Why not go Mexican this Summer with these fantastic dishes from the Complete Chimenea Company:

Mexican style party

Tortillas
There are two types of tortilla, one made with wheat flour and the other with corn. We have opted for corn tortillas because of the growing number of people with wheat allergies, and because they are simpler to make. Alternatively, you may prefer to buy one of the many brands readily available in health food shops, specialist stores and supermarkets. We've tried them all, and our favourite remains La Mexicana - Barts for flavour and consistency. (But yours will be better!)

To make 12 tortillas:
250g masa harina (flour)
175ml water1. Use a fork to mix the flour and water together in a bowl until it forms a smooth dough. Add more water if necessary. Cover with a damp cloth and set aside for 15-20 minutes.
illustration of pan on chimenea

2. Divide the dough into 12 portions and shape into balls. Flatten these with a rolling pin or in a tortilla press. Heat an ungreased griddle or cast-iron pan until it is very hot, and cook the tortillas one at a time for 1-2 minutes on each side until lightly browned. Gently press out any bubbles that form during cooking.

3. Wrap the tortillas in a cloth and serve warm in a basket. Alternatively, use them for making tacos, tostadas, etc. This type of traditional corn tortilla is slightly heavier in texture than the wheat flour version.

 

Tex-Mex Tortilla Omelette

Serves 6


1 onion, chopped
corn oil
1 red, 1 green and 1 yellow
pepper, sliced
1 red chilli, sliced
2-3 medium potatoes,
cooked and diced
salt and pepper
6 eggs
1. Heat a little oil in a large heavy-based frying pan on top of your chimenea and fry the onion and sliced peppers until soft. Add the sliced red chilli and diced cooked potatoes. Cook for 5 minutes.

2. Beat the eggs with the seasoning and stir into the pan. Cook gently for 5-6 minutes or until almost set, then finish under a hot grill or inside your chimenea, resting the pan on your grill.

Guacamole
A traditional and highly popular side dish.

Serves 6
2 large ripe avocados
3 tbsp lemon or lime juice

2 garlic cloves, crushed
40g spring onions, chopped
1-2 tbsp mild green
chillies or jalapenos

2 tbsp chopped fresh coriander
salt and pepper
125g skinned, de-seeded and
chopped tomatoes
For the totopos (tortilla chips):
8 corn or wheat tortillas
oil for deep frying
sea salt
1. Cut the avocados in half and carefully remove the peel and stones. Place in a mixing bowl with the lemon or lime juice and mash coarsely. Add the garlic, spring onions, chillies, coriander, and seasoning to taste. Mix in the chopped tomatoes. Cover the bowl and place in the fridge for at least 1 hour.

2. Meanwhile make the totopos (tortilla chips) to serve with the guacamole. Cut each tortilla into 8 equal pieces. Deep fry in hot oil until they are crisp and golden (about 30 seconds). Drain on absorbent kitchen paper and sprinkle with a little sea salt. Serve with the guacamole
Watch this space - more recipes coming soon!