Yummy Mexican food definitely a good thing.
Soaking beans and chopping piles of chillies and herbs you’ve let go soggy – very soggy! – at the bottom of the fridge, not so much!
I don’t know about you, but in my house, Mexican food had become yet another discarded item on the heap of “stuff I did before motherhood” …
… until that is I discovered this clever trick that really does let you cook Mexican food fast without faff!
I’d love to claim the trick for my own, but actually got it from my fab Veg Everyday (USA) cook book. They used the trick to make great curry fast, but I guessed it would work for Mexican food too and it did. Hurrah!
All you do is bulk cook and freeze in small portions a thick Mexican paste that you can chuck in a pan with passata, a can of beans and quick fried mince.
It does taste good, I promise!
And for just 40 minutes effort – while vaguely supervising homework – I get six-ish portions of super hot paste which lets us have Mexican food fast almost every week for a couple of months. Again hurrah!
2 tablespoons of olive oil
2 green & 2 red chillies
4 cloves of garlic
Handfuls of parsley, oregano & coriander
1/2 teaspoon allspice
2 teaspoons ground cumin
1 teaspoon cayenne pepper
2 big tablespoons of tomato puree
A glass of red wine (and one for the chef!)
A can of chopped tomatoes
1. Chop & soften onions
Chop and soften your onions in a big frying pan …
2. Cut chillies & crush garlic
Cut up your chillies and crush the garlic …
Am I last the person on earth to find out its sooo much easier to cut rather than chop chillies? Why did no one tell me!
3. Cut herbs
Then cut up your herbs. Again cutting much faster than chopping …
4. Add chillies, garlic & spices
Add the chillies, garlic and spices to the softened onions and stir around for a minute or so …
5. Add herbs, puree & wine
Chuck herbs, tomato puree and red wine in pan and stir well …
6. Add tin of tomatoes
Add a tin of tomatoes …
7. Simmer away
Simmer for 20 minutes or so until you’ve got a nice thick sauce … you don’t want much liquid left …
8. Cool & freeze
Leave to cool and then freeze in small portions.
You don’t need to defrost before using, just chuck in the pan for 10 minutes with tomato sauce and a can of beans whilst you cook some rice, microwave baked potatoes or defrost wraps and mush up an avocado!
And if you’re kids – like mine! – don’t do hot stuff just put some of the tomato sauce in a separate pan and fry up some mince for their portion.
I do hope this helps you cook up some half way decent Mexican food fast. It’s certainly popular in my house.
Give it a try and let me know how it goes …