Pico De Gallo

A brightly coloured and spicy flavoured salsa

Servings

6

Ready In:

15min

Good For:

Starter

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About this Recipe

By Roberto Santibanez & JJ Goode, Epicurious 

Pico De Gallo, also known as Mexican tomato salsa is a staple in Mexican cuisine. The beauty of this recipe is that the combination of tomato, coriander and white onion create a dish as colourful as the Mexican flag.

My elder child is in love with salsa and will ask for fajitas simply to eat tortillas with salsa whilst he tolerates the rest of the fillings. This week I decided to cut out the faff of making the fajita fillings and went for a simple salsa and chips. Gosh it was popular!

The salsa recipe came from Roberto Santibanez and is super quick to make – only 15 minutes! The BBC Good Food website explains how to make the tortillas into chips. Nom nom.

Ingredients

  • 340g tomtoes, seeded and finely diced (makes about 1.5 cups)
  • 15g fresh coriander
  • 40g onion, finely chopped
  • 1 small jalapeno pepper, finely chopped including the seeds
  • 1 tbsp lime juice
  • 1/2 tsp salt

Step by Step Instructions

Step 1

Mix all the ingredients together in a bowl. Season to taste with additional chilli, lime juice and salt.

Step 2

The salsa keeps in the fridge for up to one day. Before you serve it, stir it well and drain any excess liquid that has accumulated in the bowl.

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Dessert Nachos

Dessert Nachos

Dessert Nachos

A dessert twist on the classic nachos.

Servings

6

Ready In:

20min

Good For:

Dessert

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About this Recipe

By Michelle, Honest & Truly 

What a twist on the classic nachos, no guacamole here, just fruit, cinnamon sugar, tortillas and spicy chocolate. This went down a storm, four faces covered in chocolate and a request for ‘Dessert Nachos’ to return.

The great thing about this recipe is how super quick it is and a good way to use up left over tortillas with not too much chocolate.

Thank you Honest and Truly for such a great recipe.

Ingredients

  • 5 tortillas
  • 3 tbsp butter
  • 10 tsp caster sugar
  • 1 tsp cinnamon
  • 4 large strawberries, sliced
  • 1 banana, sliced
  • 50g blueberries
  • 50g raspberries
  • 2-3 tsp mexican hot chocolate sauce

Step by Step Instructions

Step 1

Preheat oven to 200C. Mix together sugar and cinnamon.

Step 2

Melt butter or coconut oil and use a pastry brush to coat an unbaked tortilla thoroughly. Sprinkle cinnamon sugar over the tortilla and repeat for each tortilla. Use a pizza wheel to slice the tortilla into size triangles, cutting it in half then into thirds.

Step 3

Place tortilla triangles onto a baking sheet lined with a silpat or parchment paper. Bake for 8 minutes until puffed and golden.

Step 4

Slice fruit while tortilla chips bake.

Step 5

Arrange cinnamon sugar tortilla chips on a platter. Top with sliced fruit. Drizzle warm hot chocolate sauce over the fruit and top with fresh whipped cream if you wish. Serve immediately.

Step 6 -Mexican Hot Chocolate Sauce

To make the Mexican hot chocolate sauce, add 1/4 t cinnamon and a pinch of chili powder to 2 cups of your favorite hot fudge sauce.

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Mexican Corn on the Cob

Mexican Corn on the Cob

Mexican Corn on the Cob

A Mexican Twist on the classic Corn on the Cob

Servings

4

Ready In:

20min

Good For:

Starter

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About this Recipe

By Ciara Attwell, My Fussy Easter

This recipe is divine.  Just look at the colours….I remember saying this last year about Mexican food, but you really can taste it with your eyes it look so amazing and tastes even better. My 6 year old has asked if we can always have corn on the cob this way so we’ll take that as a thumbs up.

Really simple, just boil the corn. Once cooked sprinkle the paprika, feta and herbs over the top and serve.

Go on I know you want to make it, it just looks so good and tastes even better. Thank you My Fussy Eater for the recipe

Ingredients

  • 4 corn on the cob
  • 1 tbsp butter
  • 100g feta
  • 1 tsp cayenne pepper
  • 1 tsp red chilli powder
  • 1/4 tsp salt
  • 1 tbsp fresh coriander, finely chopped
  • 1 lime, cut into wedges

Step by Step Instructions

Step 1

Place the corn in a pan of boiling water over a medium heat. Bring to the boil and simmer for approximately 15 minutes. Drain the corn and place on a serving plate.

Step 2

Make the chilli salt by mixing the cayenne pepper, chilli powder and salt together and set aside.

Step 3

Melt the butter (hob or microwave) and brush or drizzle it onto the each corn. Sprinkle on the feta or cotija cheese, followed by the chilli salt. Lastly, top with the chopped coriander.

Step 4

Serve with lime wedges.

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Carnitas Tacos with guacamole

Carnitas Tacos with guacamole

Carnitas Tacos With Guacamole

Delicious tacos with the BEST guacamole

Servings

6

Ready In:

2 hours 5min

Good For:

Mains

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About this Recipe

By Waitrose

The most surprising thing about these Carnitas Tacos was the delicious guacamole. Now I hate Guacamole, not just a little bit, but a whole lot, so I tried the guacamole with some trepidation. To my surprise it was absolutely delicious, not only did I have some on my first Taco, but on all of the others. So my recommendation for those avocado hating friends is to try this, even the 6 year old had some!

This carnitas tacos recipe is from the Waitrose magazine and they were very easy to make. Although the recipe says it takes 1 hour and 20 minutes to cook, you do not really need to do anything for this time so it is incredibly easy to make. Another beautifully colourful meal from Mexico. Enjoy with a beer or two.

PS I didn’t make my own tacos, that’s for another day!

Ingredients

  • 1.35kg pork shoulder
  • 2 tsp salt
  • 225g strong white bread flour
  • 60g lard
  • 1/2 tsp fine salt
  • for greasing vegetable oil
  • 2 tbsp onion, finely chopped
  • 4 tbsp green chillies, finely chopped
  • 5 heaped tbsp fresh coriander, finely chopped, (2 for the garnish)
  • 3 avocado
  • large tomato, finely chopped

Step by Step Instructions

Step 1

For the carnitas, cut the meat, with the fat, into strips about 5cm x 2cm. Barely cover the meat with water in a wide, heavy-based pan. Add the salt and bring to a boil, uncovered. Lower the heat and let the meat cook briskly until all the liquid has evaporated – by this time it should be cooked through but not falling apart. Lower the heat a little and cook until all the fat has rendered out of the meat. Keep turning the meat until it is lightly browned all over – the total cooking time should be about 1 hour 20 minutes. Make the tortillas and guacamole while it cooks – for the best flavour and texture, you want to serve the carnitas as soon as it’s ready.

Step 2

To make the tortillas, put the our on a work surface. Rub the fat into the our with your fingertips. Dissolve the salt in 125ml warm water and mix into the our, a little at a time, so you can see how much the our will absorb (you may only need 40-50ml). Using a dough scraper, gather up all the our around the edges and knead until evenly combined – about 2 minutes with a free-standing mixer or 4 minutes by hand.

Step 3

Divide the dough into 10 pieces, about 35-40g each, and roll into very smooth balls about 4cm in diameter. Cover with well-oiled clingfilm and set aside for at least 20 minutes, or up to 2 hours.

Step 4

Heat a dry griddle pan over a medium heat. Flatten one of the balls on a lightly floured work surface and roll it out with a rolling pin to form a 15cm circle.

Step 5

Carefully lay the tortilla on the griddle; it should sizzle if the heat is correct. The dough will become opaque and the bottom slightly browned in patches. Turn the tortilla over and cook on the other side; the whole process should take less than 30 seconds. Don’t overcook or the tortilla will become hard instead of soft and pliable. Repeat with the remaining dough. As soon as each tortilla is cooked, stack it on top of the others, covered with a clean tea towel. These tortillas keep well and can be prepared ahead, then reheated on a warm griddle.

Step 6

For the guacamole, grind together the onion, chillies, coriander and a pinch of salt in a pestle and mortar (or a small food processor) to a paste. Halve the avocados and scoop out the flesh, mashing it into the chilli base to a textured consistency – it should not be smooth. Stir in all but 1 tbsp of the chopped tomato and season. Top with the remaining tomato, and the extra onion and coriander. Roughly chop the carnitas, pile into the warm tortillas and top with the guacamole before serving, with lime wedges for squeezing over if liked.

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Chicken and Cheese Quesadillas

Chicken and Cheese Quesadillas

Chicken and Cheese Quesadillas

Chicken and cheese quesadillas with guacamole, sour cream and mango salsa.

Servings

2

Ready In:

25min

Good For:

Mains

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About this Recipe

By Hairy Bikers, BBC Good Food 

As mentioned before fajitas are very popular in this house so I thought I take them to the next stage and make quesadillas. I wish I had realised how easy they are to make before, they are now on my list of what to do with leftovers.

The other thing I loved about this recipe is how colourful it is. Mexico food seems heavy on the vegetables which I felt we missed last week in Texas.

The recipe I chose to make was from The Hairy Bikers; chicken and cheese quesadillas with guacamole, sour cream and mango salsa. You may notice from my picture that there was no guacamole – no one in our house eats guacamole so that wasn’t a battle worth having!

Ingredients

  • 1 yellow pepper, seeds removed and diced
  • 1 small mango, peeled and diced
  • cherry tomatoes, cut into quarters
  • Spring onions, chopped
  • 1 tsp jalapeno peppers, optional
  • lime, juice only
  • tortillas,
  • 150g monterey jack, grated (can use Cheddar)
  • 1 breast leftover cooked chicken, shredded
  • 1  red pepper
  • a small handful fresh coriander, chopped plus a little for garnishing
  • soured cream, for serving
  • guacamole, for serving

Step by Step Instructions

Step 1

For the salsa, mix all of the salsa ingredients together in a bowl and season to taste with salt and freshly ground black pepper.

Step 2

For the quesadillas, lay two of the tortillas out on a flat surface. Top each with the cheese, followed by the chicken, peppers and coriander. Place the remaining tortillas on top and press down gently.

Step 3

Heat a frying pan over a medium hot and add one of the quesadillas to the pan. Fry, without adding any oil, for 2-3 minutes on each side or until the tortilla is crisp, the cheese melted and the chicken heated through thoroughly. Keep warm whilst you cook the second quesadillas.

Step 4

To serve, cut the quesadillas into quarters arrange on plates. Spoon a little soured cream on top, garnish with coriander and serve with the salsa and guacamole on the side.

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Mexican Brownies

Mexican Brownies

Mexican Brownies

Gooey, spicy chocolate brownies

Servings

18

Ready In:

45min

Good For:

Dessert

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About this Recipe

By Aaron Sanchez

Aaron Sanchez’s Mexican brownies are a thing of beauty. This was my first foray into chilli and chocolate cooking and the recipe combined them perfectly giving you a gooey chocolate brownie with a subtle after kick that even the children enjoyed.

The recipe is fairly quick to make although I had to resort to the electric whisk to get all the flour to combine. The resultant batter is thick and so tasty looking that the little ones licked the whisk afterwards with a cup of milk each to help the spice.

Ingredients

  • 2 sticks unsalted butter
  • 2 cups caster sugar
  • large eggs
  • 2 tsp vanilla extract
  • 2/3 cup cocoa powder (unsweetened)
  • 1 cup plain flour
  • 1 tsp Mexican cinnamon (also known as Canela)
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/2 tsp baking powder

Step by Step Instructions

Step 1

Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.

Step 2

Melt the 2 sticks of butter in a non-stick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.

Step 3

Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.

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