Mexican Spice Blend
The ultimate in comfort food, a favourite of the young and the young at heart, The Spice Republic’s Mexican Spice Blend will elevate any meal from traditional tacos and enchiladas to the humble bean chilli. As with all our spice blends we aim for full-bodied taste over pure heat (just add chilli for an extra kick), and the distinctive notes of cumin, oregano, paprika, and cayenne won’t disappoint.
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Recipes
Roasted Haloumi Fajitas
Serves 4
360g haloumi cheese, sliced into strips
3 capsicum (I like to use one red, one yellow, one green), sliced into strips
1 red onion, cut into wedges
3 tbs Mexican Spice Blend
12 small flour tortillas, slightly browned in a pan
Toppings of your choice – avocado, sour cream, yogurt, salsa, tomatoes and lettuce
Preheat oven to 200°c while you slice the haloumi, capsicum & onion. Place the haloumi, capsicum & onion on baking paper & brush with oil & sprinkle the Mexican seasoning. Mix everything together & drizzle with more oil. Bake in the oven for 15-20 mins or until the halmoui is slightly browned or to your liking. Put together at the table with the tortillas and toppings - enjoy!!
Burrito Bowls
Serves 4
Bean & lentil mix
2 tbs olive oil
1 red capsicum, diced
1 small red onion, diced
2 cloves garlic, minced
4 heaped teaspoons Mexican Spice Blend
1 can diced tomatoes
1 can black beans, drained
1 can brown lentils, drained
2 tbs sweet chilli sauce
180g cherry tomatoes, chopped in half
4 handfuls of mixed lettuce leaves
1 small red onion, diced
1 ripe avocado, diced
2 cups cooked rice – your choice brown or white
230g bag tortilla strips or plain corn chips
½ lime, cut into wedges
Sour cream or coconut yoghurt
Heat oil in pan, add onion, capsicum, then garlic & fry till soft. Add Mexican Blend and cook for 1 min, scraping bottom of pan. Add canned tomatoes, black beans, lentils and sweet chilli sauce and simmer for ten to fifteen mins adding a little water to keep it bubbling along. When bean & lentil mix is ready serve in a deep bowl for each serving adding the ingredients into the bowl in thirds. Firstly add the rice, the lettuce and then the corn chips. Spoon the hot bean & lentil mix over the rice, then add the tomatoes, avocado and onion over the lettuce. Serve with sour cream or coconut yoghurt & a squeeze of lime juice. Enjoy!
Green Mexican Shakshuka with Avocado & Lime
Serves 3-6
3 tbs olive oil
1 red onion, thinly sliced
2 garlic cloves, minced
1 large bag baby spinach & kale
1 punnet of baby tomatoes, halved
1 large red/yellow capsicum, thinly sliced
1/2 cup sour cream
3 tbs Mexican Blend
6 large eggs
1tbs jar sliced jalapeno chillies
1 large avocado, sliced
100g feta cheese, crumbled
1 lime, cut into wedges, for serving
Sweet chilli sauce for serving
Chopped coriander for serving
Extra sour cream for serving
Heat oil in large fry pan over medium heat. Add onion, capsicum, half the tomatoes, garlic & Mexican Blend & cook until soft. Increase heat to medium-high & add spinach & kale in batches & cook until wilted. Season & add sour cream, stir well. Make six small hollows in the cooked spinach mixture & crack egg into each hollow, sprinkle on feta. Cover with lid & cook on low-medium heat until the eggs are just set, but still soft, about 5-7mins. Remove lid & sprinkle jalapeno, coriander, the rest of the tomatoes & season. Serve with warmed tortillas, sweet chilli sauce, sour cream & lime wedges.
Jackfruit Nachos with Mexican Blend
Serves 4
3 tbs olive oil
1 brown onion, diced
2 cloves garlic, crushed
2 400g cans diced tomatoes
1 small red capsicum, diced
3 heaped tbs Mexican blend
1 400g can Jackfruit in brine, drained
1 400g can black beans, drained & rinsed
3 cups grated cheese
1 ½ 230g packets white tortilla strips
1 large ripe avocado, mashed
½ lime
Sour cream & fresh coriander to serve
Heat the olive oil in a large fry pan, add onion & garlic & fry until softened. Add Mexican blend & cook until fragrant. Add tomatoes & capsicum & cook for 10 mins on medium heat. Add Jackfruit, breaking up the pieces with your wooden spoon & then add beans & continue cooking for another 10 mins. While the sauce is cooking, mash the avocado & stir in the lime juice. To assemble the nachos, line a baking tray with paper, add half of the tortilla strips to the tray then top with half the cheese, top with the remaining chips and then the remaining cheese. Cook in a 200-degree oven (fan forced) for approx. 5-10 mins or until the cheese has melted well. Serve the nachos straight from the oven with the Jackfruit topping along with the avocado & sour cream.