Mexican Fajitas

I love the whole tex-mex fajita thing. Last night I made these fajitas with my boyfriend - sizzling chicken, peppers and onion cooked in a griddle pan and then rolled up in a soft tortilla with salsa, guacamole, lettuce and grated cheese. We cheat, just the tiniest bit, by using Discovery seasoning paste but they're really yummy.

Ingredients - 

Chicken breasts, cut into strips

Red yellow and orange peppers, cut into strips

Red and white onion, cut into strips

Discovery Fajita Seasoning Paste

Tortilla wraps

Salsa

Guacamole

Sour Cream (optional)

Grated cheese

Lettuce

1. Fry the chicken, peppers and onions until really well cooked and the onions are almost caramelised. Then add the fajita seasoning paste and stir in. 

2. Microwave the tortilla wraps to warm and soften.

3. To assemble, add some salsa to a wrap and top with the chicken and vegetable mix and then add some lettuce, grated cheese and guacamole. Fold up and eat!

Mexican Lasagne with Guacamole (From Nigella Kitchen)

Note that this photo doesn't at all match up to the one in Nigella's cookbook.

Continuing with recipes from my new cookbooks, I cooked a Mexican Lasagne from Nigella's 'Kitchen' last night. It's such a great idea, layers of tortillas filled with tomatoes, peppers, onion, chilli, sweetcorn, beans and cheese. It would be great for a crowd as her version serves 8. We halved the recipe and just used 3 tortillas instead of her 8. We also added some spitroast chicken which was a good addition. But I'd say the recipe needs a little tweaking and here's what I'd do when I make it again:
Put some extra chilli in the sauce, it needed zinging up a little to be more 'mexican'.
Maybe add some cajun seasoning for more mexican flavour.
Not put the extra water in that she recommends, it made the sauce way too liquidy and it didn't bake up enough.
We served it with salad and my boyfriend had his with some guacamole which he said made it much better.


Ingredients - serves 8
For the sauce: 1 tablespoon garlic oil
1 onion, peeled and chopped
1 red pepper, de seeded and chopped
Pinch of salt
2 tablespoons coriander stalks, finely chopped
2 x 400g can chopped tomatoes, plus 400ml water swilled from empty cans (it definitely didn't need this, I'd advise you to leave it out and only add a little water if it's too thick)
1 squirt of tomato ketchup
For the filling:
2 x 400g can black beans, drained and rinsed
2 x 250g cans sweetcorn
250g mature Cheddar
Some spit roasted chicken (optional)
1 packet (8) soft tortillas


Salad and guacamole to serve.

1. Preheat the oven to 200c. Then make the sauce by heating the oil in a pan, frying the onion, pepper and chilli. Add the salt and cook gently for 15minutes, once soft add the coriander. Then add the chopped tomatoes (and water, see note above). Spoon in the ketchup and let it simmer for about 10 minutes.

2. Meanwhile, make the filling by mixing the drained beans and sweetcorn in a bowl and most of the grated cheese. (we put the chicken here too)
3. Assemble the lasagne by spooning a third of the sauce in the bottom of an ovenproof dish (approx 26cm x 6cm deep) then layer 2 tortillas so they cover the sauce overlapping slightly.
4. Then add a third of the beans and cheese mixture, covering the tortillas and then add a quarter of the remaining sauce and 2 tortillas to cover.
5. Repeat with another 1/3 of the beans and cheese and some more sauce before layering another 2 tortillas.
6. Finally. add the last layer of beans and cheese and nearly all the sauce before covering with the last 2 tortillas. Then spread the last of the sauce with the remaining cheese before baking in the oven for 30minutes. Then let it rest for about 10 minutes before slicing and eating with the salad and guacamole. 


- Nigella also notes that this can be made 1 day ahead and refrigerated until needed but with an extra 5 minutes cooking time. You can also freeze it for up to 3 months by wrapping the dish in a double layer of clingfilm and a layer of foil. Then defrost in the fridge overnight and cook as above. 

Chilli con carne

Chilli is a great Mexican family dinner and tastes great served with brown rice and grated cheese, although my brother loves his in taco shells. In this recipe, you can add a small (about the size of a thumb) piece of dark chocolate instead of the sugar which adds more depth. And I often freeze chilli and defrost about a day before cooking. Just put it in a freezer bag and it will last for a couple of months for a quick midweek dinner!

Ingredients -
1 tbsp oil
1 large onion, diced
1 red pepper (optional) 
2 garlic cloves, peeled
1 heaped tsp hot chilli powder
1 tsp paprika
1 tsp ground cumin
500g lean minced beef
1 beef stock cube
400g can chopped tomatoes
1/2tsp dried marjoram
1 tsp sugar
2 tbsp tomato puree
1 or 2 cans of red kidney beans


Cheese, rice, taco shells and sour cream to serve.


1. Heat some oil in a pan and fry the onions until soft. Add the garlic, red pepper, chilli, paprika and cumin. Stir and cook for 5 minutes.
2. Brown the mince on a high heat. Once fully browned, crumble a stock cube into the mix. Then add a can of chopped tomatoes and the marjoram and sugar, salt and pepper. Then squirt some tomato puree and stir.
3. Simmer gently, bring it to the boil and put a lid on the pan. Turn down the heat until bubbling and leave for around 20minutes. If it needs loosening up, add up to 1/2 pint of hot water. Then add the drained kidney beans and bubble in the sauce.  Season again if it needs it. 
4. Leave to cool and refrigerate if leaving it for the next day or leave on the hob if serving later that day. Reheat until boiling and serve with rice.