Hola from the Mexican Kitchen!

Spicy Chicken Fajitas

Perfect for sharing! Feel free to swap out the chicken for steak or extra vegetables. Wrap in warm tortillas with sour cream, avocado, and shredded lettuce.

Serves 4

Ingredients

3 chicken breasts, thinly sliced

1 red and 1 yellow pepper, sliced

1 red onion, sliced

2 - 3 tsp Mexican spice mix

Juice of ½ lime

1 tbsp olive oil

Salt to taste

Method

1. Toss chicken and vegetables with spice mix, lime juice, oil, and salt. If time allows marinade for 30 minutes

2. Sizzle in a hot pan for 8–10 minutes until charred and cooked through.

Beef chili 

Rich, hearty and freezer-friendly. Top with grated cheese and a dollop of sour cream. Great with rice, nachos or baked potatoes. The addition of dark chocolate adds a surprising depth to this dish

Serves 6

Ingredients

2 tbsp oil

500g beef mince

2 onion, diced

2 garlic cloves, minced

2 red peppers, diced

2 tsp Mexican spice mix

1 tsp ground cumin

1 tin chopped tomatoes

1 tbsp tomato purée

1 tin kidney beans

25g dark chocolate 70% 

Salt and pepper

Method

1. In a large sauté pan heat the oil and brown the mince, remove and set aside.

2. Cook onion, garlic and peppers until soft, about ten minutes.

3. Add the spices and tomato puree, cook for a further 5 minutes.

4. Add back in browned mince, stir in tomatoes and beans simmer 30 minutes.

5. Stir in the chocolate and cook for 5 more minutes. Enjoy

Mexican Grain Salad

Fresh, vibrant and endlessly adaptable. Add avocado or grilled halloumi for a complete meal, or serve as a side for tacos.

Serves 4

Ingredients

200g cooked rice, quinoa or bulgur wheat

1 tin black beans, drained

1 red pepper, diced

1 small red onion, finely chopped

Handful fresh coriander, chopped

Juice of 1 lime

1 tbsp olive oil

1 tsp Mexican spice mix

Salt to taste

Method

1. Mix everything together in a large bowl.

2. Taste, season, and chill before serving.