Sometimes I just feel like making the Bread Winner something special. His best something specials are pretty much always Mexican. The success of this meal indicated that Son and Heir has inherited his father’s predilection for south of the border flavours. South of the border in the colloquial sense, not literal, as that would be Antarctica.

All recipes came from Flavours of Mexico by Clare Ferguson

Flautas – Tortilla Flutes
6 – 12 uncooked flour tortillas
8 tablespoons salsa rojo
250g cooked chicken, thinly sliced
a small bunch of coriander, snipped
grapeseed oil for frying
To serve:
sour cream
sprigs of coriander
12 olives, pitted and halved
On the edge of each tortilla, place a portion of sauce, then add chicken and coriander. Roll up the tortillas, leaving ends open. Secure with toothpick. Brush the base of a heavy fry pan with oil and heat until very hot. Add flutes, 3 at a time and cook on every side until crisp and golden. Drain, remove toothpicks and serve with garnishes.

Wheat tortillas
375g plain flour
1 teaspoon salt
5 tablespoons lard or shortening (I used butter)
about 160ml warm water.
Mix all ingredients together and knead until you have a firm, putty like dough. Shape into a ball and lt stand for 5 – 10 minutes. Divide into small balls and roll out until you have the required number of thin circles.

Salsa Rojo
2 slices pineapple (fresh or tinned)
2 large roma tomatoes
2 red peppers, halved lengthways
3 tablespoons olive oil
2 tablespoons dark muscovado
2 red chillies
1 teaspoon hot paprika
a small bunch fresh mint, finely chopped
6 tablespoons pineapple juice
1/2 teaspoon salt
Put the first three ingredients on a baking sheet. brush with half the oil and sprinkle with muscovado. Roast for 20 – 30 minutes at 240 degrees or grill 6 – 10 minutes until lightly charred. Deseed and skin if preferred. Heat remaining oil ina pan, add chillies and cook for 2 – 3 seconds each side. Stem, chop and add to the fruits. Add paprika, mint, juice and salt and grind to a coarse salsa in a food processor, thermomix or with mortar and pestle.

Quinoa con arroz – Quinoa Risotto
I made this in the thermomix, adapting the risotto recipe in the book. Sadly, I forgot to write down exactly what I did. It worked brilliantly though.
100g quinoa (amaranth)
2 spring onions, chopped
1 onion, diced
1 green pepper or chilli, cored, deseeded and chopped
4 garlic cloves, chopped
a handful flat leaf parsley
a handful fresh coriander, torn
2 tablespoons oil
250g arborio rice
600ml boiling chicken stock
Blanch the quinoa in boiling water and drain.Put the next 6 ingredients into a food processor, thermomix or mortar and pestle and work to a green paste. Heat the oil in a pan, add half the green mixture and stir over moderate heat for 5 minute. Stir in rice and blanched quinoa.
Add boiling stock, return to boil, cover, reduce heat to very low and simmer for 20 minutes. Turn off the heat, stir in remaining green salsa, cover the pan with a cloth and set aside for 5 – 10 minutes. Stir then serve with a small bunch of herbs.

Approx. cost per serving $2.10