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Mexican Spanish Recipes

Tenerife style recipes

PAPAS ARUGARDAS - Canarian Potatoes boiled and coated in rock salt
2 kg Small potatoes
 (Black if possible)
4 Tablespoons Rock Salt
 (NOT table salt)
Water
Mexican Potatoes Wash the potatoes thoroughly in fresh water. Do not peel, add potatoes to saucepan of fresh water with 4 tablespoons of Rock Salt. Bring to the boil and simmer fast for 20 min until cooked. Drain off excess water, leaving small amount of water in bottom. Return to heat an boil off remaining liquid, keeping potatoes moving until skin are dry. Remove, any excess salt (not all) from skins with tissue and serve in separate, warmed bowl.

POLLO CON AJO - Tender Chicken in a delicious Garlic sauce
1 kg Chicken
4 large cloves Garlic
1/2 teaspoons Salt
5 tablespoons Olive Oil
Freshly ground Black Pepper
1 tablespoon Coriander Leaves
8 fl oz Chicken Stock
1 flat teaspoon of Oregano
1/2 teaspoon of Marjoram.
Garlic ChickenCut up chicken as desired. Legs only, or fillets can be used (important to leave skin on). Chop the Garlic, add the Salt, Pepper, Oregano and Marjoram mashing to a paste with 1 tablespoon of olive oil, finally mixing in the shredded Coriander. Spread mixture over the Chicken pieces and leave to marinate until needed. Heat 4 tablespoons of olive oil and add chicken pieces - cook for about 10 min. turning until golden on medium. heat. Add 1 chicken stock cube plus 8 fl. oz of water or 8 fl oz home made chicken stock - simmer for further 45 min until chicken is loose on bones - serve with crispy bread, Boiled or Canarian potatoes/green vegetables.

SALSA MOJO PICANTE - Tasty hot Chilli based sauce/dip
200 grams light olive oil
1/2 to 1 whole garlic to taste
2 tablespoon fresh Coriander
Salt, Pepper to taste
Dash Lemon juice to taste
Dash Vinegar to taste
4 fresh hot chillies
1 teaspoon ground Chilli
Water as required.
Salasa Mojo Put oil, salt, pepper, vinegar, coriander, 1/2 of garlic, 1/2 of chillies in liquidizing vessel - liquidize - taste - add more garlic and more chilli to suit taste. Add a little water if too thick. Serve with fresh crusty bread, salad, salchichas (Spanish sausages) or grilled chicken optional. Take care not to 'over-liquidise' the sauce, the 'coarsely-chopped' appearance of the chilli pieces enhances the overall effect nicely.

GARBANZOS - Chick Peas in rich sauce
8oz jar Chick Peas
1 medium Onion, chopped
Pork or Beef scraps, chopped
1 Beef Stock cube
1 litre of water/Vegetable stock
Little olive oil
1 teaspoon mixed herbs
Garabanzas NOTE: Chickpeas in Jars are just convenient - use dried chick peas if you prefer, (soaked in fresh water overnight and then boiled for 90 minutes.)
Heat oil in deep pan, add onion and fry till transparent, add meat and fry for 2 min, add stock, herbs and chickpeas, simmer until stock has reduced to 1/4, serve with crispy bread.

Please email us if you have a good Canarian/Spanish recipe you would like to share with others.