The Spice Tailor Mexican Enchilada Cooking Kit

A sauce made with cashew cream, tangy tomato, and real Mexican Ancho and Guajillo chillies, perfectly paired with bold Pico de Gallo salsa.

Our Mexican kits come with whole herbs and spices, a cooking sauce, and a ready-to-serve salsa. We cook our sauces in small batches and layer the ingredients step-by-step to create depth of flavour, enabling you to experience mouthwatering Mexican-style meals at home in minutes.

Tangy and sweet flavours from tomato, onion, and cider vinegar are elevated by a creamy texture and nutty flavour from cashew cream, intrigue from paprika, coriander, oregano, and garlic, and mild heat from real Mexican Ancho and Guajillo chillies. The flavours of the sauce are perfectly complemented by a symphony of flavours from Pico de Gallo salsa.

The herb and spice mix
Whole herbs and spices for distinctive flavour

• Whole red chilli for clean heat
• Bay leaf for mellow fragrance
• Pink peppercorns for a fruity, less intense heat
• Oregano for an earthy, aromatic flavour

Sauce Facts
Inspired by Mexican cooking methods, cashews are blended to create a cream that naturally thickens the sauce and creates a velvety texture. Combined with the tangy, sweet flavours of tomato, pink peppercorns, and piquancy, along with mild heat from Mexican Ancho and Guajillo chillies, the sauce goes so well with the punchy, herby, and tangy flavours of the Pico de Gallo salsa. Take your taste buds on a journey with this heavenly and versatile combination that adds layers of flavour to your enchiladas.

Features

• Restaurant quality
• Chilli rating - mild - 1
• No artificial flavours, colours or preservatives
• Suitable for Vegetarians

Country of origin
India

Nutritional data

This pack contains approximately 2 portions

Package type
Sleeve

Recycling information
Pouch - Do Not Recycle; Sleeve - Recycle

Other Information

• Full Product Name: A mildly spiced tomato sauce made with cashew nuts, Ancho & Guajillo chilli with a chunky tomato Pico De Gallo Salsa and herbs & spices in individual pouches.
• Storage: Store in a cool, dry place. Once opened refrigerate and consume within 3 days. For best before date see base of pack.
• Safety Warning: Do not use if pouch is bloated or leaking.
• Usage: 2 Servings
• Additional Information: The Spice Tailor trade marks, designs and logos appearing on this pack are owned by the Premier Foods Group.

Ingredients
Dried Whole Herbs and Spices: Red Chilli, Oregano, Pink Peppercorns, Bay Leaf, Enchilada Sauce: Tomato Purée (42%), Tomatoes (25%), Cashew Nuts (8%), Onion, Garlic, Sunflower Oil, Apple Cider Vinegar, Sugar, Ground Paprika, Salt, Ancho Chilli Powder, Guajillo Chilli Powder, Ground Coriander Leaves, Dried Oregano, Pico De Gallo Salsa: Tomatoes (62%), Onion (14%), Tomato Purée, Pickled Jalapeños (8%) (Jalapeños, Water, Spirit Vinegar, Salt), Coriander Leaves, Garlic, Cornflour, Salt

Allergen Information
May Contain Almonds, May Contain Brazil Nuts, May Contain Cashew Nuts, May Contain Celery, May Contain Cereals Containing Gluten, May Contain Hazelnuts, May Contain Macadamia Nut / Queensland Nut, May Contain Milk, May Contain Mustard, Contains Nuts, May Contain Peanuts, May Contain Pecan Nuts, May Contain Pistachio Nuts, May Contain Sesame, May Contain Soya, May Contain Walnuts. May also contain Celery, Cereals containing Gluten, Milk, Mustard, other Nuts, Peanuts, Sesame and Soya.

Dietary Information
Suitable for Vegetarians

Recipes

Simple cooking steps

• Fry spices and onion
• Add protein or veg
• Stir in sauce (large pouch) and simmer
• Build enchiladas
• Bake in oven and serve with salsa (small pouch)

Bits to buy

• 300g Protein or veg of your choice e.g. skinless, boneless chicken or firm white fish or seafood or vegetables
• 1/2 Medium brown onion
• 1 Pack of small tortillas
• 100g Mozzarella cheese
• Optional extras - 1/2 avocado, 1/2 red onion, a handful coriander
• From your cupboard 1 tbsp vegetable or olive oil

Please ensure food is fully cooked and piping hot throughout before serving. Not suitable for microwave use.

Recipe

Preparation: Cut your protein or vegetables into small cubes and thinly slice your brown onion. Finely dice the avocado, red onion and coriander to create a topping.

1. Heat 1 tbsp of oil in a small pan, add the whole herbs and spices from the sachet and cook for 20 seconds (using the chilli for extra heat). Add the brown onion and cook for 1 minute.
2. Add the protein or vegetables and brown lightly.
3. Stir in the sauce (large pouch), and simmer for another 3-5 minutes, or until the protein or veg is cooked through.
4. Holding some sauce back in the pan, place the cooked protein or vegetables on tortillas and roll tightly before placing on an oven tray. Add 75ml water to the sauce in the pan and stir through. Spread the remaining sauce over the top of the rolled tortillas.
5. Cook in the oven for 5 minutes at 160. Remove, sprinkle with the cheese and bake for a further 5 minutes. Once cooked, garnish with the red onion, shredded coriander, avocado, as well as the Pico de Gallo salsa (small pouch) before serving.

Serves 2-3 with mexican spiced rice. Please ensure food is fully cooked and piping hot throughout before serving. As appliances may vary, these are guidelines only.

If you don't like whole herbs and spices, grind these in a pestle and mortar and add them at step 3 (before simmering). Alternatively, if you left the herbs and spices whole, remove them with a spoon before serving.

Tailor to Taste

• Serve with mexican-style spiced rice and a bean salad made from black beans, garlic, diced red onion, fresh tomato and coriander.
• Try adding some diced peppers or charred corn to the sauce before rolling the enchiladas.
• To add a further creamy texture, blend 30g cashew nuts with 30ml water and add to the sauce at the end of step 3.
• Use half of the sauce in the pouch to marinate the chicken for 12 hours in the fridge to allow flavours to penetrate through the meat before cooking. Store the remaining sauce in the fridge and add to the pan as per the instructions.
• Try adding some pickled red onion and thinly sliced fennel as a garnish for tang and crunch.

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