There is so much flavour going on in this meal. A delicious and comforting meal that takes us straight back home. Real Mexican ingredients transforming our meals this side of the world, one day at a time.
White Corn & Poblano Rice
-1 cup white rice, rinsed, drained
-1 cup water
-1 cup vegetable or chicken stock
-1 220g White Corn, drained
-1 Poblano Pepper, drained, seeds and stem removed, diced.
-½ shallot, finely diced (white onion works well too)
-½ tbsp vegetable oil
-salt and pepper, to taste
1 Add the oil to a pot set to medium heat. Add the rice and fry for a few minutes until it starts to change colour. Keep stirring.
2 Add the shallot, white corn and the poblano and keep cooking for 3 more minutes.
3 Pour the water and stock and bring to a boil. Stir to incorporate everything. Season with salt and pepper to taste. Lower the heat to a minimum and cover with a lid. Cook for 15 minutes. Turn off the heat and let the rice steam for 10 more minutes.
Note: You can use only water and season with salt and pepper to taste or use only stock.
Creamy Chipotle Sirloin Strips
-400g sirloin steaks cut into strips
-½ tsp smoked paprika
-½ tsp garlic powder
-½ tsp onion powder
-1 tbsp vegetable oil
-salt and pepper, to taste
-1/2 tbsp butter
-3 garlic cloves, crushed or finely minced
-½ cup cream
-1 chipotle in adobo, finely minced
-½ lemon, zest and juice
-2 cups spinach, slightly chopped
-salt and pepper to taste
1 Sprinkle the sirloin strips with paprika, garlic and onion powder, about 1 tsp of lemon zest and salt and pepper.
2 Add the oil to a hot pan set to medium-high heat. Add the sirloin and brown on both sides. Remove from the pan and set aside.
3 Add the butter to the pan and melt. Add the garlic and cook for a few seconds. Add the cream, the lemon juice and the chipotle. Stir and bring to a boil. Season with salt and pepper to taste, reduce the heat and return the steaks for 5 minutes while they finish cooking and the sauce thickens.
4 Add the spinach last minute and stir into the sauce just until it wilts. Serve with White Corn & Poblano Rice.
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