SLC23-W1 // "Mexican Cuisine"

Hi it is my pleasure to take part in this contest and I really like it that this particular course is going to explore my knowledge in cooking, especially when it comes to exploring the front country cusines.

I remembered, I've learned Finnish cuisine and I'm glad to discover some wonder spices owned by the Mexican.

Thank you @suboohi for this course

I will like to share my understanding in the course using the task questions from the course outline.

Have you ever tried any Mexican food? Is there any resembles of their food with your local cuisine?(2 points)

I have not tried it before, it is my first time but I want to say that there is much resemblance in their Enchiladas sauce.

Aside from the spices, which I don't use most of them regularly in my cooking and their method, the ingredients are almost the same as my local cuisine.

I don't peel off my tomatoes skin while making sauce but I've done it while making this mexican enchiladas sauce and I observed it makes my sauce more thicker and fresh.

While making our local tomato sauce, I washed, grind and then used much oil to cook the tomato before adding other ingredients and of course we have our own local spices.

Therefore,the difference is the method used in preparing and the some mexican ingredients that are involved.

Which flavour or spice do you like from Mexico cuisine ?(1point)

I have been seeing cumin in our local market and supermarket but I never know it has a very nice taste and flavour when added to meal.

I so much like the paprika colour, it added a fresh tomato reddish colour to the sauce. I like it so much and I will like to run some experiments with this spice. I will use it to cook African jollof rice to see how it will be, I'm foreseeing that bright colour and flavour from it.

Make the detailed step by step recipe of Enchiladas from the above recipe or any that you like,Include your name tag with date in final presentationof recipe. (4 points)

Ingredients	quantity
Tomatoes	5
Cooking oil	3 tsp
Chopped onion	1 bulp
Chopped garlic	1tsp
Tomato paste	1tbs
Black pepper	1 tsp
Cumin powder	½ tsp
Paprika powder	½ tsp
Dried oregano	½ tsp
Sugar	½tbs
Cayenne powder	½ tsp
Salt	to taste
Vinegar	1 tbs
Water	½Cup

Mis en place

---

---

---

---

---

---

---

Then finally, I add water and stir consistently for the ingredients to mixed properly then I cover the pot and all it to cook on low heat for about 15 minutes then I allow it cool before blending it.

After blending everything together, my Enchiladas sauce the taste was really so nice. The flavour this spices gave was nice and appetizing.

Do you face any difficulty during making the recipe?(2points )

Yes a lot of difficulty. I was so busy searching for Dried oregano as this ingredients is not commonly use by me at home. But I was grateful I saw all the ingredients.

Another challenge I had was peeling the tomatoes skin, the part that was not properly heated were difficult to peel. I pealed it hot but I later discovered that as it get cool, it becomes more easy pealing it.

I'm still learning and I welcome any correction as well as encouragement to learn more.

I will like to invite @chefdanie@lirvic and @pea07 to take part in this contest