Diy Mexican Chilli Wraps Food

MEXICAN CHILI

Steps:

• Heat the oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and cook, stirring occasionally, until slightly golden, 2 to 3 minutes. Add the beef, breaking it up with a wooden spoon, and cook for about 5 minutes. Add the chili powder, cumin, oregano, salt, cayenne and chile paste and stir until the beef is coated with the seasonings. Add the tomatoes with their juices, beans, enchilada sauce and chocolate and stir. Reduce the heat, cover and simmer until thickened, stirring occasionally, about 30 minutes.
• Garnish the chili with your desired toppings and serve.

QUICK CHILLI BEAN WRAPS

Steps:

• Gently fry onions for 5 mins in oil, until softened. Tip in beans, tomatoes and seasoning, then simmer for 10 mins, stirring occasionally.
• Meanwhile, warm the wraps in the microwave on High for 1 min.
• Take a large spoonful of beans and spoon along the centre of each wrap. Top with some grated cheese, a spoonful of guacamole and soured cream and a sprinkling of coriander or parsley. Wrap into a cigar shape and eat straight away.

QUICK CHILI WRAP

Steps:

• Spread 1/2 cup of the chili down center of each tortilla; top evenly with the remaining ingredients.
• Fold in sides of each tortilla; roll up from bottom.

15 MINUTE CHILI AND RICE WRAPS

Steps:

• Bring chili and water to boil in medium saucepan.
• Stir in rice.
• Cover.
• Cook over low heat for 5 minutes.
• Spoon approx 1/2 cup chili mixture onto each tortilla.
• Top with cheese and sour cream, and fold up.

CHILLI CHICKEN WRAPS

Steps:

• Heat the oil in a large frying pan over a medium heat. Add the chicken, brown on all sides, then remove. Add the onion, garlic, ginger and a pinch of salt. Cook for 5 mins or until softened.
• Increase the heat to high. Return the chicken to the pan with the spices, tomato purée, chilli and lemon juice. Season well and cook for 10 mins or until the chicken is tender.
• Divide the chicken, red onion, chutney, herbs and yogurt between the four warm rotis. Roll up and serve with plenty of napkins

MEXICAN CHILI BEANS

Steps:

• Sort and wash beans.
• Cover beans plus one (1) inch with beef stock, bring to a rolling boil for five (5) minutes, turn off heat, cover and let stand one (1) hour.
• Add remaining ingredients, bring to a boil, reduce heat to a slow simmer, cover and cook about four (4) hours or until beans are tender and sauce has thickened, adding beef broth as need to keep beans slightly covered.
• Freely substitute 2 lbs small red kidney beans, or pinto beans, or a combination of the two (2).
• You may also substitute 3/4 lb of salt pork, diced, for the smoked bacon, adjusting salt as needed.