A Mexican feast with Old El Paso
It’s no secret that I love entertaining. Spending time with lovely people, with good food and wine is really one of my favourite things to do. And yes, while it’s often an excuse for me to whip up something new and fantastic in the kitchen, sometimes I just want to relax, enjoy a glass of wine and not stress too much about what’s happening in the kitchen.
Looking back over the past few months, I noticed an unexpected trend – that Mexican (or, tex-Mex) seems to be my go-to entertaining style. I’m not sure if it’s because it’s generally universally loved, so easy to prepare or cost-effective – but it just always goes down so well, both as a hostess and with guests. It then made sense to partner with Old El Paso to show you how to host your own Mexican feast at home.
I tend to serve the meal DIY-style, with bowls scattered on the table for everyone to create the taco of their dreams. I chose the Stand ‘n Stuff taco kit, with crunchy corn tacos, as they’re so easy to fill, especially if you plan on going a little overboard with toppings – and, let’s be honest, who can say no to an extra helping of guacamole or salsa?
If the thought of crunchy tacos doesn’t get your mouth watering, then maybe enchiladas, nachos or burritos are more your style. With so many filling options – from beans to chicken, vegetables to beef – you could easily work your way through the whole range.
The base of our tacos was a spicy, smokey bean mixture, filled with cumin, chilli and a hint of cinnamon. Packed with protein, low-fat and oh-so-tasty, it’s a winning dish for vegetarians and meat-eaters alike.
2 tbsp olive oil
1 medium red onion, finely chopped
4 garlic cloves, finely chopped
1 tbsp dried chilli flakes (to taste)
3 tsp ground cumin
1 tsp ground cinnamon
1 tbsp sugar, to taste
a few drops of liquid smoke (optional, available here or here)
2 x 340g tins black beans, rinsed and drained
1 x 340g tin tomatoes
100ml vegetable stock
salt to taste
Place the olive oil in a large, non-stick pot and add the onion. Fry over a medium-heat until starting to soften. Once tender, add the garlic and fry for an additional two minutes, until starting to soften. Add the remaining ingredients, and allow to simmer on a medium heat until the sauce has thickened to your liking. Err on the side of letting it over-reduce, as you don’t want a sloppy, saucy mess on your taco. “Stodgy” is something to aim for here. Once ready, taste and season with salt and sugar, as needed.
Note: This post is sponsored by Old El Paso. All views and images are my own.
Source: Agorgeouslife-Candice-Bresler – A Mexican feast with Old El Paso