Guacamole – Mexico

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Gaucamole and chips

Spicy Guacamole
Nutrition Information
  • Serving size: 100 grams
  • Calories: 73 kcal
  • Fat: 1.3 grams
  • Carbohydrates: 3.1
  • Sugar: 2.3 g
  • Sodium: .01g
  • Fiber: 2.1 g
  • Protein: 1.4 g
Recipe type: Snacks
Cuisine: Mexico
Prep time: 
Total time: 
Guacamole is a snack that has a long history. It goes right back to the Aztec times in South Central America. Since then, it has found its way around the world and has become one of the worlds most popular snacks. Chillies, which were also an Aztec ingredient, have added to this recipe ,to make this a spicy version of the dish.
  • Avocados – 3 medium ( must be ripe)
  • Plum tomatoes – 2 ( diced to 12mm )
  • White onion – ½ (chopped to 6mm)
  • Jalapenos - 2 ( finely chopped)
  • Lime - one
  • Salt – half a teaspoon
  • Coriander – handful ( optional)
  • Garlic - one clove ( finely chopped)
  1. Dice the onion
  2. Place in a bowl and cover with warm water. Once cold, drain the water.
  3. Chop the tomatoes
  4. Remove the pip from avocado and scoop out the flesh with a spoon.
  5. Mash with a fork to a coarse pulp
  6. Cut the lime in half and squeeze out its juice.
  7. Finely chop the jalapenos and garlic.
  8. Add the tomatoes, jalapenos, onion, garlic and salt to the avocado.
  9. Mix with a spoon until all the ingredients have been incorporated into the pulp
  10. Garnish with coriander ( if using)
  11. Serve with tortillas or chips
Keywords: Spicy guacamole

Image credit

Marco Verch / CC by 2.O / viaFlikr

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Dips with Chillies

Spicy chicken burritos

Home » Mexico

Tortilla for burrito

Spicy chicken burritos
Nutrition Information
  • Serves: 6
  • Serving size: 350 grams
  • Calories: 818
  • Fat: 49 g
  • Saturated fat: 20 g
  • Unsaturated fat: 3 g
  • Trans fat: 0 g
  • Carbohydrates: 46 g
  • Sugar: 5 g
  • Sodium: 1660 mg
  • Fiber: 4 g
  • Protein: 46 g
  • Cholesterol: 117 mg
Recipe type: Snacks
Cuisine: Mexico
Prep time: 
Cook time: 
Total time: 
Spicy chicken burritos are super east make but sooo tasty .The choice whether you want this dish to be hot or cold. It is entirely yours. If you're looking for a snack that is quick and easy to make using leftover chicken from another meal, then you would probably have these cold . On the other hand if you wanted them hot you would need to plan your cooking in such a way that all the ingredients are hot when the burritos are assembled. Enjoy !
  • Deboned roasted chicken - one kilogram ( see note)
  • Tomatoes – two large (skin removed and roughly chopped)
  • Onion – one medium (diced)
  • Minced garlic – 4 teaspoons
  • Red chillies – three to four (finely sliced)
  • Bay leaves – 2
  • Sugar – one teaspoon
  • Vegetable oil – 2 tablespoons
  • Black pepper – ½ teaspoon
  • Salt - to personal taste
  • Green chillies – two (chopped)
  • Soured cream – 250 ml
  • Tortillas – 6 (10 inch)
  • Cheese – 250 grams (grated)
  1. Heat the oil to medium temperature in a skillet.
  2. Add the onions and fry until translucent.
  3. Add the bay leaves, garlic and red chillies. Fry for a minute
  4. Add the tomatoes, sugar. pepper and salt
  5. Fry for 15 to 20 minutes.
  6. Remove from heat and take out bay leaves. ( see note *)
  7. Place the soured cream and green chillies in a blender. Blend until smooth
  8. Warm the tortillas in the oven
  9. Shred the chicken.
Assembling the tortillas
  1. Divide the shredded chicken onto the tortillas
  2. Spoon sauteed tomato and chilli sauce over
  3. Sprinkle with cheese and top with soured cream.
  4. Wrap and serve
If you were making this recipe as a hot version you would need to start roasting the chicken according to the recommended cooking time before beginning the other steps.

* If serving cold burritos allow sauce to cool

This recipe serves six portions

Keywords: Spicy chicken burritos with cheese

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Chilies in Mexican cooking

Using Chillies in Mexican cooking.


Chiles en nogada

Chillies in walnut sauce
Nutrition Information
  • Serves: 4
  • Serving size: 350 grams
  • Calories: 1045
  • Fat: 56 g
  • Saturated fat: 53 g
  • Unsaturated fat: 5 g
  • Trans fat: 0 g
  • Carbohydrates: 79 g
  • Sugar: 71 g
  • Sodium: 659 mg
  • Fiber: 14 g
  • Protein: 46 g
  • Cholesterol: 40 mg
Recipe type: Stuffed chillies
Cuisine: Mexico
Prep time: 
Cook time: 
Total time: 
There is certainly a lot of work and ingredients that go into making this great Mexican dish. The results are however outstanding. While not piquantly spiced the way other dishes with Chilies might be, it is an interesting combination of savoury and sweet spiced mince in roasted chillies with a creamy note from the sauce (and just a faint hint of chilli heat in the background)
  • Poblanos – 4 large ( see note)
For the Picadillo
  • Minced pork - 500 grams
  • Vegetable oil – 2 tablespoons
  • Olive oil – one tablespoon
  • Apple – one medium (cored, peeled and chopped)
  • Yellow Raisins - third of a cup
  • Dried apricots – ¼ cup
  • Garlic – 2 cloves
  • Onion – ½ medium ( finely diced)
  • Cloves - 3 whole
  • Cinnamon – ½ teaspoon
  • Black pepper – ½ teaspoon
  • Salt – ½ teaspoon
  • Passata – 3 tablespoons
  • Slivered almonds – 2 tablespoons
Nogada sauce
  • Shelled Walnuts – ½ cup ( blanched)
  • Thick sour cream - one cup
  • Goats milk cheese – 200 grams
  • Sugar – one tablespoon
  • Cinnamon powder – ¼ teaspoon
  • Fresh pomegranate – one
  • Fresh Coriander ( Cilantro) - third of a cup
Pre -preparation
  1. Blanche the almonds and Walnuts in boiling water for three minutes
  2. Allow cooling
  3. Remove the skin from the nuts
  4. Sliver the almonds
  5. Peel and dice onions
  6. Peel and finely chop the garlic
  7. Peel and core apple. Chop into pieces
  8. Peel the pomegranate and remove the seeds
  9. Chop the coriander
  1. Smear the Chiilies with one tablespoon of olive oil
  2. Place under the grill of a preheated oven ( 250 degrees Celsius)
  3. Wait until sin becomes blistered and blackened ( Keep a close eye on these to ensure they don't burn
  4. Remove from the oven and place in a glass bowl. Cover with cling film
  5. After 15 to 20 minutes, remove the cling film.
  6. Peel the skins from the chillies. Keep to one side.
Making the picadillo
  1. Add two tablespoons of oil to a skillet. Bring to a medium heat
  2. Add onions and cook until translucent
  3. Add garlic and fry for a minutes
  4. Add the fruit, passata, spices, raisins, and almonds. Cook for two minutes
  5. Add the meat. Cook until no traces of pinkness are left
  6. Fry for a further 10 minutes until the mince starts browning
  7. Remove from the heat and keep to one side
Making the sauce
  1. Place the sour, goats cheese, cinnamon and sugar into a blender.
  2. Blend until smooth
  3. Stir in sour cream
  4. Place in the refrigerator until needed.
  1. Fill each with picadillo mixture
  2. Spoon an equal amount of sauce over each
  3. Sprinkle with pomegranate seeds and coriander
  4. Serve
Please note that this dish is traditionally served at room temperature. Still, if preferred, the picadillo filled chillies ( without the sauce) can be placed in the oven to reheat before serving. Once heated through spoon on sauce and garnish

While Poblano Chillies are traditionally used to make this dish, if you are unable get them Anaheim peppers could be considered. As a very last resort Bell peppers can be used

This recipe serves four portions

Keywords: Chillies with walnut sauce