A few weeks ago I was on a training course by myself in a lonesome lonesome town. It was around 7 o’clock. I was getting ready to head to out the hotel restaurant or for a pub meal.. Before I was about to leave, I was flicking through channels and came across a show called Mexican Food Made Simple by MasterChef winner Thomasina Miers. I enjoyed the show and thought I haven’t really cooked much in the way of Mexican food apart from Fajitas and Tacos. So I fancied trying to make a Mexican dish or two
A few weeks later, I saw a Mexican recipe (below) in Good Food Magazine and decided to make it. The rare ingredient in this dish is black beans. Man can not find it in normal supermarkets like Tesco’s or Asda. Man has to go further afield. Luckily I had been to Chinatown recently and bought some black beans for another recipe, so I already had some. That means the rare ingredient was found and meal could be created.
I thought the dish looked nice but I was a tad apprehensive as I am not a massive fan of beans (refried beans) and cream (sour cream) but it tasted lovely. This recipe has been FAD Hoppered (altered) from the original. If you fancy the original, please check on Good Food.
I had great ideas for the food presentation. I am becoming pretty obsessed with food presentation.I envisioned a circular border; half with sour cream and chives, half with salsa, with the beans then peppers and finally the steaks in the centre. Sadly, it did not turn out that well, as you can see below, but don’t let the photograph detract you from the meal. It was very lovely and the beans are rich and yummy.
Serves : 2
Prep Time: 10 minutes
Cooking Time : 30 minutes
2 small frying steaks
2 tbsp olive oil
1 tsp chipotle paste
2 whole roasted red pepper from a jar, quartered
1 lime , cut into wedges
few dollops sour cream with chives
few dollops salsa
1 onion , chopped
1 tbsp olive oil
2 tsp ground cumin
1 tsp hot paprika ,
1 tbsp tomato purée
2 tsp each chipotle paste,
1 tsp brown sugar
2 tsp red wine vinegar
Handful black beans , drained and rinsed
Small can of kidney beans , drained and rinsed
Salt and pepper
Rub the steaks all over with the oil, chipotle paste and ½ tsp freshly ground black pepper.
For the beans, Heat the oil in a frying pan.
Soften onions for a few minutes.
Stir in the spices for 2 minutess,
Add the tomato purée, chipotle, sugar and vinegar.
Tip in all the beans with 1 tsp salt, some pepper and a can of water, using the beans can, if small.
Bubble gently until the water is almost evaporated.
Heat a frying pan.
Season the steaks with salt.
Fry, with the peppers alongside, for about 2 mins on each side or until cooked.
Rest the steak.
Mash the beans.
Add beans, steak , peppers, salsa , sour cream with chives and a good squeeze of lime on a plate.