7 Easy Ways To Mexican Your Meal

14th July 2016

It’s time to mix things up a bit. Mexican style!

Mexican Header

Bored of the same old meals? Time to shake things up in the kitchen with just a few Mexican inspired ideas. Oh, and give Jamie a run for his money with some terrible puns…

1. Nacho-average soup

Next time you’re having chicken soup or a veggie broth (or any soup in fact), sub your bread roll or croutons for some toasted tortilla chips or nachos. Drop them into the soup just before eating for a toasted, corny flavour. And no we didn’t make this up, this is how the traditional Lime Soup is served!

Nachos Strip

2. Seedy behaviour
A popular street snack here is toasted nuts and seeds flavoured with chilli, lime and salt. It just got us thinking that they’d make a perfect topping to salad or veg dish. Make a batch in a dry frying pan by toasting the nuts first, such as peanuts or cashews, then adding pumpkin and sunflower seeds to toast a little more, then squeeze in some lime juice, a big pinch of salt and a pinch of chilli flakes, tossing the pan as you go. Stick them in a jar, and you’ve got a ready-made salad topping anytime you need it.

3. Cor b-LIME-y

When cooking vegetables, or preparing a salad, use the juice of fresh lime and a pinch of salt to add a fresh zesty touch just before serving. Add a wedge of lime on the side of your plate for extra top ups, and don’t forget a wedge in your drink! If you squeeze lime juice into your water with a little sugar, you’ve got yourself a simple lime drink!

Limes Strip

4. Chocolate is always the answer

Next time you make a ragu, casserole or bolognese, try finishing with a few cubes of dark chocolate for a rich and glossy finish. You’ll be surprised how well it goes. See if your mates can guess the secret ingredient.

5. Don’t be a wet lettuce

Just as you’re about to draw the life out of your vegetables by dunking them into a pan of boiling water, try something a little more daring. Add a bit of extra smokey flavour by toasting vegetables over a barbecue grill or in a hot dry pan or directly on a gas flame until the skins are completely black. Allow the vegetables to cool and steam off a little before handling, remove some of the blackened skin if you wish and then season with salt. This method works wonders for peppers, onions, courgettes, corn and tomatoes.

Mexican BBQ

6. Orange-ya-hungry?

Cajun chicken? Jerk Pork? Had it a thousand times. Instead, try this Southern Mexican marinade that’s thousands of years old. Squeeze some fresh orange juice into a bowl with chopped raw garlic, oregano, cumin and salt, rub into fillets of fish or your choice of meat before grilling, baking or barbecuing for a unique and tasty meal.

7. Salsa class

Tuna mayo sandwiches? They’re so 70’s. It’s all about adding a lively salsa. Sub out mayo or salad cream in your baguette, wrap or baked potato for something a bit more interesting. You could even use it as a pizza base instead of the same old tomato sauce. Keep an eye out for 3 epic salsa ideas coming to a SORTEDfood article near you soon… It’s almost like we planned it!

Salsa Strip

Lou and Dave are currently travelling and are doing a grand job of updating us with all the food they discover along the way! To keep up with the full story and to find even more stunning photos, don’t forget to follow them on Instagram @twohungrybrits and catch up with their blog.

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