Bringing home unforgettable memories, a nice sun tan, some fun gifts for friends and a cheeky sombrero for yourself are good things to take from Mexico. However, we think the best thing to bring home after a holiday in Mexico and incorporate into everyday life is the food. We’ve gathered together our favourite authentic Mexican recipes for you to try at home.
Smoky Pork and Black Bean Tacos
This delicious and easy recipe will go down a treat with any member of the family. The smoky pork can be replaced with any other kind of meat, or left out for a vegetarian alternative. Whether you’re trying to feed picky kids, stubborn teenagers or perhaps impressing a date, these tacos are simple to make and a pleaser all round.
Time: 10 minutes prep, 15 minutes cooking
- 2 tsp vegetable oil
- ½ red onion, chopped
- 2 tsp smoked paprika and 2 tsp ground cumin
- 500g pork mince
- 300ml passata
- 2 finely chopped red peppers
- 5 tbsp barbecue sauce
- 400g can black beans, drained
- chopped coriander (small bunch)
- 8 taco shells
- ½ iceberg lettuce (shredded finely)
- soured cream, to serve (optional)
- rice to serve (optional)
- Add the oil in a large frying pan on medium heat, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for another 1 minute.
- Add the mince, breaking it up while stirring until cooked through.
- Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat.
- Add the beans, then season and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.
- Use the pork and bean mix to fill the tacos, top with shredded iceberg lettuce, red peppers and serve with rice and a dollop of soured cream.
These chimichangas will melt in your mouth as well as melt your heart. We recommend making double batches – freeze them and save them for a day when you’re in desperate need for some real, authentic mexican cooking; microwave for around 4-6 minutes (check the meat is warm before serving) and you’ve got yourself an instant mood-booster on your plate.
Time: 2 minutes prep, 20 minutes cooking
- 450g minced beef
- 1 medium onion (chopped)
- 2 garlic cloves (finely chopped)
- 180 ml tin/jar salsa sauce (e.g. Old El Paso Mild Salsa)
- 1 tsp ground cumin
- ½ tsp crushed dried oregano leaves
- handful of melted cheese/mozzarella
- ½ tsp salt
- 8 flour tortillas
- 60 g melted butter
- rice to serve (optional)
- Heat the oven to 240°C.
- Cook the meat in a pan on a medium heat with onion and garlic, then drain the mixture when cooked but do not rinse it.
- Stir in salsa sauce, cumin, oregano and salt, then leave to simmer for 5 minutes, or until most of the liquid has evaporated.
- Line one side of the tortillas with a thin layer of butter and spoon a large helping of the meat mixture into centre of buttered tortilla, then add sprinkling of cheese on top.
- Fold 2 sides over the filling and fold the ends down. Repeat for all tortillas, then place in baking tray and bake for 13 minutes or until golden brown.
- To serve, add sour cream, guacamole, extra salsa and rice.
Vegetarian Chilli Con Carne
This vegetarian chilli con carne is the perfect way to experience mexican food while eating plenty of healthy vegetables. It’s simple to make, and is one of our all time favourite veggie recipes. Don’t let the prep time or number of ingredients scare you, we promise it’s super easy and leftovers can be frozen! Grab your friends, throw a dinner party and treat them with this 10-plate delight.
Time: 5 minutes prep, 1 hour 30/40 minutes cooking
- 2 medium onions
- 4 cloves of garlic
- 1 medium leek
- 1 long red chilli
- 2 tbsp olive oil
- 2 tbsp ground cumin, 2 tbsp ground coriander, 2 tbsp smoked paprika, 2 tbsp dried oregano
- ½ cinnamon stick, or 1 teaspoon ground cinnamon
- 1 whole nutmeg (grated)
- Handful of sweetcorn
- 2 tbsp tomato purée
- 250g dried green lentils
- 250g dried red lentils
- 2 x 400g tins of red kidney beans, drained and rinsed
- 2 x 400g tins of black beans, drained and rinsed
- 2 x 400 g tins of chopped tomatoes
- 1.2L vegetable stock
- Salt and pepper
- Rice and chopped parsley to serve (optional)
- Chop the onions, garlic, leek and chilli into very small pieces and place into a large pan with oil, cook on medium heat.
- Fry for around 5 minutes or until softened, then add the spices, dried herbs and a pinch of nutmeg, then fry for another 5 minutes.
- Stir in the tomato purée and cook for another 2 minutes.
- Stir in the beans, sweetcorn, tomatoes and lentils, then add the stock.
- Bring to the boil, then turn down heat and cook on a low heat for at least 1 hour, stirring every 15-20 minutes.
- Ensure mixture is thick, then season to your liking.
- To serve, add rice or potato, and a pinch of chopped parsley for garnish.
Zingy Chicken Burrito
A Classic, scrumptious chicken burrito recipe; an excellent dinner for one or for all the family, at home or on the go. If you’re trying to reminisce about your favourite holiday, or are gearing up for imminent travels, this is the perfect meal to get you in the Mexican mood.
Time: 5 minutes prep, 15 minutes cooking
- 4 skinless, boneless free-range chicken thighs
- 1 tbsp sweet smoked paprika
- ½ tbsp ground cumin
- olive oil
- 2 cloves of garlic
- 1 bunch of fresh coriander
- 1 x 400g tin of pinto or black beans
- 200g leftover white or brown rice, chilled
- 1 lime
- 4 ripe tomatoes
- 4 spring onions
- 1 little gem lettuce
- 4 large flour tortillas
- 80g mature Cheddar cheese
- 4 tbsp Greek yoghurt
- handful of cherry tomatoes for garnish
- Preheat pan on high heat.
- Place chicken thighs between 2 sheets of greaseproof paper, then bash with heavy object (e.g. pan) to roughly ½ cm thick.
- Put chicken in a bowl and sprinkle on the paprika, cumin, swig of oil, salt and pepper. Mix well, place chicken in pan. Cook for 10 minutes or until charred and cooked through, turning halfway through.
- Finely slice the garlic, heat 1 tablespoon of oil in a large frying pan on medium heat, add garlic. Pick coriander leaves and add coriander stalks into pan, frying for 1 minutes.
- Add the beans after rinsing and draining, fry for a few more minutes. Add rice and cook for 5 minutes, stirring occasionally. Grate in lime zest and roughly chop and add half the coriander leaves. Stir well and take off the heat.
- Chop tomatoes and slice spring onions finely. Add to a bowl with lime juice. Chop and add remaining coriander leaves, mix well and season.
- Place a tortilla in pan to soften for 1 minute, then place on chopping board
- Shred the lettuce and chicken.
- Spoon ¼ of the rice, beans, salsa, lettuce and one of the shredded chicken thighs onto tortilla. Grate cheese on top and add a spoonful of yoghurt
- Wrap up burrito and enjoy! Repeat until your hearts content.