THE MEX FAC­TOR

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 Cook - - WEEKEND MEXICAN -

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, w i Þ V ««i`] £ Ã > 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 UWPƃQYGT oil to the pan. Add 4 gar­lic cloves, crushed, 1½ tbsp

dried oregano, 2 tsp ground cumin, 2 tsp pa­prika, a pinch chilli ƃCMGU 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] `iÃii`i` > ` w i Þ V ««i`° Can be made up to a day in ad­vance and chilled. Stand at room tem­per­a­ture for 20 mins be­fore serv­ing. Serves 6.

Pile tacos high with what­ever you fancy – keep some nap­kins handy!

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