Recipes: Beef

The Vindaloo is probably one of the most widely known Indian curries. It originates from Goa, in west India and is very specific to the region. Vindaloo was actually brought to Goa by the Portugese during their 400 years of colonial rule. The name of the dish derives from  "Carne de Vinha d' Alhos", a Portugese dish of meat, usually pork, with wine and garlic. We have provided a pork Vindaloo recipe here however the meat can easily be substituted for chicken or beef as you prefer. Also known for it's extreme heat, this vindaloo recipe uses bhut jolokia chillies

The first thing to say about Chilli Con Carne is that it is not, strictly speaking a Mexican dish. What we now know today as Chilli Con Carne is a bastardised version of what was served as free food in Mexican drinking establishments in the 1800s as a way of prolonging the drinkers' stay so they would spend more on booze. The previous days left-overs were recooked using spices and chilli. The dish became american-ised in Texas and became an important part of Tex-Mex cuisine. A good Chilli Con Carne takes time and should be cooked slowly. In our recipe we use Chipotle chillies to impart their deep smokey aroma and flavour and Habanero chillies to provide a good strong chilli heat.

Enchiladas are a traditional Mexican food, easy to prepare and incredibly delicious. On this recipe page we include 3 variations using our 3 different sauces though the assembly and preparation are much the same. For perfect side dishes see recipes for refried beans, guacamole and salsa.

Tostadas are great party food. Tortillas are fried until golden brown and then used to layer different ingredients into a stack of 3 or 4 high. Usually made from corn tortillas though in some areas wheat tortillas are used instead. They look great on the table and are perfect for sharing!

Chimichangas are deep fried Burritos and are a very popular snack in the North Western Mexican regions of Sinaloa and Sonora. They are often a little smaller than a standard Burrito. Various restaurants in Arizona have laid claim to the Chimichanga though as they are essentially a deep fried Burrito we prefer to think of them as a Mexican invention!

Words cannot describe how truly delicious Flautas are! They are assembled in a similar manner to Enchiladas though less filling is added and they are wrapped more tightly before being deep fried in corn oil to give a wonderful crisp finish! You can use different sauces in their preparation - see the ingredients section for links to the sauces.

Mole sauce is a rich chocolate sauce flavoured with chillies and spices and a whole host of other ingredients. This particular recipe is a famous traditional recipe from the Martinez family of Oaxaca City and is served every day at their wonderful restaurant Casa de la Abuela. It uses Ancho Poblano and Guajillo chillies. Mole is traditionally served with Turkey but can be used with Chicken or Pork. Mole sauces are thought to originate from the state of Puebla east of Mexico City. The exact origin of Mole Poblano is disputed but one of the more interesting stories is that it was served to Cortez and the invading Conquistadors by the Aztec King Moctezuma who thought they were Gods.

Boxing Day Burritos are where Christmas Day leftover meats should end up instead of the cliche turkey and mayonnaise sandwich (thanks but no thanks Mr Carolgees!). A fun, imaginative and delicious way to enjoy Boxing Day dinner time and something really different to look forward to. The Burrito originally comes from early 1900s Mexican street food culture and consists of a lighty toasted tortilla wrapped around a filling that in Mexico would usually consist of refried beans, mexican rice or meat. In practice the filling is very open to personal tastes and nowadays a wide variety is used. Many people also add guacamole, salsa and sour cream to pack in as much flavour as possible.