mexican solutions

mexican
solutions
bringing food to life
02. the Old El Paso range
03. contents
most popular dish recipes
starters and side dish recipes
Page 04 burritos Page 05 tacos Page 06 chili con carne Page 12
Page 13
Page 14
Page 15
fajitas (fa-he-tas) tuna enchiladas
chicken enchiladas
main dish recipes
Page 07
Page 08
Page 09
Page 10
Page 11
quesadillas (kes-a-de-yas)
chimichangas
taco burgers huevos rancheros chili lime prawn burritos
mexican potato cakes cheesy nachos
mexican bruschetta jalapeño chutney nachos grande
mexican potato salad
mexican rice
mexican stuffed peppers
dessert dish recipes
empanadas
pastel mexicano del pastor
albóndigas
mexican chicken caesar salad
pastel de tortilla
Page 16
Page 16
Page 17
Page 17
baked tortilla strips
mexican baked pear and chocolate belle hélène
sweet tortilla with caramelised bananas
cherry chimichangas
burritos
fajitas
freshly ground beef seasoned with cumin and chili,
wrapped in a warm tortilla, served with chunky
tomato salsa
strips of chicken, sliced onions and peppers
cooked in an aromatic smoky seasoning and rolled
in a warm tortilla
Old El Paso Soft Flour Tortillas
Minced beef
Old El Paso Chili Seasoning
Old El Paso Salsa
Onions sliced
Grated cheese
Lettuce shredded
Old El Paso Soft Flour Tortillas 20 – serves 10
Old El Paso Fajita Cooking Sauce850g
or Old El Paso Fajita Seasoning 70g
Old El Paso Salsa
400g
Chicken breasts 1kg
Onions sliced
400g
Mixed peppers sliced
400g
20 – serves 10
1kg
70g
400g
300g
300g
qtr
1.Fry the sliced onions and minced beef until meat is
cooked thoroughly.
1.Slice the chicken into strips and fry off with the onions
and peppers.
2.Add the chili seasoning and stir in thoroughly.
2.Add the fajita cooking sauce or seasoning and stir
in thoroughly.
3.Spoon the mix into the centre of a soft flour tortilla
and top with salsa, lettuce and grated cheese.
4.Fold the tortilla into a burrito as shown below.
3.Spoon the mix into the centre of a soft flour tortilla and
top with the salsa.
5.Serve 2 burritos.
4.Roll into a fajita as shown below.
5.Serve 2 fajitas.
folding a burrito...
a.
b.
c.
folding a fajita...
a.
Burritos can also be served as a take-away dish as the
ingredients are enveloped within the fold of the burrito.
Burrito literally means “little donkey” in spanish and
is possibly attributed to the shape of the bedrolls and
packs the donkeys carried.
04. most popular dish recipes
b.
Substitute chicken for strips of beef, pork or quorn for an
alternate fajita.
As an alternative to pan frying, season the chicken and bake
in the oven.
05. most popular dish recipes
tacos
tuna enchiladas
traditional corn tacos filled with seasoned ground
beef, sliced onions, lettuce, salsa and topped with
grated cheese
baked tuna enchiladas rolled with crème fraîche,
sweetcorn, spring onions, fresh mushrooms and topped
with grated cheese
Old El Paso Taco Shells Minced beef Old El Paso Chili Seasoning Old El Paso Salsa Onions sliced Grated cheese Lettuce shredded Old El Paso Soft Flour Tortillas 20 – serves 10
Tuna 375g
Tinned sweetcorn 375g
Fresh mushrooms chopped 250g
Spring onions finely chopped 10
Old El Paso Enchilada Sauce 500g
Crème fraîche 500ml
Grated cheese 125g
20 – serves 10
1kg
70g
400g
300g
300g
qtr
1. Fry the minced beef and sliced onions together.
2. Add the chili seasoning and stir in thoroughly.
3. Warm the taco shells in the microwave or oven for
extra crispness.
4. Fill taco shells with the mix and top with the lettuce,
grated cheese and salsa.
1. Mix the tuna, tinned sweetcorn, fresh mushrooms,
spring onions, enchilada sauce and crème fraîche
together in a bowl.
2. Spoon the mixture into a flour tortilla and roll - repeat
for all remaining tortillas leaving some of the mixture for
the topping.
5. Serve 2 tacos.
3. Place the enchiladas in a baking tray and top with the
remainder of the mixture, spreading evenly.
Tacos are often referred to as “taquitos” and can also be
filled with chicken, pork, potato or vegetables.
4. Sprinkle with grated cheese and black pepper and bake
in the oven at 180ºc for approximately 10 minutes or until
the cheese starts to bubble.
Grill strips of beef as the taco filling for “carne asada” which
means “roasted meat” – a traditional dish found in northern
parts of mexico.
For a healthier alternative, replace crème fraîche with natural
yoghurt, soft flour tortillas with wholewheat tortillas and
remove the cheese.
chili con carne
chicken enchiladas
classic mexican spicy beef with kidney beans and
onions seasoned with cumin and chili
tender breast of chicken, baked with onions and
peppers in a spicy tomato cheese sauce
Minced beef Onions sliced Garlic cloves chopped Old El Paso Chili Seasoning Chopped tomatoes Kidney beans Old El Paso Soft Flour Tortillas 20 – serves 10
Chicken 1kg
Old El Paso Enchilada Sauce 1kg
Onions sliced 200g
Peppers sliced 300g
Grated cheese 300g
1kg – serves 10
300g
6
100g
800g
800g
1. P
an fry the minced beef, onions and garlic until minced
beef has turned brown.
1. Slice the chicken into strips and fry off with the onions
and peppers.
2. A
dd the tinned tomatoes, kidney beans and stir in the chili
seasoning, bring to the boil and simmer for approximately
20 minutes.
2. Pour over half of the enchilada sauce and stir in thoroughly.
3. S
erve with rice and a sprig of coriander or parsley
for garnish.
4. Cover the enchiladas with the remainder of the enchilada
sauce and sprinkle over the grated cheese.
Traditionally, chili con carne is served with corn chips or
fresh bread.
“Chili con carne” literally translates as “peppers with meat”.
3. Spoon the mix into the centre of a soft flour tortilla, roll the
tortilla and place into a baking tray.
5. Bake in the oven for 15 minutes at 200ºc.
The enchilada dish takes its name from the sauce it's
cooked in.
Enchilada comes from the spanish verb “enchilar” which
means “to add chili to”.
The literal translation of the word “enchilada” is “in chili”.
06. most popular dish recipes
07. main dish recipes
quesadillas
empanadas
crispy tortilla sandwich with melted cheese, salsa
and sliced jalapeños
tortilla patties, stuffed with fresh ground beef, sliced
onions, seasoned with cumin and chili and served with
a side of salsa
Old El Paso Soft Flour Tortillas
Grated cheese
Old El Paso Salsa
Old El Paso Sliced Jalapeños
20 – serves 10
600g
600g
400g
1.Heat a non-stick frying pan over a medium heat and add
1 teaspoon of oil.
Old El Paso Soft Flour Tortillas
Onions finely chopped
Beef minced
Old El Paso Chili Seasoning
Old El Paso Salsa
20 – serves 10
100g
900g
35g
500g
2.Place a soft flour tortilla in the pan and spread the grated
cheese, salsa and jalapeños and cook the tortilla until the
underneath is brown and crisp.
1.Fry the onions in a little oil, add minced beef and
brown. Mix in the chili seasoning and salsa and cook
for 30 minutes.
3.Carefully fold one half over using a large spatula and
press the edges gently to seal.
2.Remove from the heat and allow to cool.
4.Cook for another minute or so and remove from the pan.
3.Place the flour tortilla on a flat surface and with the back
of a spoon apply a flour and water paste to the edge.
5.Cut into triangles (if desired) and serve.
4.Spoon a portion of chili beef mix into the centre of
the tortilla.
Quesadillas (kes-a-de-ya) main ingredient is cheese and
literally translates as “little cheesy thing” in spanish.
5.Fold in half, enveloping the mixture whilst ensuring
all edges are well sealed (pinched) with the flour and
water paste.
6.Place the empanada in a deep fat fryer (170ºc) and cook
until golden brown on both sides.
7.Remove and serve with mild salsa and or guacamole and
sour cream if required.
8.Serve 2 empanadas.
For a healthier alternative, instead of deep fat frying, bake in
the oven at 180ºc for approximately 10 minutes or until the
tortillas start to crisp.
chimichangas
pastel mexicano del pastor
ground beef, onions and salsa seasoned with cumin
and chili, enveloped in a soft flour tortilla and deep fried
traditional chili con carne, topped with crushed nachos
and baked with grated cheese
Old El Paso Soft Flour Tortillas
Beef minced
Onions finely chopped
Old El Paso Chili Seasoning
Old El Paso Salsa
Minced beef
1kg – serves 10
Onion chopped
300g
Kidney beans
500g
Old El Paso Chili Seasoning
70g
Old El Paso Taco Shells / Nachips150g
Grated cheese
150g
20 – serves 10
1kg
400g
70g
200g
1.Fry the onions in a little oil, add minced beef and brown.
Stir in the chili seasoning and salsa and cook for 30
minutes. Remove from the heat and allow to cool.
1.Brown mince and add onion and kidney beans.
2.Place the flour tortilla on a flat surface and with the back
of a spoon apply a flour and water paste to the edge.
3.Crush the Nachips or taco shells until approximately
the size of a 5 pence piece.
3.Spoon a portion of chili beef mix into the centre of the
tortilla. Fold as shown below, making sure all edges are
sealed with the flour and water paste.
4.Spread the chili con carne evenly into a baking dish.
4.Place the chimichanga fold side down on a tray and store
until ready to use.
2.Stir in the chili seasoning.
5.Spread the crushed chips or taco shells evenly over
the top of the chili con carne.
6.Sprinkle with grated cheese.
5.Place the chimichanga in a deep fat fryer (170ºc) and
cook until golden brown on both sides. Alternatively, as
a healthier option, bake in the oven until the tortilla starts
to brown.
7.Bake for 10-15 minutes on a moderate heat or until
cheese starts to bubble.
6.Remove and serve with salsa, and / or guacamole and
sour cream if required.
This recipe was specifically designed to use up any broken
taco shells or remaining Nachips at the bottom of the bag.
7.Serve 2 chimichangas.
Pastel mexicano del pastor simply translates to “mexican
shepherd's pie”.
folding a chimichanga...
a.
b.
c.
d.
Legend has it that the chimichanga was created by accident
in a restaurant in Arizona, U.S called “el charro” which
means “the corrupt one”. The cook accidentally nudged a
burrito into hot oil and the chimichanga was born.
08. main dish recipes
8.Remove from oven and sprinkle with oregano.
09. main dish recipes
taco burgers
albóndigas
home-made beef burgers served in a corn taco shell,
topped with tomatoes, lettuce, salsa and grated cheese
mexican pork and beef meatballs in a rich jalapeño and
salsa sauce served on a bed of rice
Minced beef
Old El Paso Taco Shells
Old El Paso Chili Seasoning
Old El Paso Salsa
Onion finely chopped
Grated cheese
Lettuce shredded
Tomatoes finely diced
for the meatballs
Pork minced
Beef minced
Onion very finely chopped
Breadcrumbs fresh
Old El Paso Chili Seasoning
560g – serves 10
560g
100g
80g
80g
for the sauce
Old El Paso Salsa
Old El Paso Sliced Jalapeños
Garlic cloves crushed
Onions finely chopped
Beef stock
1kg
60g
5
100g
100ml
1.25kg – serves 10
20
80g
400g
200g
100g
1 head
5
1. Mix the beef with the onion, cheese and chili seasoning,
then divide the mixture into 20 even sized balls and flatten
to form thin burgers.
2.Fry off until brown and cooked thoroughly.
3. Fill each taco shell with a burger, shredded lettuce, diced
tomatoes and salsa and serve.
4.Serve 2 tacos.
A rustic, more flavoursome alternative to standard bun
beef burgers.
1.For the meatballs – mix all the ingredients together until
well combined. Divide the mixture into required number
of meatballs (6 per portion).
2.Fry the meatballs in a little oil until brown on all sides.
3. For the sauce – fry the garlic and onions together, add
the coarsely chopped jalapeños and salsa, simmer for
5 minutes, then pour the mixture over the browned
meatballs. Cover and place into a pre-heated oven
(160ºc) for 30 minutes.
4.To serve – on a bed of rice, place 6 meatballs and cover
with sauce and garnish with fresh oregano.
Albóndigas are traditionally meatballs in soup –
“Sopa de albóndigas”.
huevos rancheros
rich scrambled egg with spring onion and garlic served
over lightly baked strips of tortillas
Old El Paso Soft Flour Tortillas
Old El Paso Sliced Jalapeños
Spring onions
Garlic cloves
Eggs
Single cream
Butter
Old El Paso Salsa
10 – serves 10
50g
10
6
20
100ml
10g
200g
1. R
oll the soft flour tortillas tightly and cut into long strips,
place onto a baking tray and bake at 200ºc in the oven
until golden crisp.
2. F
inely chop the spring onions, jalapeños and crush the
garlic cloves.
3. B
eat the eggs and single cream together.
4. F
ry the garlic, onion and jalapeños in the butter, pour the
egg mixture into a pan and cook to a creamy scrambled
egg texture.
mexican chicken
caesar salad
a simple twist on the classic chicken caesar salad
– shredded fajita chicken, layered on lettuce leaves,
tossed in croutons and parmesan cheese with a drizzle
of caesar dressing
Chicken breasts
10 – serves 10
Old El Paso Fajita Cooking Sauce80g
Old El Paso Sliced Jalapeños 60g
Caesar dressing
300ml
Croutons
300g
Lettuce
5 heads
Parmesan cheese shaved
250g
1. Pour half of the cooking sauce over the chicken breasts
and fry off until brown. Place in the oven at 160ºc for 15
minutes to cook through. Remove, allow to cool before
slicing into strips.
2. Tear the lettuce and lay the cooked fajita chicken strips
on top of the lettuce leaves.
5. P
lace the fried tortillas on a plate, cover with the
scrambled egg, garnish with black pepper.
3. Mix the remainder of the fajita cooking sauce and caesar
dressing together, add the sliced jalapeños and croutons
and pour over the chicken strips.
6. S
erve with a side of salsa.
4.Sprinkle with the shaved parmesan and serve.
Huevos rancheros simply translates as “eggs ranch-style”
and is often served with refried beans.
Fried eggs can be used as an alternative to scrambled eggs.
10. main dish recipes
11. main dish recipes
chili lime prawn burritos
pastel de tortilla
fresh prawns cooked in a rich smoky fajita sauce,
served in a warm tortilla with red onion, sour cream
and coriander
baked layers of seasoned ground beef sandwiched
between flour tortillas, topped with jalapeños and
grated cheese
Uncooked prawns peeled 1.25kg – serves 10
Old El Paso Fajita Cooking Sauce500g
Lime juice 100ml
Old El Paso Soft Flour Tortillas 20
Lettuce 2 heads
Red onion thinly sliced 100g
Sour cream 200ml
Coriander chopped bunch
Old El Paso Soft Flour Tortillas 8 – serves 8
(2 'pies' - 4 servings each)
Old El Paso Salsa 400g
Old El Paso Sliced Jalapeños 60g
Beef minced 1kg
Old El Paso Chili Seasoning 80g
Oregano sprinkle
Cinnamon pinch
Ground black pepper
pinch
Grated cheese 120g
Water or beef stock
200ml
1. Mix the lime juice with the fajita cooking sauce with some
oil in a large bowl and combine well. Split the mixture into
two bowls.
2. Toss the prawns in one of the bowls ensuring the
prawns are coated well. Fry off until prawns are cooked
thoroughly, then add to the cooking sauce in the second
bowl and toss again.
3. Shred the lettuce and place in the centre of a tortilla. Add
the cooked prawns, top with sour cream and add the red
onion and chopped coriander.
4. Roll the tortilla, tucking in at one end and serve.
5. Serve 2 burritos.
1. Finely chop the sliced jalapeños.
2. Brown the mince and stir in the chili seasoning. Add the
sliced jalapeños, oregano, cinnamon and ground black
pepper to the mince beef and stir in well. Add 2/3rds of
the salsa and all of the water or beef stock and cook for
30 minutes at a steady simmer.
3. Oil the base of a baking tray well and lay a tortilla on
the base.
4. Using half of the mince mix for the first pie, spread
some of the mix evenly over the tortilla and sprinkle
with grated cheese.
5. Lay a second tortilla directly on top and spread a second
layer of mince. Continue this process for a third and forth
time. On the top layer, spoon on half of the remaining
amount of salsa and sprinkle with more grated cheese.
6. Make a second tortilla pie by repeating steps 3-5 on a
separate baking tray.
7. P
lace the tortilla pies in the oven and bake for approximately
15 minutes on a moderate heat. Cut each into 4 and serve.
Pastel de tortilla translates as “tortilla pie” and in culinary
terms is very similar to the italian classic - lasagne.
mexican potato cakes
nachos grande
traditional potato cakes with spring onions,
grated cheese and jalapeños served with a side
of chunky salsa
oven baked nachos dish topped with salsa,
jalapeños, refried beans, grated cheese, guacamole
and sour cream
Potatoes Plain flour Old El Paso Salsa Old El Paso Sliced Jalapeños Coriander Spring onions Grated cheese Eggs (yolks only) Old El Paso Nachips Old El Paso Salsa Old El Paso Jalapeños Old El Paso Refried Beans Grated cheese Guacamole Sour cream 1.5kg – serves 10
40g
50g
20g
30g
6
100g
3
1. M
ash the potatoes in the conventional way
(steam potatoes for best results).
2. F
inely chop the coriander, sliced jalapeños, grated cheese
and spring onions and add to mashed potatoes.
750g – serves 10
500g
500g
500g
500g
200g
100ml
1. Place a third of the Nachips in a large baking dish and
cover with the salsa.
2. Spoon over the refried beans and approximately a third of
the jalapeños.
3. Repeat the above two steps twice over.
3. S
tir in the beaten egg yolks and combine all the
ingredients well.
4. Top with the grated cheese and bake until the cheese
has melted.
4. W
hen the mashed potato is cool enough, roll into a ball
approximately the size of the palm of your hand and
flatten into a cake shape.
5. Serve with a side of guacamole and sour cream.
5. S
hallow fry the potato cakes until golden brown on
both sides.
6. Serve with a side of salsa.
Make the potato cakes canapé size and top with dollop of
traditional chili con carne.
12. starters and side dish recipes
Old El Paso Nachips are different from standard tortilla
chips. Nachips are thicker and therefore more robust than
tortilla chips. This allows the Nachips to be topped with a
number of ingredients and scooped up without breakages.
13. starters and side dish recipes
cheesy nachos
mexican potato salad
simple and delicious tortilla chips topped with melted
cheese, jalapeños and chunky salsa
diced potatoes with spring onions and jalapeños,
covered with salsa and topped with fresh oregano
Old El Paso Nachips
Old El Paso Salsa
Old El Paso Sliced Jalapeños
Grated cheese
Potatoes
Old El Paso Salsa
Old El Paso Jalapeños
Spring onions
Grated mature cheddar
Oregano freshly chopped
750g – serves 10
500g
500g
300g
1.Warm the chips in the microwave or oven for
extra crispness.
2.Sprinkle the grated cheese over the chips and bake until
the cheese has melted.
3.Pour over the salsa and toss in the sliced jalapeños.
4.Serve with guacamole and sour cream if required.
2.5kg – serves 10
800g
400g
200g
200g
pinch
1.Peel and roughly dice the potatoes.
2.Bring a large saucepan of water to the boil and add the
peeled and diced potatoes. Cook until tender and then
strain through a colander and allow to dry.
3.Chop the spring onions.
4.Add the sliced jalapeños and chopped spring onions
to the potatoes.
5. Pour the salsa over the cooled potatoes, onions and
jalapeños and sprinkle with grated mature cheddar.
6. Serve with a pinch of oregano.
mexican bruschetta
mexican rice
lightly toasted french bread spread with refried beans,
topped with beef tomatoes and lime infused jalapeños
cooked rice with jalapeños, onions, salsa and peas
pan fried in butter
French bread stick sliced
Old El Paso Refried Beans
Beef tomatoes sliced
Old El Paso Sliced Jalapeños
Lime juice
Grated cheese
Long grain rice
Butter
Onion
Garlic cloves crushed
Old El Paso Sliced Jalapeños
Chicken stock
Old El Paso Salsa
Frozen peas
20 – serves 10
400g
5
200g
20ml
200g
1.Finely chop the sliced jalapeños and cover with lime juice
for at least 20 minutes.
2.Spread a thick layer of refried beans over the sliced
french bread.
3.Add the sliced beef tomato.
4.Sprinkle over the lime infused jalapeños and top with
grated cheese.
5.Place under grill until cheese is melted.
6.Serve 2 pieces of bruschetta.
500g – serves 10
100g
2
30g
1ltr
200g
80g
1.Add the rice to a saucepan, cover with boiling water and
stand for 10 minutes. Strain, rinse under cold water, strain
again and set aside to dry slightly.
2.Finely chop the onion and sliced jalapeños, add the
crushed garlic cloves, mix together and fry in the butter.
Add the rice and cook for 1 to 2 minutes, stirring
occasionally to ensure the rice does not stick.
3. Add the salsa and stock and leave covered over a
moderate heat until all the liquid has been absorbed.
4.Stir in the frozen peas and heat through.
5.Remove from the heat and serve.
14. starters and side dish recipes
15. starters and side dish recipes
jalapeño chutney
mexican stuffed peppers
hot, fruity and sweet chutney
capsicum peppers packed with courgettes, onions,
kidney beans and borlotti beans, seasoned with cumin
and chili, baked with grated cheese
Old El Paso Sliced
Green Jalapeños
Onion chopped
Cider vinegar
Sugar
Water
Cumin
250g – serves 10
200g
450ml
200g
220ml
1 tbsp
1.Finely chop the sliced jalapeños and add to saucepan.
2.Add the onion, sugar, water, cider vinegar and cumin
and stir thoroughly.
3.Bring mixture to the boil and then simmer on low heat for
approximately 2-3 hours, until all liquid has evaporated.
Capsicum peppers
Courgettes
Onions finely chopped
Kidney beans cooked
Borlotti beans cooked
Old El Paso Chili Seasoning
Grated cheese
10 – serves 10
500g
300g
500g
500g
80g
20g
1. Sliced the top of the capsicum pepper and remove the
seeds from the inside of the pepper.
2.Finely chop the courgettes and fry off with the onions.
4.Leave to cool to room temperature, then transfer to an
air tight container.
3.Add the kidney beans and borlotti beans to courgettes
and onions.
5.Store chutney in refrigerator.
4. Add the chili seasoning and stir in thoroughly.
For a very hot jalapeño chutney, use Old El Paso
red jalapeños.
For extra fruity jalapeño chutney, use Old El Paso yellow
manzano chillies.
5.With a tablespoon, transfer the chili vegetable mix into
the hollow peppers.
6. Top the pepper with grated cheese and bake for
10 minutes on medium heat until the cheese has melted.
Great vegetarian alternative – any vegetable can be used
to fill the peppers.
Serve on a bed of rice.
baked tortilla strips
strips of baked tortillas served with ice cream, topped
with a drizzle of clear honey and dusted with chocolate
and cinnamon
Old El Paso Soft Flour Tortillas
Vanilla ice cream
Cinnamon
Drinking chocolate
Clear honey
10 – serves 10
600g
2g
2g
100ml
1.Cut the soft flour tortillas into strips and bake in the oven
until brown and crisp. Allow to cool.
2. P
lace a portion of the baked tortilla strips onto the serving
plate and add a portion of vanilla ice cream to the side.
mexican baked pear and
chocolate belle hélène
sliced pears covered in chocolate sauce wrapped and
baked in a tortilla parcel
Old El Paso Soft Flour Tortillas 10 – serves 10
Pears
500g
Chocolate sauce or spread
200g
Cinnamon
sprinkle
1. Peel the pears and cut into slices about ½cm thick.
2. Lay the pears in the centre of the tortilla and cover with
chocolate sauce or spread.
3. Fold all four corners until pear mixture is enveloped.
3.Drizzle the clear honey over the baked tortilla strips and
ice cream.
4. Turn upside down on baking tray so no fold is visible and
bake until tortilla turns golden brown.
4. Dust with cinnamon and drinking chocolate powders.
5. Remove from oven and lightly sprinkle with cinnamon.
A variation of the french classic dessert “belle hélène”.
16. dessert dish recipes
17. dessert dish recipes
sweet tortilla with
caramelised bananas
bananas smothered with caramalised brown
sugar, infused with oranges and lemon and rolled
in sweet tortillas
for the dessert
Old El Paso Soft Flour Tortillas
Bananas
Brown sugar
Lemon juice
Cinnamon
Vanilla ice cream
10 – serves 10
10
50g
20ml
10g
600g
for the sauce
Brown sugar
Water
Orange juice
210g
60ml
120ml
1. To make the sauce – combine the brown sugar and
water and cook over a heat until caramelised. Remove
from heat and leave to cool slightly.
2. Stir in the orange juice and add the cinnamon making
sure all the sugar has dissolved.
3. To make the dessert - cut the bananas into thirds
lengthways and toss into the lemon juice.
4. Lay the tortillas on a flat surface and place 1 banana
portion in the centre of the tortilla. Sprinkle with the
brown sugar and a squirt of caramel sauce.
5. Place onto a baking tray and cook in an oven
(170ºc) for 10-15 minutes, to crisp the tortilla and
soften the bananas.
6. Remove from the oven and coat with the rest of the
caramel sauce.
7.Serve with a good quality vanilla ice cream.
cherry chimichangas
deep fried (or baked) flour tortilla parcel crammed with
cherries and dusted with cinnamon
Old El Paso Soft Flour Tortillas 10 – serves 10
Black pitted cherries 300g
Granulated sugar
sprinkle
Cinnamon
sprinkle
1. Place the flour tortilla on a flat surface and with the back
of a spoon apply a flour and water paste to the edge.
2. Spoon a portion of cherries into the centre of the tortilla
and sprinkle some sugar over the top of the cherries to
caramelise. Fold the tortilla, as shown below, making sure
the cherries are totally enveloped and all edges are sealed
with the flour and water paste.
3. Place the chimichanga fold side down on a tray and store
until ready to use.
4. Place the chimichanga in a deep fat fryer (170ºc) and
cook until golden brown on both sides. Alternatively, as a
healthier option, brush the chimichangas with egg wash
and bake in the oven at 170ºc for 12 minutes or until the
tortilla starts to brown.
5. Remove and blot if chimichangas were deep fried.
6. Dust with cinnamon and serve with a scoop of ice cream,
custard or single cream.
folding a chimichanga...
a.
b.
c.
Cherries can be substituted for fresh berries, fruit
or sweet mince.
d.
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01895 201 100