Have you ever been to a Mexican restaurant and thought “I wish I could take this experience home?” You’re not the only one; Mexican dining is exciting, different and delicious! You don’t have to be a qualified chef to be able to cook your favourite South American dishes though, as we go to prove with these amazing Mexican recipes you can make at home.
Chicken Enchiladas with a Spicy Red Sauce
A family favourite, that can be made and dished up in less than an hour; chicken enchiladas are not only tasty, but they’re a breeze to make. This recipe serves four, but is also freezable if you want to make a big batch for another day.
- 4 large chicken breasts (boneless and skinless)
- 2 medium sized tomatoes (sliced)
- 1 medium onion (finely chopped)
- 2 garlic cloves (crushed)
- 4 chillies (de-seeded and sliced in half) – Use less if you require the sauce to be less spicy
- 3 tablespoons of blanched almonds
- 2 tablespoons of raisins
- 1 small piece of high cocoa chocolate
- 1 teaspoon of dried oregano and 1 teaspoon of ground cumin
- ½ teaspoon of ground cinnamon
- Tortillas and sour cream to serve
Pour 300ml of cold water into the pan, then gently place the chicken breasts in. Bring to the boil, before simmering for 20 minutes, making sure to turn the chicken at least once. Once the chicken is cooked through, remove from the water and leave to cool. You should keep the chicken water as you will need it later! When the chicken has cooled down you can then shred or cut, depending on preference.
Next, place the de-seeded chillies in a bowl of boiling water to soften. This should take roughly 20 minutes before they are ready to be thrown into the blender. Fry your tomatoes for several minutes until the skin starts to brown up. These can then go into the blender with your chillies. Using the same frying pan, add in some olive oil and the garlic, onion and almonds for a couple of minutes. Next add the raisins and your herbs and spices. Once the onion has softened, add all of the ingredients into the blender along with 100ml of the water you used for your chicken.
Blend the ingredients together until soft and combined, before putting into the pan of water. Add in the high cocoa dark chocolate and leave to simmer for around 20 minutes. Whilst cooking you may wish to leave your shredded chicken on a hotplate or in the oven (on no more than 100 degrees celsius) to keep warm.
Once the sauce is ready, warm up the tortillas in the microwave and serve with rice or a side salad.
Garden Style Salsa
This quick and easy recipe goes great with any of your favourite Mexican dishes, especially nachos! Garden Style Salsa can be made with ingredients from your own garden, or from the supermarket salad aisle. It takes less than 15 minutes to prepare and large bowls can be stored in the fridge for when required.
- 6 salad tomatoes
- 1 medium green pepper
- 1 medium onion
- 4-6 garlic cloves (depending on preference)
- 1 small jalapeno pepper (de-seeded)
- 2 teaspoons of ground cumin
- ½ teaspoon of cayenne pepper
- 2 teaspoons of cider vinegar
- 2 teaspoons of lemon juice
- 2 teaspoons of olive oil
- Salt and pepper to taste
Start by finely chopping the tomatoes, green pepper, onion and jalapeno pepper, before placing in a large mixing bowl. Next, add in the liquid ingredients (vinegar, lemon juice and olive oil) and stir in. Crush your garlic cloves and add in with the cumin and cayenne pepper. Give it another good stir, before tasting. Add in as much salt and pepper as required before popping in the fridge. Your garden style salsa is now ready to be served on top of tortilla chips or as a side to any other Mexican dish.
Try combining these recipes to create the perfect starter and main course for any Mexican style dinner party. Your guests will be begging for tips before they leave!