A Mexican Feast!

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I think tacos are one of the easiest meals to serve when you have a LOT of guests over (I have easily fed 12-15 people with tacos with very little work required). I did wonder whether to write Mexican above, or Tex-Mex as i’m not sure just how authentic any of this food is, so apologies if it’s not!

chipsStart off with some dips that can be used to snack on until you actually eat, and can also be used to add in to the tacos. Since you have corn taco shells I think that rather than using corn tortilla chips for the dips, banana chips are an exciting and delicious alternative!

Cherry tomatoes
Lime juice
Raw onions

Chop all the ingredients and add in a bowl; squeeze lime juice over

Lime juice
1/2 onion

Blend together in a mixer (with lots of water and for a long time if you want ti to be very smooth; quickly if you prefer a chunkier texture!) Garnish with coriander leaves.

Refried beans dips
1 can Black beans
Cumin powder
Coriander powder
Tomato puree

Cook the beans in the pan, add in a tablespoon of cumin powder and 3 tablespoons of coriander powder, salt, a few squeezes of tomato puree and almost half a pack of butter (butter is key for the flavour here!) Add a dash of water and let the beans simmer for 15 mins till they are soft and mushy.

Mango, lime and chili sauce


Pretty self explanatory, blend a whole mango with some lime juice and a whole red chili in the blender. Garnish with coriander leaves.

Chili con Carne

Minced beef/lamb/pork
Tomato puree
Tomato passata
Red chilies
Ground coriander
Ground cumin
Red kidney beans
Bay leaf

Fry the onions, garlic and beef in a pan with the stock cube and a bay leaf. Add the cumin and coriander powder, chopped chillies, and tomato passata ad let it thicken for a while.

Finally add the rest of the passata, the mushrooms and kidney beans and leave to simmer for 20-30 minutes. Garnish with fresh coriander leaves.

Best accompanied by a margarita or an horchata!

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