Mexican

MEXICAN CHILLI CON CARNE

Serves 6

Ingredients

2 cans (15 ounces each) red kidney beans or small red beans, drained
1 tablespoon vegetable oil
1 large onion, quartered, sliced
1 green bell pepper, chopped
1 pound ground beef
1 can (14.5 ounces) tomatoes
1 can mild green chile peppers
2 teaspoons finely chopped jalapeno chile pepper, optional
1 can (8 ounces) tomato sauce
1 tablespoon chili powder
1 1/2 teaspoons salt
Dash cayenne pepper, or to taste
Dash ground cloves
1 small bay leaf

Prepare beans unless using cans. Rinse dry beans, cover with cold water, and let soak overnight. Drain, transfer to a large saucepan, and cover with fresh water. Cover and simmer for about 1 hour, or until tender. Drain.

In a large skillet, brown the onion, pepper, and ground beef in oil. Add the tomatoes, tomato sauce, peppers, and seasonings.

Cover and simmer for 1 hour and 30 mins, adding a little water if needed to keep from sticking. Check and stir frequently.

Add the cooked or canned beans and heat through. Serve with grated cheese, salad, hot bread, tortillas or with potato skins as an alternative.

CHLICKEN ENCHILADAS

Serves 5

Ingredients

400g cooked chicken breasts
Large onion
Handful of chopped coriander
Tortillas (or see recipe to cook your own below)

Cheese Sauce

1/2 tbsp corn flour
800 ml milk
Spoonful of butter
240g grated mature cheddar cheese (for sauce and topping)
Salt and pepper

Homemade Tortillas

450g plain flour
1 tsp salt
1 tsp baking powder
1 tbsp lard
180 ml cold water

Preheat oven to 180°c.

Precook the chicken by placing the chicken breasts on a baking try and bake at 180°c for 20 minutes, or simmer in water over a low heat for 20 minutes. The chicken is cooked when the breast is white throughout. Leave to cool.

Once cooled, tear the chicken into thin strips. Fry the onions, adding seasoning and the chicken and stir until all coated. Place in tortillas  and roll, then place in an oven proof dish.

Make the cheese sauce by putting the corn flour, milk, butter, most of the cheese, salt and pepper in to a bowl and mixing. Pour the cheese sauce over the enchiladas and sprinkle with cheese. Place in the oven at 180°c for 25 minutes. Add chopped coriander when ready to serve.

Suggested accompaniments include Guacamole, Salsa, Sour cream and salad.

To make the homemade tortillas, mix all the dry ingredients, cut in the lard, then add enough water to make stiff dough.

Roll on a lightly floured board.

Make 5 small balls from the dough, and roll them into thin discs.

Cook in a dry frying pan for a few seconds to brown, and they are ready to serve!