Saturday, 20 March 2010

Mexican, my way

When Guardian Media Group hinted that The Observer newspaper might be closed down to cut the company's losses, my heart sunk. Not because the Observer is a very nice Sunday paper, or even the world's oldest Sunday newspaper, but because it could spell the end of Observer Food Monthly (OFM), my monthly food and lifestyle bible. As a teenager I would flick through it, especially enjoying the supermarket product comparisons, strangely. So I was very relieved that OFM got to stay, while Observer Women, Sport Monthly and Music Monthly all wound up. And last weekend, the first 'revamped' OFM was on the shelves!

It was definitely a good edition with some interesting new columns and features, including Lunch with Mariella (Frostrup) - it was Alistair Campbell this month. But what inspired me the most was an interview with Thomasina Miers, the founder of Wahaca, and excerpts from her new book Mexican Food Made Simple. I've yet to cook any of the recipes, but it got me thinking of tasty Mexican inspired recipes to make myself.

Sweet potato and edamame tortillas

You will need:
3 medium size sweet potatoes
100g frozen edamame/soya beans (I buy mine from Japanese supermarkets)
Pinch of cinnamon
Pinch of allspice
Pinch of cumin
Clove of garlic
Small red chilli
Handful of coriander
Splash of soy sauce
Olive oil
Sour cream
Refried beans
Mature cheddar
Tortilla wraps

Peel and chop the sweet potatoes into 1cm cubes. Put on a baking tray, splash on a bit of olive oil, add spices and roast until soft inside and a little crispy on the outside (about 20 minutes). Meanwhile you would be bringing the edamame beans to the boil. Drain when they are ready and combine with the sweet potato cubes when they're ready.

Separately, mix up a de-seeded and finely chopped chilli, crushed garlic and roughly chopped coriander with the juice of a lime, a splash of soy sauce and a glug of olive oil. Pour over the sweet potatoes and mix together.

Now assemble your tortilla - heat it up first, under a grill preferably, spread on some refriend beans and some sour cream, add the mix, top with cheese, fold it up. Enjoy!

I liked the slight oriental tang to it, mellowed out by the sour cream and the cheese.

I enjoyed it so much that I made it again on Friday for friends, along with Wahaca's Pumpkin and chorizo, classic tomato salsa, avocado and lime slop and the usual toppings.

Every last morsel was wolfed down and guests were happy. The chorizo and pumpkin worked incredibly well and the sweet potato and edamame also worked a treat. I'm now excited to get a copy of the Mexican Food Made Simple and hone in my Mexican cooking skillz!

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