CATERING FOR YOU THIS CHRISTMAS

DON'T FORGET THAT ALL DONA THERESA'S SALSAS MAKE FOR A FANTASTIC CHRISTMAS !!!
SALSA CHIPOTLE mild !
Chipotle: Aztec name for dried Jalapeno chiles.
This salsa has a lovely mild smoky flavor.

SALSA ADOBADA medium hot !!
Chile de Arbol and ancho chiles
are roasted on a traditional comal
& fresh Jalapenos for extra zing.

SALSA TAPATIO hot !!! From Guadalajara,
using dried chiles – arbol, ancho, cascabel (rattlesnake),
for the heat while grilled vegetables give a richly roasted flavor.

JALAPENOS en ESCABECHE hot !!! Jalapeno chiles
gently pickled with herbs, vegetables and spices, in
fine wine vinegar.

CATSUP mild ! Our version of Mexican ketchup,
with fine wine vinegar & unrefined cane sugar, sweet and spicy.

HABANEROS xtra xtra !!!!! Earthy, pungent Habanero chiles
- the hottest chiles in the world, registering 300,000 Scoville units.
Classic Mayan recipe, chiles together with fresh mango, in fine wine vinegar.

CHIPOTLES en ADOBO extra hot !!!! Deeply smoky whole chiles
preserved in an adobo sauce, each one superbly hot.

VISIT US AT TEMPLE BAR FOOD MARKET, every Saturday 10am-5pm
BROOKLODGE, starts up again in March
OR AT LEOPARDSTOWN MARKET, every Friday 10am-3pm

FOR MARVELOUS FAJITAS, BURRITOS AND TACOS … these days MOLE WITH RICE AND

VERY SPECIALLY THIS LAST WEEKEND BEFORE CHRISTMAS - TAMALES -

CATERING SERVICES

ANYTHING FROM TAQUITOS - DIPS AND CHIPS - GUACAMOLE - PICO DE GALLO - COCTEL DE MARISCOS - PRAWN CEVICHE CUPS - MOLES AND TAMALES - PRICES START AT 7.50 euro PER HEAD.
JUST CALL ME ON 086 3534 369


WHOLESALE ORDERS for RETAIL STORES

COOKERY CLASSES IN DUBLIN

MEXICO COOKING HOLIDAYS

www.meromeromexico.com

Turkey Mexican style this Christmas 2009

CHEATS MOLE Using Doña Theresa’s SALSA TAPATIO If time is short but you still want to make something special for Christmas Lunch, then take the easy way out and make some Cheats Mole.

My Salsa Tapatio which I make like a mole with dried chiles and roasted vegetables, is a great base for this short cut mole - then simply add the following extra ingredients and blend all to a fine paste. Serves 6

1.2kgs cooked turkey meat, cut into lager chunks or 6 individual portions
2 jars of Doña Theresa’s Salsa Tapatio
20g toasted sesame seeds for the blend
20g toasted sesame seeds for the garnish
100g Mexican or plain dark chocolate
20g plain tortilla chips toasted on the griddle
2 tablesps peanutbutter
1 or half teasp chile powder for a little extra punch
3 tblsps Sunflour oil for frying

If you've used plain chocolate you'll need to add a pinch of cinnamon powder and a pinch of clove powder to aproximate the flavour of the Mexican chocolate.

Blend together to a fine paste. Heat the oil in a large shallow saucepan, pour in the blended sauce and reduce the heat - stir this sauce for 3 or 4 minutes till it stops splattering and leave to simmer on a very low heat for 5 minutes.

You will need to heat the turkey pieces or a prepared turkey breast separately. Make up some good organic stock to moisten the meat while it warms through. Add the turkey to the mole and simmer for 10mins or so to give the meat flavour. But resist moving the meat around too much as it tends to break up and get a bit stewy.

Plate out the meat pieces covered in the Red Mole sauce and accompanied by black turtle beans refried, Mexican rice and some warmed corn tortillas, snug in your best linen cloth in a warm pyrex dish.

The classic garnish is plain white onion rings which you've marinated in lime juice and salt, a pinch of toasted sesame seeds and a sprinkle of green coriander leaves per serving. This is a recipe for a FELIZ NAVIDAD.


¡ M U Y B U E N P R O V E C H O ¡

Starting to feel a bit like Christmas

Heading into the first weekend of December, it's starting to feel a bit like Christmas. Tommorow, Saturday, at the Temple Bar Foodmarket will probably be windy and wet again but to cheer us up we will be serving up delicious hot fare to keep out the chills.

MENU
There'll be the old faithfuls Fajitas and Burritos. I've made yummy 'half moon' Tacos - chorizo - chicken - and peppers with new potatoes. And hopefully the warming heat of the chicken in Red Mole (chile and chocolate sauce) served with Mexican rice (brown) will put us all in good humour. For those on a tight budget teh best option is our crispy tostadas with refried pinto beans, salad and salsa at 1.50each you'd be loco not to try one.

So see you there, between 10am - 5pm.

Wishing you the first good wishes this festive season.

Feliz Navidad

Theresa y Gustavo