Chipotle of the Aztec block

Mexican food is sophisticated, historically rich and very delicious. The cuisine dates back to the 14th Century, when the Aztec people dominated most of what is Mexico today. Overtime, the cuisine was influenced by European countries, namely Spain, but the Aztec tenets of cooking, and staples are still being cooked and eaten today. Some Mexican dishes date back as far back as 600 years and encompass the various flavours of a truly bygone era. One of the more popular ingredients used is corn. It has become one of the main sources of calories in Mexico and till date, is eaten in almost every meal; either pounded and made into soft tortillas (a flat bread) or added into soups or fermented to make drinks. Another popular ingredient used widely in Mexico is the chilli pepper. There are many chilli varieties in Mexico with each type varying in sweetness and spiciness.

Some chillies are used for heat, while others are used for flavouring. Chillies are used in almost every dish, including desserts and even on fresh fruits. On a recent trip to Mexico, we went to a beautiful coastal town called Zihuatanejo, where we ate the most delicious tacos. Here is a dish, we make and serve at Chinita that was inspired by our visit there. It is fresh and packed with so many flavours that I get taken back to the sandy beaches on the Pacific Ocean.

The writer is the food director and co-owner of Chinita, a Mexican cuisine restaurant in Bengaluru.

Chipotle-marinated Prawns

The star ingredient of this recipe is the Chipotle sauce itself. This sauce is so versatile, that you can use it as a marinate on any seafood and meat, or turn it into a sauce or stew. For this recipe, we suggest you have your prawns in a taco, but you could eat it with rice, or by itself with a side of freshly made guacamole.

TIPS: The best way to cook prawns or fish is on a very hot pan or grill. So hot that when you place the fish on the pan, it should sizzle. And cook for three to five minutes on each side, turning only once. You can source Chipotle and tortillas at a local gourmet supermarket. For vegetarians, prawns can be substituted with small pieces of tofu or paneer.

Ingredients
500 gm prawns, 1/2 cup Chipotle sauce (recipe follows), 2 tbsp Chipotle Mayo (recipe follows), 3/4 tsp salt, 1 lime (cut into wedges), avocado slices (optional)

Method

• Clean, shell and de-vein prawns.
• Pat prawns dry. Season with salt and coat with Chipotle sauce.
• Marinate prawns for 30 minutes.
• Lightly oil the pan on medium-high heat. Fry prawns for three to four minutes per side or until cooked.
• On a separate pan, warm corn or flour tortillas for a minute.
• Add a dollop of Chipotle mayo on the tortilla, and a few pieces of prawns. Top prawns with a tbsp red cabbage salsa, a slice of ripened avocado and a squeeze of lime. Serve immediately.

Chipotle Marinade

Method

• Toast Chipotle chillies on a pan or in the oven until a roasted chilli fragrance fills the air, about five minutes. Beware of burning the chillies.
• Soak roasted chillies in warm water for 30 minutes.
• Combine all ingredients in a blender and puree for three minutes, adding little water when necessary. Strain the Chipotle sauce through a medium-mesh sieve to get a silky smooth sauce. You would want your marinade very thick with a barbecue sauce consistency.
• Chipotle sauce
• 70 gm or six whole Chipotle chillies, 1/2 cup water, 5 garlic cloves, 1/2 tsp salt, 1/2 tsp sugar, 1/2 tsp dried oregano (preferably Mexican oregano).

Red Cabbage Salsa

Ingredients

• 1/2 tsp rice vinegar
• 1 tsp sugar
• 1 tsp salt
• 3 cups red cabbage (finely shredded)
• 1/4 cup (chopped) cilantro

Method

• Combine rice vinegar, sugar and salt, mix until sugar dissolves.
• Pour mixture into shredded cabbage and chopped cilantro, mix well.
• Red cabbage salsa can be stored in the refrigerator for up to a day.

Melon Agua Fresca

Agua Fresca, literally means “fresh water” in Spanish, and is sold at every street corner and taquerias (taco shops) all over Mexico. It is usually stored in huge beehive-shaped jars, and served chilled. Some of the more popular flavours you can get in Mexico include hibiscus (locally known as flor de Jamaica) and horchata (made with rice or barley and nuts) but Agua Fresca can be made with any seasonal fruit. It’s the most refreshing drink during a hot summer day, and is also packed with vitamins.

TIP: The melons can be replaced by any fruit — strawberry, mango or pineapple. The key is to blend the fruits into a puree, and then pour it through a strainer to get clearer liquid. This recipe calls for muddled mint, but it is optional.

Ingredients

• 2 cups musk melon
• seeded and cubed
• 6 cups watermelon
• seeded and cubed
• 1-1/2 cups cold water
• 1-2 tbsp sugar (castor)
• 2-3 limes (juiced)

Method

• Add watermelon and/or musk melon and  water in a blender, and puree until smooth. Pour the puree through a strainer.
• In a jug, mix melon puree, water and add sugar and lime juice.
• Stir well and serve with lots of ice and a peppermint sprig.