RSS Element,demiblog Class,Language,Link,Title,Description
channel,,en_GB,http://tobyinkster.co.uk/tag/mexico/,"Articles Tagged with ""Mexico""",
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/08/31/empanadas/,31/08/2003: Empanadas,"<p>Empanadas are the Mexican equivalent of the Cornish Pasty. Fill with any flavoursome tex-mex-style filling, such as Chilli con Carne, Refried Beans, Corned Beef Hash or the potato filling below&#8230;</p>"
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/08/31/chilaquiles/,31/08/2003: Chilaquiles,<p>Chilaquiles is a sloppy tortilla casserole.</p>
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/08/31/chilli/,31/08/2003: Chilli con Carne,"<h2>Ingredients</h2>   <ul> <li>2, 3 or 4 (depending on how hot you like it!) chilli peppers, deseeded and chopped</li> <li>500g minced beef</li> <li>450g tin of chopped tomatos</li> <li>450g tin of red kidney beans or mixed beans, drained</li> <li>1 green pepper, chopped</li> <li>1 medium onion, chopped</li> <li>1 or 2 sticks of celery, chopped (optional)</li> <li>small handful of coursely chopped corriander</li> <li>Mexican spices</li> <li>gravy powder or cornflour</li> <li>oil</li> </ul>    <h3>Spice Blend</h3>  <p>OK&nbsp;&#8212; I have decided to reveal my tried-and-tested cajan/mexican spice blend exclusively on my website. You might want to make a big batch of this blend in advance. The quantities shown below will make too much spice blend for a normal sized batch of chilli!</p>  <p>Level one spices&nbsp;&#8212; use about three teaspoons of each:</p>   <ul> <li>cumin (seeds, toasted and roughly crushed; or powder)</li> <li>chilli (dried flakes, or powder)</li> <li>oregano (dried)</li> </ul>    <p>Level two spices&nbsp;&#8212; include about two teaspoons of each of these if you have them:</p>   <ul> <li>corriander (crushed seeds and/or dried leaves)</li> <li>garlic (dried powder, or crushed)<br> *&#8230;</li> </ul>  "
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/08/31/nachos/,31/08/2003: Nachos,"<h2>Ingredients</h2>   <ul> <li><a href=""/blog/2003/08/31/chilli/"">Chilli con Carne</a> or vegitarian chilli</li> <li>300g tortilla chips</li> <li>150&#8211;200g grated medium chedder</li> <li>2 chopped green chilli peppers</li> <li>6 chopped spring onions</li> <li>6 chopped cherry tomatos</li> <li>3 tablespoons soured cream</li> <li>1 tablespoon chopped chives</li> <li>Fresh corriander, torn roughly</li> </ul>    <h3>Guacamole</h3>   <ul> <li>1 large avocado</li> <li>2 tablespoons of soured cream</li> <li>juice of half a lime (equivalent amount of lemon juice will do)</li> <li>one small tomato, chopped finely</li> <li>half a green chilli, deseeded and chopped finely</li> <li>quarter of a red onion, chopped finely</li> <li>salt</li> </ul>    <h2>Method</h2>  <p>Preheat an oven to 180&deg;C.</p>  <p>Cover the bottom of a large casserole dish with tortilla chips (about 120g worth). Sprinkle about 80g of grated cheese over the top. Now pour on the prepared chilli, while still hot. Layer the remaining tortilla chips and cheese over the top and place in the oven for about 10 minutes.</p>  <p>Mash the flesh of the avocado in a bowl using a fork. Stirin soured cream, lime juice, tomato, chilli,&#8230;</p>"