Tex-Mex favourites

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Tex-Mex favourites

Satiate your craving with these Tex-Mex favourites

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Published: Fri 23 Nov 2012, 2:39 PM

Last updated: Sat 4 Apr 2015, 7:45 AM


Serves: 4-6


Beef stock cube 2 pc

Water 300 ml

Ancho chili 6 gm

Vegetable oil 1 tbsp

White onion 60 gm

Garlic 6 gm

Chilli powder ½ tsp

Paprika ½ tsp

Cumin powder ½ tsp

Allspice ½ tsp

Oregano, ground ¼ tsp

Beef mince 300 gm

Tomato, canned, chopped 240 gm

Caster sugar ½ tsp

Tomato paste 20 gm

Black beans, canned or cooked,

washed, strained 195 gm

Pinto beans, canned or cooked,

washed and strained 195 gm

Salt ½ tsp

Black pepper, ground ¼ tsp

Tacho chips 6-8 pc


Soak the ancho chili in boiling water until soft.

Remove the stem and strain the water. Then slice into small pieces.

Heat the oil in a large saucepan over medium heat and add chopped onion and garlic. Cook until soft.

Add the spices and mix well.

Add the beef mince and continue to cook until browned.

Add the beef stock cube, ancho chili, canned tomato, sugar, tomato paste and water.

Continue to cook gently for about 20 minutes on low heat.

Add beans and stir well.

Cook for another 10-20 minutes until thickened.

Add the salt and pepper to taste (and more water if needed).

To serve, pour the chilli con carne into the tacho chips.

Then add lettuce, cheese, sour cream or chopped tomatoes, as desired, on top and serve.


Serves: 4-6


For the guacamole:

Avocado, peeled, de-stoned 350 gm

Garlic 3 gm

Red onion 30 gm

Limejuice, fresh 25 ml

Coriander leaves 5 gm

Salt and pepper to taste

Green chilli, finely diced 

1 pc Nacho chips as required

Tomato, chopped to garnish


Mince the garlic, finely dice the onion, and wash and chop the coriander.

Place the avocado in a bowl and mash slightly.

Add the garlic, onion, coriander and limejuice; stir.

Season with salt and pepper to taste.

Add chilli to the mix, if you prefer a spicy guacamole.

Serve on top of nacho chips, garnished with chopped tomatoes.


Serves: 4-6


For the churros:

All-purpose flour 250 gm

Baking powder 3 gm

Salt 1 gm

Water 300 ml

Vegetable oil 30 ml

Egg 1 pc

Vegetable oil (for frying) 2 L

For the hot chocolate sauce:

Dark chocolate 300 gm

Milk, full fat 300 ml

Cinnamon powder (optional) 4 gm

For the cinnamon sugar:

Caster sugar 100 gm

Cinnamon powder 1 tbsp


For the chocolate sauce, break the chocolate into small pieces in a bowl and add the cinnamon.

Place the milk in a saucepan and bring to the boil, then pour on top of the chocolate. Whisk together until smooth.

Make the cinnamon sugar by simply mixing the two ingredients together.

Place the flour, baking powder and salt in a bowl and whisk together.

Put the water and oil in a medium-sized saucepan and bring to the boil. Remove from heat. Add the flour mixture to the hot water and stir vigorously.

Break the egg into a small bowl and whisk slightly, then pour into the dough mixture. Continue to mix until the dough is smooth and lump-free.

Turn the dough out onto a lightly floured surface and knead into a smooth round ball. Wrap with cling film and chill.

Add cooking oil to a large shallow saucepan over medium heat.

Meanwhile, place the chilled dough into a piping bag with a star-tip nozzle. Once the oil is hot (about 165-175°C), carefully pipe the mixture into the pan.

When the churros become a deep golden-brown colour, remove them with a slotted spoon and drain on some paper towel.

Dust with the cinnamon sugar and dip in the chocolate sauce. Serve.

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