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Goldsmiths' Official Student Magazine

Mexican Party Food Recipes

December 26, 2013
Writer_Nadia Gonzalez Just in time for New Year, Nadia Gonzalez shows us the best way to make Mexican party food on a budget. Beans on toast. The jacket potato. Super noodles. I think we students can all do a little better than that! These recipes are easy (yet not totally idiotic), yummy (I can eat…

Writer_Nadia Gonzalez

  • Just in time for New Year, Nadia Gonzalez shows us the best way to make Mexican party food on a budget.

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Beans on toast. The jacket potato. Super noodles. I think we students can all do a little better than that! These recipes are easy (yet not totally idiotic), yummy (I can eat them at least once a week), healthy (if you don’t eat the entire pot of sour cream in one sitting) and cheap! The Mexican Fajita ticks all of the boxes to be a great student staple, and when you’ve perfected it, it’s the perfect excuse to throw a Mexican party! So – rapido! Get yourself down to the supermarket and get started!

Ingredients:

Tortilla wraps

Chicken breast or boneless chicken thighs

1 pepper

2 ripe avocados

1 ½ red onions

Lime juice

1-2 garlic cloves

Suggested seasoning: Dried cumin, oregano, smoked paprika, chilli flakes, and salt and pepper (or a fajita seasoning cheat pack)

Cheese

Sour cream

Fajitas:

The filling:

  1. Chop the onions, the pepper and the chicken into strips. Finely chop (or press) the garlic cloves.
  2. Put most of the garlic, most of the onions and all of the chopped pepper into a pan with some oil, leaving the chicken to one side, and fry till juicy.
  3. Add the chicken into the pan. Season according to taste (or with whatever seems a bit Mexicany in your spice rack!) or add the seasoning cheat pack. Cook chicken for about 8 minutes – until piping hot.

The guacamole:

  1. Make your life a bit easier by buying very soft avocados. Scoop the insides into a bowl, then add a good amount of lime juice. Squish with a fork or a potato masher or whatever you can find until there are no big lumps.
  2. Add your leftover garlic, chop the remaining red onion into very fine cubes, then add those as well. Season with salt, pepper, chilli and paprika. Keep stirring, tasting and adding ‘til it’s just right!

You’re ready to go!

Heat your tortillas one by one in a pan, then fill your wraps with a spoonful or two of the filling. Add lots of sour cream, guacamole, and grated cheese. To assemble, first fold the bottom of the tortilla upwards, then fold in the sides.

Next day quesadillas:

If you’ve got some vegetables, cheese and tortilla’s left from your fajita fiesta, this is a quick, cheap and easy way to sort dinner the next day:

  1. Chuck a tortilla in the pan and cover it with grated cheese.
  2. Chop and sprinkle onto the tortilla whatever vegetables you have lying in the fridge that need using up – pepper or onion from last night? Perfect! Tomatoes? Why not? Like spice? Add some chilli!
  3. Throw another fajita on top and press it down. Cook on each side till crispy on the outside and delightfully melted in the middle.
  4. Cut into slices and serve with any leftover guacamole (hope you didn’t forget to cover it the night before!), and sour cream.