Blog Archive

Winter is here!

The cold, wet, windy weather has given us a good excuse to spend a few evenings sampling some of our delicious tequilas.  All in the name of familiarization of course :)

It’s a dirty job, but someone has to do it …

We are pleased to let you know that our range of 'Arte Tequilero Mexicano' - Tequila Art of Mexico, Ultra Premium 100% Agave Tequila in stunning hand crafted bottles has finally arrived.

They are proving very popular, especially for gifts, as the bottles are amazing!


Our top hits on the website at present are:

Revolucion Tequila, Chipotle Peppers, Maseca Flour, Hominy, and Flour and Corn Tortillas.

Our corn tortillas are gluten free, and are proving popular with the same customers making regular orders to ensure that they do not go short.  I find that if either corn or flour tortillas are in the fridge, they are an easy ‘go to’ to heat up in a pan, throw on some cheese, fold up and serve with soup or beans.

Arte

 

 

MEXICAN LIME SOUP WITH CHICKEN

In this hearty chicken soup, Mexican oregano lends a herbal aroma and strong, spicy flavour, which is countered by the fragrant garlic, piquant jalapeno chili and tart lime juice.

Ingredients:

3 or 4 limes
2 large bone-in, skin-on chicken breast halves
1 tsp salt, plus more to taste
½ tsp pepper
1 Tbl extra virgin olive oil
1 large white onion, chopped
5 cloves garlic, minced
1 jalapeno chili, seeded and minced  *
3 cups low-sodium chicken or vegetable stock
3 cups water
1 ½ tsp Mexican oregano  *
1 avocado, pitted, peeled and diced
60 grams mild feta cheese, crumbled
4 x corn or flour tortillas, warmed  *

*   Available from our website

Lime Soup with Chicken
 
Directions:

Cut 1 lime into 4 to 6 wedges; set aside for serving.  Juice as many of the remaining limes as needed to measure 1/4 cup.
Season the chicken breasts with the 1 tsp salt and ½ tsp pepper.  In a large saucepan over medium heat, warm the olive oil.  Add the chicken, skin side down, and cook until browned, about 5 minutes.  Transfer the chicken to a plate.  Add the garlic and chili and sauté until fragrant, about 1 minute.  Add the broth, water, lime juice and oregano, and then return the chicken to the pan.

Increase the heat to high and bring the liquid to a boil, skimming off any foam that rises to the surface.  Reduce the heat to medium-low, cover partially and simmer until the chicken shows no sign of pink when pierced with the tip of a sharp knife near the bone, about 40 minutes.
Transfer the chicken to a carving board and let cool slightly.  Meanwhile, keep the soup at a simmer.  Remover and discard the skin and bones, and shred the chicken into bit size pieces.  Stir the chicken into the soup.  Adjust the seasonings with salt and pepper.

Put the avocado, cheese and lime wedges in separate small bowls.  Ladle the soup into warmed bowls and serve immediately with warmed tortillas.  Place the avocado, cheese and lime wedges alongside. Serves 4 – 6.

 

La Piranha Piranha

 

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