Category Archives: TexMex

Chilli with Black Beans

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Over the years my chilli recipe has altered to accommodate children’s taste buds and what ingredients were available.

This is a flavoursome chilli but not hot so, if you like your chilli hot maybe up the red chilli and chipotle chilli powder.

Unfortunately, at the moment I can’t get chipotle chillis in adobe sauce, if I could I would probably add three chillies  plus the adobe sauce and omit the chipotle powder and liquid smoke.

The quantity of beans has increased over the years too, tinned black beans are expensive and can be hard to come by here so I now buy dried beans , soak them overnight and then boil them for an hour and a half. I tend to cook 500g at a time, we get through them very quickly!

I like to roast my own capsicums but to be honest, sometimes there just aren’t enough hours in the day, this is when jars of roasted capsicum in the pantry are so handy!

I have used Manchego cheese in the pic, left over from a family lunch, as the boys had eaten me out of Cheddar and mozzarella, they would both work just as well!

Ingredients

60mls olive oil

2 onions, diced

1 red chilli, deseeded and diced finely

5 garlic cloves, crushed

1 tablespoon ground coriander

2 teaspoons chipotle chilli powder

1 tablespoon smoked sweet paprika

1kg ground minced beef

4 fire roasted capsicum, peeled, cored and deseeded

600g black beans

750mls sieved tomatoes

2 tablespoons tomato purée

500mls water

1 tablespoon cocoa powder

1 tablespoon liquid smoke

salt and pepper

Method

Preheat the oven to 170degrees Centigrade.

In a large heavy based pan or casserole, suitable to go in the oven, heat the oil over medium heat.

Once hot, add the onion and cook until soft.

Add the red chilli and garlic, cook for 1min until fragrant.

Add the coriander, chilli powder and smoked paprika, stir through.

Turn the heat to high and add the mince, stir over high heat until browned.

Add the capsicum, beans, tomatoes, tomato paste, water, cocoa, liquid smoke and season with salt and pepper.

Bring up to the boil and pop in the oven, uncovered, for two and a half to three hours. Stirring occasionally.

Check the seasoning.

I serve this with rice, avocado salsa, a little grated cheese, Manchego is nice,  and sour cream.

 

 

 

 

Smokey Baked Beans with Bacon

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Not quite baked beans in the traditional sense but a quicker stove top version using chipotle chilli for a little heat and smokey ness and good old caramelised onions, check the recipe out on the blog, to save time and add some sweetness along with some maple syrup!

Served in a baked potato or on toast with a little grated Cheddar on top and some avocado on the side, a very filling meal.

For a vegetarian option,  omit the bacon and maybe use two kinds of bean and use a vegetable stock instead of water.

Leftovers are even better the next day, perfect with an egg for a gluten free breakfast.

Serves 6-8.

Ingredients

400g bacon rashers, cut into 1cm pieces

1 clove garlic, chopped roughly

120g caramelised onions

2 chipotle chillies with adobe sauce

1tablespoon smoked paprika

2 x 400g tins cherry tomatoes in tomato juice

2 x 400g tins borlotti beans, drained and rinsed

3 tablespoons tomato paste

500mls water

150mls maple syrup

salt and pepper to taste

Method

In a large pan, cook the chopped bacon, over a medium heat, until colouring and the fat is rendering.

Add the garlic and onions and cook for 1 minute.

Add the chilli and paprika followed but the tomatoes, beans, tomato paste and water.

Bring to the boil and simmer, uncovered, for 60. Stir occasionally to stop beans sticking to the base of the pan.

Add the maple syrup, stir well through.

Simmer for 15mins until thickened and deep red. Season with salt a pepper to taste.

 

 

Sweet Corn Fritters

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These are the best corn fritters, using fresh corn they have a lovely crunch about them but the whipped egg whites make them as light as a feather.

Use your imagination with toppings salsa, guacamole, black beans, ham, cheese, smoked salmon, bean stew, chicken and salad, the list goes on!

Makes 12-14.

Ingredients

3 ears of sweet corn, shucked

3 spring onions, topped and tailed, finely sliced

1 large red chilli, deseeded and diced finely

2 teaspoons smoked paprika

1/2 teaspoon cayenne

50g gluten free breadcrumbs

2 limes, juiced

4 eggs, separated

2 teaspoons gluten free baking powder

Method

Heat a large non stick frying pan over a medium heat.

In a large bowl combine the sweet corn, spring onions, chilli, paprika, cayenne, gluten free breadcrumbs and lime juice.

Add the four egg yolks and combine very well.

In a separate large bowl, whisk the egg whites to stiff peaks.

Gently fold the egg whites into the sweet corn mixture.

Using a large spoon, spoon fritters onto the frying pan, do not over crowd.

Cook until the top looks set and then flip over and cook will medium brown.

Top with your favourite toppings and serve.

Quesadillas

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I often make these at the weekend instead of a toasted cheese sandwich.

Using corn tortillas makes these gluten free and the fillings vary depending on what’s in the fridge.

I use a sandwich press or a large non stick frying pan to cook the quesadillas, a sandwich press is easier but the frying pan works well too, just flip the quesadilla when the bottom tortilla has crisped up.

This recipe is is for the quesadilla in the picture. Other filling ideas are, drained black beans, chopped avocado, spinach, jalapeño, leftover fajita chicken or beef. As a family we all have favourite fillings and the boys  make their own!

Ingredients

2 corn tortillas

2 Roma tomatoes,  deseeded and diced

handful of cooked chicken, diced

small bunch of coriander, leaves and stalks roughly chopped

40g Cheddar, finely grated

1/4 red onion, peeled and finely sliced

1/4 teaspoon Cajun spice rub, recipe in the blog

 Method

With one tortilla as a base top with your ingredients.

Top with the second tortilla and place on the sandwich press.

Bring the lid down to sit just above the top tortilla and toast until golden brown and the cheese has melted.

Mexican Bean Cakes with Fresh Salsa

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Gluten free, wheat free and vegetarian deliciousness!

These truly hit the mark with a wonderful fresh flavour from the coriander and chilli and the squishy ness of the beans.

They are crispy on the outside and soft on the inside.

I love these served with a wedge of lime, lots of fresh salsa and some avocado possibly dressed with lime. The boys eat them broken up in a tortillas with fresh salsa, recipe to follow, and sour cream, sometimes they even add an egg and as they eat with their hands they love these!

Makes 16.

Ingredients

2 x 400g tins of kidney or black beans

1 420g tin creamed corn

2 eggs, beaten

100g fresh coriander, leaves and stalks, rinsed

1 medium carrot, peeled and finely grated

1 small onion, peeled and chopped

2 cloves garlic, peeled and chopped

1-2 jalapeño chilli, deseeded and chopped

1 tablespoon ground cumin

150g chickpea/besan flour

2 teaspoons salt

pepper to taste

Method

In a food processor grate the carrot.

Change the blade to the cutting blade and add the coriander, onion, garlic and chilli, process to a rough paste.

Add the beans and pulse, just enough to begin to break them up.

Pour this mix into a large bowl.

Add corn, eggs, cumin, chickpea flour, salt and pepper.

Mix well.

Heat a large frying pan over medium heat with enough sunflower oil to cover the base.

Once hot spoon cakes onto the oil, spread them out a little to around 8-10 cm, allow to cook for 3-4 mins until browning.

Flip the cakes over and repeat cooking time.

Set aside on a plate lined with kitchen paper to drain and continue cooking the rest of the bean cakes.

Serve with salsa.

Fresh Salsa

This salsa is so quick to prepare we have it with most Mexican or TexMex meals.

As this was for the boys there is no added chilli, if it was just for the adults I would add 1 jalapeño, deseeded and chopped and 1 avocado, cubed.

6 roma tomatoes, deseeded and chopped

1 shallot, peeled, halved and cut into fine slices

a few stems of coriander, leaves and stems cut roughly.

1 lime, juiced

salt and pepper to taste

Combine the ingredients and serve at room temperature.

Breakfast Tacos

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I love these!

Often, at the weekend, we have a cooked breakfast and they make a lovely change from bacon and eggs!

I use corn tortillas so these are gluten free and although they aren’t the healthiest breakfast they are a yummy treat.

Ingredients

10 corn tortillas, warmed in the microwave to soften them

400g Texan sausage, use the Texan Sausage Hamburger recipe from the blog

200mls sour cream

100g Cheddar cheese, grated

2 avocados, mashed

Jalapeños to taste

Method

Take small amounts of the sausage meat and roll into walnut sized balls.

Heat a large frying pan over a medium flame.

Add the meatballs and brown, turning regularly. This can take 10mins plus, the meat must be cooked completely through.

Once the meatballs are cooked add the sour cream and stir until all of the meatballs are covered.

Sprinkle the cheese over.

Once the cheese is melting fill the tortillas and add pickled jalapeños and mashed avocado to taste.

Texan Sausage Hamburgers

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Friday again and the fast food challenge continues. Tonight we are doing hamburgers.

I discovered these breakfast sausages when we lived in Texas, they make a great change to our usual beef burgers and certainly feel like a lighter option.

They are very adaptable, I happily swap them between burger buns and corn tortillas for the gluten free option. They also work well as a stuffing in sausage rolls and as part of a breakfast taco.

The sausage meat can be frozen uncooked.

Traditionally bacon is not included but you need quite fatty minced pork, around 20%, so, when the minced pork has been too lean in the past I have added minced bacon, I think it adds another element to the sausage meat.

Ingredients

1kg minced pork

500g minced bacon

1 tablespoon dried oregano

1 tablespoon dried sage

1 teaspoon dried thyme

1/2 teaspoon cayenne powder

1 teaspoon salt

1 teaspoon black pepper, ground

Method

In a large bowl combine all the ingredients.

Shape into patties.

Heat a non stick frying pan over a medium heat.

These do not require oil in the pan.

Cook the patties for 4mins then flip and repeat on the other side.

Ensure that up the meat is fully cooked before serving.

 

Corn Chowder with Cheesy Nachos

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My boys didn’t “do” soup for years. Comments likening it to baby mush would always be made and noses turned up in disgust.

It took me years to work it out but, the easiest way to get them eating a soup is serving it with a bribe of sorts!

Here is one of their favourites, nachos, so easy, gluten free, in the oven for 5 minutes and happy children guaranteed.

The soup isn’t too bad either! I use the stock made from my TexMex Roast Chicken, the recipe is in the blog. This stock really packs a punch but a regular chicken stock will work just as well and I have made this as a vegetarian soup, omit the bacon and use a really good vegetable stock.

Ingredients

200g bacon,  diced

1 onion, chopped

1 clove garlic, chopped

I jalapeño chilli, deseeded and chopped

500g frozen sweet corn

1litre stock

1 teaspoon ground cumin

a few grates of nutmeg

a pinch of cayenne pepper

1 lime, juiced

250mls milk

Method

Warm a large pan over a medium heat, add bacon and cook until crispy.

Set a small amount of bacon aside to use as a garnish if you want, otherwise carry on.

Add the onion to the bacon and cook until soft, around 10mins.

Add the garlic and chilli to the onion mix and cook for 1 minute.

Now pop the sweet corn in and cook for 3-5 mins.

Next, pour the stock in and bring up to the boil, simmer for 3 mins and remove from the heat.

Using a stick blender liquidize the soup, ip the nature of the corn means it will always be a wee bit lumpy.

While off the heat add the lime juice and milk.

Return to the heat and bring back up to a simmer, season with salt and pepper and serve with nachos.

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Nachos Ingredients

200g unsalted corn chips

100g Cheddar/ tasty cheese, grated

1-2 teaspoons Cajun seasoning

Sour cream to serve

Method

Preheat the oven to 200 degrees Centigrade.

Line a baking sheet with baking parchment.

Tip the corn chips onto the parchment and spread out.

Sprinkle the cheese over.

Sprinkle the Cajun spice mix over.

Bake in the oven for 5-7 mins until the cheese is melted.

Serve with sour cream and corn chowder.