Popular Mexican Sauces

Pico de Gallo

Pico de Gallo is a fresh chopped mixed of red tomato, fresh shallot, jalapeño, lime and coriander.  Pico is always a salsa fresco, a fresh salsa with chopped ingredients. It should be made fresh and serves fresh.

Salsa is a cooked version of this with more of a tomato base or it can be a more blended version.

Guacamole  / avocado crema

Avocado, lime juice, coriander, red onion, tomato

Add sour cream or mayo

Salsa Verde / Chimmichurri

Verde means green. A classic Mexican salsa verde is not like we know it. It is made from tomatillos. Tomatillos look like small green tomatoes with husks but they are not tomatoes, they are cousins. They are borderline sour, so roasting them is a great idea.

Then the salsa is just a combination of roasted tomatillos, chilli peppers, garlic, onion, and coriander.

The Italian salsa verde is a combination of capers, cornichons,  anchovy, mustard, garlic, big bunches of fresh, soft bright green herbs and then red wine vinegar, salt and olive oil.

Sometimes bug chunks of bread are soaked in the vinegar first and then blended in.

Mole

Mole poblano is a dark, reddish-brown sauce made from a combination of ingredients such as dried chili peppers (like ancho, pasilla, and mulato), nuts (such as almonds, peanuts, or sesame seeds), chocolate, spices, fruits (like plantains or raisins), and sometimes even a small amount of bread or crackers to thicken the sauce. The exact ingredients and proportions can vary widely depending on the recipe and the cook's preferences.

Making mole poblano from scratch can be quite involved, as it often requires toasting and grinding various ingredients before simmering them together to develop complex flavors. Here's a basic outline of the process:

1.    Prepare the chilies: Remove the stems and seeds from the dried chili peppers, then toast them in a dry skillet until fragrant. Be careful not to burn them. Once toasted, rehydrate the chilies by soaking them in hot water until softened.

2.    Toast other ingredients: Toast nuts, seeds, and spices in a dry skillet until fragrant. Again, be careful not to burn them.

3.    Blend ingredients: Drain the soaked chilies and combine them in a blender or food processor with the toasted nuts, seeds, spices, chocolate, and any other ingredients specified in your chosen recipe. Blend until smooth, adding a bit of chicken or vegetable broth as needed to achieve the desired consistency.

4.    Cook the sauce: Heat a bit of oil in a large pot or skillet and pour in the blended mixture. Cook over medium heat, stirring constantly, for several minutes to allow the flavors to meld and the sauce to thicken slightly.

5.    Simmer: Once the sauce is cooked, add more broth to reach your desired consistency, and then simmer the sauce over low heat for at least 30 minutes to an hour, stirring occasionally.

6.    Adjust seasoning: Taste the mole and adjust the seasoning as needed, adding more salt, sugar, or spices to balance the flavors to your liking.

7.    Serve: Mole poblano is often served over cooked chicken or turkey, but it can also be served with pork, beef, or vegetables. Traditionally, it's accompanied by rice and warm corn tortillas.

While making mole from scratch can be time-consuming, the result is a rich, flavorful sauce that's sure to impress. If you're short on time, you can also find pre-made mole paste or sauce in many grocery stores, which can be a convenient alternative.

Meat

Slow Cooked Pulled Pork

Carnitas -  Carnitas are Mexico’s version of pulled pork. Made by slow-cooking pork fully submerged in lard, this confit method of cooking yields pork that’s unbelievably rich and tender with loads of crispy golden bits. Unfortunately, most of us home cooks don’t have huge vats of lard just sitting around. So luckily there is a way to make very similar carnitas I a slow cooker or a pressure cooker..

Use a dry spice rub mic of oregano, cumin, smoked paprika, onion powder and garlic powder, salt and pepper.

Dry until caramelised around the edges.

Put it in the slow cooker and top with onions, garlic, jalapeños and orange juice. Cook it low and slow for 10 hours. Until it is pulled part tender and infused with incredible flavour.

Pan-fry the meat, tossing it in some of the cooking juices.

Optional then to grill for crispy bits.

serves drizzled in more juices.

Remove the skin but leave the fat

Uses of this meat

Tacos, burritos, quesadillas, enchiladas, sliders, Mexican rice, taco soup.

It will keep for 3 days in the fridge.

Elote  - corns on the cob

Grilled corn on the cob, spread with butter, slathered in a thin layer of mayo topped with a sprinkle of chilli powder, cheese ( parmesan, cheddar ). Garnished with lime and coriander. Eat immediately.

Refried Beans

1 tin mixed beans  -  pinto, kidney, chickpeas, butterbean

Oil

Classic 5  -  onion and garlic powder, smoked paprika, cumin and oregano, salt and pepper.

Tin of beans

Drop of water or stock

Blitz, stir in some sour cream

Serve

Churros and Chocolate sauce

Chocolate sauce

250ml water

100g sugar

160g glucose / golden syrup

75g cocoa powder

55g dark chocolate

Method

•      In a medium saucepan, whisk together the water, sugar, glucose and cocoa powder.

•      Warm the mixture over medium heat, whisking frequently. Once it just begins to boil, remove from heat and stir in the chopped chocolate until melted.