Stokes Sauces: Mexican Magic

Wednesday, 29 May 2019

Mexican Magic - with a twist

http://www.stokessauces.co.uk/page/sauces/ketchup-and-sauces

It's not all tortillas
and tacos...

You can enjoy the flavours of good Mexican food without facing rows of tortillas and tacos.

As long as you have avocados, sour cream, lots of limes, cheese, chipotle chillis, paprika and more chilli - you can give almost anything a Mexican twist.

Top these with the tasty range of chilli-based sauces in our Summer Sizzler's Collection.

Vamos a Mexicano !

Pasta Mexicano

This can become vegetarian simply by leaving out the meat or using Quorn mince instead.

You'll need:

350 g of lean minced meat
100 g of penne pasta
1 onion, chopped
1 pepper, chopped
1 stick of celery, chopped
2 garlic cloves, grated
1 tsp of ground cumin and of oregano
3 or 4 jalapeno peppers, chopped
1 x 400 g of chopped tomatoes
1 x 196 g tin of sweetcorn
1 beef stock bouillon
The juice of 1 lime
2 tbsp of Stokes Chipotle Ketchup (more for a smokier depth of flavour)
2 tbsp of Stokes Chilli Ketchup (more for a sharper chilli hit)
2 tbsp of Stokes Tomato Ketchup
Grated Cheddar cheese, avocado and sour cream to finish / garnish.

Here's how:

Fry the onion, garlic, pepper and celery in oil for several minutes then add the minced meat. Keep the meat moving until it browns then add the tomatoes, bouillon, sweetcorn, jalapeno peppers and ketchups, then simmer gently for 15 minutes. Cook the pasta to packet instructions, drain it and add it to the mince for a further 5 minutes. Top with grated cheese and serve with avocado and a drizzle of sour cream.

Lamb Pita Pocket

Persia and Mexico meet in a hearty pita pocket.

Here's how:

Soften a chopped onion and 2 grated cloves of garlic then add 400 g of minced lamb. Brown the mince as above, adding 1 tsp of ground cumin.

Add 2 tbsp of Stokes Chilli Ketchup, 2 tbsp of Stokes Tomato Ketchup and 1 tbsp of Stokes Mint Sauce.

The sweet garden mint and light pinch of vinegar work so well against the sharpness of the chilli ketchup.

Pour in a little beef stock, not too much as you'll have a messy pita if it's too 'sloppy', and simmer for 15 minutes.

Peppers Mexicano

Try these stuffed peppers as a vegetarian supper using Quorn mince instead of beef mince.

Here's how:

Make this pretty much as the Pasta Mexicano, above, replacing the meat with 3 or 4 handfuls of Quorn mince and adding 1 x 400 g tin of rinsed and drained kidney beans. Use a vegetable stock bouillon of course and reduce the liquid in a rolling boil.

Scoop out halved peppers, fill with the mince, grate Cheddar cheese over the top and bake in a medium high oven for 20 to 25 minutes until the peppers soften but before they collapse.