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Recipe: Taco salad
I make a variation of taco salad every few weeks. While Tex-Mex restaurants use the word “taco” as an excuse to load their salads with tortilla chips, I prefer to load mine with vegetables instead. This recipe is gluten-free and dairy-free. You can omit the beef and double-up on beans for a vegan version. If you do eat meat you can swap the beef for pork, chicken or turkey (or a combination). If you prefer less heat, omit the fresh and pickled jalapeños, lower the amount of chipotle powder and omit the chilli flakes. If you want to make this recipe ahead of time, you can prepare the pico de…
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Recipe: Mexican baked beans with eggs
These Mexican baked beans with eggs are an easy and affordable breakfast, brunch or anytime vegetarian meal. Using canned tomatoes and beans make this recipe quick, convenient and affordable. If you don’t have pinto beans you can substitute black or red kidney beans. Speaking of convenience, I use a ready-made spice mix (Mexican spice mix from Spice and Co) but you can use another brand, just look for Mexican or taco seasoning. If you can’t find any or prefer to make your own, the ingredients in the spice mix I use are: paprika, chipotle chilli, chillies, cumin, coriander, oregano, onion, garlic, cinnamon, sea salt and pepper. This recipe has a…
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How to make Mexican-style bowls
In this article we’ll look at how to make Mexican-style bowls as they can be a healthy, delicious and easy meal option for your repertoire. What are Mexican-style bowls? What I calling Mexican-style bowls include what are commonly known as burrito bowls and Mexican or taco salads. However, some burrito bowls have no vegetables and I like my bowls to be heavy on the veg. How to make Mexican-style bowls You can follow recipes but I don’t. You can also get inspiration from the menu of your favourite Mexican restaurant. I have a general structure and ingredients I gravitate toward, which I’ll explain below. However, it’s more important to use…
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Recipe: Chile verde pork ribs with Mexican slaw
I first tried chile verde in a Mexican restaurant in Sydney that no longer exists. I loved it, mainly because it reminded me of Peruvian seco. Unlike the most common chilli con carne, the sauce in chile verde is made with tomatillos, green chillies and coriander. It is normally made with pork shoulder but I decided to use the sauce to marinate pork ribs instead. The result: chile verde pork ribs with Mexican slaw. A few notes on ingredients and cooking method:
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Recipe: Chilli con carne
There are a million recipes to make chilli con carne and I can’t say mine is better nor more authentic (I’m Peruvian, not Mexican! nor American!) but I can definitely say it is pretty tasty. Once again I’ve used Feather and Bone’s fabulous organic mince with organs (super food!) to make it extra nutritious. You can serve it in any of the traditional ways: with rice, in nachos, topped with shredded cheese, sour cream, guacamole, etc. I like to serve it with vegetables (e.g. steamed or roasted broccoli and/or cauliflower), topped with coriander, avocado and a squeeze of lime juice. However you decide to serve it, I hope you enjoy…
