Blog Archive

Calling for an Endless Summer

Funny to think that autumn is meant to start on the 1st of March!  Lets keep positive and mentally stretch summer out for as long as we can. 

Amigo Insano is wandering around in shorts and bare feet still (as he does though for much of Winter!)  We breed them tough here down south…

We have enjoyed bringing you some new products in the last few weeks and they have been very popular.  Particularly, the Volcano Lime Juice (100% pure and organic) and, the Tortilla Warmers (which we had people requesting all the time).

Our naughty hot sauces remain a big hit – a bit ‘un-PC’ and some of them push the boundaries …  but hey it’s a talking point and a bit of fun.  I’m sure you can think of someone that would appreciate a good laugh!

Check our Volcano Chicken recipe here.

Piranha

Adios
La Piranha

 

 

Feb Blog 2013

Did you know that Puebla, Mexico has the world’s smallest volcano?  It is 43 feet tall and has a spiral staircase inside it! 

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RECIPE: Volcano® Lime Juice Marinade and Chicken

Feb Recipe 2013

Ingredients:

  • 2 Boneless Chicken Breasts
  • ½ cup Italian Volcano® Lime Juice  *
  • 2 Tablespoon Extra Virgin Olive Oil
  • 2 Tablespoon Ground Ancho Powder  *
  • 1 Teaspoon Dried Cilantro  *
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Dried Sage
  • Salt and Pepper to Taste

 

Method:

  1. Combine all the above ingredients except your chicken in a bowl   and mix well.
  2. Place your chicken breasts in a shallow dish and pour your marinade over the top and cover.
  3. Place in the refrigerator for at least 3 hours but up to 48 hours.
  4. Place chicken breasts on a plate and pour your marinade into a sauce pan.
  5. Heat your marinade on the stove and bring to a boil and then reduce to a simmer for 10 minutes until it thickens up so you can baste the chicken while cooking.  Keep an eye on it at this time.
  6. Preheat your grill on medium heat and cook the chicken until done, about 10 minutes per side.
  7. While your chicken is cooking keep basting with your marinade reduction.
  8. Serve with salad, rice or refried beans. *

*  Can be purchased from Mexi-Foods Web Site.

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RECIPE: Yucatan Fish with El Rancho Flour Tortillas

Serves approx. 4

Ingredients:

  • ½ cup Volcano Mexican Organic Lime Juice.  *
  • About 2 cups Fresh Orange Juice.
  • 6 cloves of garlic.  (that has been peeled, placed in foil along with splash of olive oil, and a good pinch of salt and black pepper – roast in oven till soft, then smash to a paste). – Roasting takes away the strong garlic flavour, leaving a milder, smoother taste.
  • Approx. ½ cup Teriyaki Sauce.
  • 2 Dessert Spoons Olive Oil
  • 20 grams or ¼ block of Achiote Paste. *
  • 2 Lemons (finely sliced into rounds).
  • 1 red or yellow Capsicum Pepper (finely sliced into rounds).
  • Salt and Pepper to season.
  • Hatch Green Enchilada Sauce – 1 tin *
  • Rice to serve with.
  • El Rancho Soft Flour Tortillas – 1 pack (or 2 tortillas per person). *

Method:

  1. Place fish fillets in a lightly oiled (we spray with vegetable oil) deep, oven proof dish.
  2. Place the following in a food processor or blender – Volcano Lime Juice, Orange   Juice, Teriyaki Sauce, Olive Oil, Roasted Crushed Garlic, Olive Oil and crumbled Achiote Paste.  Blend until the Achiote and Garlic Paste are completely smooth.
  3. Pour marinade over the fish fillets and chill for 6-8 hours or overnight.
  4. Preheat oven to approx. 180 deg. C.
  5. Cover fish with lemons and capsicum, season on top with salt and pepper to taste. Cover with baking foil and place in oven for 20 minutes.
  6. Remove from oven and pour over Hatch Enchilada Sauce.  Place back in the oven for a further approx. 10 minutes or until bubbling hot and fish cooked through.
  7. Serve with rice and warmed El Rancho Flour Tortillas.

Tip: 1 - For best results, toss the Tortillas in a moderately heated flat pan until lightly browned and place these in our very cool Tortilla Warmers *.
Tip: 2 - To introduce some flavorsome heat; serve with Cholula Chili & Lime Pepper Sauce. *   This sauce is mild and compliments this dish superbly.

Salude!

* Can be purchased from our site.

Piranha

Adios
La Piranha

 

 

 

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