Mexma Food BV

Mexma Food BV Mexma Food produces a wide range of flour tortilla's. We also offer complementary products such as Mexma Food produces a wide range of flour tortillas.
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We also offer complementary products such as sauces, seasonings and dinner kits. We sell under the It’za and Mexma brands but can tailor our packaging towards your own label requirements. Production takes place in Kerkrade (The Netherlands) and our customer base is spread all over the world. We serve retail, foodservice and food-production industry.

04/11/2013

Many thanks to those posting the superb recipes on our fanpage

Tortilla-Soup!Tortilla soup encompasses all the things I love best in Mexican cooking. Do you like salsa? avocado? cilan...
16/09/2013

Tortilla-Soup!

Tortilla soup encompasses all the things I love best in Mexican cooking. Do you like salsa? avocado? cilantro? fresh hot tortilla chips? Tortilla soup is like a soup version of my favourite enchilada, with chicken, and tortilla chips. And avocado.

Tortilla Soup Recipe

Prep time: 10 minutes - Cook time: 20 minutes

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Ingredients
6 (6-inch) corn tortillas, preferably a little old and dried out
1/4 cup grapeseed oil, peanut oil, other high smoke-point oil
1/2 cup chopped onion
2 cloves garlic, minced
1 medium Anaheim, poblano or jalapeño Chile, seeded, veins removed, chopped (Depending on the hotness and flavour desired. You can also mix chiles - 1 Anaheim and a half jalapeño.)
4 cups chicken broth or homemade chicken stock
1 can (14.5 oz) diced tomatoes, undrained 1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken
1 ripe avocado
1/2 cup (2 oz) shredded Monterey Jack cheese (or mild cheddar)
Chopped fresh cilantro
1 lime, cut into wedges

Method

If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them. Cut tortillas in half, and then cut the halves into 1/4-inch wide strips. Heat oil over medium-high heat in a 3-quart pot. Working in three batches, 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.

Add the chopped onions to the pan, cook 2 minutes, stirring frequently. Add the chopped chile and cook for 2-3 minutes more, until the onions and chiles have softened. Add the garlic and cook for 30 seconds more. Add the 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 shredded chicken and cook until heated through.

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.

Yield: Serves 4.

Great Tortilla's need great Drinks: Mojito!Ingredients•10 fresh mint leaves•1/2 lime, cut into 4 wedges•2 Tbsp white sug...
13/09/2013

Great Tortilla's need great Drinks: Mojito!

Ingredients

•10 fresh mint leaves
•1/2 lime, cut into 4 wedges
•2 Tbsp white sugar
•1 cup ice cubes
•1 1/2 oz white rum
•1/2 cup club soda

Directions

Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

Variations

Ginger Mojito: Use ginger ale instead of club soda. Also try infusing a 750ml bottle of rum with 1 Tbsp. finely grated ginger for 1-2 days.

Tuesday Night: Enchiladas Verdes!Ingredients: 2 Whole Chicken Breasts (each about 3/4 pound) 1 cup Chicken Stock (fresh ...
10/09/2013

Tuesday Night: Enchiladas Verdes!

Ingredients:

2 Whole Chicken Breasts (each about 3/4 pound)
1 cup Chicken Stock (fresh or canned)
6 oz. Cream Cheese
2 cups Heavy Cream
3/4 cup Onions (finely chopped)
6 Fresh Poblano Chilies (about 5 inches long, or substitute 6 fresh green peppers, about 3 1/2 inches in diameter)
A 10 oz. Can Mexican Green Tomatoes (drained)
2 Canned Serrano Chilies (drained, rinsed in cold water and finely chopped)
5 tspn. Fresh Coriander (cilantro – coarsely chopped)
1 Egg
1 1/2 tspn. Salt
1/4 tspn. Freshly Ground Black Pepper
3 tbls. Lard
12 Tortillas
1/3 cup Freshly Grated Parmesan Cheese

Procedure:

1. Place the chicken breasts in a heavy 2- to 3-quart saucepan, pour in the stock and bring it to a boil over high heat. Then reduce the heat to its lowest point, cover the pan, and simmer the breasts for about 20 minutes, or until they are tender but not falling apart. Transfer the breasts to a plate and reserve the stock. When the chicken is cool enough to handle, remove the skin, cut the meat away from the bones and shred it into small pieces. In a large mixing bowl, beat the cream cheese with a wooden spoon until it is smooth, then beat into it 1/2 cup of cream, 3 tablespoons at a time. Stir in the onions, add the shredded chicken, mix thoroughly, and put the mixture aside while you make the sauce.

2. Roast the poblano chilies or green peppers by impaling them, one at a time, on the tines of a long-handled fork and turning them over a gas flame until the skin blisters and darkens on all sides. Or place the chilies on a baking sheet or broiler pan, and broil them about 3 inches from the heat for about 5 minutes or so, turning them so that they colour on all sides. Be careful not to let them burn. Wrap the chilies in a damp, clean towel and let them rest in the towel for a few minutes. Gently rub them with the towel until the skins slip off. Cut out their stems and thick white membranes, and discard the seeds. Chop the chilies coarsely and place them in the jar of an electric blender. Add the tomatoes, Serrano chilies, coriander and l/4 cup of the reserved chicken stock. Blend at high speed until the mixture is reduced to a smooth puree. Pour in the remaining cups of cream, the egg, salt and pepper, and blend for 10 seconds longer. Scrape the puree into a large bowl. (To make the sauce by hand, puree the chilies, tomatoes, Serrano chilies and coriander in a food mill set over a bowl. Discard any pulp remaining in the mill. Stir in the l/4 cup of stock, 1 1/2 cups of cream, the egg, salt and pepper, and mix together thoroughly.)

3. Preheat the oven to 350_. In a heavy 8- to 10-inch skillet, melt the lard over moderate heat until a light haze forms above it. Fry and fill the tortillas, one at a time, in the following traditional fashion: Dip a tortilla in the chili-tomato sauce, drop it into the skillet and fry it for a minute or so on each side, or until limp. Transfer the tortilla from the pan to a plate and place l/4 cup of the chicken filling in its centre. Fold one side of the tortilla over the filling, then roll the tortilla up completely into a thick cylinder. Place it, seam side down, in a shallow 8-by-l2-inch baking dish. Fry and fill the remaining tortillas in a similar fashion, replenishing the lard in the frying pan when necessary. When the tortillas are all arranged in one layer in the baking dish, pour the remaining chili-tomato sauce over them and sprinkle the top evenly with grated cheese. Bake on the middle shelf of the oven for about 15 minutes, or until the cheese melts and the enchiladas brown lightly on top. Serve at once.

Some inspiration for the weekend!
05/09/2013

Some inspiration for the weekend!

ISLAND HOT SAUCE (A 10 ON THE HEAT SCALE)- 12 habanero peppers - 2 carrots - 1 lg. onion - 6 cloves of garlic -1/2 tbs. ...
30/08/2013

ISLAND HOT SAUCE (A 10 ON THE HEAT SCALE)

- 12 habanero peppers
- 2 carrots
- 1 lg. onion
- 6 cloves of garlic
-1/2 tbs. salt
-1/4 tbs. white pepper
- 1 lime
- 8 tbs. white vinegar

Cut habanero peppers in half and remove seeds. Drop in boiling water for 30 seconds to blanche.(handle with care) Remove peppers and put onion, carrots and garlic cloves into boiling water and cook until tender. Squeeze juice from lime and combine all ingredients and put in blender. First chop, then blend at high speed. done!

Just put in wide-mouth jar and store in fridge. Spoon out this hot sauce as needed. Delicious on cheesesteaks, hamburgers, pizza, or added to soups, chili, tomato sauce. Also can scrub garage floors.

CURRIED QUINOA WRAPS WITH SPRING PEAS !Coming up with a new lunch idea every day is hard. It’s even harder when you’re ...
29/08/2013

CURRIED QUINOA WRAPS WITH SPRING PEAS !

Coming up with a new lunch idea every day is hard. It’s even harder when you’re trying to cut back on animal protein and go vegetarian. As if that’s not enough, if you’re working out to build muscle, it becomes even more of a challenge because your lunch NEEDS to supply a healthy dose of protein so those hard-earned muscles don’t waste away.

The Best Ground Beef TacosYield: Serves 4-6Ingredients2 tablespoons canola oil 3/4 cup chopped onion 1 pound ground beef...
29/08/2013

The Best Ground Beef Tacos

Yield: Serves 4-6

Ingredients
2 tablespoons canola oil
3/4 cup chopped onion
1 pound ground beef or ground turkey
1 to 3 garlic cloves
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon salt
1/2 teaspoon pepper
1 (8-ounce) can tomato sauce
1 jalapeno, seeded and minced fine (alternately, you can add hot pepper sauce to taste or canned jalapenos OR just leave out the heat altogether, although I think the meat really needs a little kick and adding the jalapeno without seeds didn't make the dish overly spicy)

Taco shells

Additional taco garnishes

Directions
1.In a large skillet over medium heat, add the oil and chopped onion. Cook, stirring often, until the onion is softened, about 4-5 minutes. Add the ground beef and cook, breaking up the meat into smaller chunks, until it is cooked through, about 5 minutes. Off the heat, drain the grease from the meat.
2.Return the skillet to the heat and stir in the garlic, chili powder, cumin, coriander, salt and pepper. Cook for about 30 seconds and then add the tomato sauce and jalapeno. Turn the heat to low and simmer the meat mixture for about 10 minutes, stirring occasionally. Serve in taco shells with your choice of toppings.

Recipe Source: adapted from the Joy of Cooking

20 minutes Fajitas by Jamie Oliver - a great Fridaynighter!Serves 4 people2 red peppers - 2 medium red onions - 4 chi...
23/08/2013

20 minutes Fajitas by Jamie Oliver - a great Fridaynighter!

Serves 4 people

2 red peppers - 2 medium red onions - 4 chicken breasts, skinless - 2 teaspoons smoked paprika - 2 pinches ground cumin - 4 limes - 2 to taste olive oil - 2 to taste sea salt
2 to taste black pepper, freshly ground - 8 flour tortillas
300 ml sour cream - 460 g guacamole - 200 g cheddar cheese, grated

SALSA

2 fresh red chilis - 30 cherry tomatoes - 2 small bunch fresh coriander - 2 to taste sea salt - 2 to taste black pepper, freshly ground - 2 lime - 2 to taste extra virgin olive oil, put the griddle pan on high heat

Directions:

1: Put the griddle pan on high heat.
2: Halve and deseed the pepper and cut it into thin strips.
3: Peel, halve, and finely slice the onion.
4: Slice the chicken lengthways into long strips roughly the same size as your pepper strips.
5: Put the peppers, onion and chicken into a bowl with the paprika and cumin.
6: Squeeze over the juice of half a lime, drizzle with some olive oil, season with a pinch of salt and pepper and mix well.
7: Put to one side to marinate for 5 minutes or so while you make your salsa.
8: Finely chop the chilli. Roughly chop the tomatoes and the coriander, stalks and all.
9: Put the chilli and tomatoes into a second bowl with a good pinch of salt and pepper and the juice of 1 lime. Add some extra virgin olive oil, then stir in your chopped coriander.
10: Use a pair of tongs to put all the pieces of pepper, onion, and chicken into your preheated pan to cook for 6-8 minutes, until the chicken is golden and cooked through.
11: As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don't burn - you just want them to lightly chr grill to give you a lovely flavour.
12: Warm the tortillas up in the microwave or a warm dry pan.
13: Divide your warmed tortillas between the serving plates.
14: Halve the remaining lime and squeeze the juice over the sizzling chicken mixture.
15: Divide the chicken mixture beween the tortillas.
16: Top with cheese, salsa, and sour cream.

Enjoy!

The Veggie wraps with avocado honey dressing recipeIngredients:•4 whole wheat tortillas•1 sweet red pepper, sliced into ...
22/08/2013

The Veggie wraps with avocado honey dressing recipe

Ingredients:

•4 whole wheat tortillas
•1 sweet red pepper, sliced into strips
•1/2 of 1 cucumber, thinly sliced
•1 large carrot, peeled and shredded
•Sliced tomato
•Sliced red onion
•3 cups of chopped greens such as romaine, kale or baby spinach
•Alfalfa sprouts (optional)
•1/4 cup softened cream cheese
•1/2 of 1 avocado, chopped
•Juice of one lemon
•2 teaspoons fresh garlic, minced
•2 tablespoons orange blossom honey
•2 tablespoons (light) mayonnaise
•Pinch of salt

Directions:

1.In a blender add the avocado, lemon juice, garlic, honey and mayonnaise and blend until smooth and creamy. Set aside.
2.Slightly warm the tortilla for a few seconds to make it easier to roll. Spread each tortilla with a thin layer of the softened cream cheese.
3.Begin layering all of the vegetables in the center of the tortilla. Top with alfalfa sprouts and and drizzle with the avocado honey dressing. Gently roll up the tortilla and serve.

Fill her up and put it on the grill!
21/08/2013

Fill her up and put it on the grill!

Veggie Wraps with Feta, Hummus and Basil
21/08/2013

Veggie Wraps with Feta, Hummus and Basil

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