10 December 2007

Making mincemeat (and antojitos)

Home-made mincemeatDoesn't this look Christmassy? I haven't quite got around to making it into mince pies yet, but hope to do so in the next week or so.

Cooking-wise I find I'm mostly making the same sorts of things that I made in the UK, although we are eating more tortilla wraps than we used to there, either as a replacement for bread in sandwiches or cooked in quesadillas. One really good way of using them that I tried for the first time this weekend is a dish called antojitos. We had them in a restaurant as a starter a couple of weeks ago. You mix up cream cheese with chopped peppers, onion, grated cheddar and jalapeños (in the case of fussy Child #1 I left out all the veg) and then spread it over tortillas. I did one each, which would have been fine for a starter, but you'd need two for a lunch or supper, I think. Then you roll up each tortilla, score the top to mark it into 8 sections and cook it at 400°F (200°C) for just 5 minutes. Slice them up and serve them on a hot plate. We had them with two dips: a sour cream and yoghurt mixture and a coriander and crushed tomato salsa. I've made myself so hungry by writing this up that I think I might just have to make them again for lunch.

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