This was leftover from study dinner. For recipes see my catering blog at https://barbsrecipestocreateblog.wordpress.com/2018/08/02/study-dinner-for-19-mexican/
Marinades or sauces for mexican
Guacamole – avocado, lemon juice, red capsicum, jalapeno
Taco Sauce- tomato base sauce with cumin, paprika, Mexican chili and coriander, garlic
Salsa – red onion, tomato, cucumber, coriander, jalapenos, can add corn
Fajita – beef strips with Mexican black beans drained, corn, onion, tomato, fajita seasoning, serve with sliced tomato, lettuce, salsa, tortillas (Seasoning I make my own recipe coming soon)
Burrito- chicken strips, capsicum, Mexican black beans drained, taco sauce, jalapeños, burrito seasoning I make, add cheese and bake in tortilla wraps with salsa and cheese on top of the rolled wraps. Serve with garden salad or Mexican rice with corn and cumin, paprika, basmati rice, capsicum.
This dish was using up 2 serves of Pete Evans Simmer Sauce Spaghetti Bolognaise (Grass fed Organic Beef Mince with added carrot, onion, celery to Petes Simmer sauce jar) to which I then added drained kidney beans, black beans, Corn, Cumin, Mexican Chili and Coriander and mushrooms.
Chili con carne without mince. Used chicken breast fillet instead of mince. The chili sauce made from scratch no packet mixes here. This is a family favourite dish we have grown to love.
Using Grass Fed Beef Mince for different meals . Out of 2x 500g packs of mince I got 4 meals. see recipes below. These are also paleo recipes that I revert back to. The shaxo xing cooking wine may not be paleo. I didn’t have any red wine which is usually in the recipe. It is also the base for bolognaise sauce.
Australia Day – Red White & Blue or Green and Gold themes are the flavour of todays meals. Breakfast was green and gold. Lunch was Aussie BBQ and dinner was grass-fed beef nachos (instead of meat pie and sauce) with gluten free ccs.