MEXICAN WEEKENDER
The perfect menu for a Friday-night fiesta
Everyone loves pick-and-mix suppers – it’s such a relaxed way to eat on a Friday. This Mexican feast is fast, fun and has something to suit everyone
Easy BBQ beans These make a great side dish. You can also use the beans as a veggie alternative to the beef in the tacos. Heat 1 tbsp olive oil in a small pan. Fry 1 onion, thinly sliced until browning, then add 2 chopped garlic cloves and cook for 1 min. Add 1 tbsp white or red wine
vinegar and 1 heaped tbsp soft brown sugar and cook until the onions are caramelised. Stir in 400g can pinto beans, drained and rinsed, 400ml passata, 1 tsp
Worcestershire sauce, season and simmer for 10-15 mins until thickened. Stir through a small bunch of coriander, chopped, and serve. Serves 6.
Chunky tomato & avocado salsa
In a medium bowl, combine ½ red onion,finely chopped, 1 small red chilli, seeded and chopped, 3 ripe tomatoes, chopped, juice 1 lime and 1 tbsp white wine vinegar with some seasoning and mix well. Chill in the fridge until you’re ready. To serve, peel, stone and chop 2 avocados and add them to the salsa mix along with a small bunch coriander, chopped. Serve immediately. Serves 6.
Tex-Mex beef tacos
Heat a large frying pan until very hot, then brown a 500g pack lean minced
beef. Remove the mince, season, then add 1 tbsp sunflower oil to the pan. Add 4 garlic cloves, crushed, 1½ tbsp
dried oregano, 2 tsp ground cumin, 2 tsp paprika, a pinch chilli flakes and fry for 1 min until fragrant. Return the beef to the pan and toss well, then cook for 2-3 mins until hot through. Warm 24 taco shells following pack instructions. Spoon the beef into the shells to serve. Serves 6.
Crunchy corn & pepper salsa This make-ahead dip brings some colour and bite to the table.
Make a dressing by combining 1 tbsp olive
oil, 1 tbsp honey, 1 garlic clove, crushed, 1 tsp ground cumin and juice 1 lime in a medium bowl with some seasoning. Toss in 1 bunch spring onions, chopped, 140g frozen sweetcorn, defrosted, and 1 red
pepper, deseeded and finely chopped. Can be made up to a day in advance and chilled. Stand at room temperature for 20 mins before serving. Serves 6.