Showing posts with label Mexican Recipes. Show all posts
Showing posts with label Mexican Recipes. Show all posts
stilton_quesadillas


INGREDIENTS

  • 150g tub or bag buffalo mozzarella
  • 1 pear, peeled, cored and roughly grated
  • 100g Stilton, crumbled
  • 4 tbsp tomato chutney (we like Sainsbury's Warm and Spicy Tomato Chutney)
  • 1/2 x 180g bag baby leaf spinach
  • 4 flour tortillas
  • Oil, for frying

METHOD

How to make stilton quesadillas

1. Drain the mozzarella, then thinly slice and chop. Put into a bowl and mix with the pear and Stilton. Add the tomato chutney.
2. Cook the spinach in a small pan with a little water for 2 minutes, until just wilted. Cool, squeeze out the water and roughly chop. Add to the pear and Stilton mixture and mix well.
3. Spoon half onto a flour tortilla and spread evenly. Top with another tortilla. Repeat with the remaining Stilton mixture and 2 more tortillas.
4. Heat a little oil in a large non-stick pan and fry the tortillas, 1 at a time, for 2-3 minutes. Invert onto a plate, then slide back into the pan and cook the other side for 2-3 minutes, until browned and the cheese has melted. Cut into quarters to serve.

Mexican Recipes pear stilton and sweet tomato quesadillas recipe

06:18 A
stilton_quesadillas


INGREDIENTS

  • 150g tub or bag buffalo mozzarella
  • 1 pear, peeled, cored and roughly grated
  • 100g Stilton, crumbled
  • 4 tbsp tomato chutney (we like Sainsbury's Warm and Spicy Tomato Chutney)
  • 1/2 x 180g bag baby leaf spinach
  • 4 flour tortillas
  • Oil, for frying

METHOD

How to make stilton quesadillas

1. Drain the mozzarella, then thinly slice and chop. Put into a bowl and mix with the pear and Stilton. Add the tomato chutney.
2. Cook the spinach in a small pan with a little water for 2 minutes, until just wilted. Cool, squeeze out the water and roughly chop. Add to the pear and Stilton mixture and mix well.
3. Spoon half onto a flour tortilla and spread evenly. Top with another tortilla. Repeat with the remaining Stilton mixture and 2 more tortillas.
4. Heat a little oil in a large non-stick pan and fry the tortillas, 1 at a time, for 2-3 minutes. Invert onto a plate, then slide back into the pan and cook the other side for 2-3 minutes, until browned and the cheese has melted. Cut into quarters to serve.
Mighty Spice: Shredded beef tacos


INGREDIENTS

  • 500g braising or flank steak
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 4 tomatoes, finely chopped
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 1 green jalapeño chilli, deseeded and finely chopped
  • 1 tbsp white wine vinegar or cider vinegar
  • 1 tbsp tomato purée
  • Pinch of sugar
  • 8 small flour tortillas, grilled (optional)
  • 200ml soured cream
  • 1 small cos lettuce, finely sliced
  • 4 radishes, finely sliced
  • 75g feta cheese
  • Sea salt and freshly ground black pepper

Method

  1. Bring a large saucepan of water to the boil. Add the beef, turn the heat down to low and simmer gently for 30 minutes until the beef is cooked through. Remove the beef from the water and set to aside to cool.
  2. Meanwhile, heat the oil in a large saucepan over a medium heat. add the onion and garlic and cook, stirring occasionally, for 6–8 minutes, or until the onion is lovely and golden. Add the tomatoes, oregano, thyme, green jalapeño chilli, vinegar, tomato purée and sugar and season with a really good pinch of salt and pepper. Reduce the heat to low, cover and cook for 20 minutes, then remove the lid and cook, stirring occasionally, for a further 10 minutes, or until the mixture gets really thick.
  3. Flake the cooked beef into small pieces and add to the pan with the tomato sauce. Mix well, turn the heat up to medium and cook for 3–4 minutes, or until the beef is hot all the way through.
  4. To assemble the tacos, place a good tablespoonful of beef into the centre of each tortilla with a generous dollop of soured cream. Scatter over some lettuce, radish and feta. Roll up or leave open, as liked, and serve immediately.

Mexican Recipes shredded beef tacos recipe

06:16 A
Mighty Spice: Shredded beef tacos


INGREDIENTS

  • 500g braising or flank steak
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 4 tomatoes, finely chopped
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 1 green jalapeño chilli, deseeded and finely chopped
  • 1 tbsp white wine vinegar or cider vinegar
  • 1 tbsp tomato purée
  • Pinch of sugar
  • 8 small flour tortillas, grilled (optional)
  • 200ml soured cream
  • 1 small cos lettuce, finely sliced
  • 4 radishes, finely sliced
  • 75g feta cheese
  • Sea salt and freshly ground black pepper

Method

  1. Bring a large saucepan of water to the boil. Add the beef, turn the heat down to low and simmer gently for 30 minutes until the beef is cooked through. Remove the beef from the water and set to aside to cool.
  2. Meanwhile, heat the oil in a large saucepan over a medium heat. add the onion and garlic and cook, stirring occasionally, for 6–8 minutes, or until the onion is lovely and golden. Add the tomatoes, oregano, thyme, green jalapeño chilli, vinegar, tomato purée and sugar and season with a really good pinch of salt and pepper. Reduce the heat to low, cover and cook for 20 minutes, then remove the lid and cook, stirring occasionally, for a further 10 minutes, or until the mixture gets really thick.
  3. Flake the cooked beef into small pieces and add to the pan with the tomato sauce. Mix well, turn the heat up to medium and cook for 3–4 minutes, or until the beef is hot all the way through.
  4. To assemble the tacos, place a good tablespoonful of beef into the centre of each tortilla with a generous dollop of soured cream. Scatter over some lettuce, radish and feta. Roll up or leave open, as liked, and serve immediately.
chicken_fajitas


INGREDIENTS

  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp fajita seasoning
  • 1 red onion, chopped
  • 2 garlic cloves, crushed
  • 1 red pepper, deseeded and sliced
  • 1 orange or yellow pepper, deseeded and sliced
  • 8 soft flour tortillas
For the tomato salsa
  • 1 bunch spring onions
  • 2 ripe beef tomatoes
  • ½-1 tsp Tabasco
  • 100ml tomato passata
  • 1 tbsp malt or red wine vinegar

METHOD

How to make chicken fajitas with salsa

1. Make the tomato salsa. Trim and discard the root ends of the spring onions, then chop the white and green parts of the onions and put into a bowl. Halve, slice and chop the tomatoes, then add to the bowl. Take care adding the Tabasco (it's fiery) and stir in the passata and vinegar. Add a pinch of salt and some freshly ground black pepper. Set aside.
2. Put the chicken between 2 pieces of cling film and bash it with a frying pan to make it thinner - this will help it cook quicker. Cut the chicken into finger-size pieces. Heat the oil in a large frying pan for about 30 seconds, then push the chicken straight from the board into the pan. Sprinkle with the fajita seasoning, cook for 2 minutes, then turn the chicken over and cook for 2 more minutes to seal the meat. Turn the heat down to low and add the onion and garlic. Cook gently for 5 minutes, turning as needed, then add the peppers.
3. Put the flour tortillas onto a heatproof plate or an upturned lid the size of the frying pan, and rest on top of the frying pan. Cover with foil and cook for 10 more minutes until the tortillas are warm, the peppers are tender and the chicken is cooked through with no traces of pink. Remove from the heat, pile the chicken and salsa into warm tortillas, roll and fold to tuck in.

Mexican Recipes chicken fajitas with tomato salsa recipe

06:19 A
chicken_fajitas


INGREDIENTS

  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp fajita seasoning
  • 1 red onion, chopped
  • 2 garlic cloves, crushed
  • 1 red pepper, deseeded and sliced
  • 1 orange or yellow pepper, deseeded and sliced
  • 8 soft flour tortillas
For the tomato salsa
  • 1 bunch spring onions
  • 2 ripe beef tomatoes
  • ½-1 tsp Tabasco
  • 100ml tomato passata
  • 1 tbsp malt or red wine vinegar

METHOD

How to make chicken fajitas with salsa

1. Make the tomato salsa. Trim and discard the root ends of the spring onions, then chop the white and green parts of the onions and put into a bowl. Halve, slice and chop the tomatoes, then add to the bowl. Take care adding the Tabasco (it's fiery) and stir in the passata and vinegar. Add a pinch of salt and some freshly ground black pepper. Set aside.
2. Put the chicken between 2 pieces of cling film and bash it with a frying pan to make it thinner - this will help it cook quicker. Cut the chicken into finger-size pieces. Heat the oil in a large frying pan for about 30 seconds, then push the chicken straight from the board into the pan. Sprinkle with the fajita seasoning, cook for 2 minutes, then turn the chicken over and cook for 2 more minutes to seal the meat. Turn the heat down to low and add the onion and garlic. Cook gently for 5 minutes, turning as needed, then add the peppers.
3. Put the flour tortillas onto a heatproof plate or an upturned lid the size of the frying pan, and rest on top of the frying pan. Cover with foil and cook for 10 more minutes until the tortillas are warm, the peppers are tender and the chicken is cooked through with no traces of pink. Remove from the heat, pile the chicken and salsa into warm tortillas, roll and fold to tuck in.
BBQ: Mexican skewers


INGREDIENTS

  • 3 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 3 skinless chicken breasts, cut into bite-size pieces
  • 1 small red pepper and 1 small green pepper, deseeded and cut into bite-size pieces
  • 1 small to medium onion, cut into 8 wedges
  • Small tub guacamole, to serve

METHOD

How to make BBQ Mexican chicken skewers

1. Put the oil, garlic and spices into a bowl and mix well. Add the chicken to the marinade, mix and leave to marinate at room temperature for 30 minutes.
You could cook these kebabs under a medium-hot grill for 10-12 minutes, turning once.
2. Meanwhile, soak 8 bamboo or wooden skewers in cold water for the same time.
3. Thread the chicken, peppers and onion alternately onto the skewers. Brush any remaining marinade onto the peppers and onion pieces. Put on a cooking grate and cook directly over a medium heat source for 10-12 minutes, turning halfway.
4. Serve with guacamole.
Tip: Preheat your barbecue in the usual way until it reaches the correct temperature. Cook turning once, bearing in mind you may have to adjust the cooking time slightly depending on how hot your barbecue is or how near the heat source the food is placed.

mexican chicken skewers with guacamole recipe

06:21 A
BBQ: Mexican skewers


INGREDIENTS

  • 3 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 3 skinless chicken breasts, cut into bite-size pieces
  • 1 small red pepper and 1 small green pepper, deseeded and cut into bite-size pieces
  • 1 small to medium onion, cut into 8 wedges
  • Small tub guacamole, to serve

METHOD

How to make BBQ Mexican chicken skewers

1. Put the oil, garlic and spices into a bowl and mix well. Add the chicken to the marinade, mix and leave to marinate at room temperature for 30 minutes.
You could cook these kebabs under a medium-hot grill for 10-12 minutes, turning once.
2. Meanwhile, soak 8 bamboo or wooden skewers in cold water for the same time.
3. Thread the chicken, peppers and onion alternately onto the skewers. Brush any remaining marinade onto the peppers and onion pieces. Put on a cooking grate and cook directly over a medium heat source for 10-12 minutes, turning halfway.
4. Serve with guacamole.
Tip: Preheat your barbecue in the usual way until it reaches the correct temperature. Cook turning once, bearing in mind you may have to adjust the cooking time slightly depending on how hot your barbecue is or how near the heat source the food is placed.
Beef steak chilli con carne


INGREDIENTS

  • 2 tbsp vegetable oil
  • 1/2 tsp hot paprika
  • 1 tsp ground cumin
  • 2 large beef frying steaks
  • 215g can kidney beans, drained and rinsed
  • 2 ripe, roughly diced tomatoes
  • Handful chopped fresh coriander

METHOD

How to make beef steak chilli con carne

1. In a medium bowl, mix together vegetable oil, paprika and ground cumin. Slice steaks, add to the bowl, season and mix together. Set aside for 10 minutes to marinate.
2. Heat a large frying pan over a medium heat, add the marinated beef and stir-fry for 1-2 minutes until browned. Stir in kidney beans, tomatoes and a splash of water. Simmer for 5 minutes, until the tomatoes are softened. Stir in some coriander, divide between plates and top each with a coriander sprig.
3. Serve with boiled basmati rice and a spoonful of guacamole.

Mexican Recipes beef steak chilli con carne recipe

06:29 A
Beef steak chilli con carne


INGREDIENTS

  • 2 tbsp vegetable oil
  • 1/2 tsp hot paprika
  • 1 tsp ground cumin
  • 2 large beef frying steaks
  • 215g can kidney beans, drained and rinsed
  • 2 ripe, roughly diced tomatoes
  • Handful chopped fresh coriander

METHOD

How to make beef steak chilli con carne

1. In a medium bowl, mix together vegetable oil, paprika and ground cumin. Slice steaks, add to the bowl, season and mix together. Set aside for 10 minutes to marinate.
2. Heat a large frying pan over a medium heat, add the marinated beef and stir-fry for 1-2 minutes until browned. Stir in kidney beans, tomatoes and a splash of water. Simmer for 5 minutes, until the tomatoes are softened. Stir in some coriander, divide between plates and top each with a coriander sprig.
3. Serve with boiled basmati rice and a spoonful of guacamole.
Tuna tacos


INGREDIENTS

  • 500g tuna loin, cut into big chunks
  • Oil, for frying
  • Zest and juice of 8 limes
  • 1 tbsp oregano, chopped
  • 1 red onion, finely diced
  • 2 hot red chillies, finely chopped
  • 8 tomatoes, deseeded and chopped
  • 1 tbsp white wine vinegar
  • 1 tbsp chopped coriander stems

For the guacamole
  • 3 ripe avocados
  • juice of 6 limes
  • 2 red chilies
  • ½ red onion, finely chopped
  • 3 tomatoes, skinned, deseeded and chopped

To serve
  • 1 iceberg lettuce, shredded
  • 8 taco shells
  • Sour cream, lime wedges and jalapenos

Method

  1. Rub oil on the tuna chunks, season and flash-fry for 20 seconds, tossing in the hot pan.
  2. Transfer to a bowl immediately and toss with the lime, oregano, red onion, chilies, tomatoes, white wine vinegar and coriander.
  3. For the guacamole, pulse the avocados, lime juice, chilies, red onion and tomatoes together, leaving a good few lumps.
  4. Assemble by layering the lettuce in the base of each taco. Spoon in the fish mixture and top with guacamole and sour cream. Garnish with lime wedges and jalapenos to serve.

tuna tacos recipe

06:39 A
Tuna tacos


INGREDIENTS

  • 500g tuna loin, cut into big chunks
  • Oil, for frying
  • Zest and juice of 8 limes
  • 1 tbsp oregano, chopped
  • 1 red onion, finely diced
  • 2 hot red chillies, finely chopped
  • 8 tomatoes, deseeded and chopped
  • 1 tbsp white wine vinegar
  • 1 tbsp chopped coriander stems

For the guacamole
  • 3 ripe avocados
  • juice of 6 limes
  • 2 red chilies
  • ½ red onion, finely chopped
  • 3 tomatoes, skinned, deseeded and chopped

To serve
  • 1 iceberg lettuce, shredded
  • 8 taco shells
  • Sour cream, lime wedges and jalapenos

Method

  1. Rub oil on the tuna chunks, season and flash-fry for 20 seconds, tossing in the hot pan.
  2. Transfer to a bowl immediately and toss with the lime, oregano, red onion, chilies, tomatoes, white wine vinegar and coriander.
  3. For the guacamole, pulse the avocados, lime juice, chilies, red onion and tomatoes together, leaving a good few lumps.
  4. Assemble by layering the lettuce in the base of each taco. Spoon in the fish mixture and top with guacamole and sour cream. Garnish with lime wedges and jalapenos to serve.
Mini sweet potato tortillas


INGREDIENTS

  • 235g golden sweet potato, cubed
  • Vegetable or sunflower oil, for deep-frying
  • 1 tbsp toasted sesame seeds
  • 1 tbsp chilli flakes
  • 12 mini soft flour tortillas
  • 100ml sour cream
  • Good splash of hot smoked chipotle chilli sauce
  • Tequila, to serve (optional)
For the guacamole
  • 1 clove garlic
  • 400g can chickpeas
  • Bunch coriander, roughly chopped
  • Juice of 2 limes
  • 10 cherry tomatoes, chopped
  • 1 red onion, very finely diced
  • 1 red pepper, very finely diced

Method

  1. Boil the sweet potato cubes for 5-10 minutes until just cooked through. Drain and leave to cool.
  2. Fill a pan one third full of oil and heat until a cube of bread turns golden in 30 seconds. Pat the sweet potato cubes with some kitchen paper to make sure they are completely dry, then place in the oil. Fry until caramel coloured on the outside. Remove from the oil, drain, then mix with the sesame seeds, chilli flakes and sea salt. Keep warm until needed.
  3. To make the guacamole, blend the garlic, chickpeas, coriander and lime until fairly smooth. Fold in the cherry tomatoes, red onion and red pepper. Taste and season with salt and pepper.
  4. Top each soft tortilla with sweet potatoes, guacamole, sour cream and chipotle sauce.
  5. Serve three tortillas per person with a shot of tequila.

mini sweet potato tortillas recipe

06:35 A
Mini sweet potato tortillas


INGREDIENTS

  • 235g golden sweet potato, cubed
  • Vegetable or sunflower oil, for deep-frying
  • 1 tbsp toasted sesame seeds
  • 1 tbsp chilli flakes
  • 12 mini soft flour tortillas
  • 100ml sour cream
  • Good splash of hot smoked chipotle chilli sauce
  • Tequila, to serve (optional)
For the guacamole
  • 1 clove garlic
  • 400g can chickpeas
  • Bunch coriander, roughly chopped
  • Juice of 2 limes
  • 10 cherry tomatoes, chopped
  • 1 red onion, very finely diced
  • 1 red pepper, very finely diced

Method

  1. Boil the sweet potato cubes for 5-10 minutes until just cooked through. Drain and leave to cool.
  2. Fill a pan one third full of oil and heat until a cube of bread turns golden in 30 seconds. Pat the sweet potato cubes with some kitchen paper to make sure they are completely dry, then place in the oil. Fry until caramel coloured on the outside. Remove from the oil, drain, then mix with the sesame seeds, chilli flakes and sea salt. Keep warm until needed.
  3. To make the guacamole, blend the garlic, chickpeas, coriander and lime until fairly smooth. Fold in the cherry tomatoes, red onion and red pepper. Taste and season with salt and pepper.
  4. Top each soft tortilla with sweet potatoes, guacamole, sour cream and chipotle sauce.
  5. Serve three tortillas per person with a shot of tequila.
giraffes huevos rancheros


INGREDIENTS

  • 400g can black beans
  • 100g canned sweetcorn, rinsed and drained
  • 4 flour tortillas
  • 20 pieces thinly sliced chorizo
  • 2 cups mixed cheddar and mozzarella cheese, grated
  • 2 tbsp olive oil
  • 8 eggs
  • Coriander leaves, to serve
For the avocado tomato salsa
  • 1 avocado, diced
  • 1 beef tomato, deseeded and diced
  • 1 small red onion, finely chopped
  • 1 clove garlic, chopped
  • 1 spring onion, finely sliced
  • 1 red chilli, deseeded and chopped (or to taste)
  • 1 tbsp fresh parsley, chopped
  • 2 tbsp fresh coriander, chopped
  • ½ tsp freshly squeezed lime juice
For the adobe sauce
  • 3 tbsp vegetable oil
  • 100g onion, finely chopped
  • 25g adobe chillies, deseeded and chopped (or to taste)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 450ml passata or 400g can chopped tomatoes
  • 25g fresh coriander, chopped

Method

  1. Preheat the oven to 190°C/gas mark 5. Combine the ingredients for the avocado salsa in one bowl and the ingredients for the adobe sauce in another. Season both to taste with salt and pepper.
  2. Mix the black beans and sweetcorn into the adobe sauce then spread a thin layer onto each tortilla. Place the chorizo slices on the tortilla and sprinkle the cheese on top.
  3. Place the tortillas on a roasting tray and bake for 5-6 minutes, or until the cheese is bubbling. Set aside keeping warm.
  4. Heat the olive oil in a frying pan and fry the eggs. Take the tortillas from the oven, sit 2 eggs on each one and top with the avocado salsa. Garnish with fresh coriander leaves and serve.

Mexican Recipes giraffes huevos rancheros recipe

06:32 A
giraffes huevos rancheros


INGREDIENTS

  • 400g can black beans
  • 100g canned sweetcorn, rinsed and drained
  • 4 flour tortillas
  • 20 pieces thinly sliced chorizo
  • 2 cups mixed cheddar and mozzarella cheese, grated
  • 2 tbsp olive oil
  • 8 eggs
  • Coriander leaves, to serve
For the avocado tomato salsa
  • 1 avocado, diced
  • 1 beef tomato, deseeded and diced
  • 1 small red onion, finely chopped
  • 1 clove garlic, chopped
  • 1 spring onion, finely sliced
  • 1 red chilli, deseeded and chopped (or to taste)
  • 1 tbsp fresh parsley, chopped
  • 2 tbsp fresh coriander, chopped
  • ½ tsp freshly squeezed lime juice
For the adobe sauce
  • 3 tbsp vegetable oil
  • 100g onion, finely chopped
  • 25g adobe chillies, deseeded and chopped (or to taste)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 450ml passata or 400g can chopped tomatoes
  • 25g fresh coriander, chopped

Method

  1. Preheat the oven to 190°C/gas mark 5. Combine the ingredients for the avocado salsa in one bowl and the ingredients for the adobe sauce in another. Season both to taste with salt and pepper.
  2. Mix the black beans and sweetcorn into the adobe sauce then spread a thin layer onto each tortilla. Place the chorizo slices on the tortilla and sprinkle the cheese on top.
  3. Place the tortillas on a roasting tray and bake for 5-6 minutes, or until the cheese is bubbling. Set aside keeping warm.
  4. Heat the olive oil in a frying pan and fry the eggs. Take the tortillas from the oven, sit 2 eggs on each one and top with the avocado salsa. Garnish with fresh coriander leaves and serve.
Pulled turkey


INGREDIENTS

  • 3 onions, cut into rings
  • 2-3kg turkey crown, skin removed
  • 220ml white wine vinegar
  • 1 bottle of Mexican lager
  • 50ml golden tequila
  • 2 tbsp hot chilli jam
  • 1 tbsp smoked, dried chilli, chopped
  • 1 tbsp thyme

For the potato wedges
  • 6 sweet potatoes, cut into long thin wedges with the skin on
  • 100ml oil
  • 1 tbsp sea salt
  • 2 tbsp chilli flakes

To serve
  • Soft corn tortillas
  • Sour cream
  • Pickled jalapenos
  • Lime wedges and coriander

Method

  1. Preheat the oven to 170°C/gas mark 3. Put the onions in the bottom of a roasting tin and sit the turkey on top. Score the surface of the turkey, then season with salt.
  2. Pour over the vinegar, lager and tequila, then rub the chilli jam and chillies into the turkey and scatter with thyme.
  3. Cover with foil and roast for 4 hours, then remove the foil and put back in the oven for 20 minutes.
  4. Meanwhile to cook the sweet potatoes, put the wedges on a baking tray, drizzle with oil and season with salt and chilli. Roast for about 45 minutes to 1 hour until soft.
  5. Remove the turkey from the oven and shred into the pan juices and onions.
  6. Serve the wedges with a tortilla filled with turkey, sour cream and all the garnishes.

mexican pulled turkey recipe

06:34 A
Pulled turkey


INGREDIENTS

  • 3 onions, cut into rings
  • 2-3kg turkey crown, skin removed
  • 220ml white wine vinegar
  • 1 bottle of Mexican lager
  • 50ml golden tequila
  • 2 tbsp hot chilli jam
  • 1 tbsp smoked, dried chilli, chopped
  • 1 tbsp thyme

For the potato wedges
  • 6 sweet potatoes, cut into long thin wedges with the skin on
  • 100ml oil
  • 1 tbsp sea salt
  • 2 tbsp chilli flakes

To serve
  • Soft corn tortillas
  • Sour cream
  • Pickled jalapenos
  • Lime wedges and coriander

Method

  1. Preheat the oven to 170°C/gas mark 3. Put the onions in the bottom of a roasting tin and sit the turkey on top. Score the surface of the turkey, then season with salt.
  2. Pour over the vinegar, lager and tequila, then rub the chilli jam and chillies into the turkey and scatter with thyme.
  3. Cover with foil and roast for 4 hours, then remove the foil and put back in the oven for 20 minutes.
  4. Meanwhile to cook the sweet potatoes, put the wedges on a baking tray, drizzle with oil and season with salt and chilli. Roast for about 45 minutes to 1 hour until soft.
  5. Remove the turkey from the oven and shred into the pan juices and onions.
  6. Serve the wedges with a tortilla filled with turkey, sour cream and all the garnishes.
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