From fajitas to fiestas, we’ve got you covered!
In this special issue, we’ve gathered together some tasty traditional Mexican dishes as well as some not-so-traditional recipes to give your repertoire a boost! 110 authentic and fresh recipes including 30minute weeknight dinners, food truck tacos, prep & freeze recipe starters and so much more! You’ll be cooking up simmers and braises during the cooler months and dishing up bar bites and drinks for summer.
This Mexican special issue will keep you inspired all year! To get you started, why not try our delicious potatoes with chorizo recipe for breaky this weekend – it’s a winner!
450g tiny new potatoes
2 Tbsp water
250g uncooked Mexican chorizo mince or spicy sausages, casings removed
1⁄3 cup chopped onion
1⁄2 cup chopped red and/or yellow capsicum
1⁄2 tsp ground cumin
Black pepper (optional)
Cut each potato into six bite-size pieces. Place potatoes in a single layer in a baking dish, then add the water. Microwave, loosely covered, for 8 minutes or until tender, stirring once. (Or, in a covered large saucepan, cook the potatoes in enough boiling salted water to cover for 10 minutes or until tender.) Drain and set aside.
In a large frying pan cook chorizo mince over medium-high heat until browned. Remove with a slotted spoon and drain on paper towels. Reserve 1 Tbsp drippings in pan. Add onion to reserved drippings and cook for 1 minute. Add cooked potatoes, capsicum and cumin. Cook for 8 minutes or until potatoes are golden and onion is tender, stirring frequently. Stir in cooked chorizo and heat through. If desired, season to taste.