Mexican Summer Slaw

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Mexican Summer Slaw

1tbsp pumpkin seeds
¼ firm white cabbage, finely sliced
Small head of baby gem lettuce, finely sliced
6 large radishes, finely sliced
1 small red onion finely sliced
1 large carrot, cut into match sticks
½ red chilli finely sliced
1 tbsp chopped coriander

For the dressing:
1 tbsp good quality mayonnaise
1 small clove of garlic, grated
Juice of ½ lime
1tbsp sour cream
2 tsp Wahaca chipotle sauce
Salt and pepper

1. In a small bowl, mix the dressing ingredients together and add a pinch of salt and pepper.
2. Toast the pumpkin seeds in a dry frying pan until lightly coloured.
3. In a large bowl, mix all the slaw ingredients together, but save some of the pumpkin seeds for garnish. About 10 minutes before you sit down to eat, toss the slaw with the dressing and sprinkle with reserved pumpkin seeds.

Tip: Try serving on top of a tostada for a summery starter.

Chipotle Meatballs & Guacamole

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Chipotle Meatballs & Guacamole

Serves 4

450g beef mince
30g breadcrumbs
1 egg
1 tsp oregano
Thyme
Fresh coriander
Salt & pepper

For the smoky tomato sauce:
400g of tinned tomatoes
4 tbsp Wahaca chipotle sauce
2 tsp oregano
1 onion finely chopped
1 clove of garlic
Chopped coriander
Lime juice
Salt & pepper

1. In a large bowl, combine all the meatball ingredients in a large bowl and roll into walnut sized balls.
2. Fry in a pan until brown on all sides and put aside until required.
3. For the smoky tomato sauce:
4. Heat up some olive oil in the frying pan and gently sweat the onion until translucent (around five minutes).
5. Add the chopped garlic, cumin, oregano and chilli flakes (if using) and continue to gently fry for a further two minutes.
6. Add the chipotle chilli sauce, chopped tomatoes, salt & pepper and meatballs to the pan and simmer until the sauce has reduced by 1/3 and the meatballs are cooked through. Finish off with a squeeze of lime juice and some freshly chopped coriander.

Tip: Mash these ingredients together in a pestle and mortar for a quick and easy guacamole:
1 Avocado
A handful of chopped coriander
½ a red onion, finely chopped
Juice of 1 lime
Salt and pepper

Beef Barbacoa

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Beef Barbacoa

Serves 4

For the barbacoa marinade:
2 tbsp apple cider vinegar
2 garlic cloves, finely chopped
2 tsp ground cumin

1 tsp dried oregano
A pinch ground cloves

1 tsp tomato puree
3 tbsp Wahaca Chipotle Chilli sauce
Juice of ½ lime

1 tbsp vegetable oil
175ml chicken stock
2 bay leaves
500g stewing beef, cut into chunks

1 large red onion, finely sliced

To serve: Tortillas, guacamole and salsa

1. Mix the marinade ingredients in a bowl.
2. Coat the beef in the marinade and leave for at least an hour in the fridge (for best results overnight).
3. Heat the vegetable oil in a heavy bottomed pan and gently sweat the onions until translucent. Then add the beef to the pan and brown on all sides.
4. Add the chicken stock and bay leaves and bring to the boil.
5. Transfer into an oven safe casserole dish with a lid and put into a pre-heated oven at 180°C for around 1 hour 30 minutes or until the beef is tender.
6. Shred the beef just before serving and serve with warm tortillas, sour cream and tomato salsa.

Tip: After step 4, transfer to a slow cooker and put on a low heat for six hours, the meat will be meltingly tender and you will have a hearty supper waiting for you when you get home form work.

Chilli Chicken Quesadillas

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Chilli Chicken Quesadillas

Serves 4

250g of leftover roast chicken
4 tortillas
50g (3 tbsp) Wahaca Chipotle sauce
100g mature cheddar cheese, grated
3 spring onions, sliced
2 roasted red peppers from a jar, sliced
Small handful of coriander, chopped

1. Thinly slice the chicken and coat in the chipotle sauce.
2. Put a spoonful of the chicken mixture on the tortilla and layer up with roasted peppers, spring onion, cheese and coriander.
3. Fold the tortilla wrap in half and brush lightly with olive oil.
4. Heat a pan and griddle both sides on a moderate heat on both sides until the cheese is melted and the filling is oozy.

Tip: Add slices of chorizo for an even smokier flavour.