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Food of the World - My Friday Mexican Fiesta

 Hello. C J here. I've been reading cookbooks, food blogs and my family's notes about food for the least few days. I'm working on Food of the World, my project to put all the best dishes from real world cuisine into my card game. The cards have game effects but they depict real recipes. I have to try them all first to make sure they work. Today they all worked. It turns out that throwing a Mexican Fiesta is fairly easy so long as you can handle a frying pan or griddle. Here are today's recipes and some photos.

No Yeast Flatbread


This flatbread is the staple bread for most of the cultures in the Legend Setting who have Middle Eastern. Mediterranean, or Mexican influences. It has no yeast but despite that is light enough to eat with dip.

Ingredients
One and One Half Cup Flour
One Teaspoon Baking Soda
One Half Teaspoon Salt
Three Quarter Cups Milk

For the No Yeast Flatbread
Mix the flour, baking soda and salt in a large bowl.

Mix in the milk with your hands and kneed the dough until it is smooth and a bit sticky. Let the dough rest for 10 minutes.

Flour a work surface and a rolling pin. Divide the dough into four portions then roll them flat and thin.

Pan griddle in butter, cooking oil, or meat drippings for one minute a side. Serve warm.








Cayenne Baked Fish

Ingredients
Two Filet White Fish
One Quarter Cup Flour
One Teaspoon Salt
One Tablespoon Cayenne

For the Cayenne Baked Chicken
Mix the flour, salt and cayenne in a bowl. Rub the mixture onto the fish filet until they are evenly covered.

Bake at 350 for 10-15 minutes. Check they are done by cutting into the center of a large piece. If it’s white flakes that separate easily the fish is done. If baking from frozen change the cooking time to 20-30 minutes.







Fresh Salsa

Ingredients
One Can (700-800g) Diced Tomatoes
One Onion
One Teaspoon Salt
One Tablespoon Pepper
One Tablespoon Oregano

For the Fresh Salsa
Open and drain the tomatoes. Dice the onion. Mix the ingredients in a bowl and chill before serving.

 

 

 

 


 C J Mcpherson

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