LUPE PINTOS' FAMOUS CHILE CON CARNE

Ready in: 0.45 min.

Serves: 4

Complexity: easy

kcal: 380

Ingredients

5oog beef chunks or steak mince

1 chorizo (diced)

2 medium onions (chopped)

1 garlic clove (minced)

200g tin of red peppers (pureed or chopped fine)

400g tin of tomatoes

½tsp of ground cumin

½tsp of oregano

4 chipotle chiles in adobo sauce

425g tin of black beans

Salt and pepper to taste

Directions

Sauté the onions and garlic for 5 minutes, add the beef and chorizo and brown well on a high heat 10 minutes.

Add tomatoes, peppers, spices and chipotles, reduce heat and simmer for 25 minutes, stir occasionally add more water if necessary.

Add black beans and simmer until meat is tender. Season with salt and pepper. Serve with rice, tortillas sour cream.

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Two Cooks and a Suitcase

The Half Canned Cooks

The Mexican Wrestlers Cookbook

Salsa Rojo

Ready in: 0.25 min.

Serves: 6

Complexity: easy

Ingredients

1 medium onion (finely chopped)

2 cloves of garlic (minced)

oil for frying

2 pickled jalapeno chiles

1 can of chopped tomatoes

½ tsp of Mexican oregano

½ tsp of cumin

salt and pepper

Directions

Fry onions and garlic until soft. Add chiles, tomatoes and spices. Simmer for 20 minutes until ready, then blitz the sauce with a handheld blender. Season with salt and pepper.

Our Cookbooks

Our recipe books are available Call the Glasgow or Edinburgh shop to reserve your copy.

Glasgow: 0141 334 5444
Edinburgh: 0131 228 6241

Two Cooks and a Suitcase

The Half Canned Cooks

The Mexican Wrestlers Cookbook

Whoopie Pies

Ready in: 0:25 min.

Serves: 5

Complexity: medium

Ingredients

1 egg

75ml vegetable oil

200g soft light brown sugar

260g plain flour

40g cocoa powder

1 tsp. Bicarbonate of soda

¼ tsp. Salt

1 tsp baking powder

175ml milk

1 tsp. Vanilla extract

For The Filling

120g butter (softened)

120g icing sugar

1 jar Durkee Marshmallow Fluff

1 tsp vanilla extract

Directions

Preheat oven to 175°C. Grease two baking sheets, the larger the better. In a large bowl beat egg. Gradually add the sugar and beat until well combined.and oil together with an electric mixer.

Combine the flour, cocoa powder, bicarbonate of soda, salt and baking powder. Mix milk and vanilla extract. Add two tablespoons of the flour mix to the egg mix and beat until well combined.

Now add two tablespoons of the milk mix to the egg mix and beat until well combined. Continue adding these mixes alternately until all is well combined. Remove from the oven using a fish slice to move the soft cookies to a wire rack to cool. You may have to repeat the baking process if you can’t get all the batter on the trays at once.

To make the filling: mix the butter with icing sugar, stir in the Fluff and vanilla extract and mix well. Place a tablespoon of filling on one cookie, spread all over and place another cookie on top. There you have it: Whoopie Pies.

A great summer addition to these is to slice some delicious fresh strawberries and place them on the filling to create an amazingly light tasting dessert. Makes approximately 10 cookies or 5 large Whoopie Pies.

Our Cookbooks

Our recipe books are available Call the Glasgow or Edinburgh shop to reserve your copy.

Glasgow: 0141 334 5444
Edinburgh: 0131 228 6241

Two Cooks and a Suitcase

The Half Canned Cooks

The Mexican Wrestlers Cookbook