Creamy Mexican Style Spiced Chorizo Stew
with Corn, Butter Beans and Sweet Potato
- Milk
This Creamy Mexican Style Spiced Chorizo Stew and Ciabatta will be on your table in less than 25 minutes. Mexican style spice mix gives this dish a tasty boost, made with chillies, cumin seeds, paprika and thyme.
Ingredients
2 unit(s)
Sweet Potato
1 unit(s)
Onion
2 unit(s)
Garlic Clove
160 grams
Sweetcorn
1 carton(s)
Butter Beans
1 sachet(s)
Mexican Style Spice Mix
1 carton(s)
Tomato Passata
75 grams
Creme Fraiche
(Contains: Milk)
15 grams
Vegetable Stock Paste
50 grams
Greek Style Salad Cheese
(Contains: Milk)
40 grams
Baby Spinach
90 grams
Diced Chorizo
(Contains: Milk)
Not included in your delivery
½ tsp
Sugar for the Onions
150 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Chop the sweet potato into 2cm chunks (no need to peel).
c) Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
d) When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.
a) Meanwhile, halve, peel, and thinly slice the onion.
b) Heat a drizzle of oil and a knob of butter (if you have any) in a medium saucepan on medium heat.
c) Once hot, add the chorizo and onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.
d) Add the sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Drain and rinse the sweetcorn and butter beans in a sieve.
a) Add the Mexican style spice mix and garlic to the onion and fry for 1 min more.
b) Stir through the passata, creme fraiche, veg stock paste, butter beans, sweetcorn and water for the sauce (see pantry for amount).
c) Bring to a boil, then lower the heat and simmer the sauce until thickened slightly, 5-6 mins. Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
a) Meanwhile, stir the roasted sweet potato and honey (see pantry for amount) into the stew.
b) Taste the stew and season with salt and pepper if needed. Add a splash of water if you feel it needs it.
a) Share the creamy Mexican spiced stew between your bowls.
b) Crumble over the Greek style salad cheese to finish.
