3 Best Mexican recipes for your weekend fiesta
The working week is over so say hola to the weekend with these 3 Mexican recipes.
Mexican black bean and corn nachos
This nacho tray bake might be the greatest of all time! Just go heavy on the corn, sour cream and greenery to make you feel better about its 3am postprandial decadence. Vegans: use melty vegan cheese and mash two avocados with the lime juice to make a creamy ‘mole’,
METHOD
- 1.Heat half the oil in a large frypan over high heat. Add corn kernels and cook, stirring occasionally, for 6 minutes or until golden. Set aside until needed.
- 2.Add remaining 1 tbs oil to pan. Add onion and capsicum, and cook, stirring occasionally, for 5 minutes or until softened. Add garlic, spices, coriander stalks, chipotle chillies and bay leaf, and cook, stirring occasionally, for 2 minutes or until fragrant. Add tomatoes and cook, breaking up with a wooden spoon, for 1 minute or until heated through. Stir through black beans and stock, bring to a simmer and cook, stirring occasionally, for 30 minutes or until thickened and reduced. Stir through corn kernels.
- 3.Preheat the oven to 180°C.
- 4.Spread corn chips over a baking tray and spoon over bean mixture. Sprinkle over cheese. Bake for 15 minutes or until cheese is golden and bubbling. Turn off oven, leaving tray in oven to keep nachos warm and melty until ready to serve.
- 5.Meanwhile, toss avocado and lime juice in a bowl with 1/2 tsp salt flakes.
- 6.Remove nachos from oven and scatter over chilli. Spoon over creme fraiche, top with coriander leaves and serve with lime wedges, Tabasco, if using, and avocado mixture alongside.
Kingfish ceviche tacos that beat Old El Paso every time
Pan-fried white fish or cooked prawns would also work well here in place of the ceviche, says Hayden.
METHOD
- 1.Place lime juice, sugar, salt and chilli in a bowl and stir until sugar and salt dissolve. Add kingfish, gently stir to coat and set aside for 10 minutes.
- 2.For the salsa, cook the corn in a saucepan of boiling salted water for 2 minutes. When cool enough to handle, cut the kernels off the cobs. Combine all ingredients in a bowl and season. Place the cabbage, oil and vinegar in a bowl, season and toss to combine.
- 3.Drain ceviche and serve with tortillas, dressed cabbage, salsa, avocado, sour cream, extra coriander and lime wedges.
Sticky pork neck soft tacos with pickled cabbage
Call that a taco! Colin Fassnidge challenges Anthony Puharich’s definition of the Mexican standard with his very own ‘Irish’ version – Fass-exican (remember, you heard it here first).
METHOD
- 1.Preheat the oven to 180°C. Grease a baking tray and line with baking paper.
- 2.Place pork, soy, honey, vinegar and 2 tbs oil in a bowl and toss to combine. Stand for 5 minutes to marinate.
- 3.Meanwhile, for the pickled cabbage, place cabbage in a heatproof bowl. Combine coriander seeds, vinegar and honey in a saucepan over high heat and bring to the boil. Pour over cabbage, stir to combine, then stand for 15 minutes to pickle slightly.
- 4.Meanwhile, toss tomato, onion and lemon zest and juice in a bowl.
- 5.To cook the pork, heat remaining 2 tbs oil in a large frypan over mediumhigh heat. In 2 batches, add pork and cook, turning halfway, for 5 minutes or until golden brown. Transfer to prepared tray and repeat with remaining pork. Pour any remaining marinade over pork and roast for 8-10 minutes or until just cooked through. Stand for 10 minutes to rest.
- 6.Slice pork and serve on tortillas with pickled cabbage, tomato and avocado. Scatter with coriander and drizzle with pork cooking juices to serve.
