Creating Authentic Mexican Food Using Quality Spices

Lots of people make food with a Mexican flavour but to get that authentic, just-out-of-Mexico taste you need to understand not just the common ingredients but how to put food and flavours together. In short, to make an authentic Mexican meal you need to understand Mexican spices, and central ingredients such as onion and garlic.

Well known Mexican spices include: chilli, cumin, coriander and paprika. Youve probably heard of these. Bay leaves and thyme are also well known. You may not have heard of hibiscus flowers, Mexican sesame seeds, or epazote, which are also used to cook authentic Mexican food. Another interesting spice you may not have heard of is canella or white cinnamon.

Although you may have heard of cloves, star anise and cinnamon, perhaps you have never thought of adding them to your Mexican meal and yet, real Mexican food uses these ingredients as well: youll never get an authentic Mexican flavour without them!

Another unexpected spice used to create authentic Mexican dishes is cocoa. It contributes a warm, hearty flavour and adds richness. This is particularly true when, along with peanut butter, it is mixed in with the rest of a sauce. Raisins are also used at times to balance a dish that may otherwise be too sharp or sour.

As with many international foods, Mexicans have a spice mix that is often used to create a flavour base, then built up from there. If the Thais have green or red curry paste, the Chinese have five spice powder and the Indians have garam marsala, the authentic Mexican mixed spice mix is recado rojo, also referred to as achiote paste. Achiote is another key Mexican flavour.

Of course, the type and way a spice is prepared is also important. For example, what type of chilli? There is one than one variety of chilli hot red, jalapeo, green, mild red, and so many more. Once youve identified the type of chilli, how should it be prepared? Should it be fresh, chopped, powered, dried flakes, pan-fried first, or added last? If the recipe requires coriander, should you add spoonfuls of the ground, dried coriander or use a fresh bunch of herbs from your local supermarket? Is the cumin powdered or whole seeds?

Thankfully, authentic Mexican recipes will tell you these kinds of details. Once you become familiar with particular combinations and flavour results youll start to need less guidance. To get you started, heres a warming Mexican-style chicken casserole recipe. It goes very well with rice and Mexican condiments on the side, such as pickled chilli, chutneys and a green salad. With this dish, the stock you use is very important, and if you can slow-cook the chicken broth, this will give the flavours more time to meld, so it tastes even better.

Green Chicken Broth

Ingredients:
750ml chicken stock
700g chicken breast, skin off, fat trimmed
2 tablespoons grapeseed oil
1/2 bunch shallots (or spring onions), thinly sliced
440ml can beans, black or refried, rinsed well
4 large handfuls tortilla chips, crushed
1 cup green salsa
2 teaspoons oregano, dried or fresh
2 tablespoons coriander, fresh, chopped
1 teaspoon cumin, ground
1 pinch red chilli powder
Additional tortilla chips & sour cream to serve

Method:
Using half the grapeseed oil, lightly fry the chicken on all sides to seal in juices but not cook through. Add some of the stock slowly, and bring to a simmer over a medium heat. Reduce the heat slightly and poach the chicken, turning occasionally, until cooked thoroughly, about 10 minutes. Add remaining stock.

Crush the tortilla chips in a blender or use a plastic bag and rolling pin. Put crushed chips into a bowl and add a little of the warm chicken stock. Allow to stand.

In a saucepan, saut the shallots with the oregano, cumin, using the rest of the grapeseed oil. Cook until soft, about 2 minutes. Add chilli powder. Combine the chicken broth with the shallot and herb mixture, keeping chicken aside. Add the green salsa and well-rinsed beans to the liquid in the pot, and stir through. Add the crushed (soggy) tortilla chip mixture. On a chopping board, shred the chicken then return to the pot and cook over a medium heat, stirring occasionally, until heated thoroughly. Simmer to reduce liquid.

Just before serving, add coriander to pot and stir through. Serve immediately over rice, with tortilla chips and sour cream on the side.