Note to self, when posting entries which have been in draft for ages, remember to update the posting date when you publish!
Stolen from the Sainsbury's Magazine, April 1998 and finally posted up - I've only been promising to do so for over five years now! It's a really good marinade for making fajitas, one of my favourite Mexican dishes, and not just because it contains alcohol. Of course, tequila generally comes in bigger bottles than 50ml but if you buy more limes than are strictly necessary then the tequila oversupply often solves itself...
The original recipe said to drain the marinade before frying up the meat, but I usually just tip it all into a big frying pan and reduce it down, along with some thickly sliced onions and/or peppers.
The cooked meat should be served with warmed flour tortillas (for wrapping) and a selection of sauces and the like (for additional filling). I'd usually provide some lettuce, soured cream (or creme fraiche), salsa, guacamole, and grated cheese.
Ah, the wonder of the Internet. I decided to make a big pot of gumbo for the distance-travellers on New Year's Eve, but didn't have a recipe. A quick google for "gumbo recipes" soon netted this list of Gumbo Recipes and Basic Roux.
I didn't follow any of the recipes to the letter, but used them to concoct my own version, including improvising some of the ingredients of which Sainsburys had run out.
The recipe, which would serve around 8-10 when served with rice, was...
1/3cup vegetable/olive oil
4 chicken breasts, cut into strips/chunks
12 kabanos, in ~1/4in slices (or any other spicy cooked sausage)
1l chicken stock (I used 0.5l of vegetable stock, and a pint of chicken broth, which turned out to be cream of chicken, which, when combined with the tomatoes turned it all a strange orange hue... it still tasted okay though :-)
1 tin chopped tomatoes
Okra (two and a bit of the packets that Sainsburys sell them in, I can't remember how much that was by weight), chopped
2 onions, chopped
4 cloves garlic, crushed
1 green pepper, chopped
2 celery stalks, finely chopped
Chilli powder (Not sure how much of this to add, seeing as I forgot it from the gumbo I made - definitely needs something to add a bit of a kick, as it's rather bland otherwise)
salt and pepper to taste
Blanch/parboil the okra.
Brown the chicken, and the onions in some oil.
In a large stockpot, make a roux with the 1/3 cups of oil and flour - basically, over a low heat, add the oil and then stir the flour into it until it makes a smooth paste. Once you have the paste, add the rest of the ingredients. Then cover the pot and leave in the oven, on a medium heat (gas 4 or 5) for at least three hours. After that, I turned it down to the lowest heat, and just left it slowly cooking away until people arrived.