The biggest burrito mix ever made in North London

8 Dec

This recipe says a lot about Man Woman. It speaks of our interest in feeding the world. In having cocktail parties and requiring people to dress up in odd themes (Frida Kahlo this time). But mostly, it speaks of our kitchenaliaphilia. This is how I have come to term our undying and shameful interest in the kitchen departments of the world. We cannot visit a city without ducking into department stores or giggling with unabashed excitement if we happen across a catering shop. When backpacking around Europe for 7 months in 2006, we did so with two types of coffee maker picked up in Bosnia and Portugal and stock from Croatia. We’re so infintely lame.

So, naturally, on our last trip to Madrid last year we bought a gigantic paella pan from El Rastro market. We’d never put it to good use. So we invited 20-odd of our nearest and dearest ’round to finally put it through its paces. Added to this was 60 white corn tortilla breads we picked up from a far more painful trip to Casa Mexico in Bethnal Green in the freezing cold, and we managed to feed the freezing and festive quite sufficiently.

Mexican bean mix (Serves 20 – 30)

  • 2 – 2.5kg kidney, cannelli and black-eyed beans (cooked weight)
  • 5 tins of whole tomatoes
  • 1 C corn
  • 1.5 medium onions, chopped
  • 6 cloves of garlic
  • 4 TBSP ground cumin
  • 1 dried chipotle chili, soaked in hot water for 10 minutes
  • 2 tsp paprika
  • 2 TBSP cayenne pepper
  • lots of lemon juice
  • coriander to serve

This is massive. Do simply what you have to  do.

Estimated cost: Around £30 including cheese, shredded lettuce, grated carrot and guacamole

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