Mexican food?!

Mexican food?

my son's birthday is next saturday and i dont no what to do for food need some tips

Recipe1

Chicken and cheese quesadilla, refried bean chimichanga and sweetcorn salsa

Ingredients
For the quesadilla
8 ready-made flour tortillas
250g/9oz mature cheddar, grated
300g/11oz cooked chicken breast, thickly sliced
? red onion, finely sliced
60g/2?oz jalapeno chillies, roughly chopped
1 small bunch coriander leaves and roots
4 tbsp sour cream
2 tbsp olive oil
For the chimichanga
1 x 435g/15oz can refried beans
? red chilli, finely chopped
1 lime, juice only
110g/4oz canned black-eyed beans, rinsed and drained
2 spring onions, roughly chopped
3 tbsp fresh coriander root and leaves, chopped
4 ready-made flour tortillas
1 free-range egg, beaten
For the salsa
150g/5oz sweetcorn
20g/?oz jalapeno chillies, roughly chopped
1 green chilli, finely chopped
1 lime, juice only
2 tbsp fresh mint leaves, roughly chopped
2 tbsp fresh coriander leaves, roughly chopped
salt and freshly ground black pepper

Method
1. For quesadilla, place four of the tortillas onto a board and cover each with the grated cheese.
2. Divide the chicken, red onion, jalapeno chillies and coriander equally over the cheese-covered tortillas.
3. Spread the sour cream onto one side of each of the remaining four tortillas and place sour cream-side down onto the filled tortillas.
4. Heat a frying pan and add the oil. Carefully place a quesadilla into the frying pan and cook over a medium heat for 3-4 minutes, until crisp and golden and the cheese filling is melting. Carefully turn the quesadilla over and cook on the other side for a further two minutes, or until crisp and golden. Remove from the pan and set aside to keep warm. Repeat with the remaining quesadillas.
5. Cut the quesadillas into quarters and serve fresh and hot.
6. For the chimichangas, heat a deep fat fryer to 190C/375F.
7. Place the refried beans, chilli, lime juice, black-eyed beans, spring onions, and coriander into a bowl and mix well.
8. Divide the spicy bean mixture into four and place into the centre of four tortillas.
9. To construct the chimichanga, fold either end of each
ztortilla in, then roll up like a cigar. Brush the final edge of each tortilla with beaten egg to seal the parcel.
10. Place each chimichanga into the deep fat fryer and fry for 3-4 minutes, or until golden and piping hot all the way through. Carefully remove with a slotted spoon and drain onto kitchen paper.
11. Cut each chimichanga in half and place onto a large serving plate (to serve with the quesadilla and salsa).
12. For the salsa, place all of the salsa ingredients into a food processor and pulse to combine. Season, to taste, with salt and freshly ground black pepper.
13. To serve, arrange the quesadillas and chimichangas around a large serving plate and place a bowl of salsa into the middle.

Recipe2

Tortilla

Ingredients
1 medium onion, about 4 oz (110 g)
10 oz (275 g) small Desirée potatoes
3 tablespoons olive oil
5 large eggs
salt and freshly milled black pepper



Method
First some points to note. The size of the frying pan is important: a base measurement of 8 inches (20 cm) diameter is about right for two to three people. If using a larger pan for more people, it should not be too heavy because you need to turn the omelette out using both hands. Use a non-stick pan if you don't have a well-seasoned frying pan. An enormous asset here is a flat saucepan lid or large plate that fits the pan.

Tortilla can be served as a main course or, because it is good served cold, it makes excellent picnic food cut into wedges and wrapped in clingfilm. In Spain they serve it as tapas, cut into small cubes and speared with cocktail sticks - lovely with chilled amontillado sherry. The Spanish also serve tortilla sandwiched between chunks of crusty bread - sounds yummy but very fattening!

recipe3

Albondigas (Meatballs)

Ingredients
For the meatballs
1 onion, finely chopped
225g minced pork
225g lean minced beef
50g fresh breadcrumbs, toasted
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp Salt
1/2 tsp ground black pepper
1 egg, beaten
oil, for frying
For the sauce
1 chipotle chilli, seeds removed and soaked in a little water for 15 minutes
1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
175ml beef stock
1 x 400g can chopped tomatoes in juice
7 tbsp passata
To serve
boiled rice
few sprigs Oregano

Method
1. To make the meatballs; mix the onion with the pork and beef.

Method
2. Add the breadcrumbs, oregano, cumin, salt, and pepper and mix well.
3. Add the egg, and mix thoroughly.
4. Roll the mixture into 4cm balls
5. Heat the oil in a frying pan, add the meatballs and fry for 5 minutes, turning occasionally, until browned.
6. To make the sauce; finely chop or purée the chilli. If you want less heat, purée with the soaking water and then use just half of the resulting purée. .
7. Put the oil, chipotle, onion, garlic, stock, tomatoes, passata, salt and pepper into a large pan or flame-proof casserole dish. Bring to the boil and simmer for 5 minutes, then stir in the stock.
8. Add the meatballs to the sauce and simmer for 10 minutes to heat through.
9. Serve with rice and garnish with oregano sprigs