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Take it to the Mex

I'm big into Mexican food at the moment. The thing about this cuisine is that it's very tasty but really easy to make. And you can make it as spicy as you like. The ingredients used -- such as coriander, chilli, avocado, rice, black beans, onions, sour cream and cheese -- mean that the dishes themselves are often very colourful.


Serves 4 - 6


>6-8 cloves garlic, finely chopped

>6 sun-dried tomatoes, finely chopped

>6 avocados, pith removed

>1/2 red onion

>Handful of fresh coriander, finely chopped, stems removed

>Juice of 1 lime

>1 tsp salt

>Optional: 1 tsp chilli flakes


>In a food processor, blitz garlic and sun-dried tomatoes.

>Scoop out flesh of the avocados.

>Add avocado to the food processor along with the onion, coriander, lime juice and salt.

>Blitz again, until well combined.

>Serve with nachos or pitta bread.

2>Chicken enchiladas

Serves 4


>2 tbsp vegetable oil

>1 onion, diced

>4 cans diced tomatoes

>3 jalapenos, finely chopped

>2 tsp tomato paste

>500ml chicken stock


>4 tbsp crème fraîche

>4 chicken breasts, cooked and shredded

>12 corn tortillas

>75g mild cheddar cheese, grated

>75g mozzarella cheese, grated

>2 tbsp coriander freshly chopped


>In a large pot, heat oil and cook onions for about 5-8 minutes. Then add tomatoes and jalapenos and cook for a further 5-7 minutes.

>Add in the tomato paste, stir and then add chicken stock; season with salt and simmer for 15 minutes.

>Stir in the crème fraîche.

>Preheat the oven to 180°C and smear about 3 tbsp of sauce on the bottom of a 4x6 inch baking dish.

>Add about 4 tbsp of sauce to the shredded chicken and mix well.

>Heat tortillas in a microwave for 30 seconds.

>Remove tortillas. Place a tbsp of the chicken mixture in each one, roll and place in dish.

>Repeat until all tortillas are rolled and beside one another in the dish. >Top with remaining sauce and sprinkle with the cheeses.

>Bake for 15-20 minutes.

>Sprinkle with coriander and serve.

3>Tortilla soup

Serves 4


>3 tbsp extra virgin olive oil

>1 medium-sized onion

>2 cloves garlic

>2 tbsp tomato paste

>1 tsp chilli powder

>1 tsp cumin powder

>1 jalapeno, deseeded and finely chopped

>3 chicken breasts

>250g frozen corn

>230ml water

>2 litres chicken stock

>3 cans diced tomatoes

>1 bag tortilla chips


>Heat olive oil and sauté onion and garlic for 5 minutes.

>Add tomato paste, chilli powder and cumin and cook for a further 3 minutes until well combined.

>Add the rest of the ingredients (except the tortilla chips) and simmer for 15 minutes. Remove the chicken breasts and shred.

>Add the chicken back in and simmer for a further 30 minutes.

>Serve in bowls, topped with crushed tortilla chips.