Sick of the sight of hearts, pink and anything romantic? Want to fill your face with big piles of big piles of messy, unrefined food you can chomp away on with a couple of beers. We have the perfect thing - Dude Food, or Mexican food as it is more commonly known.
We saw a great article on the Guardian’s Word of Mouth blog the other week which quoted Simon Doonan’s book Gay Men Don’t Get Fat and had this amazing quote ‘Mexican food is unbelievably macho. As delicious as a burrito is, it is basically a cross between a turd and a penis’.
So if after Valentine’s Day your in the need of a little macho mess, we’ve got just the thing for you. And ladies, we’re talking to you too!
There’s nothing better than piling up your own wrap full of smokey, spicy meat and sharp, tangy sweet salsas and eating it with the juices dripping down your hand.
Plus, this is also a great recipe to make if you have left over roast chicken after a Sunday, quick and easy but a little bit different.
Ingredients (feeds 4 very hungry people, or 6 with normal appetite)
- 1 whole chicken (choose size depending on how many you’re feeding)
- 1 red onion
- 2 cloves of garlic
- 1 can of chopped tomatoes
- 1 fresh red chilli
- pinch of smoked paprika
- pinch of ground cinnamon
- pinch of chilli powder
- 2 dried chipotles
- 1 bay leaf
- a small pinch of brown sugar
For the salsa
- 7 or 8 large ripe tomatoes
- 1 sweet red pointed pepper
- handful of coriander
- 1 clove of garlic
- juice from 1 lime
- 1 red chilli
- splash of olive oil
- pinch of salt
- 24 flat breads/ flour tortillas
- shredded lettuce
1. Begin by roasting your chicken, cover with olive oil and put in an oven at 200c for 1 hour 20 minutes.
2. While the chicken is cooking prepare your salsa, very finely chop the tomatoes, sweet pepper, chilli, garlic and coriander and place in a bowl. Squeeze over the juice of 1 lime and add a dash of olive oil and mix well. You can give it a gentle mash whilst stirring to further release the juices from the tomatoes. Season with sea salt.
3. Add some olive oil to a frying pan and add the spices, bay leaf and chopped chilli - let them flavour the oil for around 30 seconds before adding the diced red onion and fry until it softens. After a few minutes, add the garlic and continue to fry.
4. Add the chopped tomatoes and a pinch of brown sugar plus the 2 chipotles to the frying pan and leave to simmer for around half an hour.
5. When the chicken is cooked, remove from the oven, cover with foil and leave to rest for 10 minutes. Carve the chicken and shred the meat into the tomato sauce including the leg meat.
Your sauce should have reduced and have a rich and intense flavour by now, stir the chicken into the sauce so it is all coated - it shouldn’t be too wet but enough sauce to flavour all the meat.
6. Serve the chicken up in a big dish that everyone can pick out of with some flatbreads, salsa and guacamole and some torn up lettuce for a flavoursome Mexican feast.