Chipotle Meatballs & Guacamole

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Chipotle Meatballs & Guacamole

Serves 4

450g beef mince
30g breadcrumbs
1 egg
1 tsp oregano
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

Cracking Crackling

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Cracking Crackling

Pork scratchings with guacamole are probably the most popular snack in Mexico, especially when accompanied with an ice-cold beer and they’ve been a feature of our menu ever since we opened. Tommi’s a massive fan, as you might have noticed…

In the last few months we decided our recipe was up for a refresh. We use specially selected cuts of back rind from outdoor reared British pigs which are slow cooked for four hours, then cooked twice more for that soft, but lighter crunch. Our new scratchings are finished off with a fennel seed dusting which we LOVE! It gives a subtle and earthy anise flavour. The saltiness of the pork is a wonderful foil for the creamy avocado, whilst the vibrant flavours of guacamole (fresh lime, chilli, fresh coriander) adds a delicious seasoning to the pork. All in all, it’s winning flavour combo.

Fennel dusted scratchings with guacamole

Mexican style pork scratchings are on the up these days. So good are they that Rene Redzepi of Noma fame put a rendition of the pork scratching on his world beating tasting menu after he’d done a month cooking in Mexico. He’s clearly onto something that guy.

So, next time you’re in and thinking of starting things off with your regular guac and chips, ring the changes and give our new fennel dusted pork scratchings a try. You may never look back.

If you’ve given them a try, we’d love to know what you think – you can let us know by leaving a comment below.

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Little Chilli Give Away – The Results!


We hope your little chilli pots have survived the cold Christmas and you have a nice little chilli plant growing! Its time to come and show us how you’re doing, perhaps get some advice or share notes with the team at Canary Wharf Wahaca, who have been growing their own plants too.

Visit us this January with your pot and enjoy a free Guacamole & Tortilla Chips from us. If you missed out on the chilli pots do not worry! Pop into Wahaca and we will give you some of our Serrano chilli seeds and some tips on how to grow them.

Bring some heat and spice into your life over the cold months at Wahaca!

(This is only available to those who received a Little Chilli Give Away Pot, the free Guacamole & Tortilla chips are to be enjoyed in the restaurant alongside a meal and only at the Canary Wharf Wahaca restaurant).