Mexican Kits
Original Enchilada
Ready in 10 mins
A sauce made with cashew cream, tangy tomato, and real Mexican Ancho and Guajillo chillies, perfectly paired with bold Pico de Gallo salsa.
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Origin Story
Inspired by Mexican cooking methods, cashews are blended to create a cream that naturally thickens the sauce and creates a velvety texture. Combined with the tangy, sweet flavours of tomato, pink peppercorns, and piquancy, along with mild heat from Mexican Ancho and Guajillo chillies, the sauce goes so well with the punchy, herby, and tangy flavours of the Pico de Gallo salsa. Take your taste buds on a journey with this heavenly and versatile combination that adds layers of flavour to your enchiladas.
Product Information
Preparation: Cut your protein or vegetables into small cubes and thinly slice your brown onion. Finely dice the avocado, red onion and coriander to create a topping.
1. Heat 1 tbsp of oil in a small pan, add the whole herbs and spices from the sachet and cook for 20 seconds (using the chilli for extra heat). Add the brown onion and cook for 1 minute.
2. Add the protein or vegetables and brown lightly.
3. Stir in the sauce (large pouch), and simmer for another 3-5 minutes, or until the protein or veg is cooked through.
4. Holding some sauce back in the pan, place the cooked protein or vegetables on tortillas and roll tightly before placing on an oven tray. Add 75ml water to the sauce in the pan and stir through. Spread the remaining sauce over the top of the rolled tortillas.
5. Cook in the oven for 5 minutes at 160℃. Remove, sprinkle with the cheese and bake for a further 5 minutes. Once cooked, garnish with the red onion, shredded coriander, avocado, as well as the Pico de Gallo salsa (small pouch) before serving.
Serves 2-3 with Mexican spiced rice.
Please ensure food is fully cooked and piping hot throughout before serving. As appliances may vary, these are guidelines only.
Use these handy tips to customise your dish:
- Serve with Mexican-style spiced rice and a bean salad made from black beans, garlic, diced red onion, fresh tomato and coriander.
- Try adding some diced peppers or charred corn to the sauce before rolling the enchiladas.
- To add a further creamy texture, blend 30g cashew nuts with 30ml water and add to the sauce at the end of step 3.
- Use half of the sauce in the pouch to marinate the chicken for 12 hours in the fridge to allow flavours to penetrate through the meat before cooking. Store the remaining sauce in the fridge and add to the pan as per the instructions.
- Try adding some pickled red onion and thinly sliced fennel as a garnish for tang and crunch.
A mildly spiced tomato sauce made with cashew nuts, Ancho & Guajillo chilli with a chunky tomato Pico De Gallo Salsa and herbs & spices in individual pouches.
Store in a cool, dry place. Once opened refrigerate and consume within 3 days.
Do not us if pouch is bloated or leaking.
Not suitable for microwave use.
