Watching the World Cup is hungry work. The Caoba team sustain themselves with chillies all year round of course, but during intensive tv-watching sessions it is important to have food to hand without having to break screen/eye contact. Last night’s Mexico v Brazil match was one of those moments. Luckily our Caoba Chilli Wrap, prepared just before kick-off, fended off the hunger pangs as effectively as Guillermo Ochoa fended off that Brazillian header.
Caoba Chilli Wraps in 4 steps
1. Make a chilli: steak mince, chopped onion, garlic, tinned tomatoes, chipotle chillies, hot paprika, ground cumin, a tiny touch of cinnamon, oregano, salt and pepper. Cook about 1 hour.
2. Cut corn or flour wraps in half and fold into a pocket. Fill with the warm chilli mix.
3. Heat 2 tablespoons of oil in a frying pan and place the wraps with the seam facing down in for a few minutes each side until they are golden brown.
4. Serve with salad, avocado, sour cream, and a squeeze of fresh lime. And a cold beer.
No, we haven’t resorted to spying on neighbouring Comely Bank; mole is a Mexican style sauce. We often enjoy cooking with the different Mexican ingredients we sell at Caoba; making dishes with little claim to Mexican authenticity but lashings of flavour and otherwise locally-sourced ingredients. Our Mole paste has just a hint of dark chocolate and also works well with chicken and turkey. Here is one we prepared earlier…
Beef Mole with rice
Beef in Mole Sauce
For this beef dish we bought everything locally in Stockbridge, going to George Bower for the stewing steak, chorizo and a lovely beef gravy (we diluted half a tub to replace the stock).
The recipe makes a mellow, not too spicy stew. If you like your chilli fiery add some dried chilli flakes at the onion-frying stage.
25g cooking chorizo, diced
1.5 lbs stewing or braising steak, cut into 2” cubes
1 onion, chopped
2 cloves garlic, crushed
1 tbsp tomato paste
500ml good beef stock
1 tin kidney beans, drained
2 tsp dry chilli mix
2 dtsp mole paste
1 tsp dried oregano
Salt & pepper to taste
Fresh coriander, finely chopped
Sour cream or yoghurt
Basmati rice or corn tortillas
Fry the chorizo until the fat begins to run. Add the beef in batches to brown. Set the meat aside and add the chopped onions and garlic to the pan. You may need to add a dash of groundnut oil to the pan. Fry the onions until they are soft and translucent. Stir in the tomato paste and cook gently for 5 minutes. Pour in the stock, add the mole paste, dry chilli mix and oregano and bring to a simmer. Return the meat and any juices to the pan.
Cover and cook over a low heat (or in a medium to low oven) for one hour. Add the drained kidney beans and return the stew to a gentle simmer for another hour or two, until the beef is tender. Add more stock if required.
Stir in some chopped fresh coriander just before serving with plain rice or warm corn tortillas.
Have side bowls of sour cream or yoghurt and some Nachos chillies to hand for so diners can adjust the heat factor to taste.