April 16, 2018

I made these a few weekends ago when we discovered limes at $3 per kilo and decided we’d have a Mexican night that afternoon. (Pity the avos weren’t so cheap!) Complete with Mezcal (smoked tequila) margs we were determined to use as many limes as possible. Our dear friend Alex arrived with home-made hot sauce with chillies from his garden (super impressive) so we were set.
The tortillas are super simple with everything done in 15 minutes. The crispy corn nibbles were a bit of a find (see link below for stockists) but toasted pumpkin seeds would equally work well. Enjoy x

Serves 4

Drizzle olive oil
1 onion, finely chopped sliced
2 cloves garlic, finely chopped
2 cans diced tomatoes
100g chipotle peppers in adobo (I used La Morena Brand and this was half a small tin)
200g refried black beans (half a standard tin)
1 lime, juice only
1 cooked chicken, shredded
12 6 inch tortillas, warmed

To serve
2 avocados, chopped
1 tub sour cream or yoghurt
Crispy corn (I discovered these crispy corn nibbles at Farro by The Baron but toasted pumpkin seeds would work equally well)
Lime wedges
Hot sauce and/or chopped red chilli

In frypan, cook onion in olive oil over a medium heat for 8 minutes or so. Add garlic and cook a further 2 minutes being careful not to burn the garlic. Add tomatoes, chipotle and refried black beans; season with salt and cook for 10 minutes. Add lime and shredded chicken to sauce and check seasoning adjusting to your liking. Serve with tortillas, avocado, sour cream, crispy corn or pumpkin seeds, coriander, lime wedges and hot sauce and/or red chilli.


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