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Lasagne

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Rich, comforting and perfect for the whole family! This is our sensational go-to homemade Lasagne recipe .Rich, comforting and perfect for the whole family! This is our sensational go-to homemade Lasagne recipe. Whether you're after a hearty dinner that will feed the whole family or are batch cooking for the week, this recipe is for you!

Lasagne served on a plate with rocket salad

About This Lasagne Recipe

Layers of slow-simmered minced beef in a deeply flavoured tomato sauce, silky béchamel and tender pasta sheets. It all together to make what I honestly think is the best lasagne you can cook at home.

This Lasagne is all about building flavour. The meat sauce is cooked until thick, glossy and packed with depth, while the white sauce keeps everything creamy without being heavy. As it bakes, the pasta absorbs all that goodness, giving you perfect slices that hold together but still melt in the mouth.

Ingredients

Using the freshest ingredients in this Lasagne recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

ingredients for lasagne separated into bowls

See recipe card for quantities.

  • For the beef:
  • Beef mince
  • Bacon lardons
  • White onions
  • Shallots
  • Carrot
  • Stock celery
  • Tomato puree
  • Red wine
  • Bay leaves
  • Fresh thyme, sage and rosemary (tied with string)
  • Passata
  • Beef stock
  • For the bechamel:
  • Butter
  • Plain flour
  • Whole milk
  • For the filling:
  • Lasagne sheets
  • Cheddar cheese
  • Parmesan cheese
  • Olive oil
  • Salt and pepper
  • Chives

See recipe card for quantities.

Instructions

You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.

Bacon lardons frying until crispy
  1. Step 1: In a small pan, on a medium heat, fry your bacon lardons until golden. Set aside for later.
Mince browning in a pan
  1. Step 2: In a large pan, on a medium heat, add a tablespoon of oil and brown your mince. (Do this in batches if needed) Set aside for later.
Celery, onion, shallots and carrot sautéing in a pan
  1. Step 3: To the same pan on a low-medium heat, add a tablespoon of oil and fry your onions, shallots, carrot and celery for 15 minutes until softened.
Garlic and tomato puree added to the pan
  1. Step 4: Add your garlic and tomato puree and fry for a further two minutes.
Beef added back to the pan and red wine added
  1. Step 5: Return your beef to the pan, add your red wine and simmer on high until the wine has reduced by half.
Bacon, fresh herbs and stock added to the pan to simmer
  1. Step 6: When reduced, add your crispy bacon lardons, passata and beef stock, fresh herbs (tied) and bay leaves. Bring to a gentle simmer on a medium heat and cook for 40 minutes stirring occasionally. (See notes)
Bechamel sauce cooking in a pot
  1. Step 7: Meanwhile, follow the steps for the Perfect Béchamel Sauce recipe using the quantities in the recipe or see the steps below.
Bottom layer of bechamel added to a baking dish
  1. Step 8: Preheat your oven to 350 F (180 C), and construct your lasagne. Start with a layer of bechamel on the bottom of the baking tray to prevent the pasta from sticking.
First layer of lasagne, meat, bechamel and cheese added to the baking dish
  1. Step 9: Add a layer of your lasagne sheets, completely cover with a generous spoonful of your meat sauce then top with a few ladles of your bechamel sauce. Top with cheddar cheese and repeat these steps until your tray is filled.
Lasagne sheets, bechamel sauce and cheese added to the top of the lasagne
  1. Step 10: For the final layer, top your lasagne sheets with your remaining bechamel sauce and your remaining cheese.
Golden lasagne spooned out of baking dish
  1. Step 11: Bake for 20 minutes covered in foil then remove the foil and bake for a further 20 minutes or until the top is golden brown.
Lasagne served on a plate with rocket salad
  1. Step 12: Top with your chopped chives and serve with a delicious arugula salad. Dig in!

Hint: Make sure you have plenty of bechamel and cheese left for the top layer to cook the pasta perfectly and create that gorgeous, golden top!

Equipment

Large oven proof baking dish - we used a tray with Height 5.5 x Width 28.3 x Depth 23.3cm but you can adjust the layers of your lasagne to fit your own dish.

Large pot

Cheese grater

What about the Béchamel sauce?

In just 4 steps, you can make this easy Béchamel sauce recipe. Here's how...

Melting butter in a pan and adding in the flour
  1. Step 1: In a pan, over a medium-low heat, melt the butter. then gradually whisk in the flour.
Whisking the roux for béchamel sauce
  1. Step 2: Make sure you whisk continuously when you add the flour so it does not burn.
slowly adding milk
  1. Step 3: Gradually add the infused milk, whisking continuously again. Add more if you need to, until you reach your desired consistency.
salt and pepper in béchamel sauce
  1. Step 4: Stir in the salt and pepper. All done! How easy was that?

Serving Size (Serves 6)

This Lasagne recipe is written to serve 6, perfect for a family meal or for making sure there are leftovers to enjoy later. Cooking fresh food takes effort, so why not get the benefit of a second meal? If you’re serving fewer people, the recipe can easily be halved—or if you’re feeding a crowd, just scale it up and add extra protein or sides as needed. It’s all about adapting it to suit you.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

Make your meat sauce slightly looser than a normal pasta sauce before layering. The lasagne sheets absorb a lot of liquid as they bake, and a dry sauce is the quickest way to end up with hard pasta. You want it spoonable, glossy and just a little bit saucy, not thick.

FAQ

Can I make lasagne ahead of time?

Yes, lasagne is perfect for prepping in advance. You can assemble it up to 24 hours ahead, cover and keep it in the fridge, then bake when ready. It actually tastes even better once the flavours have had time to settle.

Do I need to pre-cook lasagne sheets?

Usually no, especially with fresh or “no-boil” sheets. Just make sure your sauce is loose enough to hydrate them while baking.

Why does my lasagne burn on top?

Your oven may be too hot or it’s uncovered too long. Cover loosely with foil for the first half of baking, then uncover to brown.

Looking for other recipes like this Lasagne? Try these:

Pairing

These are my favorite dishes to serve with Lasagne:

Recipe

Golden lasagne spooned out of baking dish

Lasagne

Yield: 6
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes

Rich, comforting and perfect for the whole family! This is our sensational go-to homemade Lasagne recipe.

Ingredients

  • For the beef:
  • 1 lb 10 oz (750g) beef mince
  • ⅓ cup (75g) Bacon lardons
  • 2 White onions
  • 2 shallots
  • 1 carrot
  • 1 stock celery
  • 2 tablespoon tomato puree
  • ¾ cup (200 ml) red wine
  • 2 bay leaves
  • Fresh thyme, sage and rosemary (tied with string)
  • 3 ⅓ cups (800 ml) passata
  • ¾ cup (200ml) beef stock
  • For the bechamel:
  • 5 tablespoon (75g) butter
  • ½ cup (60g) plain flour
  • 2 ½ cups (600ml) whole milk
  • For the filling:
  • Lasagne sheets
  • 1 ½ cups (200g) Cheddar cheese
  • ½ cup (50g) Parmesan cheese
  • Olive oil
  • Salt and pepper
  • Chives

Instructions

    1. In a small pan, on a medium heat, fry your bacon lardons until golden. Set aside for later.
    2. In a large pan, on a medium heat, add a tablespoon of oil and brown your mince. (Do this in batches if needed) Set aside for later.
    3. To the same pan on a low-medium heat, add a tablespoon of oil and fry your onions, shallots, carrot and celery for 15 minutes until softened.
    4. Add your garlic and tomato puree and fry for a further two minutes.
    5. Return your beef to the pan, add your red wine and simmer on high until the wine has reduced by half.
    6. When reduced, add your crispy bacon lardons, passata and beef stock, fresh herbs (tied) and bay leaves. Bring to a gentle simmer on a medium heat and cook for 40 minutes stirring occasionally.
    7. Meanwhile, follow the steps for the Perfect Béchamel Sauce recipe using the quantities in the recipe or see the steps below.
    8. Preheat your oven to 350 F (180 C), and construct your lasagne. Start with a layer of bechamel on the bottom of the baking tray to prevent the pasta from sticking.
    9. Add a layer of your lasagne sheets, completely cover with a generous spoonful of your meat sauce then top with a few ladles of your bechamel sauce. Top with cheddar cheese and repeat these steps until your tray is filled.
    10. For the final layer, top your lasagne sheets with your remaining bechamel sauce and your remaining cheese.
    11. Bake for 20 minutes covered in foil then remove the foil and bake for a further 20 minutes or until the top is golden brown.
    12. Top with your chopped chives and serve with a delicious arugula salad. Dig in!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 693Total Fat: 44gSaturated Fat: 25gUnsaturated Fat: 19gCholesterol: 130mgSodium: 1218mgCarbohydrates: 34gFiber: 2gSugar: 9gProtein: 32g
© Shannon
Cuisine: Italian / Category: Pasta

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Salsa Verde Tacos

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Fresh, vibrant and packed full of flavor. These Salsa Verde Tacos are filled with shredded chicken, smothered in Salsa Verde sauce and topped with delicious Miski Mexican Food salsas! You just have to give these a try!

Salsa verde tacos topped with salsa and cheese

About This Salsa Verde Tacos Recipe

Lately, we’ve been diving deep into Mexican cooking, and being based in the UK, we know firsthand how tricky it can be to find some traditional ingredients locally. Luckily, we were able to order tomatillos from Miski Mexican Food to make our own homemade salsa verde. We even made a big batch and whipped up some delicious Enchiladas Verdes too!

Ingredients

Using the freshest ingredients in this Salsa Verde Tacos recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

Ingredients for salsa verde tacos separated into bowls

See recipe card for quantities.

  • 3 large chicken breasts
  • 2 cloves garlic
  • 1 large onion
  • 1 cup (250ml) chicken stock
  • 3 cups (750ml) Salsa Verde
  • 12 corn tortillas
  • salt and pepper (to taste)
  • queso fresco (or some other mild crumbly cheese)

See recipe card for quantities.

Instructions

You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.

Chicken breasts browning in a pan
  1. Step 1: In a pan with a splash of olive oil on a medium heat, brown both sides of your chicken.
Chicken stock added to the pan and allowed to poach
  1. Step 2: Add ¼ cup of chicken stock (60ml) to your pan. Cover with a lid and allow to poach for 10-12 minutes.
Chicken breasts shredded with forks
  1. Step 3: Remove from the pan and shred your chicken with forks.
Onions frying in a pan until translucent
  1. Step 4: In a clean pan, add a splash of oil and soften your onion until translucent.
Salsa verde added to the pan and allowed to simmer
  1. Step 5: Add your salsa verde to the pan and allow to simmer. (See below)
Shredded chicken returned to the pan and mixed well
  1. Step 6: Return your shredded chicken to the pan, heat through and mix well.
Corn tortillas frying in a pan
  1. Step 7: To a clean pan, add a splash of oil and fry your corn tortillas on each side for 3 minutes.
Salsa verde tacos topped with salsa and cheese
  1. Step 8: Load your tacos with your delicious salsa verde chicken and top with coriander, pickled red onion, cheese and Miski salsas! Dig in!

What about the Salsa Verde?

You can use premade Salsa Verde, it can be found in a few good food stores and you will need around 3 cups (750ml) and here at Miski Mexican Food. Alternatively, for a more authentic, fresh and vibrant Salsa Verde you can make it yourself. Follow this Salsa Verde recipe and you will have the perfect amount of salsa to make your Salsa Verde Tacos.

What about the tomatillos?

The Salsa Verde recipe for this Pozole Verde calls for tinned tomatillos as you cannot easily source fresh tomatillos in the UK. They can be bought online on a lot of different retailers, including Miski Mexican Food. The ease with tinned tomatillos is that they are already cooked so can be blended straight away. If you're lucky enough to be able to source fresh tomatillos then I would definitely use them over tinned to get the freshest Salsa Verde possible! Simply remove the husks and the stems, add them to a baking tray and roast in the oven for 15-20 minutes at 400F/200C. Then, add them to your blender with the other ingredients.

What about the Salsas?

These stunning salsas are from Miski Mexican Food! We used her El Jalapeno salsa to create our Salsa Verde sauce for our tacos. Then, we topped our Salsa Verde Tacos with the La Calavera (Fiery Scotch Bonnet salsa for those who love a spicy kick), El Corazon () and El Macho (Delicious chili oil packed full of Guajillo chillies) salsas.

You can find these wonderful salsa here -

Substitutions

  • Oregano - If you can source Mexican oregano you will end up with a more authentically flavored Salsa Verde Tacos. Mexican oregano has slightly bigger, more jagged leaves and provides a citrusy flavor that normal oregano doesn't provide.
  • Tortillas - You could use flour tortillas for this recipe and they work perfectly well to soak up the verdes sauce and keep the Salsa Verde Tacos in tact. However, if you can find corn tortillas you will add an extra depth of authentic Mexican flavor to your Salsa Verde Tacos.
  • Cheese - If you can source it, Queso Fresco cheese is an authentic cheese to use. Any mild, crumbly cheese will do however. From making plenty of Mexican recipes using ingredients that can be sourced in the UK, I've found that Wensleydale cheese works great. It crumbles beautifully and can be sprinkled on top of tacos without it melting.

Serving Size (Serves 4)

This recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

Let the salsa verde chicken sit for 5–10 minutes before serving — it gives the flavours time to meld while still staying fresh and vibrant.

FAQ

Can I use chicken thighs instead of breasts?

Yes! Thighs are more forgiving and stay juicy with longer cooking, which makes your Salsa Verde Tacos even more flavorful.

How do I know when the chicken is perfectly cooked?

The chicken is done when it easily shreds with a fork and reaches an internal temperature of 75°C (165°F). Avoid overcooking to keep it tender.

Looking for other recipes like this? Try these:

Recipe

Salsa verde tacos topped with salsa and cheese

Salsa Verde Tacos

Yield: 4-6
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Fresh, vibrant and packed full of flavor. These Salsa Verde Tacos are filled with shredded chicken and smothered in Salsa Verde sauce.

Ingredients

  • 3 large chicken breasts
  • ½ cup (100ml) chicken stock
  • 2 cloves garlic
  • 1 large onion
  • 3 cups (750ml) Salsa Verde (see recipe post)
  • 12 corn tortillas
  • salt and pepper (to taste)
  • Queso fresco (or some other mild crumbly cheese)

Instructions

  1. In a pan with a splash of olive oil on a medium heat, brown both sides of your chicken.
  2. Add ¼ cup of chicken stock (60ml) to your pan. Cover with a lid and allow to poach for 10-12 minutes.
  3. Remove from the pan and shred your chicken with forks.
  4. In a clean pan, add a splash of oil and soften your onion until translucent.
  5. Add your salsa verde to the pan and allow to simmer. (See blog post)
  6. Return your shredded chicken to the pan, heat through and mix well.
  7. To a clean pan, add a splash of oil and fry your corn tortillas on each side for 3 minutes.
  8. Load your tacos with your delicious salsa verde chicken and top with coriander, pickled red onion, cheese and Miski salsas! Dig in!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 403Total Fat: 7gSaturated Fat: 1gUnsaturated Fat: 6gCholesterol: 78mgSodium: 1249mgCarbohydrates: 49gFiber: 9gSugar: 9gProtein: 35g
© Joe
Cuisine: Mexican / Category: Mexican

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Curried Brussels Sprouts

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Spiced and festive with a hint of sweetness! These Curried Brussels Sprouts are the perfect side dish for your festive dinner - but with a twist. Let your sprouts be the star of the show with these whole and ground spiced sprouts with a drizzle of festive maple syrup. The best part - its cooked all in one pan! You have to give these Curried Brussels Sprouts a try!

Curried brussels sprouts served in a side dish

About This Curried Brussels Sprouts Recipe

These Curried Brussels Sprouts are so simple to make! The flavour starts with frying cumin seeds and garlic until deliciously fragrant, then frying your ground spices for an extra punch of flavor. A splash of tomato brings balance and richness, while a final hit of maple syrup sweetens the whole dish, giving it that unmistakable festive flavor - the perfect side dish to spice up your Christmas dinner.

Ingredients

Using the freshest ingredients in this Curried Brussels Sprouts recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

Ingredients for curried brussels sprouts separated into bowls

See recipe card for quantities.

  • Brussels sprouts
  • Ghee or neutral oil
  • Garlic cloves (minced)
  • Cumin seeds
  • Ground turmeric
  • Chilli powder
  • Coriander powder
  • Cumin powder
  • Water
  • salt
  • Tinned tomatoes
  • Tomato puree
  • Maple syrup

See recipe card for quantities.

Instructions

You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.

Sprouts peeled and halved in a bowl
  1. Step 1: Remove the first layer of leaves and trim the ends off of your sprouts. Wash them, cut in half and set aside.
cumin seeds and garlic frying in ghee
  1. Step 2: To a large pan, on medium heat, melt your ghee and add your cumin seeds and minced garlic. Fry for a minute until fragrant.
tomato puree and ground spices frying in ghee
  1. Step 3: Next, add your tomato puree and ground spices and fry for a further minute.
Tomatoes blitzed in a food processor and added to the pan
  1. Step 4: In a blender, blitz your tinned tomatoes then add to your pan and mix. Cook on a medium heat for 3 minutes.
Brussels sprouts added to the pan and mixed with the sauce
  1. Step 5: Add your Brussel sprouts, give it a good mix and cook for 5 minutes.
Water added to the pan and covered with a lid
  1. Step 6: Pour in your water and maple syrup, cover with a lid and cook for 10 minutes. Remove the lid and cook for a further 5 minutes.
Sprouts removed from the pan
  1. Step 7: Add a touch more water if your curried sprouts are looking dry.
Curried brussels sprouts served in a side dish
  1. Step 8: Garnish your Curried
    Brussels Sprouts with crispy garlic slithers and coriander. Dig in!

Hint: No-one wants overcooked sprouts! Use less water than you might think for the sauce and add more later if needed, this will allow the sauce to thicken at the same time as cooking the sprouts!

Can I use left over brussels sprouts?

Of course! This Curried Brussels Sprouts recipe is a great way of using up any left over sprouts you might have from your Christmas dinner. Simply follow the steps as above but don't add the sprouts until the end and use half the amount of water. Create the delicious spiced tomato sauce to your desired thickness, then add in your left over brussels sprouts and heat them through (be careful not to over cook, you're just heating them up again in the delicious sauce).

Substitutions

The ingredients for these Curried Brussels Sprouts are so easy to purchase and are ingredients you probably already have in your pantry! Here are a few substitutions if you need it:

  • Maple Syrup - Maple syrup is popping up more frequently in UK supermarkets but if you don't have any to hand simple substitute with honey or ½ teaspoon of brown sugar.
  • Ghee - Any neutral oil is a great substitution! Since we're not frying anything that needs a high smoke point oil you could also swap it out for unsalted butter!
  • Garlic cloves - Use 2 teaspoon of garlic paste if that's easier for you to source!

What can I serve these Curried Brussels Sprouts with?

These Curried Brussels Sprouts are a great side dish to many dishes, not just your Christmas dinner!

Try them as a side with any of these 30 minutes BIR style curries!

Equipment

One large pan is all you need!

Serving Size (Serves 4)

This Curried Brussels Sprouts recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Allow your Curried Brussels Sprouts to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

Don’t overcrowd the pan — giving the sprouts space lets them char slightly, adding a nutty, caramelised flavour that makes these Curried Brussels Sprouts irresistible!

FAQ

Can I use frozen Brussels sprouts?

Yes, they will work perfectly for Curried Brussels Sprouts! Thaw them first or add them straight to the pan, but reduce the water slightly to avoid a soggy curry.

Can I make this recipe vegan?

Absolutely — simply use oil instead of ghee. The Curried Brussels Sprouts will still be rich and flavourful.

Can I use leftover Brussels sprouts?

Yes! Add them at the end of cooking and simmer for just 3–5 minutes to heat through and let them soak up the curry sauce.

Looking for other vegetarian recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Curried Brussels Sprouts:

Recipe

Curried brussels sprouts served in a side dish

Curried Brussels Sprouts

Yield: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Spiced and festive with a hint of sweetness! These Curried Brussels Sprouts are the perfect side dish for your festive dinner.

Ingredients

  • 14oz (400g) Brussels sprouts
  • ½ teaspoon Ghee or neutral oil
  • 3 Garlic cloves (minced)
  • ½ tsp cumin seeds
  • ½ tsp ground turmeric
  • ½ tsp chilli powder
  • ¼ tsp coriander powder
  • ¼ tsp cumin powder
  • ½ cup (100ml) water
  • salt
  • ½ cup tinned tomatoes
  • ½ tsp tomato puree
  • ½ tsp maple syrup

Instructions

    1. Remove the first layer of leaves and trim the ends off of your sprouts. Wash them, cut in half and set aside.
    2. To a large pan, on medium heat, melt your ghee and add your cumin seeds and minced garlic. Fry for a minute until fragrant.
    3. Next, add your tomato puree and ground spices and fry for a further minute.
    4. In a blender, blitz your tinned tomatoes then add to your pan and mix. Cook on a medium heat for 3 minutes.
    5. Add your Brussel sprouts, give it a good mix and cook for 5 minutes.
    6. Pour in your water and maple syrup, cover with a lid and cook for 10 minutes. Remove the lid and cook for a further 5 minutes.
    7. Add a touch more water if your curried sprouts are looking dry.
    8. Garnish with crispy garlic slithers and coriander. Dig in!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 61Total Fat: 2gSaturated Fat: 1gUnsaturated Fat: 1gCholesterol: 2mgSodium: 28mgCarbohydrates: 11gFiber: 3gSugar: 3gProtein: 3g
© Shannon
Cuisine: British / Category: Vegetarian

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Honey Harissa Chicken

By

Golden, bright and a hint of spice! This Honey Harissa Chicken is a flavor sensation! Juicy, skin-on chicken thighs are fried until beautifully golden, then simmered in a glossy harissa sauce made with rich chicken stock, harissa paste and a squeeze of lemon. You have to give this recipe a try!

Honey harissa chicken served on a bed of mashed potato with harissa chicken gravy

About This Honey Harissa Chicken Recipe

If you like simple recipes with huge flavour, this Honey Harissa Chicken is one you’ll cook again and again. I use skin-on chicken thighs because they stay juicy and take on the harissa flavour really well. The dish is so simple! Brown the chicken, stir together a quick harissa sauce with chicken stock, and let everything bubble down until the thighs are coated in a glossy, sweet and slightly fiery glaze.

Ingredients

Using the freshest ingredients in this Honey Harissa Chicken recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

Ingredients for honey harissa chicken separated into bowls

See recipe card for quantities.

  • FOR THE CHICKEN:
  • Skin on chicken thighs
  • Olive oil
  • Harissa paste
  • Tomato puree
  • Honey
  • Lemon juice
  • Coriander powder
  • Paprika
  • Garlic cloves (minced)
  • Salt and pepper to taste
  • FOR THE SAUCE:
  • Plain flour
  • Chicken Stock
  • Harissa paste
  • Lemon juice

See recipe card for quantities.

Instructions

You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.

Skin on chicken thighs marinating in harissa and honey glaze
  1. Step 1: To a large bowl, add your harissa paste, honey, lemon juice, coriander powder, paprika and minced garlic. Add 3 tablespoon of olive oil and mix well. Add your chicken thighs and coat. Marinade for 2 hours or overnight.
Skin on chicken thighs browned in a pan
  1. Step 2: To a large pot, on a low-medium heat, fry the chicken thighs skin side down for 20 minutes or until the skin is crispy. Flip the thighs over, turn the heat up to medium and fry for a further 12 minutes. Set to one side for later.
Roux for the honey harissa sauce made in a pan
  1. Step 3: In the same pan your fried your chicken in, add your flour and whisk around to pick up the excess flavours. Toast for 2 minutes until golden brown.
Chicken stock added to the pan and whisked to make a gravy
  1. Step 4: Mix a teaspoon of your harissa paste with your chicken stock. Slowly add your harissa chicken stock to the pan and whisk together. Keep adding until your achieve your desired thickness.
Chicken returned to the pan to simmer in the gravy
  1. Step 5: Return your chicken thighs to the pan and simmer for 10 minutes.
Honey harissa chicken served on a bed of mashed potato with harissa chicken gravy
  1. Step 6: Top with pomegranate seeds and pistachios. Serve with mashed or roasted potatoes and Mediterranean salad. Dig in!

Hint: Brush off any excess marinade and garlic pieces before frying your chicken to avoid burning.

Substitutions

This Honey Harissa Chicken recipe is so unbelievably flavorful with minimal ingredients, but if you're wanting to change up a few flavors then here are a few ideas:

  • Chicken thigh - Skin on chicken breast would work beautifully for this recipe. If you can source, bone-in skin-on chicken breast they will stay juicy and keep the crispy skin that makes this recipe so delicious.
  • Chicken stock - You can use good quality vegetable stock instead of chicken stock as the chicken juices from the pan will add plenty of flavor to the sauce.

What can I serve this with?

Equipment

Large pot for frying

Large bowl for marinating

Serving Size (Serves 2)

This recipe is written to serve 2. If you’re feeding 5 or 6, you can easily double or triple the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Allow your Honey Harissa Chicken to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

When frying your chicken thighs to get that crispy skin, make sure you're frying on a medium heat and don't move the chicken around the pan! Allow the skin to crisp and caramelise to the bottom of the pan.

FAQ

Can I use chicken breast?

Yes, but thighs stay juicier and handle high heat better. If using breast, be careful not to overcook, as it can dry out. Try finding skin on chicken breast to best replicate this Honey Harissa Chicken recipe.

How do I keep the skin crispy when reheating?

Avoid microwaving. Reheat in a preheated oven or air fryer at 400F (200C) until hot. Adding a fresh squeeze of lime after reheating brightens the flavor.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Honey Harissa Chicken:

Recipe

Honey harissa chicken served on a bed of mashed potato with harissa chicken gravy

Honey Harissa Chicken

Yield: 2
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

This Honey Harissa Chicken is a flavor sensation! Juicy chicken thighs fried until beautifully golden then simmered in a glossy harissa sauce

Ingredients

  • FOR THE CHICKEN:
  • 17 oz (500g) Skin on chicken thighs
  • Olive oil
  • 2 tablespoon Harissa paste
  • 1 tablespoon Tomato puree
  • 2 tablespoon Honey
  • 1 tablespoon Lemon juice
  • ½ teaspoon Coriander powder
  • ½ teaspoon Paprika
  • 2 Garlic cloves (minced)
  • Salt and pepper to taste
  • FOR THE SAUCE:
  • 1 ½ tablespoon Plain flour
  • 1 cup (250ml) Chicken Stock
  • 1 teaspoon Harissa paste
  • Lemon juice

Instructions

    1. To a large bowl, add your harissa paste, honey, lemon juice, coriander powder, paprika and minced garlic. Add 3 tablespoon of olive oil and mix well. Add your chicken thighs and coat. Marinade for 2 hours or overnight.
    2. To a large pot, on a low-medium heat, fry the chicken thighs skin side down for 20 minutes or until the skin is crispy. Flip the thighs over, turn the heat to medium and fry for a further 12 minutes. Set to one side for later.
    3. In the same pan your fried your chicken in, add your flour and whisk around to pick up the excess flavours. Toast for 2 minutes until golden brown.
    4. Mix a teaspoon of your harissa paste with your chicken stock. Slowly add your harissa chicken stock to the pan and whisk together. Keep adding until your achieve your desired thickness.
    5. Return your chicken thighs to the pan and simmer for 10 minutes.
    6. Top with pomegranate seeds and pistachios. Serve with mashed or roasted potatoes and Mediterranean salad. Dig in!
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 705Total Fat: 40gSaturated Fat: 11gUnsaturated Fat: 29gCholesterol: 313mgSodium: 868mgCarbohydrates: 33gFiber: 4gSugar: 14gProtein: 63g
© Shannon
Cuisine: British/American/European / Category: One pot

Have you tried this Honey Harissa Chicken recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Refried Bean Taquitos

By

Crispy, satisfying and packed with flavor, these Refried Bean Taquitos are the ultimate easy side dish. With just a handful of simple ingredients, you get golden, crunchy taquitos filled with creamy, smoky refried beans and loaded with cheese. You have to give these a try!

Refried bean taquitos served with chipotle dip

About This Refried Bean Taquitos Recipe

The filling starts with seasoned refried beans cooked gently with onions, garlic and a touch of chilli. A little grated cheese helps bind the mixture so it rolls perfectly into soft tortillas. Bake or air-fry until crisp, and you’ve got unbelievable Refried Bean Taquitos.

Serve these crispy refried bean taquitos with salsa verde, pico de gallo or a fresh guacamole for the perfect finishing touch. They’re ideal for sharing platters or a quick snack that never hangs around long.

Ingredients

Using the freshest ingredients in this Refried Bean Taquitos recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

Ingredients for bean taquitos separated into bowls

See recipe card for quantities.

  • FOR THE FILLING:
  • Tinned black beans
  • Lard or olive oil
  • Salt
  • Black pepper
  • Mexican oregano
  • Cumin
  • Cayenne chili pepper
  • Garlic powder
  • FOR THE TAQUITOS:
  • Corn tortillas
  • Jack Cheese (See varitations)

See recipe card for quantities.

Instructions

You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.

Lard melting in pot
  1. Step 1: Over a medium low heat, in a saucepan, melt your lard or heat your olive oil.
Spices added to the pot to toast
  1. Step 2: Add the spices to the pan and stir together.
Black beans added to the pot with lard and spices
  1. Step 3: Add the black beans and combine with the fat and the spices.
retained liquid added to the pot with the beans and spices
  1. Step 4: Add a touch of the retained liquid from the beans and allow to cook through and simmer for no longer than 5 minutes. This is just to heat up the beans.
Refried beans mashed with a hand blender
  1. Step 5: Using a handheld blender or masher, blend/mash/ the refried black beans to your desired consistency. Feel free to add a touch more of the retained liquid.
Heating tortillas on a pan until pliable
  1. Step 6: In a dry pan, on a medium heat, heat your tortillas until they are soft and pliable.
Refried beans added to the tortilla
  1. Step 7: To your tortilla, add 2-3 tablespoon of your Refried beans.
Cheese added to the refried bean taquitos
  1. Step 8: Sprinkle with a generous amount of cheese.
taquitos brushed with oil and baked until crispy
  1. Step 9: Roll tightly and add to a baking tray seam down. Spray or brush with olive oil and bake at 400 F (200 C) for 20 minutes or until the tortillas start to brown.
Crispy refried bean taquitos served with spicy chipotle dip
  1. Step 10: Remove you Refried Bean Taquitos from the oven, serve with Guacamole, Salsa De Aguacate or Chipotle Mayo. Dig in!

Hint: For the crispiest Refried Bean Taquitos possible, brush heartily with Olive Oil before baking!

Substitutions

  • Cheese - If you can source it, Queso Fresco cheese is an authentic cheese to use. Any mild, crumbly cheese will do however or substitute for a four cheese blend in these Refried Bean Taquitos.
  • Oregano - If you can source Mexican oregano you will end up with a more authentically flavored Refried Black Beans or you can use standard oregano. Mexican oregano has slightly bigger, more jagged leaves and provides a citrusy flavor that normal oregano doesn't provide.

Variations

  • Dried black beans - If you are using dried black beans for your Refried Bean Taquitos, simply soak 1 and ½ cups in 3 inches of water overnight. Then, place in a pot and cover with water. Boil for 1 ½ to 2 hours or pressure cook for 30 minutes. Then follow the steps below to make your Refried Black Beans.
  • Tinned black beans - Tinned blacked beans are usually already cooked so only need to be drained and heated through before blending.

Equipment

To make these Refried Black Beans super silky and smooth for your Refried Bean Taquitos I used a hand blender. You can blend the beans in batches using a standing blender instead. Alternatively, you can use a masher and mash them by hand!

Serving Size (Serves 3)

This recipe is written to serve 3 as a side or 2 as a main. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Allow to cool completely. Add your Refried Bean Taquitos to an airtight container and keep for up to 3 days. Reheat in the air fryer or oven at 400F (200 C) for 8 minutes to regain their crispiness.

Top Tip

Use a hand blender to easily blend large batches of Refried Black Beans to use in these Refried Bean Taquitos and have plenty left over for other amazing recipes.

FAQ

Are refried black beans actually fried twice?

No! Despite what the name suggests, the beans are quickly fried once with the oil and seasonings!

Looking for other recipes like these Refried Bean Taquitos? Try these:

Pairing

These are my favorite dishes to serve with Refried Bean Taquitos:

Recipe

Refried bean taquitos served with chipotle dip

Refried Bean Taquitos

Yield: 6
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Crispy, satisfying, and packed with big flavour, these Refried Bean Taquitos are the ultimate easy Mexican side dish!

Ingredients

  • FOR THE FILLING:
  • x2 Tinned black beans
  • 1 tablespoon lard or olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon mexican oregano
  • 1 ½ teaspoons cumin
  • ½ teaspoon cayenne chili pepper
  • 1 teaspoon garlic powder
  • FOR THE TAQUITOS:
  • 6 Corn Tortillas
  • Handful of Jack Cheese

Instructions

    1. Over a medium low heat, in a saucepan, melt your lard or heat your olive oil.
    2. Add the spices to the pan and stir together.
    3. Add the black beans and combine with the fat and the spices.
    4. Add a touch of the retained liquid from the beans and allow to cook through and simmer for no longer than 5 minutes. This is just to heat up the beans.
    5. Using a handheld blender or masher, blend/mash/ the refried black beans to your desired consistency. Feel free to add a touch more of the retained liquid.
    6. In a dry pan, on a medium heat, heat your tortillas until they are soft and pliable.
    7. To your tortilla, add 2-3 tablespoon of your Refried beans.
    8. Sprinkle with a generous amount of cheese.
    9. Roll tightly and add to a baking tray seam down. Spray or brush with olive oil and bake at 400 F (200 C) for 20 minutes or until the tortillas start to brown.
    10. Remove from the oven, serve with Guacamole, Salsa De Aguacate or Chipotle Mayo. Dig in!
Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 214Total Fat: 4gSaturated Fat: 1gUnsaturated Fat: 3gSodium: 765mgCarbohydrates: 47gFiber: 6gSugar: 10gProtein: 8g
© Shannon
Cuisine: Mexican / Category: Side dish or main

Have you tried this Refried Bean Taquitos recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Chipotle Chicken Taquitos

By

These Chipotle Chicken Taquitos are the perfect mix of smoky chipotle heat, juicy shredded chicken and that irresistible crunch you only get from freshly baked taquitos. If you love Mexican street food or quick weeknight dinners, this recipe is one you’ll come back to again and again. Serve them with your favourite salsa, guacamole or chipotle mayo and you’ve got a plate of Crispy Chipotle Chicken Taquitos better than takeaway. Perfect for parties, family dinners or a snack you can whip up in minutes.

Chipotle chicken taquitos served with chipotle dip

Ingredients

Using the freshest ingredients in this Chipotle Chicken Taquitos recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

Chipotle chicken taquitos ingredients separated into bowls

See recipe card for quantities.

  • Chicken Breast
  • Chicken Stock
  • Corn Tortillas
  • Cream Cheese
  • Salsa Verde
  • Chipotle Chillies and Adobo Sauce (or Chipotle Paste)
  • White onion chopped

See recipe card for quantities.

Instructions

You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.

Chicken breast browning in a pan
  1. Step 1: In a pan on a medium heat, add a splash of olive oil and brown your chicken breast.
Chicken stock added to the pan with chicken breast
  1. Step 2: Add ⅛ cup (30ml) of chicken stock.
Lid placed over the chicken to poach
  1. Step 3: Cover your pan with a lid and allow to poach for 10-12 minutes.
Poached chicken shredded with forks
  1. Step 4: Once cooked, shred your chicken in a bowl with forks.
Chipotle paste, cream cheese and salsa verde added to food processor and blitzed
  1. Step 5:  In a blender or food processer, add your Salsa Verde, Chipotle peppers, Adobo Sauce and cream cheese. Blitz until smooth.
Shredded chicken, onions and chipotle cream cheese sauce added
  1. Step 6: In a bowl, add your shredded chicken, spicy cream cheese mixture and half a chopped onion and mix well to combine.
Corn tortillas dry frying in a pan
  1. Step 7: In a dry pan, on a medium heat, heat your tortillas until they are soft and pliable.
Filling added to the corn tortilla
  1. Step 8: To your tortilla, add 2-3 tablespoon of your chipotle chicken cream cheese mixture.
Tortillas rolled and brushed with oil
  1. Step 9: Roll tightly and add to a baking tray seam down. Spray or brush with olive oil and bake at 400 F (200 C) for 20 minutes or until the tortillas start to brown.
Crispy chicken taquitos served with chipotle sauce
  1. Step 10: Remove from the oven, serve with Guacamole, Salsa De Aguacate or Chipotle Mayo. Dig in!

Hint: For the best flavor, let the shredded chicken sit in the creamy, chipotle sauce for at least 10 minutes before serving. This gives the meat time to soak up all that smoky richness.

Substitutions

For our American cookers, all of these ingredients will be very easily accessible. For those about to cook elsewhere in the world, here are a few substitutions you could make if you're finding it tricky to source ingredients:

  • Chicken Breast - Use chicken thigh for a more flavourful, juicier Taquitos. If you're using boneless thighs then follow steps 1 - 4 as above. If you're using bone in thighs then poach in the chicken stock for 18 - 20 minutes.
  • Cream Cheese - Any cream cheese will pair fantastically with this dish, even a flavored cream cheese like chilli or garlic. If you can't get your hands on a good cream cheese use mascarpone or ricotta instead.
  • Chipotle Chillies in Adobo Sauce - I think it is important to mention this ingredients in particular, as here in the UK, they can be more difficult to find. The chipotle peppers in tomato sauce can actually be substituted with more easily accessible Chipotle paste. Use 2–3 tablespoons adobo paste + ½–1 teaspoon smoked paprika (or chipotle powder if you have it).
  • Tortillas - I used corn tortillas for these Chipotle Chicken Taquitos as they crisp up perfectly. However, if you're finding it hard to source them then you can use flour tortillas. I find that they don't crisp up as well when baking them so I recommend brushing them with oil and baking them at 400F/200C for 20 minutes. Make homemade flour tortillas  here.

What about the tacos?

The best tortillas for this Chipotle Chicken Taquitos recipe are small, corn tortillas that can easily be sourced from a good Mexican Grocer. If you're shopping in the UK, corn tortillas are popping up in major supermarkets so see what you can get your hands on! If you're struggling, you can always use flour tortillas or buy them from Amazon.

What about the chipotle chillies?

Chipotle chillies in adobo sauce can usually be found at any good Mexican Grocer. However, if you do not have a Mexican Grocer near to you, they can easily be purchased online. This Chipotle Chicken Taquitos recipe calls for 2 chipotle chillies and 1 tablespoons of the adobo sauce so one 200g can is all you need. I usually buy my chipotle chillies in adobo sauce from Amazon. Alternatively, Chipotle paste can very easily be sourced in most countries. Use 3 tablespoons of chipotle paste in your Chipotle Chicken to substitute the chillies and adobo sauce.

What about the Salsa Verde?

You can use premade Salsa Verde, it can be found in a few good food stores and you will need around 6 tablespoon (100ml). Alternatively, for a more authentic, fresh and vibrant Salsa Verde you can make it yourself. Follow this Salsa Verde recipe  and you will have enough to make these Chipotle Chicken Taquitos and have lots left over to use as a dip or these Enchiladas Verdes.

Equipment

Standing blender or Food Processor

Mixing bowl

Frying pan

Serving Size (Serves 3)

This recipe is written to serve 3. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Cooked taquitos keep 3–4 days in an airtight container; re-crisp in the oven or air fryer. Uncooked ones can be assembled and chilled for up to 24 hours before cooking.
Freezer: Freeze cooked or uncooked taquitos on a tray, then bag them; they keep well for 2–3 months. Reheat from frozen at 200°C for 12–18 minutes, depending on whether they were cooked beforehand.

Top Tip

A few seconds in a hot pan or microwave makes the tortillas soft and flexible, so they roll tightly without cracking. Warm tortillas means tighter rolls which means extra-crispy taquitos that don’t unravel in the oven or air fryer.

FAQ

Can I make Chipotle Chicken Taquitos less spicy?

Absolutely. Use fewer chipotle peppers or swap half of them for roasted red peppers. You’ll still get the smoky depth without too much heat.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Chipotle Chicken Taquitos recipe:

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Recipe

Chipotle chicken taquitos served with chipotle dip

Chipotle Chicken Taquitos

Yield: 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

These Chipotle Chicken Taquitos are the perfect mix of smoky chipotle heat, juicy shredded chicken and that irresistible crunch you only get from freshly baked taquitos.

Ingredients

  • FOR THE FILLING:
  • 1 Chicken Breast
  • ¼ Cup (60 ml) Chicken Stock
  • 2 oz (55 g) Cream Cheese
  • ½ cup (100 ml) Salsa Verde
  • 2 Chipotle Chillies and 1 tablespoon of Adobo Sauce (or 3 tablespoon of Chipotle Paste)
  • ½ White onion chopped
  • FOR THE TAQUITOS:
  • 6 Corn Tortillas

Instructions

    1. In a pan on a medium heat, add a splash of olive oil and brown your chicken breast.
    2. Add ¼ cup (60ml) of chicken stock.
    3. Cover your pan with a lid and allow to poach for 10-12 minutes.
    4. Once cooked, shred your chicken in a bowl with forks.
    5. In a blender or food processer, add your Salsa Verde, Chipotle peppers, Adobo Sauce and cream cheese. Blitz until smooth.
    6. In a bowl, add your shredded chicken, spicy cream cheese mixture and half a chopped onion and mix well to combine.
    7. In a dry pan, on a medium heat, heat your tortillas until they are soft and pliable.
    8. To your tortilla, add 2-3 tablespoon of your chipotle chicken cream cheese mixture.
    9. Roll tightly and add to a baking tray seam down. Spray or brush with olive oil and bake at 400 F (200 C) for 20 minutes or until the tortillas start to brown.
    10. Remove from the oven, serve with Guacamole, Salsa De Aguacate or Chipotle Mayo. Dig in!
Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 439Total Fat: 17gSaturated Fat: 6gUnsaturated Fat: 11gCholesterol: 65mgSodium: 846mgCarbohydrates: 55gFiber: 7gSugar: 16gProtein: 25g
© Shannon
Cuisine: Mexican / Category: Side dish or main

Spicy Beef Taquitos

By

Get ready for these Beef Taquitos – a crunchy, golden and irresistible snack that’s bursting with smoky heat and big, bold flavour. This is no-fuss comfort food, made with simple ingredients and ready in no time.

Spicy beef taquitos served with guacamole

About This Spicy Beef Taquitos Recipe

The filling starts with seasoned ground beef cooked with onions, garlic and chipotles in adobo for that deep, fiery smokiness. Bake or air-fry until crispy and you’ve got taquitos that deliver the perfect balance of heat and crunchiness in every bite.

Serve these Spicy Beef Taquitos with Chiptole Mayo, Pico de gallo, Salsa Verde or a quick homemade Guacamole. They’re ideal for and easy weeknight dinner or a side to your favorite Mexican dishes.

Ingredients

Using the freshest ingredients in this (INSERT NAME) recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

Ingredients for spicy beef taquitos separated into bowls

See recipe card for quantities.

  • FOR THE BEEF:
  • Ground beef
  • Chipotle chillies in adobo sauce (blended) or chipotle paste
  • Onion
  • Garlic
  • Cumin
  • Paprika
  • Oregano
  • Salt and pepper
  • FOR THE TAQUITOS:
  • Corn Tortillas
  • Olive oil
  • To Serve (optional)
  • Refried black beans
  • Queso Fresco (or any mild crumbly cheese)
  • Salsa de aguacate (Avocado salsa)

See recipe card for quantities.

Instructions

You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.

Onions frying in a pan until translucent
  1. Step 1: In a pan, on a medium heat, add a splash of oil and fry your onions until translucent.
Ground beef browned in the pan
  1. Step 2: Next, add your ground beef and break it up using a spoon. Fry until browned
Minced garlic added to the pan and fried for a minute
  1. Step 3: When your beef has browned, add your minced garlic and fry for 1 minute.
Chipotle chilli paste and spices added to the spicy beef taquitos filling
  1. Step 4: Then, add your blended chipotle chillies in adobo sauce (or your chipotle paste) and your spices. Give it a good mix and cook for 5 minutes.
Corn tortillas softening in a dry pan
  1. Step 5: In a dry pan, on a medium heat, heat your tortillas until they are soft and pliable.
Spicy beef taquitos filling added to the tortilla
  1. Step 6: To your tortilla, add 2-3 tablespoon of your Spicy Beef mixture.
Taquitos rolled and brushed with oil
  1. Step 7: Roll tightly and add to a baking tray seam down. Spray or brush with olive oil and bake at 400 F (200 C) for 20 minutes or until the tortillas start to brown.
Spicy beef taquitos served with guacamole
  1. Step 8: Remove from the oven, serve with Guacamole, Salsa De Aguacate or Chipotle Mayo. Dig in!

Hint: For the crispiest Beef Taquitos possible, brush heartily with Olive Oil before baking!

Substitutions

For our American cookers, all of these ingredients will be very easily accessible. For those about to cook elsewhere in the world, here are a few substitutions you could make if you're finding it tricky to source ingredients:

  • Chipotle Chillies in Adobo Sauce - I think it is important to mention this ingredients in particular, as here in the UK, they can be more difficult to find. The chipotle peppers in tomato sauce can actually be substituted with more easily accessible Chipotle paste. Use 2–3 tablespoons adobo paste + ½–1 teaspoon smoked paprika (or chipotle powder if you have it).
  • Tortillas - I used corn tortillas for these Spicy Beef Taquitos as they crisp up perfectly. However, if you're finding it hard to source them then you can use flour tortillas. I find that they don't crisp up as well when baking them so I recommend brushing them with oil and baking them at 400F/200C for 20 minutes. Make homemade flour tortillas  here.

What about the tacos?

The best tortillas for these Spicy Beef Taquitos recipe are small, corn tortillas that can easily be sourced from a good Mexican Grocer. If you're shopping in the UK, corn tortillas are popping up in major supermarkets so see what you can get your hands on! If you're struggling, you can always use flour tortillas or buy them from Amazon.

What about the chipotle chillies?

Chipotle chillies in adobo sauce can usually be found at any good Mexican Grocer. However, if you do not have a Mexican Grocer near to you, they can easily be purchased online. This Spicy Beef Taquitos recipe calls for 2 chipotle chillies and 1 tablespoons of the adobo sauce so one 200g can is all you need. I usually buy my chipotle chillies in adobo sauce from Amazon. Alternatively, Chipotle paste can very easily be sourced in most countries. Use 3 tablespoons of chipotle paste in your beef to substitute the chillies and adobo sauce.

Equipment

Standing blender or Food Processor

Mixing bowl

Frying pan

Serving Size (Serves 3)

This recipe is written to serve 3. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge:
Freezer:

Top Tip

A few seconds in a hot pan or microwave makes the tortillas soft and flexible, so they roll tightly without cracking. Warm tortillas means tighter rolls which means extra-crispy taquitos that don’t unravel in the oven or air fryer.

FAQ

Can I make Spicy Beef Taquitos less spicy?

Absolutely. Use fewer chipotle peppers or swap half of them for roasted red peppers. You’ll still get the smoky depth without too much heat.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Spicy Beef Taquitos recipe:

Recipe

Spicy beef taquitos served with guacamole

Spicy Beef Taquitos

Yield: 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Get ready for these Spicy Beef Taquitos – a crunchy, golden and irresistible snack that’s bursting with smoky heat and big, bold flavour.

Ingredients

  • FOR THE FILLING:
  • 7oz (200g) lean ground beef
  • 2 chipotle chillies and 1 tablespoons adobo sauce (2 tablespoon Chipotle paste)
  • 1 white onion
  • 2 cloves garlic minced
  • ½ tablespoon cumin
  • ½ tablespoon paprika
  • ½ tablespoon oregano
  • 1 teaspoon salt and pepper
  • FOR THE TAQUITOS:
  • 6 small corn tortillas
  • 50ml neutral oil
  • To Serve (Optional):
  • 1 cup (250g) refried black beans
  • ⅓ cup (50g) crumbled Queso Fresco cheese
  • ½ cup (120ml) Salsa de Aguacate (see notes)
  • Handful fresh coriander

Instructions

    1. In a pan, on a medium heat, add a splash of oil and fry your onions until translucent.
    2. Next, add your ground beef and break it up using a spoon. Fry until browned.
    3. When your beef has browned, add your minced garlic and fry for 1 minute.
    4. Then, add your blended chipotle chillies in adobo sauce (or your chipotle paste) and your spices. Add a splash of water if needed. Give it a good mix and cook for 5 minutes.
    5. In a dry pan, on a medium heat, heat your tortillas until they are soft and pliable.
    6. To your tortilla, add 2-3 tablespoon of your Spicy Beef mixture. Roll tightly and add to a baking tray seam down.
    7. Spray or brush with olive oil and bake at 400 F (200 C) for 20 minutes or until the tortillas start to brown.
    8. Remove from the oven, serve with Guacamole, Salsa De Aguacate or Chipotle Mayo. Dig in!
© Shannon
Cuisine: Mexican / Category: Beef Recipes

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

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Chicken Potato Bake

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Creamy, comforting and oh so moreish! This Creamy Chicken Potato Bake is packed with flavor and requires minimal prep. This simple dish is ideal for an easy weeknight meal and we cook this for our family every week! Using everyday ingredients you already have at home, this chicken potato bake delivers maximum flavor with zero fuss.

Chicken potato bake served from the baking dish

About This Creamy Chicken Potato Bake Recipe

A creamy, velvety sauce coating chicken breast and delicious vegetables that's all topped off with slices of golden, breadcrumbed potatoes. What's not to love! This dish practically cooks itself and will quickly become a staple dish in your household!

Ingredients

Using the freshest ingredients in this Creamy Chicken Potato Bake recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

Ingredients for chicken bake separated into bowls

See recipe card for quantities

  • Large white potatoes (Peeled and sliced into 1cm slices)
  • White onions
  • Tender stem broccoli
  • Garlic cloves
  • Wholegrain mustard
  • Chicken breast
  • Crème Fraîche
  • Panko Breadcrumbs
  • Chicken Stock Cube
  • Water
  • Olive Oil
  • Salt and Pepper

See recipe card for quantities.

Instructions

You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.

Sliced potatoes boiling in a pan of water
  1. Step 1: Peel your potatoes and slice to disks around 1cm thick. In a large pot, bring water to the boil and boil your potatoes for 10 - 12 minutes or until a knife can pierce them. Drain and set aside.
Chicken browning in a pan
  1. Step 2: Pre-heat your oven to 400 F (200 C). To a pan, on a medium heat, slightly brown your chicken (5-6 minutes). It does not need to be cooked through at this point. Set aside.
Onions and garlic frying in the pan
  1. Step 3: Add a splash more oil to your pan and, on a medium heat fry your onions until translucent. Add your garlic and fry for a further minute.
Chicken stock and broccoli added to the pan
  1. Step 4: Add your boiling water, chicken stock cube and broccoli. Bring to the boil then reduce to a simmer. Simmer for 5 minutes or until the sauce has reduced by ⅓.
Creme fraiche and chicken returned to the pan
  1. Step 5: Return your chicken to the pan along with any juices, the creme fraiche and wholegrain mustard and give it a good mix. Season with salt and pepper.
Creamy chicken broccoli bake added to baking tray
  1. Step 6: To a medium baking dish, Add your creamy chicken filling and top with your sliced potatoes.
Chicken potato bake topped with sliced potatoes and panko breadcrumbs
  1. Step 7: Mix your panko breadcrumbs with a touch of olive oil then sprinkle over the top. Bake in the oven for 10 - 12 minutes until golden.
Chicken potato bake served in baking dish
  1. Step 8: Serve straight out the oven and dig in!

Substitutions

This is an incredibly versatile dish and you can substitute so many parts to suit your own personal taste! Here are a few ideas:

  • Vegetables - Add 4 washed and sliced mushrooms to this dish and fry off with the onions. For an extra bite, dice your carrots finely and add at the same time as your broccoli. Allow yo cook for slightly longer in the sauce for 10 minutes.
  • Potatoes - Use sweet potato instead for an extra pop of color and a sweet accompaniment to this savory dish.
  • Wholegrain Mustard - A spoonful of wholegrain mustard really brings this whole dish together and creates its warming depth. If mustard isn't to your taste use ½ a tablespoon of horseradish.

Variations

This recipe is so simple yet flavorful. However, if you're wanting to pack an extra punch of flavor, try these variations:

  • Cheesy Chicken and Potato Bake - Add a generous handful of grated cheddar, mozzarella, or a cheese blend over the top for a richer, extra-golden finish. Perfect for those searching for a creamy cheesy chicken bake.
  • Chicken, Bacon and Potato Bake - Crisp up some smoky bacon and scatter in the velvety, creamy sauce.
  • Creamy Chicken and Sweet Potato Bake- Swap half or all the potatoes for sweet potato slices for a slightly sweeter, more colourful version—popular with anyone searching for a healthy chicken and sweet potato dinner.

Love comforting dishes? Why not try this Steak and Ale pie?

Equipment

Large pot

Frying pan

Oven safe baking dish

Serving Size (Serves 4)

This recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

Make sure to test your potatoes using a knife and drain them as soon as they can be pierced. We've made the mistake of leaving them in too long and you end up with a mash potato topping instead! Ooops!

FAQ

Can I make this chicken potato bake ahead of time?

Yes! You can assemble the bake a day in advance and keep it covered in the fridge. I suggest leaving the creme fraiche out of the filling and cooked potatoes separate until you're ready to bake. When you're ready, stir your creme fraiche into the sauce then top with your cooked potatoes.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

Recipe

Chicken potato bake served from the baking dish

Chicken Potato Bake

Yield: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Creamy, comforting and oh so moreish! This Creamy Chicken Potato Bake is packed with flavour and requires minimal prep.

Ingredients

  • 2 large white potatoes (Peeled and sliced into 1cm slices)
  • 2 white onions
  • 3 cups (300g) tenderstem broccoli
  • 4 carrots (can be served on the side or mixed in)
  • 4 garlic cloves
  • 1 tablespoon wholegrain mustard
  • 1 lb 4 oz (560g) chicken breast
  • 1 ½ cups (300g) Crème Fraîche
  • 1 cup (50g) Panko Breadcrumbs
  • 1 Chicken Stock Cube
  • 1 cup (200ml) boiling water
  • Olive Oil
  • Salt and Pepper

Instructions

    1. Peel your potatoes and slice to disks around 1cm thick. In a large pot, bring water to the boil and boil your potatoes for 10-12 minutes or until a knife can pierce them. Drain and set aside.
    2. Pre-heat your oven to 400 F (200 C). To a pan, on a medium heat, slightly brown your chicken (5-6 minutes). It does not need to be cooked through at this point. Set aside.
    3. Add a splash more oil to your pan and, on a medium heat fry your onions until translucent. Add your garlic and fry for a further minute.
    4. Add your boiling water, chicken stock cube and broccoli. Bring to the boil then reduce to a simmer. Simmer for 5 minutes or until the sauce has reduced by ⅓.
    5. Return your chicken to the pan along with any juices, the creme fraiche and wholegrain mustard and give it a good mix. Season with salt and pepper.
    6. To a medium baking dish, Add your creamy chicken filling and top with your sliced potatoes.
    7. Mix your panko breadcrumbs with a touch of olive oil then sprinkle over the top. Bake in the oven for 10 - 12 minutes until golden.
    8. Serve with honey roasted carrots and dig in!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1020Total Fat: 61gSaturated Fat: 31gUnsaturated Fat: 30gCholesterol: 244mgSodium: 715mgCarbohydrates: 75gFiber: 12gSugar: 13gProtein: 48g
© Shannon
Cuisine: British / Category: British

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Potato Chorizo Taquitos

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Crispy, smoky and so moreish, these Potato Chorizo Taquitos are the kind of quick and easy recipe you’ll end up making on repeat. Soft tortillas rolled around a rich, spicy filling of golden potatoes and smoky chorizo, then baked or air-fried until crisp. You have to give this easy recipe a try!

potato chorizo taquitos

Ingredients

Using the freshest ingredients in this Potato Chorizo Taquitos recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

ingredients for potato chorizo taquitos

See recipe card for quantities.

  • FOR THE FILLING:
  • ½ lb (200 g)chorizo sausage
  • 11 oz  (300 g) potatoes
  • ½ small onion
  • 1 garlic clove
  • 3 chipotles in adobo and 1 tablespoon adobo sauce blended (or 2 tablespoons of Chipotle Paste)
  • Salt and pepper to taste
  • ½ teaspoon chili powder (optional)
  • FOR THE TAQUITOS:
  • 6 corn tortillas
  • Handful of  Jack cheese (See variations)
  • Olive oil

See recipe card for quantities.

Instructions

You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.

washing and cubing the potatoes
  1. Step 1: Wash and cube your potatoes into 1cm cubes. You can leave the skin on if you like.
cooking potatoes
  1. Step 2: Bring a pot of water to the boil and add your potatoes. Boil for 5 - 10 minutes or until they can just be pierced by a fork then drain and set aside.
cooking the chorizo
  1. Step 3: Meanwhile, remove the chorizo from the skin and add to a cold pan. Fry the chorizo on a medium heat until browned (10 - 12 minutes). Set aside.
frying the onions and garlic
  1. Step 4: On a medium heat, fry your onion in the chorizo fat until translucent then fry your garlic for a further minute.
adding chorizo and onion
  1. Step 5: Add your cooked, diced potatoes, your blended chipotle chillies, chilli powder and salt and pepper to taste. Give it a good mix.
stirring the chorizo into the potato for the taquitos
  1. Step 6: Saute the potato mixture for 5 minutes until cooked through then return the chorizo to the pan.
toasting the tortillas
  1. Step 7: In a dry pan, on a medium heat, heat your tortillas until they are soft and pliable.
filling the taquitos
  1. Step 8: To your tortilla, add 2-3 tablespoon of your Potato chorizo mixture. Top with cheese.
oven baking the taquitos
  1. Step 9: Roll tightly and add to a baking tray seam down. Spray or brush with olive oil and bake at 400 F (200 C) for 20 minutes or until the tortillas start to brown.
delicious potato chorizo taquitos
  1. Step 10: Remove from the oven, serve with Guacamole, Salsa De Aguacate or Chipotle Mayo. Dig in!

Substitutions

For our American cookers, all of these ingredients will be very easily accessible. For those about to cook elsewhere in the world, here are a few substitutions you could make if you're finding it tricky to source ingredients:

  • Jack Cheese - For a more authentic mexican flavor try Queso Fresco or go for a simple four cheese blend for extra flavor!
  • Chipotle Chillies in Adobo Sauce - I think it is important to mention this ingredients in particular, as here in the UK, they can be more difficult to find. The chipotle peppers in tomato sauce can actually be substituted with more easily accessible Chipotle paste. Use 2–3 tablespoons adobo paste + ½–1 teaspoon smoked paprika (or chipotle powder if you have it).
  • Tortillas - I used corn tortillas for these Potato Chorizo Taquitos as they crisp up perfectly. However, if you're finding it hard to source them then you can use flour tortillas. I find that they don't crisp up as well when baking them so I recommend brushing them with oil and baking them at 400F/200C for 20 minutes. Make homemade flour tortillas  here.

What about the chipotle chillies?

Chipotle chillies in adobo sauce can usually be found at any good Mexican Grocer. However, if you do not have a Mexican Grocer near to you, they can easily be purchased online. This Potato Chorizo Taquitos recipe calls for 3 chipotle chillies and 1 tablespoons of the adobo sauce so one 200g can is all you need. I usually buy my chipotle chillies in adobo sauce from Amazon. Alternatively, Chipotle paste can very easily be sourced in most countries. Use 2 tablespoons of chipotle paste in your Chorizo to substitute the chillies and adobo sauce.

What about the tacos?

The best tortillas for this Potato Chorizo Taquitos recipe are small, corn tortillas that can easily be sourced from a good Mexican Grocer. If you're shopping in the UK, corn tortillas are popping up in major supermarkets so see what you can get your hands on! If you're struggling, you can always use flour tortillas or buy them from Amazon.

Serving Size (Serves 3)

This recipe is written to serve 3 as a side or 2 as a main. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Cooked taquitos keep 3–4 days in an airtight container; re-crisp in the oven or air fryer. Uncooked ones can be assembled and chilled for up to 24 hours before cooking.
Freezer: Freeze cooked or uncooked taquitos on a tray, then bag them; they keep well for 2–3 months. Reheat from frozen at 200°C for 12–18 minutes, depending on whether they were cooked beforehand.

Top Tip

A few seconds in a hot pan or microwave makes the tortillas soft and flexible, so they roll tightly without cracking. Warm tortillas means tighter rolls which means extra-crispy taquitos that don’t unravel in the oven or air fryer.

FAQ

Can I make Chipotle Chicken Taquitos less spicy?

Absolutely. Use fewer chipotle peppers or swap half of them for roasted red peppers. You’ll still get the smoky depth without too much heat.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

Recipe

potato chorizo taquitos

Potato Chorizo Taquitos

Yield: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Crispy, smoky and so moreish, these Potato Chorizo Taquitos are the kind of quick and easy recipe you’ll end up making on repeat.

Ingredients

  • FOR THE FILLING:
  • ½ lb (200 g) chorizo sausage
  • 11 oz  (300 g) potatoes
  • ½ small onion
  • 1 garlic clove
  • 3 chipotles in adobo and 1 tablespoon adobo sauce blended (or 3 tablespoons of Chipotle Paste)
  • Salt and pepper to taste
  • ½ teaspoon chili powder (optional)
  • FOR THE TAQUITOS:
  • 6 corn tortillas
  • Handful of Jack cheese (See variations)
  • Olive oil

Instructions

    1. Wash and cube your potatoes into 1cm cubes. You can leave the skin on if you like.
    2. Bring a pot of water to the boil and add your potatoes. Boil for 5 - 10 minutes or until they can just be pierced by a fork then drain and set aside.
    3. Meanwhile, remove the chorizo from the skin and add to a cold pan. Fry the chorizo on a medium heat until browned (10 - 12 minutes). Set aside.
    4. On a medium heat, fry your onion in the chorizo fat until translucent then fry your garlic for a further minute.
    5. Add your cooked, diced potatoes, your blended chipotle chillies, chilli powder and salt and pepper to taste. Give it a good mix.
    6. Saute the potato mixture for 5 minutes until cooked through then return the chorizo to the pan.
    7. In a dry pan, on a medium heat, heat your tortillas until they are soft and pliable.
    8. To your tortilla, add 2-3 tablespoon of your Potato chorizo mixture. Top with cheese.
    9. Roll tightly and add to a baking tray seam down. Spray or brush with olive oil and bake at 400 F (200 C) for 20 minutes or until the tortillas start to brown
    10. . Remove from the oven, serve with Guacamole, Salsa De Aguacate or Chipotle Mayo. Dig in!
Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 705Total Fat: 35gSaturated Fat: 12gUnsaturated Fat: 23gCholesterol: 68mgSodium: 1521mgCarbohydrates: 78gFiber: 10gSugar: 18gProtein: 30g
© Shannon
Cuisine: Mexican / Category: Side dish or main

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Spicy Brazilian Coconut Chicken

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If you’re looking for a dish that delivers big flavor with hardly any effort, this Spicy Brazilian Coconut Chicken is the one. Inspired by flavors from Bahia in the northeast of Brazil, this curry is bright, vibrant, and packed flavor - creamy coconut milk, zingy lemon and that unmistakable golden-orange richness.

coconut chicken served up in a bowl

About This Spicy Brazilian Coconut Chicken Recipe

What makes this dish so special is how simple it is. There’s no complicated spice blend or heavy frying. The chicken gently simmers in its marinade while the vegetables melt into the coconut milk, creating a silky, naturally sweet sauce. A handful of parsley at the end lifts the whole dish, making it as fresh as it is comforting.

Ingredients

Using the freshest ingredients in this Spicy Brazilian Coconut Chicken recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

ingredients for spicy Brazilian Coconut Chicken

See recipe card for quantities.

  • Chicken breasts
  • Cumin 
  • Cayenne pepper
  • Turmeric
  • Ground coriander 
  • Salt and Pepper
  • Ginger paste
  • Garlic paste
  • Olive oil
  • Onion 
  • Green birds eye chillies
  • Tomatoes
  • Lemon juice 
  • Coconut milk
  • Parsley to garnish

See recipe card for quantities.

Instructions

You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.

coating the chicken in the spices for coconut chicken
  1. Step 1: To a bowl, add cumin, cayenne pepper, turmeric, ground coriander, salt and pepper. Add your chicken and coat in the spices.
searing the chicken
  1. Step 2: To a large pan, on a medium heat, add 2 tablespoon of olive oil and fry your chicken until browned on both sides. About 10 minutes on each side. Set to one side.
deglazing the pan cooking the onions and chilies
  1. Step 3: To the pan, add another tablespoon of oil, add your green chillies and onion and fry until translucent.
minced garlic added to the pan
  1. Step 4: Next, add your garlic and ginger paste and fry until fragrant.
chopped tomatoes added to the coconut chicken dish.
  1. Step 5: Add your diced tomatoes and lemon juice and simmer until the tomatoes have broken down slightly. About 5 minutes.
coconut milk added to the pan
  1. Step 6: Then, add your coconut milk to the pan and stir to combine. Allow to simmer for a further 5 minutes.
returning the chicken to the pan
  1. Step 7: Return your chicken to the pan along with any juices and simmer for 8 minutes.
Spicy Brazilian Coconut Chicken served up in a bowl.
  1. Step 8: Garnish with parsley and serve with rice or flatbreads. Dig in!

Hint: Allow the sauce to simmer and thicken slightly before adding the chicken back in. This concentrates the flavors and ensures a rich, creamy texture.

Substitutions

This is a super easy version of Bahian Curry and the ingredients should be very easy to source! Here are some substitutions you can make:

  • Protein - Substitute chicken breast for thigh for extra flavor, or match the flavors of a Moqueca stew and use white fish like cod or haddock.
  • Chillies - Green birds eye chillies add a wonderful kick to this Bahian Curry but they could be substituted for Jalapenos or add Scotch Bonnet chillies for an extra kick of heat!

What can I serve this Spicy Brazilian Coconut Chicken with?

Serving Size (Serves 4)

This recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

When you return your chicken to the pan, make sure to add any juices for maximum flavor!

FAQ

How spicy is this Spicy Brazilian Coconut Chicken ?

It’s usually medium heat so nothing too crazy. The heat comes from malagueta or bird’s eye chilies, so you control the kick by adding more or less.

Can I make it ahead of time?

Yes! This Brazilian Style Coconut Chicken Curry tastes even better the next day as the flavours develop. Just reheat gently to avoid overcooking the chicken.

Chicken Dishes full of flavorr.

If you love this Spicy Brazilian Coconut Chicken then chances are you will love one of these other flavor packed chicken Dishes. There are many Chicken dishes on this site so be sure to check them all out!

Pairing

These are my favorite dishes to serve with Brazilian Style Coconut Chicken Curry:

Recipe

coconut chicken served up in a bowl

Spicy Brazilian Coconut Chicken

Yield: 4
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

If you’re looking for a dish that delivers big flavour with hardly any effort, this Brazilian Style Coconut Chicken Curry is the one.

Ingredients

  • 4 Chicken breasts (600g)
  • 1 tsp Cumin 
  • 1 tsp Cayenne pepper
  • 1 tsp Turmeric
  • 1 tsp Ground coriander 
  • ½ teaspoon Salt and Pepper
  • ½ tablespoon Ginger paste
  • ½ tablespoon Garlic paste
  • 3 tablespoon olive oil
  • 1 Medium onion 
  • 2 Green birds eye chillies
  • 3 medium tomatoes
  • 1 tablespoon Lemon juice 
  • 1 tin Coconut milk
  • Parsley to garnish

Instructions

  1. To a bowl, add cumin, cayenne pepper, turmeric, ground coriander, salt and pepper. Add your chicken and coat in the spices.
  2. To a large pan, on a medium heat, add 2 tablespoon of olive oil and fry your chicken until browned on both sides. About 10 minutes on each side. Set to one side.
  3. To the pan, add another tablespoon of oil, add your green chilies and onion and fry until translucent.
  4. Next, add your garlic and ginger paste and fry until fragrant.
  5. Add your diced tomatoes and lemon juice and simmer until the tomatoes have broken down slightly. About 5 minutes.
  6. Then, add your coconut milk to the pan and stir to combine. Allow to simmer for a further 5 minutes.
  7. Return your chicken to the pan along with any juices and simmer for 8 minutes.
  8. Garnish with parsley and serve with rice or flatbreads. Dig in!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 544Total Fat: 30gSaturated Fat: 9gUnsaturated Fat: 22gCholesterol: 129mgSodium: 1151mgCarbohydrates: 26gFiber: 5gSugar: 6gProtein: 41g
© Shannon
Cuisine: American / Category: Chicken

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.