Potato and Chorizo Taco

Crispy Potato and Chorizo Tacos

Potato and Chorizo Taco

Carb on carb paired with spicy chorizo, hells yeah.

The potatoes are crispy, while the chorizo has a range of textures, it’s juict with crisp caramel pieces, the perfect combination. The mixture is then stuffed into soft warm tortillas and topped with and a slew of garnishes. It’s one of the simplest and most delicious tacos you can make.

Serves –  4

Prep Time – 10 minutes

Cooking Time – 35 minutes

Ingredients

  • 1 packet of McCain Traditional Roast Potatoes – cooked as per packet instructions
  • 2 chorizos – sliced
  • 1 Spanish onion – cut into wedges
  • 1 bunch of coriander
  • 1 green chilli – sliced
  • 1 red chilli – sliced
  • Sour cream, to serve
  • Lime, to serve
  • Corn or flour tortillas – prepared according to packet instructions

Method

  1. Heat a large saucepan over a medium-high heat, add sliced chorizo and cook for 5 minutes, stirring occasionally, or until chorizo is golden and heated through.
  2. Remove McCain Traditional Roast Potatoes from oven and halve/quarter them according to size.
  3. Serve McCain Traditional Roast Potatoes, chorizo, tortillas, onion, coriander, chilli, lime and sour cream immediately on a large chopping board and allow guests to build their own tacos.

Enjoy!

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Mexican Prawn and Corn Salad

Mexican Prawn Salad

Mexican Prawn and Corn Salad

Smokey paprika, sweet corn, spicy chilli and tangy lime combine to make this salad as filling as it is fabulous.

Ingredients – Salad

  • 2 cups of McCain Corn Kernels – cooked as per packet instructions
  • 400g of green prawns – peeled, deveined and tails intact
  • 400g tin of red kidney beans – drained
  • 200g of heirloom or grape tomatoes – halved
  • 1 bunch of coriander – stalks removed
  • 1 small red onion – halved and finely sliced into half moons
  • 1 long red chilli – halved, seeds removed and finely sliced
  • 2 cloves of garlic – crushed
  • ½ tsp of sweet paprika
  • 2 tbs of olive oil
  • Lime cheeks for serving

Ingredients – Dressing

  • The juice and rind of 2 limes
  • 1 tbs of fish sauce
  • 2 tbs of rice wine vinegar
  • 1 tbs of sweet chilli sauce
  • 1 tbs brown sugar

Method

  1. Combine prawns, garlic, chilli, sweet paprika and ½ the olive oil in a bowl. Toss to coat. If time permits, cover and refrigerate for 10-15 minutes to marinate.
  2. Meanwhile, combine McCain Corn Kernels, tomatoes, red kidney beans, coriander, red onion and remaining oil in a large bowl. Place all ingredients for the dressing in a small bowl and whisk briskly to combine.
  3. Preheat a barbecue or char grill to a medium-high heat, add remaining olive oil, place prawns on the grill and cook, turning, for 2 minutes on each side, or until cooked through.
  4. Divide McCain Corn Kernel salad mixture among serving plates and top with prawns, drizzle with salad dressing, and serve with fresh lime cheeks.

Enjoy!

Bagel Crisp Nachos

Beef, Bean and Bagel Nachos

Bagel Crisp Nachos

Did you know that Abe’s Bagels – Bagel Crisps contain 70% less fat than regular crisps? And, their scrumptious flavours contain no artificial colours, flavours or preservatives. Hells yeah! Meaning now you can have your crisps, and eat them too.

While chomping on these crisps, I thought I would try something different with my crisps, rather than cracking a packet and plonking on the couch or serving them with dip. Enter, Beef, Bean and Bagel Nachos; by replacing the standard nacho corn chips with bagel crisps not only will you be reducing your families fat intake, but the sturdy nature of the bagel crisps gives you superior scooping power as your crisp wont buckle under topping pressure or go soggy. Win.

Ingredients

  • 1 packet of Abe’s Bagels – Marlborough Sea Salt Bagel Crisps
  • 500g beef mince
  • 1 brown onion – halved and finely sliced
  • 2 cloves of garlic – crushed
  • 1 tbs of oil olive
  • 420g tin of four bean mix – rinsed and drained
  • ¼ cup of tomato paste
  • ½ cup of water
  • 1 tsp of sweet paprika
  • 1 tsp of smoked paprika
  • 1 tsp of ground coriander
  • 1 tsp of Moroccan spice mix
  • ½ tsp of cinnamon
  • ½ cup of tasty cheese
  • 1 avocado – diced, to serve
  • Fresh coriander leaves, sour cream, and sweet chilli sauce, to serve

Method

  1. Heat oil in a large pan over a medium-high heat. Add onion and garlic and cook stirring for 2-3 minutes until onion begins to soften.
  2. Add beef mince, bean mix, tomato paste and herbs. Cook, using a fork to break up the mince, for 3-5 minutes or until beef mince is browned and herbs are fragrant.
  3. Add water and allow to simmer uncovered for 5 minutes or until sauce has reduced and thickened.
  4. Pile Abe’s Bagels – Marlborough Sea Salt Bagel Crisps on an oven proof serving dish, top with beef and bean mix, top with cheese and grill under a medium grill to melt and brown.
  5. Top with fresh coriander leaves and diced avocado, and serve immediately with sour cream and sweet chilli sauce.

Enjoy!

Mexican Fries

Chips of the World – Mexico – Carne Asada Fries

Mexican Fries

Ingredients

  • 1 packet of McCain Superfries Shoestring
  • 500g of rump steak – cut into strips
  • 1 tbs of olive oil
  • Hot chilli sauce to serve
  • Sour cream to serve
  • Finely sliced shallots to serve

Method

  1. Cook McCain Superfries Shoestring as per packet instructions.
  2. Meanwhile, heat olive oil in a medium pan over a high heat, reduce heat to medium, add steak strips and cook as desired.
  3. Remove chips from the oven and evenly divide chips and steak amongst serving plates, scatter with shallots and serve immediately with sour cream and hot chilli sauce.

 

Nachos

Vegetarian Nachos

Nachos

Nachos are an easy crowd-pleaser that are super tasty and quick to make.  This version is vegetarian, although delicious when served with pan fried spicy chorizo, shredded roast chicken meat or strips of grilled steak. Perfect for a midweek meal, sporting bash or a DIY family dinner that everyone will love!

Ingredients

  • 1 packet of corn chips or tortilla crisps
  • 2 handfuls of grated tasty cheese
  • 1 jar of mild tomato salsa
  • 250g of McCain Corn Kernels – cooked and cooled
  • 3 medium tomatoes – seeds removed and cubed
  • 1 bunch of coriander – roughly chopped with a few full sprigs reserved for serving
  • 1 medium red onion – finely diced
  • 200g tin of red kidney beans – drained and rinsed
  • Juice of 1 lime
  • Sour Cream and Sweet Chilli Sauce to serve
  • Also, you can serve it with guacamole when avocados return to a reasonable price!

Method

  1. Add McCain Corn Kernels, tomatoes, beans, coriander, red onion and lime juice to a medium mixing bowl, stir well to combine and set aside.
  2. Scatter corn chips or tortilla crisps evenly in a large oven proof dish, top with jar of tomato salsa, sprinkle with tasty cheese and place under a hot grill for 3-5 minutes or until cheese is golden and melted.
  3. Remove chips from grill and top with McCain Corn Kernel salsa.
  4. Serve immediately with sour cream, sweet chilli sauce and garnish with coriander sprigs.

Enjoy!