More great Mexican meals from Amigos
JAKARTA (JP): Mexican cuisine's exquisite smorgasbord of dishes warrants some more previously unpublished recipes from the kitchen of Amigos restaurants in Jakarta.
Chef Suwarno from the Amigos outlet at the Setiabudi Building, Kuningan, South Jakarta, prepared the following two recipes exclusively for The Jakarta Post's readers.
He said the two dishes emerged as top choices recently among the restaurant's patrons.
Interested in cooking up a culinary storm but at a loss over ingredients? Suwarno guarantees that all the items can be found at many stylish food stores in this capital.
Buen provecho!
Soft Taco
Soft flour tortilla crammed with spiced beef, cheese, shredded lettuce and chopped tomatoes.
Ingredients:
Steamed flour tortilla 1 piece
Beef taco filling 120 grams
Shredded lettuce 15 grams
Tomato mix 20 grams
Grated cheddar cheese 20 grams
Sour cream 15 grams
Slice olives 5 grams
Salsa fresca 15 grams
Green salsa 15 grams
Chopped onion 15 grams
Guacamole 30 grams
Preparation:
Steam the tortilla until soft. Fill with the beef taco filling, lettuce, tomato and cheese. Fold and serve hot. Add guacamole to taste. Suggested garnish: a red chili cut into the shape of a flower.
Chicken Fajitas
Amigos provides the chicken, flour tortillas, sauteed onions, green bellpeppers, mushrooms, guacamole and salsa fresca. Just build it to your heart's content.
The recipe below shows how this nutritious and satisfying meal can be made easily at home
Note: U.S. Sirloin or Australian tenderloin can be substituted for chicken.
Ingredients:
Chicken breast fillet 200 grams
Steamed flour tortilla 2 pieces
Orchid butter 1 pat
Sliced green bellpeppers 30 grams
Sliced large yellow onions 30 grams
Sliced mushrooms 30 grams
Guacamole 40 grams
Sour cream 30 grams
Salsa fresca 30 ml
Enchilada sauce 30 ml
Marinade seasoning
Chili powder
Salt
Pepper
Crushed garlic
Cooking oil
Preparation:
Slice the chicken breast as you desire; recommended size is finger length. Marinate the meat with chili powder, salt, pepper, crushed garlic and cooking oil for about two hours. Broil the chicken until its color is brownish yellow and thoroughly cooked.
Stir fry the vegetable for several minutes and put on the hot plate. Then, put the chicken breast on top of the vegetables. Garnish with sliced tomato and parsley.
Wrap in steamed flour tortillas and serve with condiments. (bsr)