Eat Mexican tonight - recipes

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Copy of ss PRICKLY PEAR SALADnu INDEPENDENT NEWSPAPERS Prickly pear salad

GUACAMOLE WITH TORTILLA CHIPS

2 ripe avocados

1 tomato, seeded and chopped

half a small onion, finely chopped

30ml chopped coriander

lime juice to taste

1 red chilli, seeded and chopped

salt and pepper

6-8 small flour tortillas

oil for frying

Mash the avocados and combine with the rest of the ingredients up to tortillas and mix well.

Season and spoon into serving bowl.

Cut tortillas into eight and fry in hot oil until light golden. Remove and drain on paper towel.

Serve with guacamole. If you prefer, serve the guacamole with corn chips.

CHILLI CON CARNE

Serves 4-6

30ml oil

1 onion, chopped

1 clove garlic, crushed

1 green pepper, seeded and chopped

2-3 chillies, seeded and chopped

500g beef mince

5ml chilli powder

5ml ground paprika

2ml dried oregano

5ml sugar

400g can chopped tomatoes

400g can red kidney beans, drained and rinsed

250ml beef stock

salt and pepper

Heat the oil and fry the onion, garlic, pepper and chilli until onion is soft. Add the mince and brown, breaking up any lumps with a fork. Add spices and sugar, stir in tomatoes, beans and stock. Simmer for 30 minutes. Season well and use to fill taco shells.

PRICKLY PEAR SALAD

Serves 4

4-6 prickly pears, peeled

2 tomatoes, seeded and diced

1 red chilli, seeded and chopped

1 onion, peeled and sliced into rings

Dressing:

60ml olive oil

30ml lime juice

5ml lime rind

5ml sugar

salt and pepper

Slice prickly pears and place on serving plate. Scatter over tomatoes, chilli and onions. Mix oil, lime juice and rind, sugar and seasoning well and pour over salad before serving.

MEXICAN MEATBALL SOUP

Serves 4

Meatballs:

500g beef mince

250g pork mince

2 courgettes, grated

5ml crushed garlic

1 egg

125ml fresh breadcrumbs

30ml chopped coriander

5ml salt

3ml ground cumin

5ml oregano

Soup:

15ml oil

1 onion, chopped

15ml crushed garlic

1-2 red chillies, deseeded and chopped

5ml dried oregano

3ml ground cumin

6 x 250ml (cups) beef stock

400g can of chopped tomatoes

2 carrots, peeled and grated

3-4 courgettes, grated

60ml raw rice

Meatballs: In a bowl combine all the ingredients and mix well. Shape into balls. Bring a saucepan of water to the boil, add the meatballs and simmer for 4-5 minutes to eliminate the excess fat. Drain the meatballs on paper towels.

Soup: Heat the oil and fry the onion, garlic and chillies until soft. Add the oregano and cumin and cook for a minute. Add stock, tomatoes and carrots and simmer for 15 minutes. Add the drained meatballs, courgettes and rice and season well. Simmer for 20-30 minutes until rice is soft.

* For household queries, recipes and tips, call The Angela Day Helpline at 011 836 7181 from 8.30am-12.30pm weekdays, or e-mail Sasha at [email protected]

* For cooking courses at The Angela Day Kitchen, see www.angeladay.co.za

* Follow us on Twitter @verveangeladay. - Saturday Star

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