The process of drying and smoking lends an intense, smoky flavor to balance their spicy heat.

MM dried chipotles can be brought as a paste powder or hole, which is how we use them in my big, bold lunch.

Yeah, Chile's come in all shapes and sizes and heats and are used throughout the world.

But if there's one, cuisine has really turned cooking them into an art form.

It's Mexican.

They're experts at building layer upon layer flavored with delicious chilies and spices.

So for my ultimate big and bold lunch spicy Mexican soup it's hearty, delicious, robust but served with some tortillas and the wonderful salsa.

It's almost like a complete meal in one, starting with some finely chopped red onions.

For my soup, let's get some heat going early.

These are typically so they smoky rich.

They don't come with any warning signals, and these are seriously hot, so be adventurous.

But beware a nice teaspoon of toasted cumin.

Oregon A dried.

It's not flying off spices the heat.

You see the chilies starts swelling out Delicious Charlie.

Be quite generous on the oil because that helps to blow out the chili.

Right now, those onions and garlic are on fire.

We're going to balance the sort of heat from the chapel with sugar.

Turn up the heat and really start caramelizing that sugar and the chili gives off the most amazing aroma.

Next Friday.

For tablespoon of tomato puree, add a can of chopped tomatoes, cooked kidney beans and vegetable or chicken stock to cover.

There's nothing quite exciting about big and bold flavors, because in the Russians you have to be somewhat controlled.

You can't go crazy, so cooking these kind of dishes at home gives me that kind of release.

Chile's, particularly when they're dried, continue to swell and release their heat as they're cooked.

So the longer you cook your dish, the hot it will be.

Mm, it's not as powerful it needs to be.

Yet in every 5678 minutes actually get stronger, hotter and more delicious.

Bring it up to the ball and cook that out for 15 minutes.

Whilst I allow the chili heat to infuse, I'm gonna crack on with quick, crunchy tortilla chips and a fabulously fresh and spicy tomato salsa known in Mexico as PICO de Gallo.

Yeah, yeah.

Start by finely dicing three ripe tomatoes one or two decedent Fresh jalapeno peppers Yeah, and half a red onion, then chop a good handful of fresh coriander.

Add the juice from two lines, salt and pepper and a drizzle of extra virgin olive oil.

Mhm, mhm for the tortilla chips.

Robert Dill Olive oil onto six large shop bought wheat wraps sprinkled with smoked paprika and gently massage in.

Yeah, cut each wrap into triangles and spread them onto a baking tray.

Bake for 3 to 4 minutes in a preheated oven 180 degrees until golden brown and lead to court mm to complete my Mexican lunch, I need to finish my deliciously fragrant, spicy soup.

Mhm mm spices there.

It is absolutely spot on now for the cooling down process.

The Mexicans are brilliant at building layer upon layer of flavor with delicious chilies and spices, but they're also experts at tempering their dishes with cooling ingredients like avocado, sour cream and cheese.

That's why you can take that amount of chili.

You'll have a spoon of richness, spice all of a sudden avocados, almost like a little fire blanket over those chilies.

To further counter the chili heat, Mexicans use a rich, tangy, crumbly cheese.

But I'm sprinkling on Lancashire, which is a great British substitute and last but not least, cooling fresh coriander.

One delicious, spicy Mexican soup.

Serve that with your tortilla chips and your pick of the guy of salsa, a phenomenal blend of textures and layers and spice and creaminess, Big bowls and delicious spicy Mexican eggs.

Mm, this is a very classic Mexican style brunch dish.

Bold kick ass flavors, slice of chili seeds in garlic, sliced nice and thinly a tablespoon of olive oil.

I'm a big fan of branches, and if you get it right, a great brunch.

You can see your right through to dinner.

Now to start this sort of spicy, fragrant tomato sauce, get your cumin in there.

Garlic, chili, roasted cumin, Red onions already sounds Mexican.

Once that starts getting really nice and crispy in with the tomatoes, let him embarrassed.

Using good canned tomatoes.

I do all the time cooking at home now by reducing that sort of come down to a delicious paste.

Leave that to simmer.

Next can beans called black beans.

These are authentically Mexican, but cannellini beans or chickpeas will work just fine.

Just bring some a little bit of water that is beautiful.

Turn off the gas and just let it absorb.

Leaving the dense beans to luxuriate in the spicy tomato sauce will allow them to soften and soak up all the flavor.

Next.

Oil and season and ovenproof dish for my spicy egg brunch to baking and just get some of that oil around the outside.

Take your corn tortillas, slice them in half and then just stick them to the side.

These are a staple in Mexico.

Take one.

Place that in the center.

Get your mix and place that on top of the tortilla.

Yeah, spread that out nice and smoothly.

Lift up those little flaps.

I want that crisp shell on the outside.

Now your eggs and cheese.

Get the base of the egg and just make a little hole in there and then crack the egg into the again.

Use a little point.

Put your egg in there one two, three for five and one in the middle.

Gently crack and get the egg to sit inside almost like it's little dugout and then one for the center.

Yeah, get a really nice, rich, delicious strong Montgomery cheddar.

I want a great the tortilla shut as well.

So get generous with it on the top and the season that with these little babies, a little chili flakes, then my little secret weapon and they're going to spice up that egg, just salt touch of pepper.

Sit that in the oven debate for 8 to 10 minutes.

I want 80.

That smells incredible.

It's a little bit of coriander to finish it off.

And that, for me, is what branch is all about.

Let's go.

A fantastic fiery brunch to get your party started.

Spicy Mexican eggs in a crispy tortilla shell.

Yeah, yeah!