So, how about trout in pecan sauce with pinto bean stew?
Trout fillets, pintos, tomatoes, chorizo, sardines etc plus a few other things
First, mix some flour with some cayenne pepper, black pepper and salt and beat an egg into some milk.
Boil the kettle and make up some chicken stock.
Meanwhile make up some radish flowers for later - top & tail them....
....and make fine cuts in them without cutting through....
....or cut petals in them....
....then bung them in a bowl of ice-cold water.
Dry fry some dried ancho chillies....
....then soak in some of that boiling water to rehydrate them.
Rip them open and remove the seeds....
....then scrape the flesh off the skins to use in the stew later. At this point you should resist every urge to scratch your nose
Chop some onion & garlic....
....and some chorizo....
....fry the onion & garlic in some oil....
....add the chorizo....
.... tomatoes....
....the stock....
....sardines....
....cumin, oregano, chilli pulp and salt & pepper.
Simmer for 15 minutes then add the beans and cook a further 15 minutes.
Meanwhile, roast the pecans in an oven at 175C for 15 mins. Yeah right, this is a Bongo. Dry frying pan then.
Chop some of them in a food processor - Ok, mortar & pestle it is then....
....with some butter, Worcester sauce, Tabasco sauce, lemon juice, garlic and salt & pepper....
.... and my executive assistant can blend it to a paste
Stick the paste into a small cazuela. Note this would pass as haggis except by taste
And smell 
Dip each trout fillet into the beaten egg & milk....
....then into the flour mix, making sure they are completely coated.
Heat some peanut oil in a frying pan until hot and gently plop them in – note the official Team cufflinks
....
....fry the fish until golden brown....
....a few minutes on either side.
This looks promising!!
Spread each fish fillet with the pecan paste, garnish with chopped pecans, sliced lemon and sprigs of parsley....
....Serve with the stew adorned with Wensleydale, blobs of guacamole and topped with the radish flowers
Now I know what you’re going to say, that cheese isn’t an authentic Mexican ingredient, but I’m here to tell you that the González brothers grocery store in Guadalajara does stock a nice bit of Wensleydale, Gromit
For two untried recipes that was absolutely amazing, I’ll have another go at the weekend at home where I won’t be so rushed, and I’ll do the stew in a slow-cooker using dried pintos and fresh tomatoes instead of tinned. For the pecan paste I’ll use a blender to get it whizzed up better - and I doubt I’ll do the radishes again
