Tacos and friendship

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germanyI always associate the month of March with ITB- a travel trade show held in Berlin. And I always link ITB Berlin with my dear friend Michaela Wein and the stunning German countryside. So, as ITB begins in two days, I would like to pay special tribute to this dear friend by sharing her story and recipe, which she contributed to my e-cookbook ‘A squirrel in your kitchen.’
 
Although Michaela and I knew each other through the world of technology, it wasn’t until January 2008, a day after her birthday that we genuinely met. My trip to Germany in probably the coldest month of the year turned out to be a rather interesting and enlightening experience indeed! I mean, how much can you possibly learn about someone in just a few hours, simply by sitting in the car’s passenger seat, let along, discover so many similarities amongst you?!  We covered sports in chapter 1, as Michaela was a triathlete, who today enjoys skiing and cycling, just to name a few of her pastimes… Chapter 2 covered her wedding, possibly the only scenario that would ever appeal to me if I ever tied the knot… And, finally, my favorite subjects: alternative therapies, holistic treatments and spirituality.
Nothing in life is a coincidence, my dear Mahi,’ she tells me. And I couldn’t agree with her more!
Michaela’s recipe hails from Mexico, a dear place to her heart, where she lived for a number of years.
 
TACOS WITH CHICKEN FILLETS
Ingredients
400g chicken fillet
8 taco shells
2 onions
½ red pepper
½ green pepper
200g kidney beans
2 tbsp vegetable oil
240g minced tomatoes
2 garlic cloves
chili powder
salt and pepper
 
Preparation
Wash the chicken fillet, pat it dry and cut in thin stripes. Cut the onions in rings and mash the garlic. Cut the pepper in small pieces. Wash the kidney beans (out of a can) in cold water and drain. Fry the chicken stripes in vegetable oil, and when almost cooked, add the onions, garlic, salt and pepper and steam cook everything for about 15 minutes.  Add the tomatoes and beans. Season to taste with salt, pepper and chili powder and braise/pot roast (a combination cooking method using both moist and dry heat. The food is first cooked at a high temperature and then finished in a covered pot with a variable amount of liquid) for about 15 minutes. Warm-up taco shells in pre-heated oven. Remove from heat and fill up the taco shells with the chicken mixture. This is ideally served with guacamole and fresh salad.
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About Mahi S

I was born on the island of Cyprus in 1971. For years, I lived the life of a nomad: I grew up in the Arab Gulf, finished high school in Cyprus, then went to the U.S. for five remarkable, life-changing years of study and work in public relations. With every change of home, I was confronted with the challenge of separation and the issue of identity, but ultimately the rewarding experience of interacting with people of different cultures has informed my life ever since. It inspired me to create an ideal setting wherever I found myself, to live meaningfully and use passion as the main ingredient in my life. I run to keep myself motivated and to fire the kind of creative thinking that keeps me balanced and content. But it’s also an ongoing challenge: since 1999, I have completed 17 half-marathons, which I try to run in a different city every time. In fact, running and travel are the two pillars of my life philosophy: “Travel is fascinating, whether it’s about a series of mesmerizing destinations or a journey within myself”. “Running keeps me sane, motivated and focused!” Right now, I am focusing on promoting my new book, ‘A squirrel in your kitchen’ an e-cookbook with quick, easy and delicious recipes (and anecdotes) from dearest friends around the world. http://www.amazon.com/dp/B00AYXN500. I am also hoping to experience the fascinating challenge of a full marathon in 2016; in Athens or New York. We’ll see!

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