Around the world in 80 dishes No.13: Mexico

Global Kitchen

Aztec's molcajete By Fernando Stovell

Ingredients to serve 4

2 large garlic cloves

1 chipotle chilli

half Spanish onion, roughly chopped

1 bunch of fresh coriander

1 tomato, peeled, quartered and deseeded

50ml Corona beer

300g tinned peeled tomatoes

4 tablespoons sunflower oil

half onion, roughly chopped

2 x 400g tins of red kidney beans in water (discard the water from 1 of the tins)

75ml chicken stock

1 chicken breast, cut into strips

1 tablespoon olive oil

200g sirloin steak

150g spicy chorizo, sliced lengthways

1 bunch of spring onions

8 tortillas

1 large peeled avocado, sliced lengthways

1 small bunch of fresh coriander

1 lime

Method

For the salsa, place the garlic, chipotle chilli, onion and coriander in a pestle and mortar and crush to a paste. Add the fresh tomato and crush together, then add the beer and tinned tomatoes and season with salt and black pepper. Bring to the boil in a saucepan, then simmer for 20 minutes. Check the seasoning.

While the salsa is simmering, heat a saucepan, add the sunflower oil and onion and cook until golden brown. Add the beans, along with the water from one of the tins. Stir, add the chicken stock and bring to the boil, then reduce the heat and simmer for 5-8 minutes. Purée in a blender or food processor, season with salt and black pepper, and set aside.

Heat a griddle pan, then toss the chicken strips with olive oil and some salt and pepper, and add to the pan. Season the steak with salt and black pepper, then add the steak and chorizo to the griddle pan. Cook for 2-3 minutes, then turn the meat over and cook for a further 2-3 minutes. Remove from the griddle pan and set aside. Add the spring onions and griddle for 1-2 minutes.

To serve, toast the tortillas over a naked flame or under the grill. Serve the salsa in a large warmed bowl or pestle and mortar. Slice the steak and add to the salsa in the pestle along with the chorizo and chicken. Garnish the top with the grilled spring onions, avocado and coriander. Place the warmed refried beans in a separate bowl and serve with the toasted tortillas and a wedge of lime.

From Saturday Kitchen: At Home (BBC Books, £20). Photograph by Kate Whitaker