Every so often, I get a mad craving for texmex. My mouth waters as i imagine bowls of salsa and guacamole, tacos and enchiladas - then I remember that I live in China and we do not have good avocados, the sour cream is expensive and the cheese even more so. Depressing.

Today though, we found 2 for 1 imported cheese and cheapish flour tortillas. No reason not to go all out. So, while munching on salsa and chips, we set out to make home made re-fried beans (super easy), a spicy and rich tomato sauce (super yummy), home made enchilada spice mix for the meat (which was also a bargain) et voila, we had a mouth watering, Mauritzon Mexican meal, which was uber-tasty and satisfied all my Mexico cravings. Though I am sure Rick Bayless would cringe at my lack of authenticity.

Our enchiladas were filled with toasted corn, chunks of tender, spicy beef and home made refried beans. They were then slathered with tomato sauce, topped with a layer of cheese and baked until golden and bubbling.

Salsa au Pekin:
3-4 ripe tomatoes (not the gross pink kind, splash out and get good ones or find cherry tomatoes!)
a quater to half an onion depending on onion size, chopped
2-3 cloves of garlic, finly chopped
juice of 1 lemon
Salt n Pepper
1 red chile
1 jalapeno
a bunch of cilantro

Chop, mix, squeeze in the lemon, season, enjoy with corn chips.

Refried beans:
2 cans beans, we used kidney (or use dried beans – soak over night and boil in salted water for an hour or until soft)
about 2 dl of stock or water
olive oil
Cumin
Salt
Pepper

Heat the oil in a large skillet, add the beans, stir and mash using the back of a wooden spoon or spatula, add the water slowly and look for a thick, mushy consistency. Cook until sufficiently mushy, musty and thick. Season with plenty of salt, pepper and cumin.

Mexican tomato sauce:
2 cans peeled tomatoes
1 onion, chopped
2 chiles, chopped
4 garlic cloves
1 tsp cinnamon
1 tsp cummin
1 tsp cayenne pepper
1 tsp chile powder
1 tsp ground coriander
1/2 tsp cocoa powder
freshly ground black pepper
salt

Fry up the garlic, onion and chiles until soft, add the dry spices and stir until onion mix is coated and the mixture is fragrant, add the tomatoes, reduce until thick and fragrant.

Mexican spice mix:
This mix is to give whatever meat you have going on in your taco or enchilada a bit of a kick. We used beef this time – but it’s awesome on chicken too. Sprinkle the mixture over your meat as you cook it, making sure all the pieces are thoroghly coated.

2 tsp cocoa
1 1/2 tsp ground cumin
1 tsp cayenne
1 tsp chile powder
1 tsp salt or to taste
1 tsp black pepper