4 étapes pour réussir un repas mexicain

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Marre des diners classiques à base de pizzas, pâtes ou encore gratins ? Envie d’une soirée plus pimentée, en famille ou entre amis, aux couleurs du Mexique et au rythme de la Cucaracha ? Rien de mieux qu’une recette mexicaine à base de maïs, d’avocat et de tomate !
Mais avant de passer au menu, une petite leçon sur l’origine et la base de la cuisine mexicaine s’impose ;)
La cuisine mexicaine est un mélange de traditions précolombiennes et hispaniques. Le mais est considéré comme la céréale de base et est utilisé pour préparer la galette locale appelée tortilla. Celle-ci est servie à tous les repas ! On peut la rouler pour la farcir de viande ou simplement  la tremper dans du guacamole ! En plus du maïs, l’haricot et l’avocat son très importants dans la cuisine mexicaine traditionnelle !
Tout cela me met l’eau à la bouche !! Voici donc 4 étapes pour réussir un délicieux repas mexicain
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1) L’apéritif

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http://goo.gl/KbXVC

Optez pour de la sangrita et des mojitos faits maison pour commencer votre soirée!
Originellement, la sangrita (à ne pas confondre avec la sangria espagnole) est préparée à partir d’orange, de citron vert et de piment. De nos jours, on y ajoute du jus de tomate et parfois même des oignons. Pour préparer votre sangrita, mixez 4 volumes de jus de tomate avec 2 volumes  de jus d’orange, 1 volume de jus de citron vert et du piment frais ou Tabasco.  Mixez le mélange, filtrez-le et laissez reposer au réfrigérateur pendant une heure au minimum. Vous pouvez ajouter un peu de tequila au mélange avant de le servir.
Pour les mojitos, écrasez 2 tranches de piment rouge et quelques feuilles de menthe fraîche. Ajoutez un carré de sucre de canne et le jus d’un citron vert. Continuez à écraser pour faire dissoudre le sucre et extraire les arômes du piment et des feuilles de menthe. Versez le mélange dans un grand verre et ajoutez 60ml de rhum et 100ml de soda ou d’eau gazeuse. Ajoutez ensuite une cuillère à café de glace pilée et mélangez ! Recouvrez de brins de menthe fraiche et ajoutez de fines lamelles de piment rouge pour pimenter votre cocktail !

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2) L’entrée

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http://goo.gl/nhU9S

Pour réussir son entrée mexicaine, rien de mieux que le guacamole traditionnel ! Pour cela, écrasez la chair de 4 avocats à la fourchette. Ajoutez le jus d’une lime, 1 oignon vert finement haché, des piments forts ou du Tabasco, du sel et de la coriandre. Mélangez le tout et servez la pâte accompagnée de nachos (que vous trouverez facilement dans les supermarchés).  Si vous souhaitez que votre guacamole soit très lisse, utilisez un robot culinaire pour mixer les ingrédients.

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3) Le plat principal

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http://goo.gl/Rv2mJ

Pour le plat principal, j’ai opté pour des friands à la viande et des fajitas au poulet.
Pour préparer les friands:

  • commencez par peler, épiner et couper 2 tomates.
  • Émincez un gros oignon et coupez 1 poivron rouge en petits cubes.
  • Faites chauffer 2 cuillères à soupe d’huile d’olive pour y frire les tomates, le poivron et l’oignon.
  • Attendez qu’ils deviennent tendres pour ajouter 250g de bœuf haché que vous porterez à feu vif.
  • Ajoutez 1 piment chili rouge séché, 1 cuillère à café de cumin en poudre et 15g de raisins secs (facultatifs). Salez et poivrez.
  • Laissez cuire pendant 10 minutes et mettez la préparation de côté.
  • Divisez 500g de pâte brisée en galettes et roulez-les pour les farcir de viande. Répartissez la farce sur la moitié de chaque galette et replier pour obtenir des chaussons.
  • Préchauffez votre four à 190°C et laissez cuire vos friands pendant 35 minutes puis servez chaud.

Passons maintenant aux fajitas.

  • Dans une poêle, faites dorer 2 poivrons jaunes ou rouges coupés en lanières dans une cuillère à soupe d’huile d’olive (15ml). Ajoutez le sel et le poivre et réservez.
  • Utilisez la même poêle pour faire caraméliser 2 ou 3 oignons émincés dans 1 cuillère à soupe d’huile d’olive (15ml) et une cuillère à soupe de beurre. Ajoutez le sel et le poivre et réservez avec les poivrons.
  • Dans la même poêle, faites dorer 2 demi-poitrines de poulet émincées, désossées et sans la peau dans 2 cuillères à soupe d’huile d’olive (30ml). Ajoutez 1 cuillère à soupe de poudre de chili, une cuillère à thé d’origan séché, du sel et du poivre.
  • Remettez les poivrons et les oignons dans la poêle et poursuivez la cuisson en remuant. Vérifiez l’assaisonnement.
  • Servez vos fajitas dans une poêle à fajitas en fonte ou dans une assiette de service au centre de votre table. Placez la garniture et les tortillas dans des bols séparés. Vous pouvez mettre des tomates en dés, du guacamole, du cheddar orange fort râpé ou encore de la coriandre fraîche. Chacun garnira à sa convenance !
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4) Les desserts

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http://goo.gl/x1DCn

Pour finir votre repas en beauté, optez pour des oranges caramélisées et des quésadillas au chocolat.
Pour les oranges caramélisées:

  • râpez le zeste de 2 oranges, pressez le jus d’une orange et découpez 2 autres oranges en quartiers.
  • Faites fondre 50g de beurre doux dans une poêle et ajoutez 50g de sucre en poudre, le jus d’orange pressée et la moitié du zeste.
  • Faites cuire sur feu moyen jusqu’à ce que le mélange devienne épais. Ajoutez les quartiers d’orange et remuez.
  • Mixez 25g de beurre avec le reste du zeste d’orange, 2 cuillères à soupe de sucre glacé et 1 cuillère à soupe de cannelle.
  • Préchauffez le four à 200°C. Appliquez le mélange beurré aux tortillas de blé souples et laissez cuire pendant 2 à 3 minutes jusqu’à ce que celles-ci deviennent dorées. Laissez refroidir et coupez en bandes.
  • Placez vos bandes sur une assiette et disposez les oranges et le sirop. Vous pouvez servir votre dessert avec une boule de glace.

Pour les quésadillas au chocolat:

  • couvrez 2 tortillas de blé d’environ 15 cm de diamètre de 4 cuillères à soupe de miel, 1 cuillère à café de cannelle en poudre, 4 cuillères à café de copeaux de chocolat.
  • Recouvrez chaque torilla garnie d’une autre tortilla. Mettez 1 cuillère à café d’huile pour chauffer chaque tortilla séparément. Laisser chauffer chaque tortilla des 2 côtés pendant 1 à 2 minutes. Coupez chaque tortilla en 4 et servez chaud !

Enfin, n’oubliez pas de miser sur la décoration et l’animation pour que votre soirée soit un vrai succès ! Prévoyez des coussins et voilages colorés avec une lumière tamisée. Mettez de la musique mexicaine pour créer un peu d’ambiance. Pour la nappe, les assiettes et les serviettes, pensez à choisir des couleurs qui rappellent le Mexique comme le rouge, l’orange, le jaune et le vert. Pensez aussi à présenter votre plat principal dans des assiettes en terre cuite.

Bonne soirée !

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