London Mums go to cookery school: Mexican Fiesta – Enchiladas part 1
- Feeding the Family
- Published on Wednesday, 11 November 2015 11:09
- Last Updated on 11 November 2015
- Monica Costa
- 0 Comments
When London Mums were invited to Waitrose Cookery School to learn how to prepare a 3-course meal for a Mexican Fiesta, I knew I was going to enjoy myself but did not expect to love it so much. The first recipe of our Mexican Fiesta is Enchiladas made from scratch. It is quite simple including making your own tortillas.
Ingredients (Serves 2-4)
|2||Chicken thighs, bone in, and skin on|
|1 tsp||Cumin seeds|
|2-3 tbsp||Adobo sauce|
|1 tsp||Cider vinegar|
|½ tbsp||Rapeseed oil|
|40g||Chilli Cheddar, grated|
|½||Small white onion, finely diced|
We didn’t just learnt how to make Enchiladas but also all the fine skills of cutting the vegetables like professional chefs do and seasoning the meat with the suitable spices.
Pre-heat the oven to 180?
- Pre-heat a round bottom pan, season the thighs with salt and pepper, add the oil to the pan and place the chicken in skin side down. Cook on a medium heat so the thighs gradually turn a deep golden brown, turn the chicken and repeat on the other side.
- Meanwhile, grind the oregano and cumin in a pestle and mortar, once the chicken is golden add the spices to the pan and cook until fragrant.
- Next add the adobo paste and cook for 30 seconds, top the pan up with the passata, vinegar and bring to a simmer, cover and cook on a gentle heat for around 10 minutes or until the chicken is cooked through.
- Once cooked, remove the chicken from the sauce and set aside to cool slightly, shred the chicken and bind together with some of the sauce.
- Take the tortillas and dip into the remaining sauce, divide the chicken between 4 and roll inside the tortillas, place these into a small rectangular baking dish so they fit snugly, pour over a small amount of the remaining to coat the enchiladas.
6. Mix the onion and cheese together and sprinkle over the top, then place into the oven and bake for 12-14 minutes, if you wish finish under a hot grill until golden.
Serve alongside the freshly made guacamole and sour cream!
Monica Costa founded London Mums in September 2006 after her son Diego’s birth together with a group of mothers who felt the need of meeting up regularly to share the challenges and joys of motherhood in metropolitan and multicultural London. London Mums is the FREE and independent peer support group for mums and mumpreneurs based in London https://londonmumsmagazine.com and you can connect on Twitter @londonmums