Mexican beef chilli

Ingredients:

up to 6 tbsp sunflower oil
4kg stewing beef
4 white onions, sliced
4 tbsp chipotle paste
8 garlic cloves, crushed
50g ginger, grated
1 tbsp ground cumin
2 tsp ground cinnamon
1 tbsp plain flour
2l beef stock
3 x 400g cans chopped tomatoes
1 tbsp dried oregano
5 x 400g cans pinto or kidney beans, drained

Method:

1. Heat a small drizzle of the oil in an extra-large flameproof dish. Brown the meat in batches, adding a drop more oil, remove from the dish and set aside. Add 1 tbsp oil to the dish, then the onions, and cook for 7-10 mins or until caramelised.
2. Stir the chipotle paste, garlic, ginger, cumin, cinnamon and flour in with the onions and cook for a couple of mins. Gradually add the stock, stirring all the time, so it’s fully mixed in with the other ingredients. Add the tomatoes and oregano, season and simmer for 10 mins.
3. Now tip in the beef, cover and simmer very gently for about 1 hr 45 mins until tender, removing the lid and adding the beans for the final 15 mins. If the sauce is thin, let it boil down for a further 5-10 mins with the lid off. Before serving, adjust the seasoning. Serve with the garlic bread and salsa.

Mexican Ceviche

Ingredients:

4 pounds shrimp

1 pound scallop

6 large limes, juiced

1 large lemon, juiced

1 small white onion, chopped

1 cucumber, peeled and chopped

1 large tomato, coarsely chopped

1 jalapeno pepper, chopped

1 serrano pepper, chopped 

1 bunch cilantro

1 tablespoon olive oil

1 tablespoon kosher salt

ground black pepper to taste

Method:

In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque. 

Mexican veggie wraps

Ingredients:

½ butternut squash, peeled and cut into large wedges
1 red chilli, deseeded and chopped
1 tbsp Cajun seasoning mix
1 tbsp oil
400g can refried beans
2 tomatoes, chopped
4 tbsp yogurt
zest and juice 1 lime
50g bag rocket
8 flour tortillas

Method:

1. Heat oven to 200C/180C fan/gas 6. In a roasting tray, toss the squash with the chilli, spices, oil and seasoning, then roast for 25 mins until tender. Gently heat the refried beans with the chopped tomatoes until warmed through. Mix the yogurt with lime zest and juice.
2. Warm wraps according to pack instructions and spread with a thin layer of beans. Top with squash, some rocket, and a dollop of lime yogurt.

Fruit Salsa and Cinnamon Chips

"Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. 

Great for anytime!"

 

Ingredients 

2 kiwis, peeled and dice 
2 Golden Delicious apples - peeled, cored and diced 
8 ounces raspberries 
1 pound strawberries
2 tablespoons white sugar 
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas

butter flavored cooking spray
2 tablespoons cinnamon sugar

Directions

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).

Rice/Arroz Mexicano

1c.uncooked white rice
4c.tomato juice
1 tbsp. vegetable oil
4 tbsp. butter or margarine
1/2 tsp. ground cumin
1 tsp. salt
1/2 green bell pepper, cleaned out and chopped
2 garlic cloves, finely chopped
1 1/2 c. chopped onion
2 large tomatoes, chopped, or 1 8-oz. can whole tomatoes, cut up with a spoon

Rinse and drain rice. Dry on paper towels. In a saucepan, heat tomato juice. While the juice heats, heat oil in a large frying pan and fry raw rice over medium heat, stirring constantly, until it turns light brown (about 10 to 15 minutes). Add the tomato juice to the rice in the frying pan. Add the rest of the ingredients, cover, and cook over low heat until tomato juice is absorbed and rice is soft (about 20 minutes).