UNCLE TOBYS Oats x Hayden Quinn: Mexican Oat Bowl
- 4 x 150g chorizo, skins removed and broken into chunks
- 1 tbsp extra virgin olive oil
- 1 small brown onion, diced
- 3 cloves garlic, crushed
- 1 tbsp cumin
- 1/2 tbsp coriander
- 1 tbsp paprika
- 2 tsp chili flakes
- Sea salt, to taste
- 1 x 400g can crushed tomatoes
- 1 x 400g can black beans
- 1 x 400g can red kidney beans
- 1/2 cup UNCLE TOBYS Traditional Rolled Oats
- 1 cup (250ml) water
Crispy Oat Chili Oil*
- 1/2 cup vegetable oil
- 2 dried chipotle chili**, roughly chopped
- 2 ancho / guajillo chili**, roughly chopped
- 1 stick cinnamon
- 1 tbsp coriander seeds
- 1/2 tbs cumin seeds
- 1/4 cup UNCLE TOBYS Traditional Rolled Oats
- 1/4 cup chili flakes
- 2 cloves garlic, finely sliced
- 2 ripe avocados, sliced
- 1/2 cup coriander
- 1 cup grated tasty cheese
- Limes, to serve
- Sour Cream, to serve
- Tortilla chips, to serve
* The Crispy Oat Chili Oil is an option addition and will make more than is needed for the recipe. Keep in a sealed jar for up to a month. If you don't have time to make your own chili oil, top with your favourite hot sauce.
** If you cannot find whole Mexican chili’s, then use 2 tbsp of a Mexican spice mix as an alternative.
- Add chorizo to a cold fry pan, then place over medium heat. When it begins to sizzle, and the fat has started to render, cook for 2-3 minutes.
- Add the onion and cook for a further 2 minutes or until slightly softened. Add the garlic and spices and cook for a further 5 minutes, then add the tomatoes, beans and UNCLE TOBYS Traditional Rolled Oats along with a cup of water. Simmer for 10 minutes until reduced slightly.
- To make the crispy oat chili oil, place oil in small saucepan over medium high heat adding the chipotle, ancho / guajillo, cinnamon, coriander seeds, cumin seeds. Heat for approx. 20mins until fragrant but without burning the spices.
- In a stainless-steel bowl, place the UNCLE TOBYS Traditional Rolled Oats, chili flakes and sliced garlic. Using a metal sieve, pour over the oil mixture over the chili flake and oat mix, straining out the spices and chili. Be careful as the oil will pop and crackle. Stir gently with a spoon and set aside to cool.
- Spoon your chorizo oat mixture into serving bowls and top with sour cream, avocado, cheese and coriander. Serve alongside corn chips, lime wedges and your crispy oat chili oil.