Mexican

A creamy, tangy, slightly spicy corn salad — great alongside anything from the grill. Serve straight with chips or as a side. Ingredients 400 g frozen corn (or kernels from 4 cobs) 2 tbsp olive oil, for frying 2 tsp smoked paprika ¼ tsp cayenne (optional) ½ tsp salt ½ tsp black pepper 40 g red onion, diced (about ½ small onion) 1 jalapeño, diced (see notes) 1 garlic clove, grated ½ pot fresh cilantro, chopped (about 0.8 dl) 4 tbsp mayo 4 tbsp Greek yogurt 30 g crumbled feta (½ dl) — optional juice of 1 lime Instructions Prep: Dice the red onion, jalapeño, and cilantro. Grate the garlic. Sear the corn: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the corn (drain first if using frozen). Season: Sprinkle over the smoked paprika, cayenne (if using), salt, and pepper. Cook: Stir and let cook for about 10 minutes, until the corn takes on a bit of color and starts to caramelize. Cool: Transfer to a bowl and let cool for about 10 minutes — this keeps the yogurt and mayo from splitting. Combine: Add the red onion, jalapeño, garlic, cilantro, mayo, Greek yogurt, feta, and lime juice. Toss well. Serve: With tortilla chips, alongside grilled things, or straight from the bowl. Notes Frozen corn works great — 400 g frozen is what we usually use. No need to thaw first; just add it straight into the hot pan. ...

A hearty and flavorful chili with beans and mince. Ingredients 2 tbsp olive oil (30 ml) 1 medium onion (about 150 g), chopped about 500 g mince 2 celery stalks (about 100 g), sliced 2 carrots (about 150 g), sliced 2 garlic cloves, pressed 2 tbsp chili powder (NOTE: gochugaru is too strong) 1 tsp ground cumin 1 tsp dried oregano ¼ tsp cayenne pepper 1 tsp smoked paprika 1 large can crushed tomatoes (800 g) 250 ml vegetable stock (½ bouillon cube + 250 ml water) 1 small can tomato paste (140 g) 1 can kidney beans (400 g), drained and rinsed 1 can black beans (400 g), drained and rinsed 2 tbsp light soy sauce Instructions Heat the olive oil in a large pot over medium heat. Sauté the onion until softened, about 5 minutes. Add the mince and brown for a few minutes. Add celery, carrots, and garlic. Sauté for another 3–4 minutes. Add chili powder, cumin, oregano, cayenne pepper, and smoked paprika. Stir and let the spices toast for about 1 minute until aromatic. Pour in crushed tomatoes, vegetable stock, and tomato paste. Stir well. Add kidney beans and black beans. Simmer on low heat for about 25–30 minutes. Stir occasionally. Season with soy sauce and adjust seasoning as needed. Serve with your choice of accompaniments, such as rice, tortilla chips, sour cream, or avocado. Source: Unknown

These breads are incredibly easy to make and so much better than the ready-made ones you buy. Wheat flour tortillas are preferred because they’re significantly easier to bake than corn tortillas. (If you still want to try baking with corn flour, you must get maseca flour, a corn flour specifically for tortillas.) The trick is to try to cook one tortilla while rolling the next - once you find the rhythm, it goes very quickly. ...

Soft and chewy wheat tortillas. Make the dough in advance, then roll and fry on taco night. Ingredients 400 g special wheat flour (vetemjöl special) (7 dl) 1 tsp salt 30 g flavorless oil (e.g., rapeseed oil) 200 g boiling water (2 dl) Instructions Boil the water. Weigh up the other ingredients in a bowl. Then pour the boiling water into the bowl. Mix the dough immediately, either in a stand mixer or with a spoon, spatula, or dough scraper. Make sure it’s well mixed and that no flour is left dry and unmixed anywhere. Wrap the dough in plastic wrap, or place it in a plastic bag. Place the dough in the refrigerator for 8–24 hours. Divide the dough into 10 pieces weighing 65 g each. Roll each dough piece round and then roll it out thin. Fry the tortilla breads on high heat in a dry pan. First fry about 30 seconds on each side and then 30 seconds more on each side. Then they “puff up” and are ready. Stack the breads on top of each other. Cover them with a clean towel or aluminum foil, so they don’t dry out. Source: Maria Blohm, Långjäst och lättbakat