Oman dining: Quick and easy Mexican meals
July 17, 2017 | 7:54 PM
by Oneza Tabish
Chicken tostadas are crunchy corn tortillas that can be a super starter.

Chicken Tostadas

These are crunchy corn tortillas topped with beans, shredded chicken, iceberg lettuce, thinly sliced white onion, Mexican cream, cheese and your favourite salsa. These are prepared in a jiffy provided you have these items in your pantry and is also a great way to use up old tortilla. An appetising starter all the way.


8 to 12 toasted tortillas

2 cups homemade boiled kidney beans or tinned beans

1kg chicken breast, cooked and shredded and lightly salted

1/2 head iceberg lettuce, shredded

1 medium white onion, very thinly sliced

1/2 cup sour cream

1/2 cup queso ranchero, a white crumbly Mexican cheese

2 cups of your favourite salsa (readymade)


Start by gathering all your ingredients. To make one tostada, spread about 1 tablespoon of beans on each tostada and add shredded chicken, shredded lettuce, sliced onion, 1 teaspoon of sour cream, 1 tablespoon crumbled or grated cheese. Top with salsa to taste.


Blackening meat and fish is a technique used in Cajun cuisine. The spicy rub in the recipe lends a fragrant flavour to the charred fish leaving you asking for more and more.


2 teaspoons chili powder

2 teaspoons paprika

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon pepper powder

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1kg thick-cut cod or hamour or tilapia

1 tablespoon olive oil

1 tablespoon unsalted butter


In a small bowl, combine the chili powder, paprika, cumin, garlic powder, onion powder, pepper, salt, and cayenne pepper. Rub the spice mixture on both sides of the fish and set aside. In a large skillet or cast iron skillet, heat the olive oil and butter until the butter is bubbly and hot, swirl the skillet to coat the bottom with the olive oil and butter. Add fish and cook 4-5 minutes per side or until fish is cooked through and charred. Serve with salsa or slaw or salad.


Recreate restaurant-style Mexican rice at home in your oven. This fool-proof method starts with fresh vegetables and ends with fluffy grains.


2 medium tomatoes

1 onion peeled and quartered

1/3 cup vegetable oil

2 cups long-grain white rice

4 cloves garlic minced

1 to 2 thinly cut red and green bell peppers

2 cups vegetable broth

1 tablespoon tomato paste

Salt and freshly ground black pepper

1/2 cup fresh coriander

Lime or lemon wedges for serving


Adjust an oven rack to the middle position and preheat oven to 175°C. In a food processor or blender, puree the tomatoes and onions until smooth. Measure 2 cups of puree, pouring off and discarding any excess. Heat the oil in a large saucepan. Add the rice and sauté, stirring frequently, until light golden in colour, about 10 to 15 minutes. Add garlic and bell pepper and stir until fragrant, about 15 seconds. Stir in tomato mixture, broth, tomato paste, and 1 1/2 teaspoons salt. Bring to a boil. Cover and bake until the rice is tender and the liquid is absorbed, about 30 minutes. Stir halfway through baking time. Fluff rice with a fork. Fold in fresh coriander and season to taste with salt and pepper. Serve with lime or lemon wedges.


The Spanish answer to the doughnut, churros can be devoured any time and anywhere with its best companion which is hot chocolate.


1 cup milk or water

75g butter

2 teaspoons caster sugar

1/2 teaspoon salt

1 cup flour

4 eggs

Oil for frying

For Cinnamon Sugar

1 cup icing sugar

2 teaspoons ground cinnamon

1/2 teaspoon salt


To make the batter, place the milk, butter, caster sugar, and salt in a medium saucepan over high heat. Bring to the boil, stirring, and watching carefully. Reduce heat, stir until the butter is fully melted. Add the flour and beat until it is well incorporated. Remove from heat and using an electric mixer, beat in the eggs, one at a time like you would for choux pastry. The mixture will be shiny and glossy. Cool to room temperature. The mixture can be made ahead, up to a day and refrigerated. Spoon the mixture into a piping bag (or a zip-lock plastic bag) fitted with a star piping tip.

Heat oil to 180°C in a deep fryer. Pipe the mixture into little sausages about 6 - 8cm long, cut off the batter sausages with scissors, straight into the oil. Cook 4-5 at a time until golden brown. This should take about 2 minutes. Drain on a paper towel the toss in cinnamon sugar. Serve warm.

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