Blog Archive

Preparados, listos, ya – ready, set, go!

At the beginning of this year we contacted a company called Outreach here in Dunedin.  Alix Lucas-Fyfe and Richard Fyfe and their team organized & motivated us to revamp our whole business and the way we get things done around here.

Big cheers to you guys – we might be still doing everything by hand if not for your vision – you managed to drag us kicking and screaming into the modern world!

Firebrand sat us down and we brainstormed ideas and their talent and interpretative skills turned the abstract into the cool reality you see today.

Keep checking us out for monthly specials, recipes, photos and other fun stuff!

Adios
La Piranha

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RECIPE: Spicy Hot – Chipotle Black Bean Dip

Chipdip

Ingredients

  • ½ tin *Herdez Chipotles en Adobo (approx. 2-3 whole peppers & the sauce)
  • 2 tins *Ortega Whole Black Beans
  • Sour Cream to taste/thicken to your preference.
  • 2 bags of *El Rancho Corn Tortillas
  • Vegetable oil for basting

Method:

  1. Carefully cut open and remove seeds from peppers.  Place chipotles in food processor and blend until smooth then add drained black beans and pulse till mixed with the peppers, but still retaining some form.  Add sour cream and stir though. You should start off with a tablespoon adding more until you achieve the right consistency.
  2. Chill.

Tortillas:

  1. Brush tortillas lightly with vegetable oil and cut each into 6 pieces.  Place on baking paper on a tray in a preheated moderate oven. (approx.. 150 – 180 deg. C.)
  2. Bake until crispy.
  3. Serve warm chips with the chilled dip – share with your amigos and wash it down with one of our superb icy cold Mexican *cervezas (beers).

Salud!

Adios
La Piranha

*Can be purchased from our site.

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