FOOD & BEVERAGE PRODUCTION
PRACTICALS
VII Semester BHM (CBCS)
MEXICAN MENUS
ACADEMIC YEAR 2018 - 2019
___________________________________
SOPA DE TORTILLA EL MAIZ
FILLETTA DE BARBEQUE
VEGETARIANO BURRITOS
GREN FRIJOLOS CON HUEVOS
CARLOTA DE FRESA/CARLOTA DI LIMON
, SOPA DE TORTILLA EL MAIZ
Corn & tomato soup with crispy tortilla strips
Ingredients Quantity
Corn Tortillas 4 nos
Oil 60 gms
Onion 150 gms
Garlic 3 cloves
Jalapeno 1 no
Stock 1 litre
Tomatoes 500 gms
Salt to taste
Avocado 1 no
Cooked Corn 300 gms
Cheese 100 gms
Cilantro 40 gms
Lime 1 no
Method of Preparation
1. Prepare tortillas. Cut tortillas in half, and then cut the halves into 1/4-inch wide
strips. Heat oil over medium-high heat in a pan, fry the tortilla strips in the oil, until
lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a
paper-towel-lined plate.
2. Chop onions, garlic, chillies and tomato. Heat oil, add the chopped onions to the pan,
and cook for 2 minutes, stirring frequently. Add the chopped chilli and cook for 2-3
minutes more, until the onions and chillies have softened. Add the garlic and cook for 30
seconds more. Add the stock/broth, tomatoes, and salt. Increase the heat to high, heat
until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer
for 15 minutes. Add the cooked and mashed corn and cook until heated through.
3. To serve, pit, peel, and cut the avocado into 1-inch pieces. Divide half of tortilla strips
among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish
with remaining tortilla strips and cilantro. Serve with lime wedges.
, FILLETTA DE BARBEQUE
Pan grilled fish fillet in Mexican Barbecue Sauce
Ingredients Quantity
Fish 900 gms
Paprika 15 gms
Onion Powder 10 gms
Cayenne Pepper 5 gms
Salt to taste
Pepper Powder 5 gms Barbecue Sauce
Garlic Powder 5 gms
Thyme powder 5 gms
Oregano powder 5 gms
Cumin powder 5 gms
Butter 50 gms
For Mexican Barbecue Sauce
Olive Oil 30 ml
Onion 100 gms
Garlic 2 cloves
Green Chillies 2 nos
Salt to taste
Tomatoes 200 gms
Chilli Powder 30 gms
Sugar 30 gms
Vinegar 50 ml
Method of Preparation
1. Rinse fish or fish fillets inside and out with cold water; pat dry. Rub fish inside and
out with the mentioned ingredients except butter. Set aside for about 30 minutes. Grill
or fry the fish for about 5 minutes per side. Remove.
Mexican Barbecue Sauce
2. Heat oil in a sauce pan, sauté onion until lightly browned. Add garlic, chilli, salt and
tomatoes. Simmer until the mixture thickens. Add the remaining sauce ingredients.
Cook for about ten minutes, keep stirring. Put out the heat, let it cool.
3. Arrange the fish fillets on a serving plate, Pour the sauce on top. Serve with buttered
rice and tomato salsa
PRACTICALS
VII Semester BHM (CBCS)
MEXICAN MENUS
ACADEMIC YEAR 2018 - 2019
___________________________________
SOPA DE TORTILLA EL MAIZ
FILLETTA DE BARBEQUE
VEGETARIANO BURRITOS
GREN FRIJOLOS CON HUEVOS
CARLOTA DE FRESA/CARLOTA DI LIMON
, SOPA DE TORTILLA EL MAIZ
Corn & tomato soup with crispy tortilla strips
Ingredients Quantity
Corn Tortillas 4 nos
Oil 60 gms
Onion 150 gms
Garlic 3 cloves
Jalapeno 1 no
Stock 1 litre
Tomatoes 500 gms
Salt to taste
Avocado 1 no
Cooked Corn 300 gms
Cheese 100 gms
Cilantro 40 gms
Lime 1 no
Method of Preparation
1. Prepare tortillas. Cut tortillas in half, and then cut the halves into 1/4-inch wide
strips. Heat oil over medium-high heat in a pan, fry the tortilla strips in the oil, until
lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a
paper-towel-lined plate.
2. Chop onions, garlic, chillies and tomato. Heat oil, add the chopped onions to the pan,
and cook for 2 minutes, stirring frequently. Add the chopped chilli and cook for 2-3
minutes more, until the onions and chillies have softened. Add the garlic and cook for 30
seconds more. Add the stock/broth, tomatoes, and salt. Increase the heat to high, heat
until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer
for 15 minutes. Add the cooked and mashed corn and cook until heated through.
3. To serve, pit, peel, and cut the avocado into 1-inch pieces. Divide half of tortilla strips
among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish
with remaining tortilla strips and cilantro. Serve with lime wedges.
, FILLETTA DE BARBEQUE
Pan grilled fish fillet in Mexican Barbecue Sauce
Ingredients Quantity
Fish 900 gms
Paprika 15 gms
Onion Powder 10 gms
Cayenne Pepper 5 gms
Salt to taste
Pepper Powder 5 gms Barbecue Sauce
Garlic Powder 5 gms
Thyme powder 5 gms
Oregano powder 5 gms
Cumin powder 5 gms
Butter 50 gms
For Mexican Barbecue Sauce
Olive Oil 30 ml
Onion 100 gms
Garlic 2 cloves
Green Chillies 2 nos
Salt to taste
Tomatoes 200 gms
Chilli Powder 30 gms
Sugar 30 gms
Vinegar 50 ml
Method of Preparation
1. Rinse fish or fish fillets inside and out with cold water; pat dry. Rub fish inside and
out with the mentioned ingredients except butter. Set aside for about 30 minutes. Grill
or fry the fish for about 5 minutes per side. Remove.
Mexican Barbecue Sauce
2. Heat oil in a sauce pan, sauté onion until lightly browned. Add garlic, chilli, salt and
tomatoes. Simmer until the mixture thickens. Add the remaining sauce ingredients.
Cook for about ten minutes, keep stirring. Put out the heat, let it cool.
3. Arrange the fish fillets on a serving plate, Pour the sauce on top. Serve with buttered
rice and tomato salsa
