Mexican recipes Archives

Mexican recipes

Easy spicy nachos

30 minutes

Beef recipes

Birria-inspired oxtail tacos

45 minutes

Mexican recipes

Soft mushroom tacos with mango salsa

15 minutes

Beef recipes

Wagyu steak tacos

25 minutes

Cheese recipes

Pork enchilada

20 minutes

Air-fryer recipes

Air-fryer nachos

30 minutes

Avocado recipes

Tex-Mex sweet potatoes

40 minutes

Mexican recipes

Vegetarian chilli con carne

10 minutes

Afternoon tea

Nestlé caramel tres leches cake

45 minutes

Corn recipes

Spicy hake Tex Mex rice salad

20 minutes

Mexican recipes

Quesadillas with Mexican salad

5 minutes

Beans recipes

Tortilla soup

20 minutes

Tortilla soup

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

1 T olive oil
1 onion, chopped
4 cloves garlic, chopped
1⁄2 t cumin seeds
1 x 400 g can peeled and diced tomatoes
2 T tomato paste
1 t dried smoked chilli
1 t smoked paprika
4 Woolworths chipotle chillies in adobo, chopped
1 t dried oregano
2 cups chicken stock
1 cup water
2 red peppers
1 x 400 g can, red kidney beans
salt, to taste
2 cups sunflower oil, for deep-frying
6 Woolworths wraps

Method

1. Heat the olive oil in a saucepan over a medium heat and cook the onion until softened. Add the garlic and cumin and cook for 1 minute.

2. Add the tomatoes, tomato paste, chilli, paprika, chipotles, oregano, stock and water. Cover and simmer for 15 minutes.

3. Meanwhile, roast the peppers over a gas flame or in the oven until soft. Break up and add to the soup with the beans. Season to taste.

4. Heat the sunflower oil in a pan. Fry the wraps, one at a time, folding them over as they brown to create a deep-fried wrap. Drain on kitchen paper. Serve with the soup.

Find more soup recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Lerato Motau

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Tortilla soup

Tortilla soup

Ingredients

Method