Whip up a Mexican feast

I don’t know about you, but I love Mexican food. It may be the fact it goes so well with tequila or simply the fact that growing up in the Kootenays, Mexican and Chinese food were far off and exotic to me.

Either way I have been known to travel for nothing more than a good Mexican meal. With the warmer weather teasing us, we could all use some spicing up.

One of the greatest things in any Mexican meal for me at least is guacamole. Here is my rendition of the green creamy goodness.

½ cup sour cream

1 tbsp fresh lime juice

¼ cup shaved green onion (sliced as thin as you can)

1/3 cup minced red onion

2 tsp crushed garlic

½ tsp cumin

2 tbsp fresh cut cilantro

4 fresh avocado

Throw all ingredients together in a bowl and bash together by hand, or for you people that don’t like getting your hands dirty you can use two forks to combine the ingredients.

If you like, you can add a pinch of cayenne pepper for a little extra spice.

Now I believe I have already given you my salsa recipe but just in case you have not seen it yet, it was a while ago now I am going to add it for your south of the border feast.

½ bunch fresh cilantro

3 cans diced tomato (drained)

2 tbsp crushed garlic

3 tbsp hot sauce

2tbsp Worcestershire sauce

2 tbsp sesame oil

2 tbsp corn syrup

5 tsp fresh lime juice

1 ½ tsp fresh cracked pepper

½ tsp salt

2/3 cup diced red onion

Mix ingredients together thoroughly and enjoy.

This is much better if made ahead of time. It give the flavours time to get to know each other.

Now last, but not least, what to put in your taco, burrito, quesadilla, enchilada, or fajita. I like beef. don’t get me wrong chicken or prawns, maybe even vegetarian, are great as well but when it comes right down to it, this is my favourite option.

What you need to start is a flank steak. The trick is to either butterfly it nice and evenly thin or if you can sweet-talk your local butcher to do it for you. It will really only take them a minute.

Now for the simple yet oh so great marinade.

½ cup BBQ sauce (something thick and rich)

2 cup cold water

1 1/2 cup hot sauce

1 ½ tbsp minced chipotle peppers

Marinade the steak for at least 12 hours preferably 24 hours.

Drain off the marinade and BBQ the meat. Slice thin and serve in whatever form you like.

Darren Rossi is a former Vancouver chef who lives in Trail