MEXICAN food is all the wave – and if it’s home-made it can also be a really healthy option.
With lots of bright vegetables and pulses it can become an economical family favourite.
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But if you want a grown-up version add in some spice and margharitas too!
So, turn meal-time into a fiesta with this Mexican feast.
Tortillas
Makes 8 — 78p per serving
Preparation time: 30 mins
Cooking time: 25 mins Resting time: 30 mins
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YOU NEED:
- 300g Morrisons plain flour
- 1 tsp baking powder
- 1½ tsp salt
- 50g vegetable oil
- 150g hot tap water
METHOD: In a medium-sized bowl, whisk together the flour, baking powder and salt. Then pour in the oil and stir briskly with a fork, add in more water if needed to bring the dough together.
Turn the dough out on to a lightly floured worktop and knead until it forms a ball. If the dough is very sticky, gradually add a bit more flour.
Divide it into eight pieces, then round them into balls, flatten slightly, and allow them to rest, covered with a clean tea towel or clingfilm for about 30 minutes.
If you wish, coat each ball lightly in oil before covering – this ensures the dough doesn’t dry out. While the dough rests, preheat a non-stick frying pan.
Working with one piece of dough at a time, roll into a round about eight inches in diameter. Keep the remaining dough covered while you work.
Fry the tortilla in the dry pan for about 30 seconds on each side. Wrap the tortilla in a clean tea towel after cooking then repeat then repeat process with the remaining dough balls.
Guacamole
Serves 4 — 78p per serving
Preparation time: 5 mins
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YOU NEED:
- 3 Wonky Morrisons avocados
- ½ red onion, finely chopped
- 1 green chilli, finely chopped
- 1 tsp salt
- 2 limes, juiced
- 1 small handful coriander, roughly chopped
- 1 pinch black pepper
METHOD: Using a pestle and mortar put the chopped red onion and half the chilli in with the salt and mash together.
Cut the avocados in half, remove the stones and scoop out the flesh into a large bowl. Add the red onion and chilli and half the lime juice then roughly mash with a fork.
Add the rest of the lime, black pepper, coriander and chilli.
Refried beans
Serves 2 — 65p per serving
Preparation time: 6 minsCooking time: 10 mins
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YOU NEED:
- 1 onion, diced
- 1 tbsp sunflower oil
- 2 tsps ground cumin
- ½ tsp hot paprika
- 1 tbsp tomato purée
- 2 tsps chipotle paste,
- 2 tsps brown sugar
- 2 tsps red (or white) wine vinegar
- 400g can black beans, drained
- 400g can kidney beans, drained
METHOD: Soften the onion in the oil in a frying pan. Once softened, stir in the spices, tomato purée, chipotle, sugar and vinegar.
Tip in all the beans and half a can of water. Bubble gently until the water is almost evaporated. Mash to whatever consistency you prefer with a potato masher and add salt and pepper to taste.
Sirloin steak fajitas
Serves 4 — £2.65 per serving
Preparation time: overnight marinade, then 20 minutes
Cooking time: 10 minutes
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YOU NEED:
- 400g sirloin steak, all fat removed
- 2 tsps ground cumin
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 2 limes – zest and juice
- Salt and pepper
- 1 red, 1 green and 1 yellow pepper, diced
- 2 onions, sliced
- 2 tsps olive oil
- Handful of coriander roughly chopped
METHOD: Put the steak on a chopping board or worktop and using your fist, bash it out or flatten it slightly.
Take a large plastic food bag and add the cumin, paprika, cayenne, lime zest and juice plus salt and pepper. Add in the steak and massage into the meat. Put in the fridge to marinade overnight.
Take out of the fridge an hour before you want to cook. Heat a non-stick frying pan until hot, then add in the steak and cook for two minutes on each side.
When ready, put on a plate to rest for five minutes. Add the olive oil to the same pan, saute peppers and onions. You want them softened with a bit of colour, about five mins.
Serve in the same pan. Move the peppers over to one side. Slice the steak thinly and put on the other side. Spoon the mixture into your tortillas to create tasty fajitas – serve with a sprinkle of chopped coriander.
