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Mexican Italian style Fiesta meal recipe

Mediterranean filled Mexican Tortillas


Our table was set a few weeks ago...
and now it was time for me to share our festive 'Lupper' (lunch-supper).

This recipe can be made fresh the same day...
as well as a made ahead for a 'multi-meal' solution.
Believe it or not...
I actually have over a dozen meals prepared from this one mix recipe.
I will probably roll them all out incrementally through our journey together.


Now, back to this very tasty meat-veggie based filling or stuffing.

When I make this meat and vegetable filling mix, I usually go big.
I either use it all in one large service meal as in my:
or I portion size it in order to use it up in meals like this quick
'Lupper' I put together within 15 minutes.

Here's how you can quickly put this wonderful
Mediterranean Mexican fiesta meal together.
. Prepare a side platter of fresh shredded crunchy vegetables for garnishing.
. Set up some tasty varieties of shredded cheeses of your choice.
. Add some organic beet flavoured tacos for dipping in that smooth avocado dip.
. All of this coming together with a chilled glass of beer.
Need I say more?



Let's get ready to stuff those tortillas...
Mediterranean Meat and Vegetable mix
serves 6-8 persons

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INGREDIENTS:
(American /Metric measures)

. 3 Tbsp. (30ml) olive oil
. 3 Tbsp. (30ml) grape seed oil (or canola)
. 2 Tbsp. (30ml) unsalted butter
. 2 sweet onions, chopped
. 2 celery stalks, fibers peeled and thinly sliced
. 2 carrots, halved and thinly sliced
. 1 large red bell pepper, diced
. 2 sausages 'Italian style', casing peeled
. 1 lb. (450g) lean pork, minced
. 1 lb. (450g) lean veal, minced
. 1/4 cup (60ml) Sherry or Port wine
. 1 small can Italian crushed tomato

Seasonings (divide portion by 2):
. 2 tsp. (10ml) sea salt
. 1 tsp. (5ml) ground cinnamon spice
. 1 tsp. (5ml) each:
garlic powder, Oregano, Basil, Mint, Marjoram, Sage, Rosemary, Tarragon

. 1 can each of rinsed sweet corn kernels and red kidney beans (optionals)

Now, let's tackle the amount of Chili Pepper you would add:
This all really depends on your taste buds and capacity to withstand the heat.
So you definitely have free range on this one...go for it.



















PREPARATION:
. In a large deep pan, heat oils and butter together. Pour in the chopped onions, stir them to be coated and patiently 'caramelize' (first sauté and stir them for about 10 min. on medium-high heat. Lower it to low-medium heat and cover pan for about another 15 minutes). Afterwards, add the celery and carrot pieces. Sauté for another 5 minutes and then add half the portion of the seasonings.

. Now, take out about 3/4 of your mix and place it temporarily in your baking casserole dish.  Leave the rest in the pan to start flavouring your meat mix.  Turn the heat back to medium-high in order to prepare the pan to receive the the meat.  Add the peeled sausages by squashing them in small chunks as they are cooking.  Afterwards, the minced meats can be added.  Stir and cook to almost done and add the remaining seasoning mix.

. When meat has been seared and looks almost cooked, pour the alcohol all over it and wait until you see the evaporation before adding the tomato.  Cook through for another 5 minutes.  Now, add back the vegetables and combine all together well.  Close the heat and leave this mix covered for about 10 minutes so that the flavours can further blend together.



Add to your platter the following to decorate your
table presentation as well as pleasing your palate:


. Fresh vegetables used: shredded Nappa and Red cabbages.
. Our shredded cheese selections were: Emmenthal and Gruyere.
. Creamy Avocado dip to go with the beet flavoured organic corn tacos:
This consisted of mashing a little plain yogurt, Dijon mustard...
a squirt of lemon... a few choice seasonings and of course the avocado itself.









Buon appetito a tutti...
ibuen provecho a todos.
Foodessa


Comments or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com






Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

Here are other related recipes that may be of interest: