Comida Mexicana Inspired Feast

In a medium bowl, combine the olive oil for the salsa (see pantry for amount), half the lime juice and a pinch of sugar (if you have any). Season with salt and pepper. Add the tomatoes, toss to coat, then set aside.

Spread the chips on a large baking tray in a single layer. Drizzle with oil and season with salt and pepper. Bake on the top shelf of your oven until golden, 25-30 mins. Turn halfway through.

Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat.

Once the oil is hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle. 

Add half the tomato puree and cook for 1 min.

Stir in the whole and mashed black beans, chipotle paste (add less if you'd prefer things milder), the sugar and water for the chicken (see pantry for both amounts) and half the chicken stock paste. Bring to the boil and simmer until thickened, 2-3 mins, then remove from the heat.

Lay the tortillas on a board (2 per person). Spoon the chicken and black bean filling down the centre of each, then roll them up to enclose the filling.

Drizzle a little oil over the bottom of a large ovenproof dish, then lay in the wraps. Pack them snugly, side by side, with the folded edge underneath so they don't unroll. Sprinkle over two thirds of the cheese.

Cut the remaining tortillas into triangles (use scissors if easier) to make your totopos. Place on a large baking tray in a single layer and drizzle with oil. Season with salt and pepper. TIP: Use two baking trays if necessary.

Bake the enchiladas and totopos on the middle shelf of your oven until golden, 8-10 mins.

Meanwhile, wipe out the (now empty) saucepan and return to medium-high heat (no oil).

Add the pork along with the juices from the packet.

Stir in the Mexican style spice mix, honey, water for the pork (see pantry for both amounts), the remaining tomato puree and remaining chicken stock. Bring to the boil, then pop a lid on, lower the heat and simmer until piping  hot, 8-10 mins. IMPORTANT: Ensure the pork is piping hot throughout. 

Add a squeeze of lime juice, then remove from the heat. Taste and season with salt, pepper and more lime juice if needed. Add a splash of water if it's a little too thick.