Recipe: Mini Stand 'N' Stuff Tortillas

So last week I spoke about the launch of Old El Paso mini Stand 'N' Stuff tortillas and I have finally used them for myself and not in the traditional sense; I have created something a little different. If you are looking for traditional Old El Paso read my post on a menu inspired by Cinco De Mayo, but here is my take on these mini Mexican taco boats.

Using the mini Stand 'N' Stuff tortillas I have made something fun for the little ones as well as older, who are still young at heart. The best thing about the mini Stand 'N' Stuff tortillas is that they are so fun to eat, kids and adults can enjoy them alike. They go with a variety of flavours and as they are so small they can make great appetisers or as a main meal with some nachos on the side. If you have eaten the original range (FYI they have a new wholewheat version), they are the same but in a mini portion. 

So my first recipe, inspired by my time at the Mini Mexican Cantina is so fun to eat and make for little hands or yourself:

• Cheese (Grated)
• Hot Dogs
• Sweetcorn
• Old El Paso Salsa Mild
• Old El Paso Mini Stand 'N' Stuff tortillas

1. This is super simple. Put as many sausages and sweetcorn you wish into a pan with boiling water and boil for about 6 minutes.
2. Wrap the Mini Stand 'N' Stuff tortillas in foil and place in the oven at 250 degrees for 6 minutes.
3. Arrange the food for your little ones to make and exciting piece of mini food art.

For the young at heart:

• Steak (sliced)
• Cheese (Grated)
• Old El Paso Sour Cream

For the Steak Marinade:

• 1 X TSP Cayenne pepper
• 1 X TSP Chilli Pepper
• Pinch of Salt
• 2 X Garlic Cloves (crushed)

For the Cucumber and Avocado Salsa:

• 1 x Avocado
• 1/4 Cucumber
• 1/2 Onion (red is best)
• 1 Lime (Squeezed)
• Handful of Coriander
• Old El Paso Jalapeños

1. Make the marinade: Mix all the ingredients together and cover the sliced steak.
2. Turn on the grill to 240 degrees and grill for 3 minutes each side if you are after rare like me. Let them rest.
3. Make the salsa by roughly chopping up the Avocado, cucumber, onion, coriander and Jalapeños. Squeeze a lime and mix together.
4. Turn the oven to 240 degrees and warp the mini Stand 'N' Stuff tortillas in foil and place them in the oven for 6 minutes.
5. Place the salsa, steak, sour cream and cheese on the table and make your perfect concoction.

This post is in collaboration with Old El Paso but all thoughts and love of Mexican food is all me.

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Mini Mexican

Hola mis amigos! I have a tasty blog post for you today, I swear my blog and social media feeds are just focused on food at the moment but as its one of my favourite things, I don’t care.

So you may already know my love for Mexican food and Old El Paso to assist making tasty yet easy to make Mexican recipes, you can see my Cino de Mayo feast. Anyway last week Old El Paso launched a brand new product and it’s a mini version of the tasty Stand‘N’ Stuff tortillas and a whole-wheat version of the larger ones. To launch them in style Old El Paso set up a mini cantina, pop-up restaurant on Southbank so you may have spotted a bright yellow and pink hut.

When I arrived I had not seen the advert yet so was not sure what to expect and it was so cute, when we walked in I was greeted by mini Danny Trejo (the advert which had me in hysterics BTW is all about Danny Trejo and his mini me.) Inside the hut was an Instagram dream in all bright colours and all the furniture was small keeping in with the mini theme including the staff, who were adorable telling us their back stories of how they were 92 with loads of kids which was a bit of a giggle.

We drank non-alcoholic cocktails and of course ate miniStand ‘N’ Stuff tortillas which are just as tasty as the original with Old El Paso Guacamole, Sour Cream and Salsa and topped it with cheese from a mini cheese grater with chicken and beef - these were super tasty and having mini ones are great there is no mess and I am already thinking these would be such fun bite-sized canapés or for kids to make themselves as you can make a few different ones with new flavours.

After the truly tasty meal we ventured outside to listen to the mini mariachi band and dance around with Mexican inspired props for some fun Instagram pics and a good old boomerang.

This post is in collaboration with Old El Paso but all opinions and love of Mexican food is all ME.

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Cinco de Mayo Inspired Menu

Oh Hello! Sorry I have been a little slack on the blog there's been a lot going on but it is OK I am back baby! Today (5^th May) is Cinco de Mayo and I wanted to share an almighty Mexican feast which is great for sharing with friends or family. I was in Mexico in January and the food is just incredible, tacos, fajitas, nachos it’s all my favourite food. As far as easy to make snacks go with brands like Old El Paso it is stupidly easy to create a LARGE feast in no time at all.

So before I get on to the ingredients I thought I would share the types of dishes I decided to make for this party feast. Everyone needs nachos and it is really easy to layer up with Old El Paso condiments with salsa, sour cream and even some good old Guacamole! For the main event I made tacos with not just one but two fillings with ‘Stand & Stuff’ taco shells which have revolutionised my taco life (don't you just hate it when the hard tacos crack and food goes everywhere, it makes me cry), you literally just fill them up and your good to go! Now I am not saying they are the neatest things to eat but none the less they are a lot better.

To make these tacos even better I did not just make one filling I made two - oh yeah, go me!!  Remember with Mexican food you can pick and choose what you would like, don’t feel like you need to create all of this – I did go a little wild! 

Nachos

• 1 X large packet of Tortilla Chips
• Cheese: The more the merrier
• Old El Paso Jalapeños: The more the merrier
• Old El Paso Salsa
• Old El Paso squeezy sour cream
• Old El Paso squeezy guacamole

1. Place the tortilla chips on a plate, layer with salsa, cheese and jalapeños.
2. Place in the over at 150 degrees for 10 minutes or until the cheese has melted and move to a different dish.
3. Squeeze sour cream and guacamole as you see fit.
4. DIG IN.

Tacos

MINCE FILLING

• Stand & Stuff soft taco kit to make the Mince filling
• 1/2 X Onion
• 1 X Red Pepper
• 150g Mince
• Pinch of Chilli

1. Roughly chop the onion and the pepper.
2. Brown the mince then add the onion & pepper, drain the excess liquid before you add the taco kit seasoning mix. I used smokey BBQ. YUM.
3. If you like things a bit spicy add a pinch of chilli.

CHIPOTLE CHICKEN FILLING

• 150g Chicken (I used pieces but you can use any part of the Chicken :-) )
• 1 x Chipotle sauce (LAZY I know but who has the time and it tasted BOOM)

1. Cut the chicken into small pieces. Place the chicken in an oven proof dish and cook for 20 minutes.
2. Stir the chicken and mix in the chipotle sauce. Place back in the oven for another 20 minutes. (Double check your sauce for instructions)

Homemade Salsa / Salad

• Half a lime juice
• 2 X Tomatoes
• 1 X Onion
• 3 X Old El Paso Jalapeños
• Bunch of Coriander
• 2 tsp Olive Oil

1. Finely chop the onion and tomatoes (remove the seeds), jalapeños and coriander.
2. Squeeze half the lime then add the olive oil - mix well.

Side Dishes

• Old El Paso Salsa
• Old El Paso Jalapeños
• Rice (use a pre-packet for more flavour and an easy life)
• Rocket

NOW FILL YOUR STAND AND STUFF TACOS AND GRAB A MARGARITA...OLE!

This post is an entry to the Foodies100 Cinco de Mayo recipe challenge sponsored by Old El Paso. The range of Old El Paso products is available in all major supermarkets. To find out more, visit www.oldelpaso.co.uk.

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