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Drinks with Hugo! A Mexican snack board

Mexican snack board

  • Main course 4 persons
  • Preparation about 30 minutes

Ingredients

Meatballs in chipotle tomato sauce

  • 350 g half-and-half ground beef or ground beef
  • 1 egg
  • 3-4 tablespoons of breadcrumbs or breadcrumbs
  • olive oil
  • 1 can of peeled tomatoes
  • 1 red onion
  • 2 cloves of garlic
  • 1-3 chipotles (can)

Aguachile / Ceviche of shrimp

  • 1 small red onion
  • 1/3 cucumber
  • 1 jalapeño or chili pepper
  • 300-400 g large raw peeled shrimps
  • 2-3 limes
  • ½ bunch of coriander
  • 150 g nachos

Tomato salsa (salsa Mexicana)

  • 3-4 tomatoes
  • 1 jalapeño or chili pepper
  • Piece of red onion or spring onion
  • Few branches of cilantro
  • 1 lime

quesadillas

  • 8 corn tortillas (packet)
  • 75 g young cheese
  • Pickled jalapeño pepper (jar)

Guacamole

  • 2 avocados
  • 1 tomato
  • Piece of red onion
  • Few branches of cilantro
  • 1 lime
  • 1 red jalapeño or chili pepper
  • Salt and pepper

Additional:

Prepare the snack board

Hugo prepares various dishes for the snack board. You don’t have to make everything, but the dishes can inspire you to get started. Of course you can choose to omit one and only make the dishes that you think are the best.

Meatballs in chipotle tomato sauce

We start with the meatballs. Mix the minced meat in a bowl with egg and breadcrumbs. The amount of breadcrumbs you use depends on the ratio. So especially knead well. Can it be a bit drier? Then you add a little extra. Season with salt and pepper.

TIP: Do you ever have cracks in your meatballs? You can prevent this by blowing the air out. Pick up the ground beef and knock it back in the bowl three times.

Grab a skillet or frying pan and roll small balls from the ground beef. Put them directly in the oil and fry them all around.

Then we get to work with the sauce. Peel and roughly chop the onion and garlic. Add this together with the tomatoes and the chipotle pepper. Go through it with the hand blender and you’re done. Season with salt.

Add the sauce to the meatballs in the pan and simmer briefly until the sauce is thick and the meatballs are tender. With this sauce you immediately get Mexican flavors.

Aguachile / Ceviche of shrimp

Then we will make aquachile. Aqauchile is a ceviche made from shrimp. And what is Ceviche then? Ceviche is raw fish cooked in sour.

We start with the cucumber, cut it into small cubes. Put the small cubes of cucumber in a bowl. Finely chop a red onion. Choose a red onion because it is slightly fresher and sharper.

Take the shrimps and cut them flat. This way you maintain the shape of the shrimp. Remove the seeds from the pepper and chop the pepper finely. The seeds are the most spicy, if you like these you can of course leave them. Put everything in a bowl.

Then you can roll the lime firmly on your cutting board. The lime acids cause the proteins to solidify and then there is a kind of cooking of your raw fish. Generously sprinkle lime juice and season with salt. Toss and let “cook” for 15-30 minutes.

Serve the aquachile in a bowl and add some more coriander leaves. Serve with the nachos and guacamole.

TIP: Did you know that in Mexico nachos are used as a knife and fork? You can scoop the aquachile with the nacho and eat it immediately.

Guacamole

Guacemole (pronounced wake-mole) is a well-known Mexican spread. But how do you make it? Cut the avocados open, remove the stone and scoop the flesh out of the skin. Mash the pulp in a bowl.

Then cut the tomato into cubes. Peel and chop an onion and finely chop the coriander. Remove the seeds from the pepper and chop the pepper finely. Now that you have cut everything you can mix everything together. Season with salt and lime juice.

TIP: Do not throw away the wick. But put it in the guacamole (this will help keep it from browning) and remove just before serving.

quesadillas

Then we will make the quesedillas. A quesadilla is really just a Mexican sandwich. If you are going to make a quesedilla, choose a corn tortilla and not a normal or whole grain tortilla.

Place it on your tray and line it on one side. Grate your cheese of your choice and sprinkle over the tortilla. Place a few slices of jalapeños on top of the cheese. You can just use jalapeños from a jar on sour, these are less spicy.

Fold the tortilla in half and press it gently. Then you can bake it in a dry frying pan. Do this on both sides. If you are making several dishes, it is best to bake the tortilla at the end. Then it is nice and warm and the cheese still wonderfully soft.

Salsa Mexicana

Making a salsa is really easy. Cut the tomatoes into cubes. You can omit the pulp, this will make the salsa a bit too wet. Chop an onion and add a jalapeño pepper. Again, you can leave the seed list out if you want.

Cut the cilantro and add it. Don’t like cilantro? Then don’t use it. You can add basil, chervil or parsley instead. Serve the salsa in a bowl as a dip with the quasadilla.

Present everything on a large shelf and let the weekend begin.

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