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MEXICAN IN SKÅNE
In our program series "HOME WITH AN STEKHÄLLSLOVER", this time we visited Alexandra and Linda at home in Helsingborg. Two really happy girls who offered an outstanding Mexican food cooked from scratch in all parts. Add to that a perfectly sabered Champagne and steady Margaritas. You understand that the captain enjoyed the Scanian spring sun. ️During the spring, we will visit a few more roaster lovers who will settle for a final place for "SWEDEN'S BEST STEKHÄLLSLOVER". On Ascension Day, May 18, the final will be decided at Villa Capri, where the winner will receive a copy of Captain Mat's Swedish-made quality kettle.www.kaptenmat.se
Equipment
- Frying pan or frying pan
- Spatulas
- Frying shovel
- Knives
- Cutting board
- Bowl
- Stand mixer
- Tortilla press
- Wine or beer glass
Ingredients
Mojo sauce
- 6 guajillo chili (dried)
- 3 chillies
- 2 tsp chipotle
- 2 tsp red wine vinegar
- 6 gaps garlic
- 2 dl olive oil
- 1 tsp cumin
- 1 tsp smoked paprika powder
- salt
Marinated flank steak
- 700 gram flank steak
- 1 dl olive oil
- 3 squeezed limes
- 1 pot coriander
- 4 gaps garlic
- 1 tsp cumin
- 0,5 tsp chili powder
- Season with salt and pepper
Salsa verde
- 700 gram tomatillos
- 1 dl chopped yellow onion
- 2 gaps garlic
- 1 pot coriander
- 1 pressed lime
- 2 chillies
- salt
Tortilla bread
- 3 dl corn flour
- 1 dl flour
- 2 krm salt
- 3-4 tbsp olive oil
- 2 dl boiling water
Breaded cod loin
- 500 gram cod back
- 1 dl flour
- 3 St beaten eggs
- 2 dl panko
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